There’s something magical about the combination of pumpkin and chocolate, especially when it comes in the form of a soft, chewy cookie. As someone who loves baking and experimenting with seasonal flavors, I can confidently say that these Chewy Pumpkin Chocolate Chip Cookies are a must-try. They’re the perfect treat to welcome the cozy vibes of fall, with their warm spices, rich chocolate chips, and irresistible texture.
I’ve tried countless pumpkin cookie recipes over the years, but this one stands out because it strikes the perfect balance between cakey and chewy. The pumpkin puree adds moisture and a subtle earthy sweetness, while the chocolate chips bring a decadent contrast. Whether you’re baking these for a holiday gathering, a weekend treat, or just because, these cookies are sure to become a staple in your recipe collection.
What You Need To Make This Recipe
Pumpkin puree: This is the star of the recipe, providing moisture and that signature pumpkin flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
Unsalted butter: Butter adds richness and helps create a tender cookie. Using unsalted butter allows you to control the salt level in the recipe.
Brown sugar: Brown sugar lends a deep, caramel-like sweetness and helps keep the cookies soft and chewy. Its molasses content is key to the perfect texture.
Granulated sugar: This adds a touch of sweetness and helps the cookies spread slightly while baking, giving them that ideal chewy edge.
Egg: The egg acts as a binder, holding the dough together and contributing to the cookies’ structure.
Vanilla extract: A splash of vanilla enhances the overall flavor, complementing both the pumpkin and the chocolate.
All-purpose flour: This is the base of the cookie dough, providing structure. Be sure to measure it accurately to avoid dry or dense cookies.
Baking soda: This leavening agent helps the cookies rise slightly and achieve the perfect texture.
Pumpkin pie spice: A blend of warm spices like cinnamon, nutmeg, ginger, and cloves, this spice mix gives the cookies their cozy fall flavor.
Salt: A pinch of salt balances the sweetness and enhances all the other flavors in the cookies.
Chocolate chips: Semi-sweet chocolate chips are my go-to for this recipe, as they provide a rich, melty contrast to the spiced pumpkin dough.
Ingredients List
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
How to Make Chewy Pumpkin Chocolate Chip Cookies
Step 1: Preheat the Oven and Prepare Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. This step is crucial for creating a soft, chewy texture.
Step 3: Add Wet Ingredients
Beat in the egg, followed by the pumpkin puree and vanilla extract. Mix until well combined. The dough will look wet at this stage, but that’s normal.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. This ensures the leavening agent and spices are evenly distributed.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Fold in Chocolate Chips
Gently fold in the chocolate chips until they’re evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for later.
Tips for Making This Recipe
- Use room temperature ingredients: This ensures even mixing and a smoother dough.
- Don’t overbake: The cookies will continue to set as they cool, so remove them from the oven when the edges are just golden.
- Chill the dough: If the dough feels too sticky, chill it for 30 minutes before scooping. This makes it easier to handle.
- Experiment with mix-ins: Try adding white chocolate chips, nuts, or even dried cranberries for a fun twist.
- Store properly: Keep the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use homemade pumpkin puree, but make sure it’s thick and not watery. Excess moisture can affect the texture of the cookies.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for equally delicious results.
Why are my cookies too cakey?
This can happen if there’s too much pumpkin puree or if the dough is overmixed. Be sure to measure ingredients accurately and mix just until combined.
Can I freeze the cookie dough?
Yes! Scoop the dough into portions, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
What’s the best way to store these cookies?
Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer.
These Chewy Pumpkin Chocolate Chip Cookies are a delightful way to celebrate the flavors of fall. Happy baking!