Chewy Pumpkin Chocolate Chip Cookies: The Ultimate Fall Treat
As soon as the air turns crisp and the leaves begin to fall, there’s nothing more comforting than a warm, soft, chewy cookie infused with pumpkin spice. Chewy Pumpkin Chocolate Chip Cookies are the perfect marriage of soft pumpkin-flavored dough and rich, melty chocolate chips. These cookies are ideal for fall gatherings, holiday treats, or just a cozy night in with a cup of hot cocoa.
Why You’ll Love These Cookies
The magic of these cookies lies in their chewy texture and balanced flavors. Unlike traditional cookies, the pumpkin puree keeps them moist without being dense. Spices like cinnamon, nutmeg, and cloves give each bite a warm, comforting taste, while chocolate chips add pockets of gooey sweetness. Whether you’re a seasoned baker or trying your first autumn recipe, these cookies are guaranteed to impress.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves (optional)
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup pumpkin puree
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a separate large bowl, cream together softened butter and brown sugar until light and fluffy using a hand mixer or stand mixer.
- Beat in the egg, vanilla extract, and pumpkin puree until smooth and fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in the chocolate chips evenly throughout the dough.
- Scoop dough onto the prepared baking sheets, spacing about 2 inches apart, and slightly flatten each cookie.
- Bake for 12–15 minutes, until the edges are set and lightly golden but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy immediately or store in an airtight container for up to 5 days.
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate large bowl, cream butter and brown sugar until light and fluffy.
- Beat in egg, vanilla extract, and pumpkin puree until smooth.
- Gradually add dry ingredients to wet mixture, stirring until just combined.
- Fold in chocolate chips.
- Scoop dough onto baking sheets, flatten slightly.
- Bake 12–15 minutes until edges are set and lightly golden.
- Cool 5 minutes on sheet then transfer to wire rack.
Notes
Tips for Perfect Chewy Pumpkin Cookies
- Use room temperature ingredients: Butter and egg at room temperature blend better, ensuring soft, uniform dough.
- Don’t overbake: The cookies will firm up as they cool. Slightly underbaking guarantees a chewy texture.
- Spice it up: Add a pinch of ginger or allspice to enhance the pumpkin flavor.
- Chocolate alternatives: White chocolate chips or caramel bits can make an interesting variation.
Variations You’ll Love
- Pumpkin Oat Cookies: Replace ½ cup flour with ½ cup rolled oats for extra texture.
- Nutty Pumpkin Cookies: Add ½ cup chopped pecans or walnuts to the dough for crunch.
- Frosted Pumpkin Cookies: Spread cream cheese frosting between two cookies for a dessert sandwich.
Serving Suggestions
- Serve slightly warm with a glass of cold milk.
- Pair with hot apple cider or coffee for a cozy fall afternoon treat.
- Stack cookies in a festive tin for holiday gifting.
Fun Facts About Pumpkin Cookies
- Pumpkin puree isn’t just delicious—it adds moisture and nutrients like vitamin A and fiber.
- Pumpkin spice blends became popular in American desserts in the 20th century but have origins in traditional autumn baking.
- Cookies like these are often a hit at Halloween and Thanksgiving gatherings.
Storage & Freezing
- Room Temperature: Keep cookies in an airtight container for up to 5 days.
- Freezing: Bake as usual and freeze individually on a tray, then transfer to a zip-top bag for up to 3 months.
- Reheating: Microwave for 10–15 seconds or warm in the oven for a soft, freshly-baked taste.
With their chewy texture, warm spices, and melty chocolate chips, Chewy Pumpkin Chocolate Chip Cookies will quickly become your fall favorite. Perfect for both casual snacking and holiday celebrations, they’re a must-add to your autumn baking repertoire.
