Introduction
Autumn brings a delightful array of flavors, and what better way to celebrate the season than with a batch of soft, spiced pumpkin cookies? This recipe combines the rich essence of pumpkin puree with the warm spices of a cake mix, creating a delightful treat that is enhanced by the indulgence of chocolate chips. Perfect for gatherings or simply enjoying at home, these cookies are easy to make and irresistibly delicious.
Detailed Ingredients with measures
– 1 cup pumpkin puree
– 1 large egg
– ½ cup melted butter
– 1 box (15.25 ounces) spice cake mix
– 1 cup chocolate chips
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: Approximately 24 cookies
Directions
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
2. In a large mixing bowl, combine the pumpkin puree, egg, and melted butter. Stir until the mixture is smooth and well blended.
3. Add the spice cake mix to the wet ingredients. Mix until no dry mix remains, being careful not to overmix to maintain a soft texture.
4. Fold in the chocolate chips until evenly distributed throughout the dough.
5. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each dough mound, as these cookies do not spread much during baking.
6. Bake in the preheated oven for 10-12 minutes, or until the cookies spring back when lightly touched.
7. Remove from the oven and let the cookies cool on the baking sheet for a few minutes to set, as they will be very soft initially. Then, transfer them to a wire rack to cool completely.
Storage Tips
– Store the cookies in an airtight container at room temperature for up to 3 days.
– For longer storage, keep them in the refrigerator for up to 5 days; bring them to room temperature before serving.
– To freeze, place cooled cookies in a freezer-safe bag or container, separating layers with wax paper to prevent sticking. They can be frozen for up to 3 months. Thaw at room temperature for about an hour before serving.
Recipe Tips
– Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that could alter the recipe.
– Allow the melted butter to cool slightly before mixing to prevent cooking the egg.
– Avoid overmixing the dough after adding the cake mix to keep the cookies soft and tender.
– Since the cookies don’t spread much during baking, remember to flatten them slightly before baking.
– Let the cookies rest on the baking sheet for a few minutes after baking to set properly, as they are very soft when first removed from the oven.
– Check the cookies at the minimum baking time; they should spring back when lightly touched. If not, bake for an additional minute or two.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, egg, and melted butter. Stir until the mixture is smooth and well blended.
Step 3: Combine Cake Mix
Add the spice cake mix to the wet ingredients. Mix until no dry mix remains, being careful not to overmix to maintain a soft texture.
Step 4: Fold in Chocolate Chips
Fold in the chocolate chips until evenly distributed throughout the dough.
Step 5: Shape the Cookies
Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each dough mound, as these cookies do not spread much during baking.
Step 6: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the cookies spring back when lightly touched.
Step 7: Cool the Cookies
Remove from the oven and let the cookies cool on the baking sheet for a few minutes to set, as they will be very soft initially. Then, transfer them to a wire rack to cool completely.
Storage Tips
Room Temperature Storage
Store the cookies in an airtight container at room temperature for up to 3 days.
Refrigerator Storage
For longer storage, keep them in the refrigerator for up to 5 days; bring them to room temperature before serving.
Freezing Tips
To freeze, place cooled cookies in a freezer-safe bag or container, separating layers with wax paper to prevent sticking. They can be frozen for up to 3 months. Thaw at room temperature for about an hour before serving.
Recipe Tips
Use Pure Pumpkin Purée
Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that could alter the recipe.
Cool Melted Butter
Allow the melted butter to cool slightly before mixing to prevent cooking the egg.
Avoid Overmixing
Avoid overmixing the dough after adding the cake mix to keep the cookies soft and tender.
Flatten Cookies Before Baking
Since the cookies don’t spread much during baking, remember to flatten them slightly before baking.
Let Cookies Set
Let the cookies rest on the baking sheet for a few minutes after baking to set properly, as they are very soft when first removed from the oven.
Check for Doneness
Check the cookies at the minimum baking time; they should spring back when lightly touched. If not, bake for an additional minute or two.
Cook techniques
Mixing Wet Ingredients
Ensure that the pumpkin puree, egg, and melted butter are blended smoothly to create a cohesive base for the cookies. This is crucial for achieving the desired texture.
Incorporating Dry Ingredients
When adding the spice cake mix to the wet ingredients, mix until there are no dry spots. Take care not to overmix, as this can lead to denser cookies.
Folding in Chocolate Chips
Gently fold in the chocolate chips using a spatula or wooden spoon to maintain the light texture of the cookie dough and evenly distribute the chips.
Shaping the Cookies
Use a spoon or cookie scoop to portion out the dough. Flatten each mound slightly since the cookies will not spread much during baking.
Baking Technique
Monitor the cookies as they bake, checking for doneness at the minimum baking time. They should spring back when lightly touched, indicating they are ready.
Cooling Process
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly without breaking.
FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree to avoid extra sugars and spices found in pumpkin pie filling, which can affect the final taste and texture.
How do I know if the cookies are done baking?
Cookies are done when they spring back lightly when touched. If they look too soft, give them an extra minute or two.
What’s the best way to store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze them for up to 3 months.
Can I substitute the chocolate chips with something else?
Yes, you can use white chocolate chips, butterscotch chips, or even nuts as a substitute for chocolate chips if you prefer a different flavor.
What makes these cookies soft?
The combination of pumpkin puree and melted butter contributes to the cookies’ moisture, keeping them soft and tender.
Conclusion
The pumpkin spice chocolate chip cookies are a delightful treat that perfectly blends the warmth of spices with the richness of chocolate. Easy to make, they bring a seasonal flavor to your baking and are great for sharing with friends and family. Enjoy their soft, tender texture, and the comforting taste of pumpkin, making them a favorite for any occasion.
Pumpkin Spice Muffins
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Spiced Pumpkin Pancakes
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Pumpkin Pie Brownies
Swirl pumpkin puree mixed with spices into a brownie batter for a rich, indulgent dessert that combines two classic flavors.
Pumpkin Chocolate Chip Granola Bars
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