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Chewy Pumpkin Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 139 reviews
  • Author: Jessica
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Chewy Pumpkin Chocolate Chip Cookies combine the warm, spiced flavors of pumpkin and cinnamon with the rich sweetness of semi-sweet chocolate chips. Featuring a perfectly soft and chewy texture, these cookies are chilled before baking to enhance flavor and maintain their shape, making them an ideal treat for fall or any time you crave a cozy, seasonal dessert.

Ingredients

Units Scale

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 (blotted to remove excess moisture)

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 pumpkin pie spice (store-bought or homemade)

Add-ins

  • 1/2 cup (90g) semi-sweet chocolate chips, plus extra for tops if desired

Instructions

  1. Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and no brown sugar lumps remain. Add the vanilla extract and blotted pumpkin puree, whisking until fully incorporated and smooth. Set this mixture aside.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice until evenly mixed.
  3. Form the Dough: Pour the wet ingredients into the dry ingredients. Using a large spoon or rubber spatula, mix gently until just combined. The dough will be very soft at this stage. Fold in 1/2 cup of the semi-sweet chocolate chips carefully. Because of the melted butter, the chips might not stick easily but do your best to combine the mixture evenly.
  4. Chill the Dough: Cover the dough tightly and refrigerate for at least 30 minutes and up to 3 days. Chilling is critical for developing the dough’s firmness and flavor.
  5. Prepare to Bake: When ready, remove the dough from the refrigerator. Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  6. Scoop and Shape Cookies: Use about 1.5 tablespoons of dough per cookie to form balls. Place them on the prepared baking sheets spaced about 3 inches apart. Slightly flatten each dough ball using the back of a spoon or the bottom of a cup to help them spread properly during baking.
  7. Bake: Bake cookies for 11-12 minutes or until the edges appear set and the centers are still soft. If cookies do not spread sufficiently during baking, gently flatten them with the back of a spoon immediately after removing from the oven. Optionally, press extra chocolate chips on top of the warm cookies for an attractive finish.
  8. Cool: Allow the cookies to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. For the best flavor and texture, let cookies rest uncovered for several hours or overnight. The pumpkin flavor intensifies and the texture becomes even chewier over time.
  9. Storage: Store cookies covered at room temperature for up to 1 week. You can also freeze both baked cookies and unbaked dough balls for up to 3 months.

Notes

  • Make Ahead & Freezing: Dough can be chilled for up to 3 days before baking. Bring to room temperature before scooping. Freeze baked cookies and unbaked dough balls for up to 3 months. Bake frozen dough an extra minute without thawing.
  • Pumpkin Prep: Squeeze moisture out of pumpkin puree with paper towels before measuring 6 tablespoons to avoid a cakey texture. Do not use pumpkin pie filling.
  • Pumpkin Pie Spice: Use store-bought or homemade. If unavailable, use 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice in addition to 1.5 teaspoons cinnamon.
  • Chilled Dough Handling: If chilled longer than 30 minutes, allow dough to soften for 15-30 minutes at room temperature before scooping, depending on chilling duration.
  • Scaling Recipe: Easily doubled by doubling all ingredients; chill dough for 45 minutes if doubling.
  • Tools Recommended: Glass mixing bowls, whisk, rubber spatula, baking sheets, silicone mats or parchment paper, medium cookie scoop, cooling rack.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 11g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

Find it online: https://jessicasrecipes.com/chewy-pumpkin-chocolate-chip-cookies-recipe/