Quick & Chewy Pumpkin Chocolate Chip Cookies Recipe

Baking these chewy pumpkin chocolate chip cookies brings autumn’s warmest memories right into your kitchen.

Sweet aromas will dance through every room as you mix ingredients.

Cozy moments emerge when comfort meets delectable treats.

Seasonal spices blend perfectly with rich chocolate morsels.

Each bite promises a delightful balance between soft pumpkin and decadent chips.

Crisp edges give way to a tender, pillowy center that melts in you.

Nothing compares to fresh cookies straight from the oven, promising pure deliciousness.

Roll up your sleeves and let’s create magic that will make everyone smile.

Why Chewy Pumpkin Chocolate Chip Cookies Are a Fall Favorite

• Savor Seasonal Comfort: Indulge in a cozy treat that captures the essence of autumn with these delightful pumpkin chocolate chip cookies that bring warmth to your kitchen.
• Customize with Ease: Swap chocolate types or add nuts to make the recipe your own, giving you the flexibility to create a personalized cookie experience that suits your taste.
• Quick and Simple Preparation: Whip up these cookies in minimal steps, requiring basic baking skills and standard kitchen ingredients that make this recipe accessible to bakers of all levels.
• Family-Friendly Baking Adventure: Engage kids or friends in a fun cooking activity that promises delicious results, creating memories while enjoying the process of making these irresistible treats.

Ingredients for Chewy Pumpkin Chocolate Chip Cookies

• Butter: Cold butter adds rich flavor and helps create a chewy texture.
• Granulated Sugar: Provides sweetness and helps with cookie structure.
• Light Brown Sugar: Adds moisture and deep caramel-like flavor to the cookies.
• Pumpkin Puree: Brings moisture and distinctive pumpkin flavor to the recipe.
• Egg Yolks: Contribute to the richness and help bind the cookie dough.

• Chopped Chocolate, Chocolate Chips: Adds delicious chocolate bursts throughout the cookie.

• All-Purpose Flour, Pumpkin Spice, Baking Soda, Sea Salt: Create the cookie's base structure and enhance overall flavor profile.

• Vanilla Extract: Provides depth and rounds out the cookie's sweet flavor.

How to Bake Chewy Pumpkin Chocolate Chip Cookies

Step 1: Prepare Baking Environment

Set your oven to 350F (175C).

Line baking sheets with parchment paper to prevent sticking and ensure easy cookie removal.

Step 2: Create Creamy Base

In a large mixing bowl, blend cold butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy.

This creates a smooth, rich foundation for your cookies.

Step 3: Incorporate Wet Ingredients

Add pumpkin puree, egg yolks, and vanilla extract to the butter-sugar mixture.

Mix thoroughly until all ingredients are well combined and create a uniform texture.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Pumpkin spice
• Baking soda
• Sea salt

Ensure all dry ingredients are evenly distributed.

Step 5: Merge Wet and Dry Mixtures

Gradually add the dry ingredient mixture to the wet ingredients.

Stir gently until just combined, avoiding overmixing to maintain a tender cookie texture.

Step 6: Add Chocolate Goodness

Fold chopped chocolate or chocolate chips into the cookie dough, distributing them evenly throughout the mixture.

Step 7: Shape Cookie Dough

Scoop rounded portions of dough onto the prepared baking sheets.

Space cookies approximately 2 inches apart to allow room for spreading during baking.

Step 8: Bake to Perfection

Place cookies in the preheated oven and bake for 10-12 minutes.

Look for lightly golden edges as an indicator of doneness.

Step 9: Cool and Enjoy

Allow cookies to rest on the baking sheet for 5 minutes.

Transfer to a wire rack and let them cool completely before serving.

Pro Tips for Chewy Pumpkin Cookies

• Use high-quality, pure pumpkin puree instead of pumpkin pie filling for richer, more authentic taste.
• Refrigerate cookie dough for 30 minutes before baking to prevent spreading and enhance chewy texture.
• Mix different chocolate types like dark, milk, and semi-sweet chips for complex flavor layers.
• Adjust pumpkin spice amount to personal preference, starting with 1-2 teaspoons for subtle warmth.
• Keep cookies in airtight container with parchment between layers to maintain softness for 3-4 days.

