Chewy pumpkin chocolate chip cookies have become my absolute favorite fall indulgence, and I’m so excited to share this recipe with you! I remember the first time I tried making them, hoping for those perfectly soft pumpkin chocolate chip cookies, and the aroma that filled my kitchen was pure magic. The warm spices, the sweet pumpkin, and the melty chocolate chips created a sensory experience that just screams autumn. This recipe is my go-to for easy chewy pumpkin chocolate chip cookies that always impress. Let’s get cooking!
Why You’ll Love This Chewy Pumpkin Chocolate Chip Recipe
You’re going to adore making and eating these cookies. They’re simply the best!
- Unbeatable taste: A perfect balance of pumpkin, warm spices, and rich chocolate.
- Quick prep time: Get these delicious treats in the oven in under 20 minutes.
- Healthier indulgence: Made with real pumpkin puree, these are wonderfully moist pumpkin chocolate chip cookies.
- Budget-friendly: Uses common pantry staples, making them affordable to whip up.
- Family favorite: Kids and adults alike adore these soft pumpkin chocolate chip cookies.
- Guaranteed chewiness: My secret is in the sugar and baking soda ratio, ensuring that perfect texture.
- Versatile treat: Great for bake sales, school lunches, or just a cozy afternoon snack.
Ingredients for Homemade Chewy Pumpkin Chocolate Chip Cookies
Gathering these ingredients is the first step to creating the best chewy pumpkin chocolate chip cookies. The combination of ingredients ensures a wonderfully soft and flavorful cookie. This recipe makes a fantastic chewy pumpkin chocolate chip cookie dough that’s a joy to work with.
- 1 cup pure pumpkin purée – make sure it’s not pumpkin pie filling; this is key for moisture
- 1 cup brown sugar, packed – essential for that chewy texture and caramel notes
- 1/2 cup granulated sugar – balances the sweetness and helps with spread
- 1/2 cup unsalted butter, softened – ensures a tender crumb
- 1 large egg – acts as a binder and adds richness
- 2 teaspoons vanilla extract – enhances all the flavors
- 2 cups all-purpose flour – the base of our cookie structure
- 1 teaspoon baking soda – helps with leavening and chewiness
- 1 teaspoon baking powder – provides a little extra lift
- 1 teaspoon ground cinnamon – for that classic warm spice
- 1/2 teaspoon ground nutmeg – adds depth to the flavor profile
- 1/2 teaspoon ground ginger – for a subtle spicy kick
- 1/4 teaspoon salt – balances the sweetness and brings out flavors
- 1 cup semi-sweet chocolate chips – because what’s a pumpkin cookie without chocolate?
How to Make Chewy Pumpkin Chocolate Chip Cookies
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This simple step ensures your cookies won’t stick and will bake evenly, contributing to that perfect texture in our pumpkin chocolate chip cookie recipe chewy.
- Step 2: In a large mixing bowl, combine the 1 cup pure pumpkin purée, 1 cup brown sugar, packed, 1/2 cup granulated sugar, and 1/2 cup unsalted butter, softened. Beat these wet ingredients together until they are smooth and creamy. You want a well-combined base for your dough.
- Step 3: Stir in the 1 large egg and 2 teaspoons vanilla extract until the mixture is fully combined. This step adds moisture and richness, essential for that signature soft cookie.
- Step 4: In a separate bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt. Properly mixing your dry ingredients ensures even distribution of leavening agents and spices.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. It’s important not to overmix here; overmixing can develop the gluten too much, leading to tougher cookies instead of the tender chew we’re aiming for.
- Step 6: Gently fold in the 1 cup semi-sweet chocolate chips until they are evenly distributed throughout the dough. This is where the magic happens, creating pockets of melty chocolate in every bite.
- Step 7: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet. Spacing them about 2 inches apart is crucial, as they will spread slightly during baking.
- Step 8: Bake for 10-12 minutes, or until the edges are lightly golden. The key for a chewy texture is to watch for the edges to set while the centers still appear slightly soft. This is a hallmark of a great pumpkin chocolate chip cookie recipe chewy batch.
