Name: Chewy Pumpkin Chocolate Chip Cookies
Prep time: 10 min
Cook time: PT-487878H24M26S
Total time: PT-487878H24M26S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/2 cup granulated sugar; 1/2 cup canned pumpkin puree (not pumpkin pie filling); 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups semisweet chocolate chips; 1/4 cup granulated sugar (for rolling the dough balls)

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Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies are the ultimate fall treat, combining the warmth of pumpkin with the rich sweetness of chocolate chips. The addition of pumpkin makes these cookies soft, moist, and perfectly chewy, while the chocolate chips offer a delightful contrast. These cookies are a must-try for pumpkin lovers and a perfect balance of spiced goodness and chocolatey indulgence.

Why You’ll Love This Recipe

I love this recipe because it’s a delicious and easy way to enjoy the flavors of fall in a cookie. The pumpkin makes the dough soft and chewy, and the combination of cinnamon, nutmeg, and chocolate chips adds an irresistible flavor that’s perfect for cooler weather. These cookies are the perfect treat to enjoy with a hot cup of coffee or tea.

Ingredients

For the Cookies:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips

For Rolling (optional):

1/4 cup granulated sugar (for rolling the dough balls)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

3. Cream the Butter and Sugars:

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, beating until fully incorporated.
Stir in the pumpkin puree until the mixture is smooth and combined.

4. Add the Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

5. Add the Chocolate Chips:

Gently fold in the chocolate chips until evenly distributed throughout the dough.

6. Shape the Cookies:

Using a tablespoon or cookie scoop, scoop dough into balls and roll them in the granulated sugar if desired. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
If you prefer thicker cookies, gently flatten the dough balls slightly with your fingers.

7. Bake the Cookies:

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

8. Serve:

Enjoy your chewy pumpkin chocolate chip cookies with a glass of milk or your favorite hot beverage!

Servings and Timing

This recipe makes about 24 cookies. Prep time is about 10 minutes, cook time is 10-12 minutes, so total time is around 20-25 minutes.

Variations

I like to:

Add chopped nuts (like walnuts or pecans) for extra crunch.
Use white chocolate chips or peanut butter chips for a different flavor.
Add a pinch of sea salt on top of the cookies before baking for a sweet and salty twist.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. You can also freeze the dough balls and bake them from frozen, just adding a minute or two to the bake time.

Chewy Pumpkin Chocolate Chip Cookies

FAQs

Can I make these cookies ahead of time?
Yes, you can prepare the dough and store it in the fridge for up to 3 days before baking. You can also freeze the dough balls and bake them later.

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but be sure to drain any excess moisture from the fresh pumpkin before using it in the recipe.

Can I make these cookies dairy-free?
Yes, you can substitute dairy-free butter and use dairy-free chocolate chips for a dairy-free version of these cookies.

Can I make these gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend to make the cookies gluten-free.

Conclusion

Chewy Pumpkin Chocolate Chip Cookies are a delicious way to enjoy the best of fall flavors in every bite. The soft, chewy texture from the pumpkin pairs perfectly with the richness of the chocolate chips, making these cookies a must-try. Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to be a favorite!