Candy Corn and Chocolate Chips Pumpkin Cookies Recipe

Candy Corn and Chocolate Chips Pumpkin Cookies Recipe is made with canned pumpkin purée, warm pumpkin pie spice, soft butter, golden brown sugar, vanilla, flour, candy corn, and chocolate chips. This festive and easy Candy Corn and Chocolate Chips Pumpkin Cookies Recipe creates a delightful dessert that takes about 35 minutes to prepare and can serve up to 24 people.

Candy Corn and Chocolate Chips Pumpkin Cookies Ingredients

• 1 cup canned pumpkin purée
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 cup semi-sweet chocolate chips 3/4 cup candy corn ( plus a few more for decorating on top )

Candy Corn and Chocolate Chips Pumpkin Cookies Instructions

1. Preheat the oven to 350°F (175°C). Get two baking sheets lined with parchment paper.
2. In a large bowl beat the softened butter, brown sugar, and granulated sugar until fluffy and creamed.
3. Put the pumpkin puree, egg and vanilla in with the butter mixture. Mix until everything is well combined and smooth.
4. In a separate bowl whisk the flour, baking soda, pumpkin pie spice and salt.
5. Pour the dry ingredients in gradually and stir just until the dough comes together ( don’t over mix ).
6. Fold in the chocolate chips and candy corn gently with a spatula. Try to keep the candy corn from touching the edge of the pan though — they can melt too much if they touch the pan.
7. Place tablespoons of dough on the prepared baking sheets about 2 inches apart and press on a couple of extra candy corn pieces if you’d like them to be peeked through.
8. Bake for 10–12 minutes or until just set on edges and the tops turn a little golden.
9. Cool on the baking sheet for 5 minutes then on a wire rack to cool completely.

Recipe tips

• Chill the dough for thicker cookies: If you want your cookies a little heavier and crunchier you can also refrigerate the dough for 20-30 minutes before baking. This helps the cookies to retain shape and it allows the flavors to steep a bit — just like when you’re telling someone a story before you tell them.
• Keep candy corn off the edges: Candy corn is sweet but after they ‘ve cooled it starts melting too much if they ‘re right against the baking sheet. I always just push them into the dough ( or press a few on top after baking ) whilst they ‘re warm and soft.
• Use dark chocolate chips for a deeper flavor: Semi – sweet works well. But if you like a little bit of rich contrast with the candy corn I would suggest dark chocolate chips as they balance out the sweetness of the candy corn and bring out the pumpkin spice perfectly.

How To Store Candy Corn and Chocolate Chips Pumpkin Cookies

Refrigerate: Let the cookies cool completely on a wire rack. When they are cool put them in a airtight container with parchment paper between the cookies so they don’t stick. Store in the refrigerator for up to 5 days. Let them come to room temperature before serving so that they are as soft as possible.

Freeze: If you want the cookies to last longer, you can freeze them. First layer them on a baking sheet in one layer and freeze until solid (about 1 hour). Then place them into a freezer-safe container or resealable freezer bag and then separate each layer with parchment paper. The cookies can be frozen for up to 2 months. Thaw the cookies at room temperature for 30–60 minutes prior to eating them.

How To Reheat Leftover Candy Corn and Chocolate Chips Pumpkin Cookies

In The Oven: Preheat oven to 300°F (150°C)Foil the cookies on a baking sheet with foil loosely. Set the pan aside to allow the foil to cool. Warm on a warm area for 5–7 minutes, or until soft and just warm through. Let cool for 1 minute before serving.

In The Microwave: Place 1–2 cookies on a microwave safe plate. Cover them with a wet paper towel so they stay moist. Microwave on medium power for 10–15 seconds. Check for texture. If it ‘s not moist enough give a few more seconds.

In The Air Fryer: Preheat your air fryer to 300°F (150°C) and place the cookies in a single layer in the basket. Heat for 3–5 minutes, checking halfway through as not to melt the candy corn or over crack them.

What to serve Candy Corn and Chocolate Chips Pumpkin Cookies

Candy Corn and Chocolate Chips Pumpkin Cookies Recipe pairs well with a warm mug of hot chocolate, a glass of cold milk, a cup of spiced chai tea, and a scoop of vanilla ice cream. It also can be served alongside fresh apple slices, whipped cream, cinnamon roasted nuts, and pumpkin-flavored yogurt for better savoring of the meal.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned purée?

Yes. You just make sure that the fresh pumpkin is cooked, mashed and dumped thoroughly into a strainer so that it’s smooth and not watery, because it can make the cookies too soft.

Why do my candy corn pieces melt or burn?

Candy corn melts in the oven very quickly. The best way to avoid that is to not place candy corn pieces along the edges of the cookie dough, place a few pieces after baking when the cookies are still warm.

Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough for up to 24 hours. Chilling helps to penetrate the flavors better and keeps the cookies from spreading while baking.

More cookie recipes:

• Candy Corn Sugar Cookies Recipe
• Coconut Toffee Chocolate Chip Cookies Recipe
• Apple Butter Oatmeal Cookies Recipe