There’s a certain magic that happens when autumn’s favorite squash meets the timeless joy of chocolate. These pumpkin chocolate chip cookies are not just another seasonal treat; they’re a revelation in texture and flavor.
Imagine all the warm, cozy feelings of fall, baked into a single, perfect bite. That’s exactly what you get here, a cookie that feels like a hug from the inside.
Why These Cookies Feel Like a Triumph
Let’s be honest, a lot of pumpkin cookies can be, well, a little too soft and cakey. They’re lovely, but sometimes you just crave that classic, satisfyingly chewy cookie texture.
That was the exact mission here: to create a pumpkin cookie that’s dense, buttery, and chewy, with edges that have just a hint of crispness. It took some serious kitchen experiments to crack the code, but the result is absolutely worth it.
We’re talking about a cookie that holds its own, one that proudly carries the pumpkin spice flavor without becoming a muffin top in disguise.
Ingredients Needed for the Recipe
- 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 (see note on blotting!)
- 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 store-bought or homemade pumpkin pie spice
- 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops
The Secret to a Chewy, Not Cakey, Cookie
Pumpkin puree is about 90% water, which is fantastic for moist cakes and breads but a nightmare for achieving a chewy cookie. All that extra moisture leads to a puffier, cakier result.
The solution? A few clever tweaks that make all the difference. We’re using melted butter for chewiness, skipping the egg to avoid extra moisture, and most importantly, we’re blotting the pumpkin.
Blotting might sound fussy, but it’s a simple, game-changing step. You just squeeze out the excess water with a paper towel, leaving behind the concentrated pumpkin flavor we want.
How to make Pumpkin Chocolate Chip Cookies?
Combine Your Wet Ingredients
In a medium bowl, whisk together that gorgeous melted butter with both sugars until the mixture is smooth and the brown sugar lumps have completely disappeared. Now, whisk in the vanilla and your carefully blotted pumpkin puree until everything is beautifully combined.
Whisk Together the Dry Ingredients
In a larger separate bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. This ensures the leavening and spices are evenly distributed throughout the flour, promising a perfectly spiced cookie in every single bite.
Bring the Dough Together
Pour those lovely wet ingredients into the bowl of dry ingredients. Use a large spoon or a sturdy rubber spatula to mix them together; the dough will be quite soft and maybe even a little sticky. Now, gently fold in those chocolate chips.
The Essential Chill Time
Cover the bowl and pop that dough into the refrigerator for at least 30 minutes. This chill time is non-negotiable—it firms up the butter and allows the flour to hydrate, giving you control over the shape and that perfect chewy texture.
Shape Your Cookies
Preheat your oven to 350°F (177°C) and line your baking sheets. Scoop about 1.5 tablespoons of dough per cookie, rolling them into balls. Place them 3 inches apart and gently flatten the tops with the back of a spoon; this encourages them to spread just right.
Bake to Perfection
Bake for 11-12 minutes. The edges will look set, but the centers will still appear very soft—that’s exactly what you want! Pull them out, and if they need it, you can gently flatten them a touch more right then.
The Final Step: Patience
Let the cookies cool on the baking sheet for a full 10 minutes before moving them. This allows them to set properly. Then, transfer them to a wire rack to cool completely, if you can wait that long!
Tips
For the ultimate experience, let these cookies cool completely, even overnight. Their flavor deepens and their chewiness intensifies spectacularly over time.
Don’t be tempted to skip the step of flattening the dough balls before baking. These cookies need that little nudge to spread into their ideal shape.
Pressing a few extra chocolate chips into the tops of the warm cookies right out of the oven makes them look professionally bakery-style, and who can resist more chocolate?
Best Occasions for These Autumnal Treats
These cookies are the undisputed star of any fall gathering. They’re a must-bake for Halloween parties, a comforting treat after a day of apple picking, and the perfect edible favor for a Thanksgiving dinner.
Honestly, they’re so good they can turn an ordinary Tuesday into a minor holiday. Package them in a cute box or tin for a heartfelt, homemade gift that anyone would adore.
They also make your house smell absolutely incredible, which is a pretty wonderful occasion all on its own.
Ingredient Swaps and Creative Variations
If you’re out of chocolate chips, try chopped toasted pecans or walnuts for a delightful crunch. You could even roll the dough balls in cinnamon sugar before baking for a snickerdoodle-inspired twist.
For a deeper, richer flavor, brown your butter instead of just melting it. Let it cool slightly before using, and prepare for your mind to be blown.
