Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chewy Pumpkin Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 6 reviews

These chewy pumpkin chocolate chip cookies are irresistibly soft and flavorful, made without eggs and featuring melted butter and blotted pumpkin for a moist, chewy texture. Perfect for fall or whenever you crave a cozy, spiced treat with gooey chocolate chips.

  • Total Time: 1 hour, 10 minutes
  • Yield: 18 cookies

Ingredients

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86g) pumpkin puree (blotted dry to remove excess moisture)

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice (store-bought or homemade)

Add-ins

  • 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for topping if desired

Instructions

  1. Mix Wet Ingredients: Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until smooth and lump-free. Add the vanilla extract and blotted pumpkin puree, whisking until fully combined. Set aside.
  2. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice evenly.
  3. Make the Dough: Pour the wet ingredient mixture into the dry ingredients and mix with a large spoon or rubber spatula until the dough is soft and just combined. Fold in 1/2 cup semi-sweet chocolate chips carefully, noting that the melted butter may make the chips slippery but try to incorporate them well.
  4. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes and up to 3 days. Chilling is essential for proper texture and spread during baking.
  5. Preheat Oven and Prepare Baking Sheets: Remove dough from refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  6. Scoop and Shape Cookies: Using about 1.5 tablespoons of dough per cookie, roll into balls and place on the prepared baking sheets spaced about 3 inches apart. Lightly flatten the tops with the back of a spoon or bottom of a cup to encourage spreading.
  7. Bake: Bake for 11-12 minutes or until the edges look set but the centers remain soft. If the cookies did not spread enough, gently flatten them with the back of a spoon immediately after removing from the oven. Optionally press a few chocolate chips onto the top for appearance.
  8. Cool: Allow cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely. For best flavor and texture, let cookies rest uncovered for several hours or overnight to intensify chewiness and pumpkin flavor.
  9. Store: Keep cookies covered at room temperature for up to 1 week to maintain freshness.

Notes

  • Blotting pumpkin puree removes excess moisture, which is key for a chewy cookie texture.
  • Chilling the dough for at least 30 minutes is crucial to help the cookies hold shape and develop flavor.
  • If cookies don’t spread sufficiently during baking, flatten them right after coming out of the oven for optimal texture and appearance.
  • Cookies taste even better the next day as flavors deepen and textures become chewier.
  • Use semi-sweet chocolate chips for balanced sweetness, but feel free to adjust based on preference.
  • Author: Maya
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/chewy-pumpkin-chocolate-chip-cookies-recipe/