Variations on Pumpkin Chocolate Chip Cookies

• Gluten-Free Pumpkin Chocolate Chip Cookies: Replace wheat flour with almond or gluten-free flour blend to accommodate celiac or gluten-sensitive individuals.
• Vegan Autumn Cookies: Swap butter with coconut oil, use flax egg instead of egg yolks, and select dairy-free chocolate chips for plant-based version.
• Low-Sugar Spiced Cookies: Substitute granulated sugar with monk fruit sweetener or stevia, reduce overall sugar content while maintaining rich pumpkin flavor.
• Keto-Friendly Pumpkin Treats: Use almond flour, replace sugar with erythritol, incorporate sugar-free chocolate chips, and add extra pumpkin spice for enhanced taste.

Serving Suggestions for Pumpkin Cookies

• Fall Festive Platter: Arrange cookies on a rustic wooden board with small pumpkins, cinnamon sticks, and autumn leaves for a cozy seasonal display.
• Dessert Pairing Perfection: Serve alongside warm spiced apple cider or creamy vanilla latte to enhance the pumpkin chocolate flavor profile.
• Holiday Gift Idea: Stack cookies in clear cellophane bags tied with twine, adding a handwritten recipe card for a thoughtful homemade present.
• Brunch Companion: Crumble cookies over vanilla yogurt or use as a topping for pumpkin-flavored ice cream for an extra indulgent treat.

How to Store Pumpkin Chocolate Chip Cookies

• Store cookies in an airtight container lined with parchment paper between layers, keeping them fresh for up to 5 days in the refrigerator.
• Portion raw cookie dough onto a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months; bake directly from frozen, adding 1-2 extra minutes to baking time.
• Place completely cooled cookies in a freezer-safe container with wax paper between layers, storing for up to 2 months; thaw at room temperature for 30 minutes before serving.
• Warm individual cookies for 10-15 seconds on a microwave-safe plate to restore softness and bring back that fresh-baked warmth.

FAQs

• Why use cold butter in this recipe?

Cold butter helps create a chewier texture and prevents cookies from spreading too much during baking, resulting in a more dense and rich cookie.

• Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly. Just ensure it’s pure pumpkin puree, not pumpkin pie filling, which contains additional spices and sugar.

• How do I prevent my cookies from becoming too soft?

Do not overmix the dough and avoid overbaking. Remove cookies from the oven when edges are lightly golden, as they’ll continue to set while cooling on the baking sheet.

• What type of chocolate works best for this recipe?

Both chopped chocolate bars and chocolate chips work well. Dark, milk, or semi-sweet chocolate can be used based on your preference for sweetness and intensity of chocolate flavor.

Chewy Pumpkin Chocolate Chip Cookies Recipe

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4.9 from 17 reviews

• Total Time: 32 minutes
• Yield: 24 1x

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Description

Irresistible pumpkin chocolate chip cookies blend autumn’s warmth with sweet chocolate indulgence. Homemade comfort arrives in each delectable bite, promising pure seasonal bliss you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 1 cup (226 grams) cold unsalted butter
• 2/3 cup (160 milliliters) Libby’s pumpkin puree
• 1 cup (240 milliliters) chocolate bar or chocolate chips

Sweeteners:

• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (110 grams) light brown sugar

Dry Ingredients and Spices:

• 1 2/3 cups + 1 tablespoon (220 grams) all-purpose flour
• 2 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Additional Ingredients:

• 2 large egg yolks
• 2 teaspoons vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper for optimal non-stick performance.
2. Using an electric mixer, thoroughly blend cold butter with granulated and light brown sugars until achieving a fluffy, aerated texture.
3. Incorporate pumpkin puree, egg yolks, and vanilla extract, mixing until ingredients are fully integrated and smooth.
4. In a separate mixing vessel, thoroughly combine flour, pumpkin spice, baking soda, and sea salt through vigorous whisking.
5. Slowly integrate dry ingredient mixture into wet ingredients, stirring gently to prevent overmixing and maintain cookie tenderness.
6. Delicately fold chopped chocolate or chocolate chips throughout the dough, ensuring even distribution.
7. Utilize a cookie scoop to portion dough onto prepared baking sheets, maintaining approximately 2-inch intervals between each cookie.
8. Bake for 10-12 minutes, watching for subtle golden edges and slightly set centers as indicators of perfect doneness.
9. Allow cookies to rest on baking sheet for 5 minutes to stabilize structure, then transfer to wire cooling rack for complete cooling and texture development.

Notes

• Use cold butter directly from the refrigerator to achieve a chewier cookie texture with less spreading.
• Measure pumpkin puree carefully, as excess moisture can make cookies too soft or cake-like.
• Chill the dough for 30 minutes before baking to prevent excessive spreading and enhance flavor development.
• For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain similar texture and taste.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 143 kcal
• Sugar: 10 g
• Sodium: 65 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg