Pumpkin Chocolate Chip Cookies ready to enjoy any time with this delicious cookie recipe that is freezer friendly. Learn how to freeze cookie dough in the freezer and keep it from getting freezer burnt. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SealToSavor #CollectiveBias
Before you know it the holidays will be over. I love prepping ahead this way I’m not spending the entire day before or of the holiday in the kitchen. One way save time is making certain things in advance, like cookies! I make my homemade pumpkin chocolate chip cookies and then freeze the batter with my FoodSaver® System.
how to make pumpkin chocolate chip cookies
ingredients you will need:
- flour
- baking powder
- baking soda
- salt
- cinnamon
- nutmeg
- ginger
- cloves
- allspice
- butter
- brown sugar
- white sugar
- vanilla
- egg
- pumpkin puree
- chocolate chips
- Preheat oven to 375 degrees F.
- Sift together the dry ingredients and set aside. (not including chocolate chips)
- In a stand mixer combine the butter, sugars, and vanilla.
- Beat until the butter is fluffy.
- Add in the pumpkin and egg and mix until combined.
- Slowly add the dry ingredients to the wet ingredients on low speed and mix until combined.
- Remove from the stand mixer and then fold the chocolate chips into the cookie dough.
- Place the cookie dough onto a baking sheet and bake for 12 minutes or until lightly brown on top.
- Allow to the pumpkin chocolate chip cookies to cool on a baking rack before enjoying.
how can I make my cookies better?
Cookie tip! The top right is cookies are just scooped and placed onto the silpat then baked. To get those pretty bakery style chocolate chip cookies you’ll want to flatten the cookie dough just a little. Wet your fingers and lightly press it down. Then place a few chocolate chips right on top and bake.
how to freeze cookie dough
- Take a small cookie dough scooper and scoop cookie dough onto a parchment or silicone mat lined baking sheet.
- Place the baking sheet in the freezer with the cookie dough until the cookie dough is frozen, about an hour.
- If you have a small freezer use 1/4 baking sheets.
Make the correct size bag you’ll need and then place the frozen cookie dough into a FoodSaver® bag.
Vacuum seal the cookie dough and then seal. Place in the freezer to enjoy at a later time.
how long does cookie dough keep in the freezer?
I usually freeze cookie dough for about 3 months without using a FoodSaver®. When using the FoodSaver® is prevent freezer burn and we’ve been able to save cookie dough for a year in the freezer without an issue. We typically use it up quickly though, because yum!
which FoodSaver® is this?
We’re using the FoodSaver® FM5200 Vacuum Sealing System to keep food fresh in less time with less steps. It helps us make bags with ease using the express bag maker. We love the air-tight seal and less bag waste using the easy view vaccum window where you can see right inside. It operates easily with a touch of a button or the quickg and vacuum seal bar.
Why FoodSaver®? It’s the number 1 Vacuum Sealing solution in the US. It helps prevent freezer burn on my cookies and other items as well! I love batch cooking and saving for later and this makes it easier. You can even use it to marinate food. You waste less food, especially cheese. We buy a huge block of cheese and always seal it with the FoodSaver®.
are the vacuum seal bags BPA-Free?
Yes! The Multi-layer are BPA-free! It’s flexible to hug food and seal effectively without any gaps. This is ideal for storing long term and in the freezer.
what comes with this system?
This system includes vacuum seal bags and rolls, vacuum zipper bags and containers designed to work together with vacuum sealers for optimal performance.
where can I find this in store?
You can find the system and bags at your local Walmart in the home section, in the food storage aisle. You can also find it online.
recipe tips
- if you love pumpkin flavor you’ll love these cookies! use the leftover canned pumpkin or freeze it using your FoodSaver®.
- chocolate chip cookies will freeze with this freezing method as well.
- don’t have all the spices? using pumpkin pie spice
- we don’t recommend using pumpkin pie puree, make sure it’s pumpkin puree
- don’t have a stand mixer? use a large bowl and a whisk and let the kids join in on the fun mixing
Pumpkin Chocolate Chip Cookies
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Print Pin RecipeIngredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cinnamon
- 1/4 nutmeg
- 1/4 ginger
- 1/8 cloves
- 1/8 allspice
- 1 stick butter softened
- 1/3 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 1 egg
- 3/4 pumpkin puree
- 2 cups chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- Sift the dry ingredients together in a bowl and set aside. (not including chocolate chips)
- In a stand mixer combine the butter, sugars, and vanilla.
- Beat butter and sugars until the butter is fluffy.
- Add in the pumpkin and egg, mix until combined.
- Slowly add the dry ingredients into the wet ingredients on low speed and mix until combined.
- Remove the bowl the stand mixer and then fold the chocolate chips into the cookie dough.
- Place the cookie dough onto a baking sheet and bake for 12 minutes or until lightly brown on top.
- Allow to cool on a baking rack before enjoying.
Notes
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
Can’t wait to try these! Do I need to defrost the cookie dough before baking the frozen dough? Or is there a method to bake directly from frozen?
Hi Turell,
We bake frozen cookies 20 degrees less than the state recipe and sometimes 2-3 minutes longer. 🙂