Irresistibly Chewy Pumpkin Chocolate Chip Cookies Recipe

Autumn’s crisp breeze whispers of warm, delectable pumpkin chocolate chip cookies that melt hearts with every bite.

Sweet spices dance through these chewy pumpkin chocolate chip cookies, promising comfort in each soft, pillowy morsel.

Chocolate chips nestled in tender pumpkin dough create a delightful contrast of textures and flavors.

Bakers seeking a seasonal treat will adore this simple yet irresistible recipe.

The aroma of cinnamon and nutmeg will fill your kitchen with cozy warmth.

These cookies blend the rich essence of fall with decadent chocolate for an unforgettable dessert experience.

Chewy Pumpkin Chocolate Chip Cookies for Fall

• Embrace Seasonal Comfort: Dive into the warm, cozy flavors of autumn with these pumpkin-packed cookies that bring a touch of comfort to your kitchen.
• Quick and Simple Baking: Whip up these delightful treats with minimal effort, using basic ingredients and straightforward steps that even novice bakers can master.
• Crowd-Pleasing Dessert: Perfect for family gatherings, potlucks, or a sweet weekend treat that will have everyone reaching for seconds and asking for the recipe.
• Versatile Snacking Delight: Enjoy these cookies as a breakfast companion, afternoon pick-me-up, or a delectable dessert that satisfies sweet cravings any time of day.

Ingredients to Gather for Chewy Pumpkin Cookies

• Butter: Provides rich flavor and helps create a soft, chewy texture.
• Sugar, Brown Sugar: Adds sweetness and contributes to the cookie's soft, caramelized edges.
• Egg: Binds the ingredients together and adds moisture.
• Pumpkin Puree: Gives a seasonal flavor and helps keep the cookies moist.
• Flour: Creates the structure of the cookie.

• Cinnamon, Nutmeg: Adds warm, classic fall spices that complement the pumpkin.
• Vanilla Extract: Enhances the overall flavor profile of the cookies.
• Salt: Balances the sweetness and brings out the other flavors.

• Baking Soda, Baking Powder: Helps the cookies rise and creates a soft, chewy texture.
• Chocolate Chips: Adds bursts of chocolate flavor throughout the cookie.

Steps to Bake Pumpkin Chocolate Chip Cookies

Step 1: Prepare Baking Space

Crank up the oven to 350°F.

Grab a baking sheet and line it with parchment paper to prevent sticking and ensure easy cookie removal.

Step 2: Create Creamy Base

Grab a large mixing bowl and beat butter, white sugar, and brown sugar until the mixture becomes smooth and fluffy.

Use an electric mixer for best results.

Step 3: Blend Wet Ingredients

• Egg
• Vanilla extract
• Pumpkin puree

Mix thoroughly until everything is well combined and looks silky.

Step 4: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Salt

Blend these dry ingredients until evenly distributed.

Step 5: Combine Wet and Dry Mixtures

Slowly add dry ingredient mixture to wet ingredients.

Stir gently until just combined.

Avoid overmixing to keep cookies tender.

Step 6: Add Chocolate Goodness

Fold chocolate chips into the cookie dough.

Distribute them evenly for maximum chocolatey enjoyment.

Step 7: Form Cookie Drops

Use a tablespoon to drop dough onto the prepared baking sheet.

Space cookie drops about 2 inches apart to allow room for spreading.

Step 8: Bake to Perfection

Slide the baking sheet into the preheated oven.

Bake for 10-12 minutes until cookie edges turn a light golden brown.

Step 9: Cool and Enjoy

Let cookies rest on the baking sheet for a few minutes.

Transfer to a wire rack to cool completely.

Serve and savor the delightful pumpkin-chocolate treat!

Pro Tips for Chewy Pumpkin Cookies

• Use level measuring cups and spoons to ensure accurate proportions of flour, spices, and other dry ingredients for consistent cookie texture.
• Refrigerate the cookie dough for 30 minutes before baking to prevent excessive spreading and enhance flavor development.
• Gently fold chocolate chips into the dough and press a few extra chips on top of each cookie before baking for even chocolate coverage.
• Use fresh, high-quality pumpkin puree and avoid watery brands to maintain the perfect chewy texture and rich pumpkin flavor.
• Look for slightly golden edges and a soft center – cookies will continue to set while cooling on the baking sheet.

