Introduction
Step into the delightful flavors of autumn with these incredible Pumpkin Chocolate Chip Cookies. Forget crumbly, cakey textures; this recipe delivers a truly chewy cookie experience that will become your new fall favorite. They are incredibly easy to make, packed with warm spices, and boast a perfect balance of pumpkin and chocolate. Get ready to bake a batch of pure seasonal joy!
Why You’ll Love These Pumpkin Chocolate Chip Cookies
You’ll adore these Pumpkin Chocolate Chip Cookies for so many reasons. You’ll finally achieve that coveted chewy texture, never a cakey one. Each bite is packed with classic fall spices like cinnamon and pumpkin pie spice. They offer a rich, buttery flavor that perfectly complements the pumpkin. This recipe is also egg-free, yet the cookies remain perfectly soft. Plus, they require only quick chilling for convenience and no fancy mixer, making them super simple for any home cook.
Pumpkin Chocolate Chip Cookies Ingredients
Gather these simple ingredients to create your irresistible Pumpkin Chocolate Chip Cookies:
- Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled: Provides richness and contributes to the chewy texture.
- 1/4 cup (50g) packed light or dark brown sugar: Adds moisture and a hint of caramel flavor.
- 1/2 cup (100g) granulated sugar: For classic sweetness and crisp edges.
- 1 teaspoon pure vanilla extract: Enhances all the other flavors.
- 6 Tablespoons (86g) pumpkin puree (see note)*: The star ingredient, bringing moisture and fall taste.
- Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled): The base for structure.
- 1/4 teaspoon salt: Balances the sweetness and amplifies flavors.
- 1/4 teaspoon baking powder: For a little lift.
- 1/4 teaspoon baking soda: Helps with spread and browning.
- 1 and 1/2 teaspoons ground cinnamon: Essential warm spice.
- 1 teaspoon store-bought or homemade pumpkin pie spice: The ultimate fall flavor booster.
- Add-ins
- 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops: Melty pockets of deliciousness.
Notes & Substitutions
Pumpkin Puree: It is absolutely crucial to blot your canned pumpkin puree with a paper towel to remove excess moisture. This step is key to a chewy texture. Never use pumpkin pie filling; it contains added spices and sugar that will alter the recipe.
Pumpkin Pie Spice: If you don’t have a store-bought blend, easily make your own! Combine 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a tiny pinch of cloves. You can also adjust the amounts of individual spices to your preference.
Chocolate Chips: Feel free to get creative with your chocolate! Milk chocolate, dark chocolate, or even white chocolate chips would be delicious in these cookies. A mix of different chips also adds wonderful complexity.
Flour: All-purpose flour is recommended for the best texture in these Pumpkin Chocolate Chip Cookies. Using a different type of flour might change the consistency.
Butter: Melting the butter is non-negotiable for this recipe. It helps create that dense, incredibly chewy cookie you are looking for. Do not substitute with softened butter. As explained by The Cravory, melted butter contributes to a unique chewy and dense texture in cookies.
Pumpkin Chocolate Chip Cookies Equipment
You only need a few basic kitchen tools to bake these delightful cookies. Grab two medium mixing bowls for keeping your wet and dry ingredients separate. A whisk or a rubber spatula will be perfect for combining everything. You’ll also need large baking sheets, ideally two, for efficient baking. Don’t forget parchment paper or silicone baking mats to prevent sticking. A medium cookie scoop ensures uniform cookies, and a wire rack is essential for proper cooling.
How To Make Pumpkin Chocolate Chip Cookies
Let’s get baking these fantastic Pumpkin Chocolate Chip Cookies! Follow these simple steps for perfect results.
- Prepare Wet Ingredients: In a medium bowl, whisk together the melted and slightly cooled butter, brown sugar, and granulated sugar until no brown sugar lumps remain. Next, whisk in the pure vanilla extract and the blotted pumpkin puree until the mixture is completely smooth. Set this bowl aside.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice. Ensure all the dry ingredients are well combined.
