Chewy Pumpkin Chocolate Chip Cookies
Chewy pumpkin chocolate chip cookies are the best way to start the cooler months. They are soft and chewy with splashes of pumpkin flavor and chocolate chips. This post may contain affiliate links. Read my disclosure policy here.
Fall is just around the corner and that means one thing - pumpkin! Every year I look forward to creating new recipes with pumpkin. This one does not disappoint. Totally irresistible straight out of the oven, and hard to stop at just one, like my Iced Oatmeal Cookies.
Let’s Take A Look at the Ingredients
• Unsalted butter
• Granulated Sugar
• Brown sugar
• Pumpkin puree- do not use pumpkin pie filling
• Egg yolk
• Vanilla
• All-purpose flour
• Baking soda
• Salt
• Pumpkin pie spice
• Semi-sweet chocolate chips
Scroll down to find the detailed printable recipe card!
How to Make Soft Pumpkin Cookies
Step 1: Preheat and Prep First, preheat your oven to 300℉. Then, line a baking sheet with parchment paper.
Step 2: Blend the Sugars Blend your butter, sugar, and brown sugar together using a fork or a hand mixer.
Step 3: Add Wet Ingredients Add the pumpkin, egg yolk, and vanilla to the sugar mixture until well combined.
Step 4: Stir in Dry Ingredients Next, you will slowly stir in your flour, baking soda, salt, and pumpkin pie spice.
Step 5: Add Chocolate Chips Once your cookie batter is mixed well, fold in 1 cup of mini chocolate chips saving ¼ a cup for garnishing.
Step 6: Place Dough on the Cookie Sheet Scoop 2 tablespoons of cookie dough into a ball. Then, place the ball on the cookie sheet. Continue spacing cookie dough balls 2 inches apart on the pan.
Step 7: Bake Your Pumpkin Chocolate Chip Cookies Place the cookies in the oven and bake for 18 to 20 minutes, or until the edges begin to brown.
Step 8: Add more Chocolate Chips Immediately after removing from the oven add chocolate chips to the tops of the cookies and spread the chocolate once it melts a little with a toothpick.
Step 9: Cool Allow the pumpkin cookies to cool on the baking sheet for 15 minutes, and then transfer them to a cooling rack.
Recipe Tips
1. Always use parchment paper. This allows the cookies to cook more evenly and makes it easier to remove them from the sheet. You can also use a silicone baking sheet if you have one in your kitchen.
2. You can add more chocolate chips. If you have a sweet tooth, you can add in more chocolate chips than the recipe calls for. You can also use dark chocolate if you are a dark chocolate fan.
3. Use a cookie scoop. To get cookies that cook evenly, I use a 2 tablespoon cookie scoop. It makes perfect-looking cookies every time!
What Kind of Pumpkin Do I Need?
For this recipe, you will need pumpkin puree. You can typically find this in the canned goods section at your local grocery store. If you are feeling like a true baker, you can always make it from scratch, too. Try this Easy Pumpkin Puree from Scratch!
Can I Use Homemade Pumpkin Spice?
You can buy pumpkin spice at your local grocery store, or you can make your own! Pumpkin spice is just a combination of common spices including cinnamon, nutmeg, ground ginger, and ground cloves. I normally have these spices in my kitchen so I can easily whip up my own pumpkin pie spice when needed. This Pumpkin Spice Recipe is a great one to follow!
How Do I Store Leftover Pumpkin Cookies?
You can store your cookies in an airtight container on the counter. Homemade cookies can be stored at room temperature for two to three weeks. Or, if you want them to last longer, you can put them in the refrigerator for up to 2 months.
Can I Freeze Them?
Sure! Keep in mind that they may not be soft and chew anymore, but you can still eat them like a regular cookie. Store them in a ziplock freezer bag in the freezer for up to 12 months.
Other Pumpkin Recipes to Try
Looking for more pumpkin goodness? Try some of my other favorites!
Pumpkin Roll
Buttermilk Pumpkin Pie
Pumpkin Crinkle Cookies
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Chewy Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter 1 stick (softened)
- 3/4 cup white granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 teaspoon pumpkin pie spice
- 1 1/4 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
- Using a hand mixer, or fork, cream together butter, sugar, and brown sugar on low.
- Add pumpkin, egg yolk, and vanilla and mix until combined.
- Slowly stir in flour, baking soda, salt, and pumpkin pie spice.
- Fold in 1 cup mini chocolate chips, save the remaining 1/4 cup to sprinkle a few on top of each dough ball.
- Using a 2 tablespoon cookie scoop, create heaping 2 tablespoon cookie dough balls and place them 2” apart on the prepared pan.
- Bake for 16-18 minutes or until the edges start to brown.
- Remove from the oven and let cool on the baking sheet for 15 minutes before moving to a cooling rack.
- Immediately after removing it from the oven spread chocolate chips with a toothpick is desired.
Yay, Jenn! Happy you loved them 🙂
It feels like fall here in Seattle today so it felt like a good day to make pumpkin cookies. These were a perfect fit for my pumpkin craving. Not too pumpkin-y and just the right amount of sweet. Delicious!