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Best Chewy Pumpkin Chocolate Chip Cookies: Easy Fall Recipe

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These chewy pumpkin chocolate chip cookies are soft, slightly dense, and packed with chocolate in every bite. The secret is blotting the pumpkin puree to remove excess moisture, ensuring a perfect texture every time.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract (pure)
  • 3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
  • 2 1/4 cups (280g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • Optional: 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Blot the pumpkin puree: Spread it on a plate lined with a double layer of paper towels. Place another paper towel on top and press gently. Let it sit for 10 minutes.
  3. Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  4. Add the egg and vanilla: Beat in the egg and vanilla extract until well combined, about 30 seconds.
  5. Add the blotted pumpkin: Beat on low speed until just incorporated. The batter may look slightly curdled.
  6. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  7. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  8. Fold in the chocolate chips: Use a spatula to gently fold in the chocolate chips and nuts (if using) until evenly distributed.
  9. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  10. Scoop and bake: Use a 1.5-tablespoon cookie scoop to portion the dough into balls. Place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone.
  11. Cool properly: Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Blotting the pumpkin puree is crucial for chewy texture. Chill the dough for at least 30 minutes to prevent spreading. Use room temperature ingredients. Measure flour by spooning and leveling. Bake one sheet at a time for even results.

Nutrition

Keywords: pumpkin chocolate chip cookies, chewy pumpkin cookies, fall cookies, pumpkin spice cookies, easy pumpkin cookies

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