Chewy Pumpkin Chocolate Chip Cookies Recipe
These Chewy Pumpkin Chocolate Chip Cookies are soft, flavorful, and packed with the warm spices of fall. Made with melted butter, pumpkin puree, and a blend of semi-sweet and dark chocolate chips, these cookies have the perfect balance of chewy texture and rich, sweet flavor. Ideal for autumn snacking, they’re a must-try seasonal treat.
- Prep Time: 15 minutes (plus 30 minutes chilling time)
- Cook Time: 10-12 minutes per batch
- Total Time: 1 hour
- Yield: 18-24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookies:
- 1/2 cup unsalted butter, melted
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chips (optional)
Instructions
- Prepare the Cookie Dough:
- In a large bowl, whisk together the melted butter, pumpkin puree, granulated sugar, brown sugar, egg yolk, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips and dark chocolate chips (if using) until evenly distributed.
- Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up and prevents the cookies from spreading too much during baking.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies, do not skip chilling the dough.
- You can adjust the amount and type of chocolate chips based on your preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: ~12g
- Sodium: ~80mg