Pumpkin Chocolate Chip Cookies
Pumpkin chocolate chip cookies are a delightful autumn treat that perfectly combines the rich flavors of pumpkin and sweet chocolate. These cookies are soft, chewy, and bursting with warm spices, making them an ideal snack for cozy evenings or holiday gatherings. Whether you’re a pumpkin fanatic or just looking for a new dessert to impress your friends, these cookies are sure to satisfy.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (softened) |
| Brown sugar | 1 cup |
| Granulated sugar | ½ cup |
| Vanilla extract | 1 tablespoon |
| Eggs | 1 large |
| Canned pumpkin puree | 1 cup |
| Semi-sweet chocolate chips | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract and egg, mixing until well combined. Stir in the pumpkin puree.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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Pumpkin Chocolate Chip Muffins
Pumpkin chocolate chip muffins are a scrumptious fall treat that balances the warm, spiced flavors of pumpkin with sweet chocolate chips. These moist and fluffy muffins are perfect for breakfast, a snack, or even dessert. They are easy to make and are sure to be a crowd-pleaser, ideal for sharing at gatherings or enjoying fresh out of the oven with a cup of coffee.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Granulated sugar | ¾ cup |
| Brown sugar | ¾ cup |
| Unsalted butter (melted) | ½ cup |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another large bowl, combine the granulated sugar, brown sugar, and melted butter. Mix in the eggs, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Carefully fold in the chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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Pumpkin Chocolate Chip Bread
Pumpkin chocolate chip bread is a delightful quick bread that combines the rich flavors of pumpkin with the sweetness of chocolate chips, making it a perfect option for breakfast, dessert, or a satisfying snack. This moist and flavorful bread is simple to prepare and is sure to impress both family and friends with its warm, comforting taste, making it a fantastic treat for the fall season or any time of year.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Unsalted butter (melted) | ½ cup |
| Eggs | 3 large |
| Canned pumpkin puree | 1 cup |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another large bowl, combine the granulated sugar, brown sugar, and melted butter. Add the eggs, pumpkin puree, and vanilla extract, mixing until smooth.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips gently, being careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
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Pumpkin Chocolate Chip Brownies
Pumpkin chocolate chip brownies are a decadent dessert that combines the rich, moist texture of brownies with the warm, spiced flavors of pumpkin. These brownies are perfect for fall gatherings or a cozy night in, offering a delightful twist on the classic chocolate treat. With melted chocolate and creamy pumpkin, they become an indulgent dessert that both pumpkin lovers and chocolate enthusiasts will enjoy.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Unsweetened cocoa powder | ½ cup |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Ground cinnamon | ½ teaspoon |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Unsalted butter (melted) | ½ cup |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and cinnamon.
- In a large bowl, mix the granulated sugar, brown sugar, and melted butter until combined. Add the eggs and blend well, then stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking pan, smoothing the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool in the pan for 10 minutes before slicing and serving. Enjoy!
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Pumpkin Chocolate Chip Cake
Pumpkin chocolate chip cake is a delightful and moist dessert that brings together the warm flavors of pumpkin and the sweetness of chocolate in a fluffy, cake-like form. This cake is perfect for autumn celebrations or as a cozy treat with a cup of coffee. It’s simple to make and sure to impress anyone who takes a bite!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Vegetable oil | ½ cup |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat together the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, then mix in the pumpkin puree and vanilla extract.
- Gradually stir in the dry ingredients until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before slicing and serving. Enjoy!
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No-Bake Pumpkin Chocolate Chip Cheesecake
No-Bake Pumpkin Chocolate Chip Cheesecake is a rich and creamy dessert that’s perfect for fall gatherings or a sweet treat any time of year. This delightful cheesecake combines the flavors of pumpkin, cream cheese, and semi-sweet chocolate chips for a mouthwatering experience, all without the need for baking. It’s an easy recipe that can be prepared in advance, making it a fantastic choice for busy schedules!
| Ingredients | Quantity |
|---|---|
| Cream cheese | 8 oz |
| Granulated sugar | ½ cup |
| Canned pumpkin puree | 1 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Vanilla extract | 1 teaspoon |
| Heavy cream | 1 cup |
| Semi-sweet chocolate chips | ½ cup |
| Graham cracker crust | 1 (9-inch) |
Cooking Steps:
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, pumpkin puree, cinnamon, nutmeg, and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture.
- Fold in the semi-sweet chocolate chips until evenly distributed.
- Pour the filling into the graham cracker crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or until set.