- Mix Dough: Pour the wet ingredients from the first bowl into the dry ingredients. Use a large spoon or a rubber spatula to mix them together until just combined. Be careful not to overmix; the dough will be very soft.
- Fold in Chocolate Chips: Gently fold in the 1/2 cup of semi-sweet chocolate chips. The melted butter in the dough might make it seem like the chips don’t want to stick, but do your best to incorporate them evenly throughout the dough.
- Chill Dough: Cover the cookie dough bowl tightly with plastic wrap. Chill the dough in the refrigerator for a minimum of 30 minutes. Chilling is absolutely imperative for these cookies to prevent them from spreading too much and to develop flavor. You can chill it for up to 3 days.
- Preheat Oven: 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.
- Scoop & Flatten: Scoop out about 1.5 tablespoons of dough per cookie. Roll each portion into a smooth ball. Arrange the cookie dough balls about 3 inches apart on the prepared baking sheets. Using the back of a spoon or the bottom of a measuring cup, slightly flatten the tops of the dough balls. This step helps ensure the cookies spread properly while baking.
- Bake Cookies: Bake for 11-12 minutes. The edges of the cookies should appear set, but the centers will still look very soft. Remove the baking sheets from the oven. If you notice any of your Pumpkin Chocolate Chip Cookies didn’t spread much, gently flatten them out with the back of a spoon immediately after removing them from the oven.
- Cool & Garnish: If desired, press a few extra chocolate chips onto the tops of the warm cookies for an appealing finish. This is purely for aesthetic purposes. Let the cookies cool on the baking sheets for at least 10 minutes before carefully transferring them to a wire rack to cool completely. The longer the cookies cool, the better their flavor and chewier their texture become. The chewiness and pumpkin flavor of these Pumpkin Chocolate Chip Cookies are even stronger on day two.
Pro Tips & Troubleshooting
Achieving Chewy Texture
- Blot pumpkin puree: This is non-negotiable! Removing excess moisture from the pumpkin prevents cakey cookies. Just press canned puree between paper towels.
- Use melted butter: Melted butter creates a denser dough, which results in that desirable chewy texture. Avoid using softened butter.
- Skip the egg: Pumpkin provides sufficient binding, and omitting the egg helps achieve a chewier, less cake-like cookie.
- Don’t overmix dough: Mix only until the wet and dry ingredients are just combined. Overmixing develops gluten, leading to tougher cookies.
Common Mistakes to Avoid
- Overbaking: Remove the cookies from the oven when the edges are set but the centers still look very soft. They will continue to set as they cool.
- Skipping chill time: This dough is quite soft, so chilling is imperative. Skipping this step will result in cookies that spread too much and lack texture.
- Not flattening dough: Slightly flattening the scooped dough balls ensures the cookies spread nicely into perfect rounds.
Baking Success Tips
- Longer chilling: Chilling the dough for several hours or overnight deepens the pumpkin flavor and improves the texture even further.
- Cool completely: For the best chewiness and flavor development, allow the cookies to cool completely on a wire rack. The texture truly improves with time.
Serving, Storage, & Variations
These delightful Pumpkin Chocolate Chip Cookies are wonderful served warm straight from the oven, allowing the chocolate to be perfectly melty. They are equally delicious at room temperature, offering a more developed chewy texture and stronger pumpkin spice notes. Enjoy them with a glass of milk or a warm cup of coffee.
Storage: Store your baked cookies in an airtight container at room temperature for up to 1 week. They maintain their excellent flavor and chewiness for days.
Freezing Baked Cookies: If you have extras, baked cookies freeze beautifully. Once completely cooled, place them in a single layer on a baking sheet to flash freeze for about an hour. Then, transfer the frozen cookies to a freezer-safe bag or container for up to 3 months. Thaw at room temperature.
Freezing Cookie Dough: You can also freeze the unbaked cookie dough balls. Scoop the dough, roll into balls, and arrange them on a parchment-lined baking sheet. Flash freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Flavor Variations:
- Add 1/2 cup of chopped nuts like pecans or walnuts to the dough for extra crunch.