While semi-sweet is classic, feel free to play with different chips. Dark chocolate offers a sophisticated bitterness, while white chocolate provides a sweet, creamy contrast to the spices.
Storing Your Cookies for Lasting Enjoyment
Keep your cooled cookies in an airtight container at room temperature; they’ll stay fresh and delicious for up to a week. The flavor truly is best after a day or two.
You can also freeze the baked cookies for up to three months. Just thaw them at room temperature whenever a cookie craving strikes.
For the ultimate in convenience, freeze the unbaked dough balls on a tray before transferring to a bag. Then, you can bake frozen cookies anytime, adding just an extra minute to the bake time.
Pumpkin Chocolate Chip Cookies Recipe
Description
These Chewy Pumpkin Chocolate Chip Cookies are a fall favorite: soft-baked, perfectly spiced, and packed with chocolate. Unlike cakey pumpkin cookies, these are dense and chewy, thanks to a few key tricks like blotting the pumpkin and using melted butter. They're egg-free and taste just like your favorite chocolate chip cookie with a brilliant pumpkin twist.
Ingredients
Instructions
-
Prepare the Wet Ingredients
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the vanilla extract and blotted pumpkin puree until smooth. Set aside. -
Mix the Dry Ingredients
In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. -
Combine and Add Chocolate
Pour the wet ingredients into the dry ingredients. Mix with a large spoon or rubber spatula until just combined. The dough will be very soft. Fold in the ½ cup of chocolate chips. -
Chill the Dough
Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 3 days. Chilling is essential for the right texture.
Bake
-
Preheat and Prep
Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. -
Scoop and Shape
Remove the dough from the refrigerator. Using a medium cookie scoop (about 1.5 Tbsp), portion the dough into balls. Arrange them 3 inches apart on the prepared baking sheets. -
Flatten and Bake
Slightly flatten the tops of the dough balls with the back of a spoon or the bottom of a measuring cup. This helps them spread properly. -
Bake for 11-12 minutes, or until the edges appear set and the centers still look very soft.
-
Finish and Cool
Remove from the oven. If the cookies didn't spread, gently flatten them with the back of a spoon. Press a few extra chocolate chips into the tops if desired. -
Allow the cookies to cool on the baking sheets for at least 10 minutes. This allows them to set. Then, transfer them to a wire rack to cool completely.The cookies become chewier and more flavorful as they cool and are even better on day 2.
Nutrition Facts
Servings 18
Serving Size 1 cookie
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 10gg16%
- Saturated Fat 6gg30%
- Trans Fat 0.3gg
- Cholesterol 25mgmg9%
- Sodium 100mgmg5%
- Potassium 110mgmg4%
- Total Carbohydrate 28gg10%
- Dietary Fiber 1gg4%
- Sugars 18gg
- Protein 2gg4%
- Calcium 30mg mg
- Iron 1.2mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Blot the pumpkin: This is crucial! Use paper towels to squeeze out as much moisture as possible from the pumpkin puree. This prevents a cakey texture and concentrates the flavor.
- Melted butter & no egg: These two techniques are key to achieving a chewy, dense texture similar to a classic chocolate chip cookie.
- Chilling is mandatory: The dough is very soft and must be chilled for at least 30 minutes to make it scoopable and control spreading.
- Don't overbake: The centers will look soft when you take them out. They continue to cook on the hot baking sheet and will set as they cool.
- Flatten the dough: Slightly flattening the dough balls before baking ensures they spread properly.
- Make ahead: The dough can be made and chilled for up to 3 days, or frozen as dough balls for up to 3 months. Bake from frozen, adding 1-2 minutes to the bake time.
- Variations: Substitute chocolate chips with chopped pecans, walnuts, or white chocolate chips. Roll the dough balls in cinnamon sugar before baking for a snickerdoodle twist.
Frequently Asked Questions
Why are my cookies too cakey?
This is usually due to excess moisture in the pumpkin. Be sure to blot the pumpkin puree thoroughly with paper towels before using it.
Can I use pumpkin pie filling instead of pumpkin puree?
No, please use pure pumpkin puree. Pumpkin pie filling contains added sugar, spices, and thickeners, which will make the cookies too sweet and alter the texture.
Do I have to chill the dough?
Yes, chilling is essential. The dough is very soft and will spread too much if not chilled. It also helps develop the chewy texture.
Can I make this recipe with eggs?
This recipe is specifically designed to be egg-free for a chewy texture. Adding an egg will change the texture significantly and likely make the cookies cakier.
How do I store leftover cookies?
Store cooled cookies in an airtight container at room temperature for up to 1 week. They also freeze very well for up to 3 months.