Name: Chewy Pumpkin Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled; 1/4 cup (50g) packed light or dark brown sugar; 1/2 cup (100g) granulated sugar; 1 teaspoon pure vanilla extract; 6 Tablespoons (86g) pumpkin puree; 1 and 1/2 cups (188g) 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 store-bought or homemade pumpkin pie spice; 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for topping

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled

1/4 cup (50g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

1 teaspoon pure vanilla extract

6 Tablespoons (86g) pumpkin puree

1 and 1/2 cups (188g) 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 store-bought or homemade pumpkin pie spice

1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops

Instructions

Step 1: In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until no brown sugar lumps remain. Add the vanilla extract and pumpkin puree, whisking until smooth. Set aside.

Step 2: In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.

Step 3: Pour the wet ingredients into the dry ingredients and mix with a large spoon or rubber spatula until combined. The dough will be very soft. Fold in 1/2 cup of the semi-sweet chocolate chips; they may not fully stick due to the melted butter, but do your best to incorporate them.

Step 4: Cover the dough and chill it for at least 30 minutes and up to 3 days. Chilling is essential for proper texture and flavor.

Step 5: When ready to bake, preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.

Step 6: Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place them 3 inches apart on the prepared baking sheets. Flatten the tops slightly with the back of a spoon or measuring cup to encourage spreading.

Step 7: Bake for 11-12 minutes or until the edges appear set but the centers are still soft. If cookies don’t spread enough, gently press them down with the back of a spoon as soon as they come out of the oven. Press a few extra chocolate chips on top for appearance, if desired.

Step 8: Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The cookies will develop stronger flavor and chewiness as they cool and rest, especially after several hours or on the following day.

Tips & Variations

For a deeper pumpkin flavor, use homemade pumpkin pie spice or add a pinch of nutmeg and cloves.

Chilling the dough is crucial—it helps the cookies hold their shape and develops a chewier texture.

Swap semi-sweet chocolate chips for dark chocolate or white chocolate for a different twist.

If you want softer cookies, reduce baking time by a minute or two.

FAQs

Can I use canned pumpkin for the pumpkin puree?

Yes, canned pumpkin puree works perfectly for this recipe. Just be sure it is pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

Why do I need to chill the dough?

Chilling the dough firms it up, which helps prevent excessive spreading during baking and enhances the cookie’s texture and flavor. It also allows the spices to meld nicely with the pumpkin.