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.
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.
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.
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.
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.
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.
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.
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 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.
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!
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?
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.
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.
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.
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.
Servings 18
Serving Size 1 cookie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.