- Before baking, roll the scooped cookie dough balls in a mixture of cinnamon sugar for an extra festive touch.
- Experiment with different chocolate chip varieties – try white chocolate chips for a creamier sweetness, or dark chocolate chips for a richer contrast to the pumpkin.
Pumpkin Chocolate Chip Cookies Nutrition
Indulge in these delicious Pumpkin Chocolate Chip Cookies, knowing they offer a sweet treat without excessive guilt. While specific nutritional values can vary based on exact ingredient brands and portion sizes, here’s an estimated breakdown for one cookie. This recipe focuses on fresh, flavorful ingredients, bringing joy to your baking and eating experience.
| Nutrient | Amount (Estimated per Cookie) |
|---|---|
| Calories | 170 kcal |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 20mg |
| Sodium | 55mg |
| Total Carbohydrates | 25g |
| Dietary Fiber | 1g |
| Total Sugars | 16g |
| Protein | 2g |
Note: Nutritional information is an estimate and may vary.
Pumpkin Chocolate Chip Cookies FAQ
Why are these pumpkin chocolate chip cookies not cakey?
We achieve a chewy, not cakey, texture by blotting the pumpkin puree to remove excess moisture and using melted butter, which creates a denser cookie dough. Skipping the egg also contributes to the chewier result.
How important is it to blot the pumpkin?
Blotting the pumpkin puree is incredibly important. Excess moisture would make the cookies soft and cake-like, so this step ensures that perfect chewy texture.
Can I make the dough ahead of time?
Yes, absolutely! You can chill the dough for these Pumpkin Chocolate Chip Cookies in the refrigerator for up to 3 days, or even freeze scooped dough balls for up to 3 months.
What if my cookies didn’t spread enough?
If your cookies didn’t spread much, gently flatten them with the back of a spoon immediately after taking them out of the oven, while they are still warm and pliable.
Can I use homemade pumpkin puree?
Yes, you can use homemade pumpkin puree, but make sure it is very thick and has been thoroughly blotted of excess moisture, similar to canned puree.
Pumpkin Chocolate Chip Cookies Final Thoughts
You now have the perfect recipe for wonderfully chewy Pumpkin Chocolate Chip Cookies, free from any cakey disappointment. With their rich pumpkin spice aroma and pockets of melted chocolate, these cookies are the ultimate autumn treat. Don’t wait for a special occasion; whip up a batch today and fill your home with the joyous scents of fall. Share your delicious cookie creations with loved ones, or simply savor them yourself!
Chewy Pumpkin Chocolate Chip Cookies
Equipment
- Medium bowl
- Whisk
- Large bowl
- large spoon or rubber spatula
- Oven
- baking sheets
- parchment paper or silicone baking mats
- wire rack
Ingredients
Cookie Dough
- 1/2 cup unsalted butter melted & slightly cooled
- 1/4 cup brown sugar packed light or dark
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 6 Tablespoons pumpkin puree
- 1 and 1/2 cups 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
- 1/2 cup semi-sweet chocolate chips plus a few extra for the tops
Instructions
Instructions
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth, then whisk in vanilla and pumpkin puree.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Combine wet and dry ingredients, then fold in 1/2 cup chocolate chips until just combined.
- Cover and chill the dough for at least 30 minutes, or up to 3 days; chilling is essential for this recipe.
- Remove dough from the refrigerator, preheat oven to 350°F (177°C), and line baking sheets with parchment paper or silicone mats.
- Scoop 1.5 Tablespoons of dough per cookie, roll into balls, and arrange 3 inches apart on baking sheets, then slightly flatten each dough ball.
- Bake for 11-12 minutes until edges are set but centers are soft, then remove from oven. Optionally, flatten any underspread cookies with a spoon and press extra chocolate chips on top.
- Cool cookies on baking sheets for 10 minutes, then transfer to a wire rack to cool completely, noting that longer cooling enhances flavor and chewiness.
- Store cookies covered at room temperature for up to one week.
