Pumpkin Spice Chocolate Chip Cookies

Introduction

Pumpkin puree makes these cookies soft and cake-like, while cinnamon, nutmeg, and cloves keep the flavor firmly in pumpkin-spice territory. With 4 cups of chocolate chips and a spoon-drop method, this is a large-batch recipe that fits bake sales, holiday trays, or freezing for later.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 36 minutes
• Total Time: 56 minutes
• Servings: 72 cookies

Ingredients

• 1 cup (250 ml / 8.5 fl oz) vegetable oil
• 2 eggs
• 4 cups (900 g / 2 lb) superfine sugar
• 4 cups (1 kg / 2.2 lb) pumpkin puree
• 5 cups (650 g / 1.4 lb) plain flour
• 1 tsp cinnamon
• ½ tsp nutmeg
• 4 tsp bicarbonate of soda
• 1 tsp cloves
• 2 cups (150 g / 5.3 oz) pecans or almonds, chopped
• 1 cup (100 g / 3.5 oz) granola, rolled oats or Grape-Nuts
• 4 cups (340 g / 12 oz) chocolate chips

Instructions

1. Preheat oven to 375 F.
2. In a large bowl, combine and wet ingredients.
3. Sift flour, cinnamon, nutmeg, soda, and cloves together in a separate bowl.
4. Blend dry into wet ingredients.
5. Mix in nuts, granola, and chocolate chips.
6. Drop spoonfuls of dough onto greased cookie sheet.
7. Bake for 10-12 minutes, then cool.

Variations

• Use pecans instead of almonds if you want a softer, richer nut flavor; almonds give you a firmer crunch.
• Choose rolled oats instead of granola or Grape-Nuts for a softer cookie with less crunch in the finished texture.
• Swap the chocolate chips for dark chocolate chips if you want to balance the high amount of sugar with a less sweet finish.
• Replace 1 cup of the plain flour with whole wheat flour if you want a nuttier flavor and a slightly denser cookie.
• Replace the pecans or almonds with pumpkin seeds for a nut-free version that still gives you some crunch.

Tips for Success

• Sift the flour, cinnamon, nutmeg, soda, and cloves well so the bicarbonate of soda and cloves distribute evenly through the dough.
• Expect a soft, scoopable dough because of the 4 cups of pumpkin puree; a cookie scoop or two spoons makes portioning easier.
• Leave space between each spoonful on the greased cookie sheet so the cookies bake evenly instead of merging at the edges.
• Watch for tops that look set and edges that are lightly colored; pumpkin cookies stay soft, so don’t wait for deep browning.
• Let the cookies cool until they feel firm enough to lift cleanly, since they are delicate straight from the oven.

Storage and Reheating

Store the cookies in an airtight container with parchment between layers. Keep them in the fridge for up to 5 days or freeze them in a freezer-safe container or bag for up to 2 months.

For reheating, use the microwave for 8 to 10 seconds per cookie if you want them soft quickly. You can also warm a batch in a 300 F oven for 4 to 5 minutes. Thaw frozen cookies in the fridge or at room temperature before reheating.

FAQ

Why is the dough softer than standard chocolate chip cookie dough?

The 4 cups of pumpkin puree add a lot of moisture, so the dough will feel more like a thick batter than a firm dough. That soft texture is what gives the cookies their cake-like crumb.

Can you use rolled oats instead of granola or Grape-Nuts?

Yes. Rolled oats make the cookies softer and less crunchy than granola or Grape-Nuts.

Can you make these without nuts?

Yes. You can leave out the pecans or almonds entirely, though the cookies will lose some crunch and texture contrast.

Can you freeze the dough instead of the baked cookies?

Yes. Scoop the dough onto a tray, freeze until solid, then transfer the portions to a freezer bag and bake from frozen, adding 1 to 2 minutes as needed.