If you have been searching for the perfect cozy treat that combines autumn’s favorite flavors with a delightful texture, you are going to love this Chewy Pumpkin Chocolate Chip Cookies Recipe. These cookies bring together the warm spices of pumpkin pie with the irresistible sweetness of melty chocolate chips, all in a chewy, soft cookie that feels like a hug in every bite. Whether you’re new to baking or a seasoned pro, this recipe will quickly become a go-to for filling your kitchen with comfort and joy.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role in creating that ideal chewy texture and rich flavor. From the soft butter that makes the dough tender to the fragrant spices that give the cookies their signature warmth, every component shines.
- 1 cup unsalted butter, softened: Softened butter ensures creamy blending with the sugars and contributes to the chewy texture.
- 1 cup granulated sugar: Adds sweetness and helps with spreading of the cookies during baking.
- 1/2 cup packed light brown sugar: Brings moisture and a subtle caramel hint to enhance depth of flavor.
- 1 egg: Binds ingredients together and adds richness.
- 2 teaspoons vanilla extract: Provides fragrant sweetness that complements the pumpkin and spices.
- 3/4 cup pumpkin puree: The star ingredient that gives these cookies moisture, softness, and that unmistakable pumpkin taste.
- 2 cups all-purpose flour: The foundation that gives structure to the cookies.
- 1 teaspoon baking soda: Helps the cookies rise just enough to stay chewy rather than cakey.
- 1/2 teaspoon baking powder: Assists with lift to keep the texture light yet dense.
- 1/2 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1 teaspoon ground cinnamon: Classic pumpkin spice warmth.
- 1/2 teaspoon ground ginger: Adds a subtle punch of spice.
- 1/4 teaspoon ground nutmeg: Gives a cozy, slightly sweet aroma.
- 1/4 teaspoon ground cloves: A little goes a long way for deep spice complexity.
- 2 cups semisweet chocolate chips: Melty pockets of chocolate that contrast beautifully with the soft pumpkin dough.
How to Make Chewy Pumpkin Chocolate Chip Cookies Recipe
Step 1: Get Ready to Bake
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line your baking sheets with parchment paper. This prep ensures that your cookies bake evenly without sticking, which makes cleanup a breeze.
Step 2: Cream Your Butters and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key for creating that chewy texture later on, as it incorporates air into the dough.
Step 3: Add the Wet Flavor Makers
Next, beat in the egg, vanilla extract, and pumpkin puree until everything is well combined and smooth. The pumpkin not only adds moisture but also provides that beautiful autumnal flavor that’s central to this Chewy Pumpkin Chocolate Chip Cookies Recipe.
Step 4: Mix the Dry Spices and Leavening Agents
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Whisking these together before mixing with the wet ingredients ensures the spices and leavening are evenly distributed.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry mixture to the wet mixture and stir until just incorporated. Be careful not to overmix here, as that can make the cookies tough rather than chewy and tender.
Step 6: Fold in the Chocolate Chips
Gently fold in the chocolate chips, making sure they are evenly spread throughout the dough. These pockets of melty chocolate create the delicious contrast that makes you fall in love with this recipe.
Step 7: Shape and Bake the Cookies
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart so they have room to spread. Bake in your preheated oven for 12 to 15 minutes, or until the edges are lightly browned and the centers set but still soft.
Step 8: Cool Before Enjoying
Once baked, allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely. This cooling period helps the cookies set perfectly, making each bite chewy and satisfying.
How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe
Garnishes
These cookies shine on their own, but if you want to elevate the presentation, try sprinkling a pinch of flaky sea salt on top right after baking for a savory twist. A dusting of powdered sugar brings a lovely visual contrast, perfect for festive occasions.
Side Dishes
This Chewy Pumpkin Chocolate Chip Cookies Recipe pairs wonderfully with a warm cup of chai tea or a glass of cold milk. For an indulgent treat, serve alongside vanilla ice cream to complement the soft texture and spices.
Creative Ways to Present
Stack the cookies and tie them with a rustic ribbon for an inviting homemade gift. Alternatively, sandwich them with cream cheese frosting for an irresistible fall-inspired dessert that’s sure to impress your friends and family.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature to maintain their chewy texture. They will stay fresh for up to 5 days, perfect for snacking throughout the week.
Freezing
You can freeze the cookie dough balls by placing them on a baking sheet until firm, then transferring to a freezer bag. Freeze for up to 3 months and bake straight from frozen, adding a couple extra minutes to the baking time.
Reheating
If you want to enjoy your Chewy Pumpkin Chocolate Chip Cookies Recipe warm, simply pop them in the microwave for 10-15 seconds or briefly in a preheated oven at 300 degrees Fahrenheit to bring back that fresh-baked softness.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually recommended for its smooth texture and consistent moisture content.
How do I make sure my cookies turn out chewy and not cakey?
The key is not overmixing the batter and using the right balance of wet and dry ingredients. The pumpkin puree adds moisture while the sugars and butter create chewiness when correctly combined.
Can I substitute the chocolate chips with another ingredient?
Yes, you can swap chocolate chips for white chocolate chips, chopped nuts, or dried cranberries if you want a different flavor profile, but chocolate pairs best with the pumpkin and spices.
What is the best way to measure flour for this recipe?
Use the spoon-and-level method: spoon flour lightly into your measuring cup and level off with a knife. This prevents packing in too much flour, which can make cookies dry.
Can I double this recipe for a larger batch?
Definitely! Just double all the ingredients and use multiple baking sheets, rotating them halfway through baking for even cooking.
Final Thoughts
There is truly nothing like the joy of biting into a warm, chewy pumpkin chocolate chip cookie fresh from your own oven. This Chewy Pumpkin Chocolate Chip Cookies Recipe is easy to follow, incredibly satisfying, and guaranteed to become a beloved tradition in your kitchen. I can’t wait for you to try it and experience all the cozy goodness it delivers!
Print
Chewy Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: About 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These chewy pumpkin chocolate chip cookies combine the warm spices of fall with the rich sweetness of chocolate chips for a soft, delightful treat perfect for any season. Moist pumpkin puree keeps the cookies tender, while the blend of cinnamon, ginger, nutmeg, and cloves adds cozy flavors that make these cookies irresistible.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 cup pumpkin puree
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add egg, vanilla, and pumpkin: Beat in the egg, vanilla extract, and pumpkin puree until everything is thoroughly combined, creating a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to ensure even distribution of spices and leaveners.
- Mix dry ingredients into wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough which can make cookies tough.
- Fold in chocolate chips: Carefully fold in the semisweet chocolate chips until they are evenly distributed throughout the dough.
- Portion the dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly browned and the centers appear set but still soft.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, which helps them set and develop chewy texture.
Notes
- Ensure pumpkin puree is 100% pure pumpkin, not pumpkin pie filling for best results.
- Do not overmix the batter once flour is added to keep cookies tender and chewy.
- If you prefer less sweet cookies, reduce the granulated sugar by 1/4 cup.
- For a festive touch, consider adding chopped pecans or walnuts.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
