Name: Pumpkin Chocolate Chip Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 70 min
Ingredients: 1 1/2 cup all-purpose flour; 1/2 cup pumpkin puree; 1/2 cup chocolate chips (dark, milk or semisweet ); 1/2 cup unsalted butter (melted and cooled to room temperature); 1/4 cup brown sugar; 1/5 cup white granulated sugar; 2 tsp pumpkin pie spice; 1 tsp pure vanilla extract; 1/4 tsp baking soda; 1/4 tsp baking powder; 1/4 tsp salt

Enjoy the chewy goodness of these easy Pumpkin Pie Chocolate Chip Cookies, the quintessential fall dessert!

Oh So Chewy Pumpkin Chocolate Chip Cookies by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas

Pumpkin Chocolate Chip Cookies are a delicious and festive treat that is perfect for fall. These cookies are soft and chewy, with a warm and comforting flavor. Which is why I, Alex actually enjoy these chewy pumpkin cookies year-round.

The pumpkin puree adds a touch of moisture and sweetness, while the melty chocolate chips provide a delicious crunch. Plus, they’re so easy to make. You only need a few simple ingredients that you probably already have in your pantry. The dough is quick and easy to put together, and the cookies bake in just 10-12 minutes.

If you are looking for a delicious and festive fall treat, then you need to try this Pumpkin Chocolate Chip Cookies recipe. They are sure to please everyone in your family.

Table of Contents

Ingredients Needed

All purpose flour
Pumpkin puree — Use pumpkin puree, not pumpkin pie filling. If there are leftovers, whip up a spiced pumpkin punch or pumpkin pie pop tarts.
Mini chocolate chips — Dark (for a sweeter and milder flavor) or milk (for a sweeter and milder flavor) or semisweet chocolate chips (a good balance of both and the more classic chocolate chip choice)
Unsalted butter — Melted and cooled to room temperature. For chewy cookies, it’s important to use melted butter instead of oil or the regular stick kind. Use brown butter for an added rich, nutty flavor and a deeper color to the cookies.
Light brown sugar
White granulated sugar
Pumpkin pie spice — Also known as pumpkin spice
Baking soda
Baking powder
Vanilla extract
Salt

How to Make Pumpkin Chocolate Chip Cookies

1 — Preheat oven: Set your oven to 350°F (175°C).

2 — Prepare baking sheets: Line a baking sheet with parchment paper or lightly grease with non-stick spray.

3 — Combine wet ingredients: In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, vanilla extract, and pumpkin puree.

4 — Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.

5 — Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

6 — Add chocolate chips: Fold in the chocolate chips.

7 — Chill dough: Chill the dough in the refrigerator for at least 30 minutes to help the cookies hold their shape.

8 — Shape cookies: Scoop out small balls of dough and place them on the prepared baking sheet, leaving about 1 inch between each cookie. Flatten slightly.

9 — Bake: Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The Secret to Getting Chewy Cookies

Melt the butter:

While most cookie recipes call for creaming the butter and sugar together first, this batter is made by first melting, then cooling butter and adding it to pumpkin puree, regular and brown sugar, and vanilla extract. The result is a light, ultra-chewy cookie. So before you start, simply heat the butter over a saucepan over medium heat.

Chill the dough:

Because of the steps mentioned above, it’s a must to chill the dough before scooping and baking. Thirty minutes in the fridge should be plenty of time.

In case the dough seems too wet though, chill for longer or add a bit more flour before baking. This process allows the flour to fully hydrate and the fats to fully cool in the fridge. And because so, the cookies will expand more slowly even when baked and hold their texture. The cookies will be less flat and a lot more chewy.

Recipe Notes and Tips

For a chewier cookie, chill the dough for 30 minutes before baking, and don’t overmix the dough.
If you want a flatter cookie, press the dough slightly before baking.
You can adjust the amount of chocolate chips to your preference.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Store pumpkin chocolate cookies in an airtight container at room temperature for up to 3 days.
Freeze cookie dough until dough balls or logs. Frozen cookie dough can last in the freezer for up to 3 months.

More Pumpkin Desserts to Try

How delicious are these oh so chewy pumpkin chocolate chip cookies?! Just add a glass of milk, and you’re all set to enjoy! For more pumpkin recipes, check out a few of our favorites below —