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Easy Chewy Pumpkin Chocolate Chip Cookies Recipe

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These chewy pumpkin chocolate chip cookies are soft in the middle, chewy at the edges, and have a warm pumpkin spice flavor with pockets of melted chocolate. No chilling required, and they freeze beautifully.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1½ cups (270g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. Prepare the pumpkin puree: Measure out ¾ cup of pumpkin puree and place it on a plate lined with a few layers of paper towels. Spread it out slightly and press another paper towel on top to absorb excess moisture. Let it sit while you prepare the other ingredients.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed. Scrape down the sides and bottom of the bowl halfway through.
  4. Add the pumpkin, egg, and vanilla: Add the prepared pumpkin puree, room temperature egg, and vanilla extract to the butter mixture. Beat on medium speed until just combined, about 30 seconds.
  5. Whisk the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula. Mix just until no streaks of flour remain.
  7. Fold in the chocolate chips: Using a rubber spatula, gently fold the chocolate chips into the dough until they’re evenly distributed. Reserve about ¼ cup of chocolate chips to press onto the tops of the cookies after scooping.
  8. Scoop the dough: Use a 1.5-tablespoon cookie scoop to portion the dough into balls. Place them on the prepared baking sheets about 2 inches apart.
  9. Press extra chocolate chips on top: Take those reserved chocolate chips and press 3-4 chips onto the top of each dough ball.
  10. Bake for 10-12 minutes: Bake one sheet at a time in the center of the oven. The cookies are done when the edges are set and lightly golden, but the centers still look slightly underdone and puffy.
  11. Cool on the baking sheet: Let the cookies rest on the baking sheet for 5 minutes. After 5 minutes, transfer them to a wire cooling rack to cool completely.
  12. Repeat with remaining dough: If you’re reusing the same baking sheet, let it cool completely between batches.

Notes

Don’t skip blotting the pumpkin puree with paper towels to remove excess moisture—this is the secret to chewy cookies instead of cakey ones. Measure flour using the spoon-and-level method. For softer cookies, bake for 10 minutes; for crispier edges, bake for 12 minutes. Store with a slice of bread in the container to keep cookies soft.

Nutrition

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

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