If you’re looking for a cozy, festive treat to fill your holiday season with warmth and joy, the Christmas Pumpkin Chocolate Chip Cookies Recipe is an absolute must-try. These cookies marry the comforting flavors of pumpkin and pumpkin pie spice with melty chocolate chips, creating a soft, tender bite that’s bursting with seasonal cheer. Perfectly balanced between sweetness and spice, these cookies bring a unique twist to your typical holiday cookie tray while evoking nostalgic scents of fall and Christmas mornings. Whether you’re baking for a crowd or gifting homemade delights, this recipe is a delightful way to celebrate the season’s flavors.
Ingredients You’ll Need
The magic of the Christmas Pumpkin Chocolate Chip Cookies Recipe comes from a simple yet thoughtfully chosen list of ingredients. Each ingredient plays an essential role in achieving the perfect texture, flavor, and holiday spirit, from the warm pumpkin pie spice to the rich chocolate chips that melt just so.
- 2 cups all-purpose flour: Provides the sturdy base that holds the cookies together with just the right chewiness.
- 1½ teaspoon baking soda: Offers lift and helps the cookies rise beautifully during baking.
- 1 teaspoon baking powder: Works alongside baking soda to keep the texture soft and light.
- 2 teaspoons pumpkin pie spice: The secret to that unmistakable festive aroma and flavor.
- 1 teaspoon kosher salt: Enhances all the sweet and spicy flavors for balance.
- ½ cup salted butter: Adds richness and moisture, making each bite melt-in-your-mouth tender.
- 1 cup brown sugar: Brings deep caramel notes and helps keep the cookies chewy.
- ¼ cup granulated sugar: Balances sweetness and helps with browning.
- 2 large eggs: Bind all the ingredients while lending moisture and structure.
- ¾ cup pumpkin puree: Adds natural moisture and that beautiful autumn flavor without overpowering.
- 1 teaspoon pure vanilla extract: Rounds out the flavors with comforting warmth.
- 2 cups chocolate chips: The crowning jewel—sweet pockets of melted chocolate in every bite.
How to Make Christmas Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This step ensures your cookies will bake evenly and not stick, giving you that perfect golden edge every time.
Step 2: Combine Your Dry Ingredients
Whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and kosher salt in a large bowl. Mixing these dry ingredients beforehand gives you an even distribution of flavor and leavening agents, critical for that tender, tender crumb.
Step 3: Cream Butter and Sugars
Using a hand mixer, beat the room temperature salted butter with the brown and granulated sugars until the mixture is light and fluffy. This process incorporates air, which helps the cookies rise nicely, while the sugars melt into the butter, adding to the chewy texture.
Step 4: Add the Pumpkin, Eggs, and Vanilla
Next, add the eggs, pumpkin puree, and vanilla extract to the butter and sugar mixture. Beat everything until smooth and well combined. The pumpkin puree is the heart of this recipe, lending a soft texture and a moist crumb without turning your cookies cakey.
Step 5: Slowly Incorporate the Dry Ingredients
With your mixer on low, add the dry flour mixture gradually until just combined. It’s important not to overmix here to keep your cookies tender and not tough. Once the dough has come together, gently fold in the chocolate chips for those pockets of gooey goodness.
Step 6: Portion the Dough
Drop tablespoon-sized portions of dough about 1½ inches apart onto the prepared baking sheets. Using a cookie scoop makes this step easier and ensures consistent cookie sizes, which bake evenly and look beautiful.
Step 7: Bake Until Golden
Bake your cookies in the preheated oven for 9 to 10 minutes, or until the edges are lightly browned. Resist the urge to overbake; these cookies are best when they are soft and chewy on the inside but with a slight crisp on the outside.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack. This step lets them firm up slightly for easy handling but keeps them delightfully soft and warm for serving.
How to Serve Christmas Pumpkin Chocolate Chip Cookies Recipe
Garnishes
For a festive finishing touch, sprinkle a light dusting of powdered sugar over the cookies or add a few extra chocolate chips on top just before the last minute of baking. A tiny pinch of sea salt on warm cookies can also elevate the chocolate flavor perfectly.
Side Dishes
Serve these cookies alongside a glass of cold milk, a steaming cup of hot cocoa, or even a spiced chai latte. The warm spices in the cookie pair wonderfully with these cozy beverages, making your holiday snack time truly indulgent.
Creative Ways to Present
Arrange your Christmas Pumpkin Chocolate Chip Cookies Recipe on a festive platter with red and green accents for a stunning holiday display. You can layer them between sheets of wax paper in decorative tins for gifting, or stack them with ribbons tied around for charming homemade presents.
