Chewy Pumpkin Chocolate Chip Cookies Recipe
These chewy pumpkin chocolate chip cookies combine the warm spices of fall with rich chocolate chips for a soft, flavorful treat. Made with pumpkin puree and pumpkin pie spice, they deliver moistness and autumnal flavors in every bite. Perfect for cozy moods, these cookies are chilled before baking to ensure the perfect texture and can be enjoyed fresh or after resting for an enhanced chewiness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 10 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (86g) pumpkin puree
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
Add-ins
- 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for topping (optional)
Instructions
- Mix wet ingredients: Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla extract and pumpkin puree until smooth. Set aside.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice.
- Mix wet and dry: Pour the wet ingredients into the dry ingredients and mix with a large spoon or rubber spatula until combined. The dough will be very soft. Fold in 1/2 cup of the semi-sweet chocolate chips, combining as best as possible since the melted butter may prevent full incorporation.
- Chill dough: Cover the dough and refrigerate for at least 30 minutes, or up to 3 days. Chilling is crucial for proper texture and spreading during baking.
- Preheat oven and prepare trays: Remove dough from fridge. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
- Form cookies: Scoop approximately 1.5 tablespoons of dough per cookie and roll into balls. Place dough balls 3 inches apart on the prepared sheets. Slightly flatten each ball with the back of a spoon or bottom of a measuring cup to help cookies spread evenly.
- Bake: Bake for 11-12 minutes until edges appear set and centers remain soft. Remove from oven. If cookies didn't spread enough, gently flatten them with the back of a spoon immediately after baking. Optionally press a few extra chocolate chips onto the warm cookies for an attractive finish.
- Cool: Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. Letting them rest uncovered for several hours or overnight enhances chewiness and flavor intensity, especially on day 2.
- Storage: Store cookies covered at room temperature for up to one week to maintain freshness.
Notes
- Use pumpkin puree, not pumpkin pie filling, for best results.
- Chilling the dough is essential to achieve the perfect chewy texture and prevent cookies from spreading too much.
- You can make this dough up to 3 days in advance for convenience.
- If cookies don't spread enough during baking, gently flatten them immediately after removing from the oven.
- Cookies taste best after cooling completely and even better after resting overnight.
- Store cookies in an airtight container at room temperature for up to a week.