- Step 9: Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes. This allows them to set up further. Then, carefully transfer them to a wire rack to cool completely. Enjoying these chewy pumpkin chocolate chip cookies fresh from the oven is pure bliss!
Pro Tips for the Best Chewy Pumpkin Chocolate Chip Cookies
I’ve learned a few tricks over the years to make sure these cookies are always perfectly chewy and delicious. Follow these tips for guaranteed success!
- Chill the dough: For an even chewier cookie, I highly recommend chilling the chewy pumpkin chocolate chip cookie dough for at least 30 minutes before baking. This helps prevent them from spreading too much.
- Don’t overbake: This is probably the most crucial tip for achieving that perfect chewy texture. Pull them out when the edges are just golden and the centers still look slightly underdone.
- Flaky salt finish: A tiny sprinkle of flaky sea salt on top of the cookies just before baking adds a wonderful contrast to the sweetness and enhances the flavors.
- Add-ins: Feel free to mix in chopped walnuts or pecans for added texture, or swap out the semi-sweet chips for white chocolate or butterscotch chips for a different flavor profile.
What makes pumpkin cookies chewy?
The combination of brown sugar, pumpkin puree, and careful baking is key. Brown sugar has more moisture than granulated sugar, and the pumpkin itself contributes to a wonderfully soft, moist texture, ensuring those delightful pumpkin chocolate chip cookies chewy center results. For more baking inspiration, check out our recipes.
Can I make chewy pumpkin chocolate chip cookies ahead of time?
Yes, you absolutely can! You can prepare the chewy pumpkin chocolate chip cookie dough up to 24 hours in advance and store it covered in the refrigerator. Just scoop and bake when you’re ready for fresh cookies. If you’re looking for other quick baking ideas, consider our chicken meatballs with lemon orzo.
How do I avoid common mistakes with chewy pumpkin chocolate chip cookies?
The most common pitfall is overbaking, which leads to dry cookies. To avoid this and prevent your pumpkin chocolate chip cookies flat, bake them just until the edges are set. Also, ensure you’re using pumpkin puree, not pie filling. Learn more about the science behind baking here.
Best Ways to Serve Chewy Pumpkin Chocolate Chip Cookies
These delightful cookies are wonderful on their own, but they also pair beautifully with a few other treats. For an extra special experience, try serving them warm with a scoop of vanilla bean ice cream. The contrast of the warm, chewy cookie and cold, creamy ice cream is pure bliss! They also make fantastic dipping companions for a glass of cold milk, or even a warm mug of spiced apple cider, creating a cozy fall flavor pairing. For those who love an extra gooey center, consider sandwiching two cookies together with a dollop of cream cheese frosting for an indulgent dessert that truly shines. You might also enjoy our jalapeno buffalo chicken casserole for a different kind of comfort food.
Nutrition Facts for Chewy Pumpkin Chocolate Chip Cookies
Here’s a breakdown of the estimated nutritional information for one of these delicious chewy pumpkin chocolate chip cookies. Remember, these are approximate values.
- Calories: 180 kcal
- Fat: 10g
- Saturated Fat: 5g
- Protein: 2g
- Carbohydrates: 22g
- Fiber: 1.5g
- Sugar: 17g
- Sodium: 75mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional data, you can consult resources like the USDA FoodData Central.
How to Store and Reheat Chewy Pumpkin Chocolate Chip Cookies
Once your delicious chewy pumpkin chocolate chip cookies are baked and have cooled completely on a wire rack, it’s time to think about storing them to maintain that perfect texture. I like to store them in an airtight container at room temperature for up to 3-4 days. This keeps them nicely soft and chewy. If you find yourself with a surplus, or you just want to have them ready for a future craving, these cookies freeze beautifully! Once they’re fully cooled, wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. To reheat, simply place a frozen cookie on a microwave-safe plate and heat for about 10-15 seconds. For a slightly crisper edge and warm, gooey center, pop the chewy pumpkin chocolate chip cookies baked in a toaster oven at 300°F (150°C) for just a few minutes until warmed through. If you’re interested in other make-ahead meals, consider our teriyaki chicken sheet pan supper.