Make Ahead and Storage
Storing Leftovers
After baking, store your cookies in an airtight container at room temperature. They will stay soft and flavorful for up to 4 days, making them perfect for batching ahead of holiday gatherings or last-minute treats.
Freezing
You can freeze baked cookies between layers of parchment paper in a sealed container or zip-top bag. They’ll keep beautifully for up to 3 months. To freeze the raw cookie dough, portion it into balls on a baking sheet, freeze until solid, then transfer to a bag, ready to bake fresh anytime.
Reheating
Warm leftover cookies in a microwave for about 10-15 seconds or in a low oven for a few minutes to revive their fresh-baked softness and melty chocolate chips. Reheating them makes them taste like they just came out of the oven.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree rather than pumpkin pie filling, as the latter contains added sugars and spices that could throw off the cookie’s balance of flavors and texture.
What type of chocolate chips work best for this recipe?
Classic semi-sweet chocolate chips are ideal for a balanced sweetness, but feel free to experiment with dark, milk, or even white chocolate chips depending on your flavor preferences.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just be sure it includes xanthan gum or a similar binding agent to keep the cookies from crumbling.
How do I know when the cookies are done?
Look for cookies that are slightly browned on the edges but still soft in the center. They will firm up as they cool, so don’t wait for the centers to look completely set.
Can I add nuts or dried fruit?
Absolutely! Chopped pecans, walnuts, or dried cranberries make excellent additions that complement the pumpkin and chocolate flavors beautifully. Fold them in with the chocolate chips in Step 5.
Final Thoughts
There’s just something so heartwarming about the Christmas Pumpkin Chocolate Chip Cookies Recipe that feels like a hug in cookie form. This recipe effortlessly blends the flavors and feelings of the holiday season into bite-sized deliciousness that everyone will adore. So roll up your sleeves, preheat that oven, and get ready to fill your home with the most inviting aroma of pumpkin, spice, and melted chocolate. Your festive cookie tradition starts here!
Print
Christmas Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These festive Christmas Chocolate Chip Cookies combine classic holiday spices with the moistness of pumpkin puree, creating soft, flavorful cookies perfect for the holiday season. Enhanced with pumpkin pie spice and a generous amount of chocolate chips, these cookies offer a delightful twist on the traditional treat, ideal for cookie exchanges and holiday gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 1½ teaspoons baking soda (9 grams)
- 1 teaspoon baking powder (4 grams)
- 2 teaspoons pumpkin pie spice (6 grams)
- 1 teaspoon kosher salt (3 grams)
Wet Ingredients
- ½ cup salted butter (113 grams, room temperature, 1 stick)
- 1 cup brown sugar (213 grams)
- ¼ cup granulated sugar (50 grams)
- 2 large eggs (100 grams, room temperature)
- ¾ cup pumpkin puree (170 grams, approximately ⅖ of a can; NOT pumpkin pie filling)
- 1 teaspoon pure vanilla extract (4 grams)
Main Mix-Ins
- 2 cups chocolate chips (340 grams)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside for easy transfer of cookies later.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and kosher salt to combine all dry elements evenly.
- Cream Butter and Sugars: Using a hand mixer, beat the room temperature salted butter with the brown and granulated sugars until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes.
- Add Wet Ingredients: Incorporate the eggs, pumpkin puree, and pure vanilla extract into the butter and sugar mixture. Beat everything together until the mixture is smooth and well combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture while mixing gently, just until all the dry is incorporated. Be careful not to overmix to keep the cookies tender.
- Fold in Chocolate Chips: Using a spatula, gently fold in the chocolate chips evenly throughout the cookie dough.
- Portion the Dough: Drop approximately 2 tablespoons of cookie dough per cookie onto the prepared baking sheets, placing them about 1½ inches apart to allow spreading. Using a cookie scoop ensures uniform size.
- Bake the Cookies: Bake the cookies in the preheated oven for 9-10 minutes, or until the edges are lightly browned but the centers remain soft.
- Cool the Cookies: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely, ensuring they set properly and maintain optimal texture.
Notes
- Do not use pumpkin pie filling; it contains sugar and spices that will alter the taste.
- Room temperature ingredients, especially butter and eggs, help achieve a better texture and even mixing.
- Use parchment paper to prevent sticking and facilitate cleanup.
- Cookies may seem soft out of the oven but will firm up as they cool.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips as preferred.
