Chewy Pumpkin Chocolate Chip Cookies

Sharing is caring!

If you’re looking for a delicious cookie that captures the essence of fall, look no further than these chewy pumpkin chocolate chip cookies! They are soft, flavorful, and super easy to make.

The combination of rich pumpkin puree and sweet chocolate chips creates a delightful treat that everyone will love.

Whether you’re enjoying them with a cup of coffee or sharing them at a gathering, these cookies will surely be a hit!

Why This Recipe Is a Must-Try

These cookies perfectly blend the warm spices of pumpkin pie with the rich sweetness of chocolate.

Each bite is packed with flavor, making it a cozy snack for any occasion.

They come together in just a few simple steps and use common ingredients, so you won’t need to make a special trip to the store.

Plus, they’re great for the whole family—kids, friends, and even coworkers will appreciate the delightful pumpkin taste and gooey chocolate surprise.

Trust me; once you try them, they’ll become a regular in your baking rotation!

Ingredients

• ⅓ cup (80 g) pumpkin puree
• 1 ⅔ cup (200 g) all-purpose flour
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ cup (125 g) unsalted butter, melted
• ½ cup (100 g) light brown sugar
• ½ cup (100 g) granulated sugar
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (170 g) chocolate chips plus more for decorating the top (optional)

How To Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C).

This ensures that your cookies bake evenly, creating that perfect chewy texture.

Step 2: Prepare Baking Sheets

Line two baking sheets with parchment paper.

This helps prevent the cookies from sticking and makes for easy cleanup after baking.

Step 3: Mix the Dry Ingredients

In a large bowl, combine the all-purpose flour, pumpkin pie spice, salt, baking soda, and baking powder.

Whisk them together until well combined.

This ensures that the leavening agents are evenly distributed throughout your cookie dough.

Step 4: Blend the Wet Ingredients

In another bowl, mix the melted butter, light brown sugar, and granulated sugar together until smooth.

You can use a hand whisk or an electric mixer for this step.

Next, add in the pumpkin puree, egg, and vanilla extract.

Mix everything until it’s creamy and well incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry mixture to the wet mixture.

Stir gently with a spatula or wooden spoon.

Be careful not to overmix; you want the dough to be slightly thick and fluffy.

Step 6: Fold in Chocolate Chips

Once your dough is ready, fold in the chocolate chips using the spatula.

If you want to add more chocolate chips on top for decoration, this is the time to do it, too!

Step 7: Scoop and Bake

Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.

This gives them room to spread as they bake.

Slide the baking sheets into your preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.

Step 8: Cool and Enjoy!

Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes.

Then, transfer them to a wire rack to cool completely.

Enjoy your chewy pumpkin chocolate chip cookies warm, or store them for later!

Expert Tips

• Make sure your ingredients are at room temperature for even mixing.
• Don’t skip the chilling step if possible; chilling the dough for 30 minutes can help develop the flavors further.
• For an extra pumpkin punch, try adding a bit of pumpkin puree to your chocolate chip cookie batter.
• Feel free to swap out the chocolate chips for white chocolate, butterscotch chips, or even nuts for a different flavor profile!

Variations and Customizations

• Use dark chocolate or semi-sweet chocolate chips for a more intense chocolate flavor.
• Add chopped walnuts or pecans for crunch.
• Mix in some oats for extra texture and fiber.
• Drizzle melted chocolate over the cooled cookies for added decoration and sweetness.

How to Store Leftovers

These cookies are best stored in an airtight container at room temperature.

They can last for up to one week, but they’ll likely be gone long before then! If you want to keep them longer, consider freezing them.

Simply place the cooled cookies in a freezer-safe container, layering them with parchment paper, and they’ll be good for up to three months.

When you’re ready to eat, just let them thaw at room temperature, or pop one in the microwave for a few seconds for a warm treat!

FAQ

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree is perfect for this recipe.

Just make sure you’re using pure pumpkin puree and not pumpkin pie filling.

Can I substitute the all-purpose flour with a gluten-free alternative?

Yes, you can use a gluten-free all-purpose flour blend that includes xanthan gum for the best results.

How can I make these cookies dairy-free?

To make the cookies dairy-free, substitute the unsalted butter with coconut oil or a dairy-free butter alternative.

Make sure the chocolate chips you choose are also dairy-free.

What should I do if the dough is too sticky?

If your cookie dough feels too sticky, you can chill it for about 30 minutes.

This will make it easier to scoop and handle.

If it’s still too sticky, you can add a couple of tablespoons of flour until it reaches the desired consistency.

Conclusion

These chewy pumpkin chocolate chip cookies are not only incredibly tasty, but they’re also simple to whip up in your kitchen.

With cozy flavors and the delightful combination of pumpkin and chocolate, they’re sure to become a family favorite.

So, roll up your sleeves and get baking—you won’t regret it! Enjoy your delicious cookies with friends and family, and let the warm, sweet scents fill your home this season.

Happy baking!

Print

Sharing is caring!