Chewy Pumpkin Chocolate Chip Cookies
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Crisp edges, gooey centers and filled with warm spices, these Chewy Pumpkin Chocolate Chip Cookies are the perfect fall treat.
As an avid pumpkin lover I’ve tasted plenty of cakey pumpkin cookies and while they are delicious I found myself craving a pumpkin cookie with the same texture as a Classic Chocolate Chip Cookie. If you’re in the same boat then you’ve come to the right place! These Chewy Pumpkin Chocolate Chip Cookies have the same texture as regular chocolate chip cookies but with the delicious taste of pumpkin spice. They’re also SO easy to make with zero chill time and no stand mixer required!
If you’re looking for more pumpkin recipes you’ll love my Brown Butter Pumpkin Snickerdoodles, Pumpkin Bread or Jumbo Pumpkin Muffins!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure. You can substitute some of the all-purpose flour with bread flour if you want them to be extra chewy.
Baking soda – helps the cookies spread. Do not use baking powder because it will make the cookies cakey.
Cinnamon, nutmeg & ginger – needed to help give the cookies their pumpkin spice flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Egg yolks – binds ingredients and adds richness without making the cookies cakey.
Pumpkin puree – make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
Vanilla extract and salt – enhances flavor.
How To Make Chewy Pumpkin Chocolate Chip Cookies
1. In a small bowl combine the all-purpose flour, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
2. In a large bowl whisk melted butter, brown sugar and granulated sugar until well combined.
3. Add in the pumpkin puree, egg yolks and vanilla extract. Whisk until smooth.
4. Add the dry ingredients all at once and fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
6. Bake at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Chewy Pumpkin Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Sprinkle with flaky sea salt before baking. I like this brand.
- Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
Freezing Instructions:
Scoop dough onto a baking sheet and freeze until firm. Transfer dough to a zip top bag and freeze for up to 3 months. Bake straight from freezer for 12-14 minutes.
What To Make With Leftover Egg Whites?
Try my Angel Food Cupcakes or S’mores Cupcakes!
What To Do With Leftover Pumpkin Puree?
Make one of my other pumpkin recipes! Some of my favorites are:
- Pumpkin Olive Oil Cake
- Baked Pumpkin Spice Donuts
- Pumpkin Cookies with Maple Icing
- Pumpkin White Chocolate Chip Cookies
Did you know that you can also freeze leftover pumpkin puree? Simply transfer it to an airtight container or a zip-top bag and place in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to use it!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Chewy Pumpkin Chocolate Chip Cookies
Equipment
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 1 ½ tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- ¼ tsp ginger
- ¼ tsp nutmeg
- 226 g (1 cup) unsalted butter, melted
- 200 g (1 cup) brown sugar
- 150 g (3/4 cup) granulated sugar
- 120 g (1/2 cup) pumpkin puree
- 2 egg yolks save the whites for another recipe!
- 1 tsp vanilla extract
- 255 g (1 1/2 cups) chocolate chips
- extra chocolate chips for topping optional
- flaky sea salt for topping optional
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine the all-purpose flour, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
- In a large bowl whisk melted butter, brown sugar and granulated sugar until well combined.
- Add in the pumpkin puree, egg yolks and vanilla extract. Whisk until smooth.
- Add the dry ingredients all at once and fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
- Bake at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Pumpkin Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.
- Scooped cookie dough balls can be frozen for up to 3 months in a zip-top bag.
Hi Mae! I’m sorry that the cookies didn’t come out right for you. It sounds like you might have overmixed the dough or over baked the cookies.