Chewy Pumpkin Chocolate Chip Cookies

why make this recipe

These cookies are soft and chewy. They mix pumpkin and chocolate for a warm fall flavor. The recipe is easy and uses simple ingredients. You can make a batch in under an hour. Kids and guests will like them.

introduction

Chewy Pumpkin Chocolate Chip Cookies are soft cookies with pumpkin and chocolate chips. They stay moist and taste like fall spices. You do not need special skills to make them. This recipe works well for snacks, school lunches, or a cozy treat.

how to make Chewy Pumpkin Chocolate Chip Cookies

Preheat the oven and get a baking sheet ready. Cream butter and sugars until light. Mix in pumpkin, egg, and vanilla. In a separate bowl, whisk the flour, baking soda, baking powder, and spices. Add the dry mix to the wet mix and stir just until combined. Fold in the chocolate chips. Scoop dough onto the baking sheet and bake until the edges are lightly golden. Let the cookies cool a few minutes on the sheet, then move them to a rack.

Ingredients :

• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chocolate chips

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the pumpkin, egg, and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the chocolate chips.
7. Drop tablespoons of dough onto a lined baking sheet.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

how to serve Chewy Pumpkin Chocolate Chip Cookies

Serve warm or at room temperature. They are good with a glass of milk, coffee, or tea. You can stack them on a plate for guests. Warm them for a few seconds in the microwave before serving for extra softness.

how to store Chewy Pumpkin Chocolate Chip Cookies

Store cooled cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze in a sealed container for up to 3 months. Thaw at room temperature or warm briefly in the oven or microwave.

tips to make Chewy Pumpkin Chocolate Chip Cookies

• Use pumpkin puree, not pumpkin pie filling.
• Measure flour by spooning it into the cup and leveling it.
• Do not overmix the dough. Mix until just combined.
• Bake until the edges set but centers still look soft. They will firm as they cool.
• Chill dough 20–30 minutes for thicker cookies, if you like.
• Use parchment paper or a silicone mat to prevent sticking.

variation (if any)

• Add 1/2 cup chopped walnuts or pecans for crunch.
• Use white chocolate chips or butterscotch chips instead of regular chips.
• Add 1/2 cup old-fashioned oats for texture.
• Increase cinnamon or add 1/4 teaspoon ground ginger for extra spice.

FAQs

Q: Can I use canned pumpkin?
A: Yes. Use plain pumpkin puree from a can, not pie filling.

Q: Can I make the dough ahead?
A: Yes. You can chill dough in the fridge for 24 hours or freeze scoops for later baking.

Q: What if my cookies are dry?
A: Do not overbake. Check at the low end of the time range and take them out when edges set.

Q: Can I use margarine or oil instead of butter?
A: Butter gives the best flavor and texture. Margarine or oil can change the texture and taste.

Conclusion

For another version with clear steps and photos, see Pumpkin Chocolate Chip Cookies – Sally’s Baking. If you want a thicker and chewier take, check this recipe for ideas: Thick & Chewy Pumpkin Chocolate Chip Cookies – Cambrea Bakes.

Chewy Pumpkin Chocolate Chip Cookies

These soft and chewy cookies blend pumpkin and chocolate for a warm fall flavor, perfect for snacks or cozy treats.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 120

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups all-purpose flour Measure by spooning it into the cup and leveling it.
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon Increase for extra spice if desired.
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Mix-Ins

• 1 cup chocolate chips Can substitute with white chocolate or butterscotch chips.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the pumpkin, egg, and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the chocolate chips.

Baking

1. Drop tablespoons of dough onto a lined baking sheet.
2. Bake for 10-12 minutes, or until the edges are lightly golden.
3. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature, great with milk, coffee, or tea. For thicker cookies, chill the dough for 20-30 minutes. Store in an airtight container at room temperature for 3–4 days or freeze for longer storage.