Creative Twists for Pumpkin Chocolate Chip Cookies

• Gluten-Free Pumpkin Chocolate Chip Cookies: Replace all-purpose flour with gluten-free flour blend, ensuring a celiac-friendly treat.
• Vegan Pumpkin Chocolate Chip Cookies: Swap butter with coconut oil, use flax egg instead of regular egg, and choose dairy-free chocolate chips.
• Keto-Friendly Pumpkin Chocolate Chip Cookies: Substitute flour with almond flour, use sugar-free sweetener, and opt for sugar-free dark chocolate chunks.
• Nut-Infused Pumpkin Chocolate Chip Cookies: Add chopped pecans or walnuts to the batter for extra crunch and nutty flavor profile.

Serving Pumpkin Chocolate Chip Cookies

• Cozy Autumn Pairing: Serve these warm, gooey cookies alongside a steaming mug of spiced chai tea or pumpkin latte for the ultimate fall comfort experience.
• Dessert Platter Magic: Create a festive cookie platter by arranging these cookies with other seasonal treats like apple cider donuts and maple pecan bars for gatherings.
• Ice Cream Sandwich Delight: Transform these cookies into decadent ice cream sandwiches by spreading a scoop of vanilla or cinnamon ice cream between two cooled cookies for an indulgent dessert.
• Holiday Gift Packaging: Package these cookies in cute mason jars or festive gift boxes with ribbon, making them a perfect homemade present for neighbors, teachers, or holiday hosts.

How to Store Pumpkin Chocolate Chip Cookies

• Store cookies in an airtight container between parchment paper layers for up to 5 days. Keep them in the coldest part of the refrigerator to maintain freshness.
• Scoop cookie dough onto a baking sheet, freeze until solid, then transfer to freezer bags. Raw dough stays good for 3 months, ready to bake directly from frozen state.
• Place completely cooled cookies in freezer-safe containers with wax paper separating layers. Frozen cookies remain delicious for 2-3 months. Thaw at room temperature for best texture.
• Keep cookies in sealed container at room temperature for 3-4 days. Add a slice of bread to maintain softness and prevent them from drying out.

FAQs

• What gives these cookies their chewy texture?

The combination of pumpkin puree and brown sugar helps create a soft, chewy cookie that stays moist and tender.

• Can I use different types of chocolate chips?

Absolutely! You can swap milk, dark, or white chocolate chips depending on your preference or what you have on hand.

• How do I prevent the cookies from spreading too much?

Chilling the dough for 30 minutes before baking helps prevent excessive spreading and maintains the cookies’ shape.

• Is it possible to make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cookies suitable for those with gluten sensitivities.

Chewy Pumpkin Chocolate Chip Cookies Recipe

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4.8 from 38 reviews

• Total Time: 27 minutes
• Yield: 24 1x

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Description

Irresistible Chewy Pumpkin Chocolate Chip Cookies blend autumn’s warmth with classic comfort, delivering a perfect balance of spiced pumpkin and rich chocolate. Seasonal bakers will savor these delightful treats that promise to elevate your fall baking experience.

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Ingredients

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Wet Ingredients:

• 1 cup unsalted butter
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 1/2 cup brown sugar

Dry Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Spices and Mix-Ins:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups semisweet chocolate chips

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Instructions

1. Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
2. Cream butter with granulated and brown sugars until smooth and fluffy.
3. Incorporate egg, vanilla, and pumpkin puree, blending thoroughly until uniform.
4. Sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a separate mixing bowl.
5. Gradually incorporate dry ingredients into wet mixture, stirring until just combined without overmixing.
6. Gently fold chocolate chips into the cookie dough, distributing evenly.
7. Using a spoon or cookie scoop, drop dough portions onto prepared baking sheet, maintaining 2-inch spacing.
8. Bake for 10-12 minutes, watching for lightly golden edges and slightly set centers.
9. Remove from oven and let cookies rest on baking sheet for 3-4 minutes to firm up.
10. Transfer cookies to a wire cooling rack, allowing them to cool completely and develop optimal chewy texture.

Notes

• Choose room temperature butter for smoother, more even mixing and better cookie texture.
• Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker cookies.
• Use pumpkin puree, not pumpkin pie filling, to maintain the right moisture and sweetness balance.
• Try different chocolate chip varieties like dark, milk, or white chocolate for unique flavor profiles.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 188
• Sugar: 14 g
• Sodium: 84 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 15 mg