Chewy Pumpkin Chocolate Chip Cookies
Chewy Pumpkin Chocolate Chip Cookies are everything you love about fall treats. They're soft, chewy, full of pumpkin spice flavor, and are studded with melty chocolate chips.
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Fall season means all the pumpkin baked goods. Add these cookies to your baking list, along with other pumpkin dessert recipes like Pumpkin Pound Cake, Pumpkin Muffins, Pumpkin Pie Bites, and a classic Pumpkin Roll.
Why You Need To Make These Cookies
These treats are the perfect cross between a cozy pumpkin dessert and a classic chewy chocolate chip cookie. Best of all, they come together with simple pantry ingredients and bake up in no time at all.
You will find that these will become your favorite pumpkin cookies as the pumpkin flavor isn't too overbearing, and they have the perfect chewy texture. Totally irresistible straight out of the oven, and hard to stop at just one, like my Iced Oatmeal Cookies.
Ingredients Needed
- Butter
- Sugars- white sugar and light brown sugar
- Pumpkin- pumpkin puree and pumpkin pie spice
- Eggs- only need the egg yolk
- Pure vanilla extract
- Baking staples- all purpose flour, baking soda, and iodized salt
- Chocolate chips- I used semi-sweet chocolate chips, but you can use milk chocolate or dark chocolate chips
How To Make These Cookies
Recipe Tips
- Do not use pumpkin pie filling! Pumpkin pie filling already has pumpkin pie spice and other warm spices and sweeteners.
- You can make the dough up to 24 hours in advance. Cover your mixing bowl with plastic wrap and keep in the fridge until ready to bake.
- Use a cookie scoop for evenly sized cookies and to ensure they bake evenly on the pan.
- You can use canned pumpkin puree or homemade pumpkin puree.
- Don't scoop flour straight from the bag when measuring, that's the easiest way to make dense, dry, crumbling cookies.
Reipe Faq's
This usually happens if you greased the baking sheet rather than using a baking mat or a piece of parchment paper. Greasing the cookie sheet will help the cookies spread out and flatten.
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!
Sure! Keep in mind that they may not be soft and chewy 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.
More Pumpkin Recipes
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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 spoon and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 cups mini semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
- In a large bowl, add the butter, sugar, and brown sugar, and using a hand mixer, mix until creamy. 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, add additional chocolate chips on top if 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!