Frequently Asked Questions About Chewy Pumpkin Chocolate Chip Cookies
Got questions about making the best chewy pumpkin chocolate chip cookies? I’ve got you covered with answers to some common queries!
Can I add nuts or other mix-ins to my chewy pumpkin chocolate chip cookies?
Absolutely! Chopped pecans or walnuts are a fantastic addition for a bit of crunch, and they pair wonderfully with the warm spices in these chewy spice pumpkin chocolate chip cookies. Feel free to add about 1/2 cup of your favorite nuts or even some dried cranberries for extra flavor and texture. For other delicious variations, explore our ground turkey and peppers stir-fry.
Why are my pumpkin chocolate chip cookies flat?
Often, flat cookies are a result of overmixing the dough, using melted butter instead of softened, or over-baking. For perfectly shaped cookies, be sure to mix the dry ingredients into the wet until *just* combined, use softened butter, and pull them from the oven when the edges are golden but the center still looks a little soft. This ensures a lovely chewy center!
Can I substitute the butter in these cookies?
Yes! While butter provides a wonderful flavor and texture, you can experiment with other fats. For a dairy-free or vegan option, use a plant-based butter substitute or even coconut oil. Just ensure it’s softened to the same consistency as butter for the best results when making your chewy pumpkin chocolate chip cookies. You can learn more about vegan baking substitutions here.
How do I get that perfect chewy texture every time?
The secret lies in the sugar ratio and not overbaking. Brown sugar contributes more moisture than granulated sugar, which is key for chewiness. Also, remember that the cookies continue to cook slightly on the hot baking sheet after you remove them from the oven. Pulling them out when the centers look a little underdone is crucial for achieving that coveted soft and chewy bite in your chewy spice pumpkin chocolate chip cookies. For more baking tips, consider our zucchini noodle chicken alfredo.
Variations of Chewy Pumpkin Chocolate Chip Cookies You Can Try
Once you’ve mastered the classic, it’s fun to explore different twists on these beloved cookies! These variations are perfect for anyone looking to switch things up or cater to specific dietary needs.
- Chewy pumpkin chocolate chip cookies with pecans: For a delightful crunch and nutty flavor, add about 1/2 cup of chopped pecans to the dough along with the chocolate chips. They add a wonderful texture contrast.
- Vegan chewy pumpkin chocolate chip cookies: Easily make these vegan by swapping the butter for a plant-based butter substitute and the egg for a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
- Gluten-free chewy pumpkin chocolate chip cookies: Use a good quality gluten-free all-purpose flour blend (one that contains xanthan gum) in place of the regular flour. The texture might be slightly different, but they’ll still be delicious!
- White chocolate pumpkin cookies: Swap out the semi-sweet chocolate chips for white chocolate chips for a sweeter, creamier flavor profile that complements the pumpkin and spices beautifully.
Chewy Pumpkin Chocolate Chip Cookies: 10 Amazing Tips
Chewy pumpkin chocolate chip cookies are a fall favorite, combining pumpkin puree, warm spices, and chocolate chips for a delightful treat. This recipe focuses on achieving a perfect chewy texture, making them ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-40 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup pure pumpkin purée
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the pumpkin purée, brown sugar, granulated sugar, and softened butter. Beat until smooth and creamy.
- Stir in the egg and vanilla extract until the mixture is fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still appear slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
- For an even chewier cookie, chill the dough for 30 minutes before baking.
- Do not overbake; the centers should remain soft for the best chewy texture.
- A sprinkle of flaky sea salt on top before baking adds a nice contrast.
- Feel free to add chopped walnuts or pecans for added crunch.
- Substitute semi-sweet chocolate chips with white chocolate, milk chocolate, or butterscotch chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 150-200 kcal (estimated)
- Sugar: 15-20g (estimated)
- Sodium: 50-100mg (estimated)
- Fat: 8-12g (estimated)
- Saturated Fat: 4-6g (estimated)
- Unsaturated Fat: 4-6g (estimated)
- Trans Fat: 0g (estimated)
- Carbohydrates: 20-25g (estimated)
- Fiber: 1-2g (estimated)
- Protein: 2-3g (estimated)
- Cholesterol: 20-30mg (estimated)