- Slice, serve, and enjoy your delicious No-Bake Pumpkin Chocolate Chip Cheesecake!
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Pumpkin Chocolate Chip Pancakes
Pumpkin Chocolate Chip Pancakes are a delightful twist on the classic breakfast favorite, combining the warm spices of fall with the sweetness of chocolate chips. Perfect for a cozy morning or a festive brunch, these pancakes are fluffy, flavorful, and sure to please everyone at the table. Top them with whipped cream, maple syrup, or even a sprinkle of nuts for an extra indulgent treat!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ¼ teaspoon |
| Canned pumpkin puree | 1 cup |
| Milk | ¾ cup |
| Eggs | 1 large |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | ½ cup |
| Butter (for cooking) | As needed |
Cooking Steps:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the canned pumpkin, milk, egg, and vanilla extract until well mixed.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the chocolate chips.
- Heat a non-stick skillet or griddle over medium heat and melt a little butter.
- Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve warm with your favorite toppings and enjoy your delicious Pumpkin Chocolate Chip Pancakes!
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Pumpkin Chocolate Chip Ice Cream
Pumpkin Chocolate Chip Ice Cream is a creamy, delightful dessert that marries the comforting flavors of pumpkin with the sweetness of chocolate chips. This homemade ice cream is perfect for cool autumn evenings or as a whimsical treat any time of year. With pumpkin puree and warm spices, it evokes the essence of fall, while the chocolate chips add a rich and delightful contrast.
| Ingredients | Quantity |
|---|---|
| Canned pumpkin puree | 1 cup |
| Heavy cream | 1 cup |
| Whole milk | 1 cup |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ¼ teaspoon |
| Semi-sweet chocolate chips | ½ cup |
Cooking Steps:
- In a large bowl, whisk together the pumpkin puree, heavy cream, whole milk, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- During the last few minutes of churning, add in the semi-sweet chocolate chips.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Scoop into bowls or cones and enjoy your creamy, pumpkin chocolate chip ice cream!
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Pumpkin Chocolate Chip Roll
Pumpkin Chocolate Chip Roll is a delightful autumn-inspired dessert that features a light and fluffy pumpkin cake rolled with a creamy filling and dotted with chocolate chips. It’s perfect for fall gatherings or as a sweet surprise for family and friends. This elegant treat not only looks beautiful but also combines the warm flavors of pumpkin and spices with the sweet richness of chocolate.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | ¾ cup |
| Granulated sugar | 1 cup |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ¼ teaspoon |
| Eggs | 3 large |
| Canned pumpkin puree | 1 cup |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | ½ cup |
| Cream cheese | 8 oz |
| Powdered sugar | 1 cup |
| Unsalted butter | 4 tablespoons |
| Additional vanilla extract | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs and add pumpkin and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the pumpkin mixture until just combined; fold in the chocolate chips.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes or until golden and springy.
- Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll it up along with the towel; let cool completely.
- For the filling, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Once the cake is cool, unroll it, spread the cream cheese filling evenly, and re-roll the cake carefully.
- Wrap in plastic wrap and refrigerate for at least an hour before slicing and serving. Enjoy your Pumpkin Chocolate Chip Roll!
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Pumpkin Chocolate Chip Pudding Parfait
Pumpkin Chocolate Chip Pudding Parfait is a delicious and indulgent dessert that layers rich pumpkin-flavored pudding with velvety whipped cream and chocolate chips. It’s a fantastic fall treat that combines the warmth of pumpkin spice with the sweetness of chocolate, making it perfect for any autumn gathering or a cozy night in. With its beautiful presentation and delightful flavors, this parfait is sure to impress.
| Ingredients | Quantity |
|---|---|
| Instant vanilla pudding mix | 1 package (3.4 oz) |
| Cold milk | 2 cups |
| Canned pumpkin puree | 1 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Semi-sweet chocolate chips | ½ cup |
| Whipped cream | 2 cups |
| Pumpkin spice (optional) | ½ teaspoon |
| Additional chocolate chips (for garnish) | as needed |
Cooking Steps:
- In a bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens, about 2 minutes.
- Stir in the canned pumpkin puree, ground cinnamon, nutmeg, and optional pumpkin spice until well combined.
- In serving glasses, layer the pumpkin pudding, a layer of whipped cream, and a sprinkle of chocolate chips.
- Repeat the layers until the glasses are filled, finishing with whipped cream and a garnish of additional chocolate chips on top.
- Refrigerate the assembled parfaits for at least 30 minutes before serving to allow flavors to meld. Enjoy!
