Brace yourselves, cookie lovers. I’ve been hard at work on the best ever Chewy Pumpkin Chocolate Chip Cookies. They’re everything you love about your favorite chocolate chip cookies, but with a delicious pumpkin spice twist. Soft and chewy on the inside, perfectly crispy on the outside and loaded with heaps of melty chocolate chips, these cookies are bound to be your new Fall favorite!
I’ve had a few pumpkin cookies in my day and honestly, I’m usually less than impressed. Pumpkin cookies are often soft and puffy thanks to all the moisture from the pumpkin. That’s great for cakes and muffin tops, but not so much for cookies.
Enter these Chewy Pumpkin Chocolate Chip Cookies…..perfectly pumpkin-y, cinnamon-spiced with crispy edges and chewy, fudgy centers. These cookies are going to be your new BFF.
What makes these pumpkin and chocolate cookies so good?
I LOVE these cookies! I mean, would you just look at them? They’re downright delicious. Should you need more convincing, here’s a few reasons why I can’t get enough of these cookies:
- Soft and chewy texture. Move aside dry, cakey cookies! These cookies are moist and chewy with slightly crispy edges and are loaded with heaps of chocolate chips.
- No chill recipe. From mixing bowl to oven in just minutes, this will be your go-to cookie recipe.
- Perfectly pumpkin-y. Thanks to a little pumpkin puree and plenty of cozy, autumnal spices, these cookies are positively delicious!
- The perfect Fall cookie to make all autumn long. Perfect for serving with a hot cup of tea by the fire or at your Thanksgiving dessert buffet, everyone will love these cookies!
Ingredients for homemade pumpkin chocolate chip cookies
Stock up on canned pumpkin my friends because you’ll be making these cookies on repeat. You’ll need just a few simple ingredients along with a handful of cozy spices to make these Fall favorites. Here’s your shopping list:
- Flour – regular all-purpose flour gives the cookies structure and texture. Too much flour will lead to a cakey cookie so be sure to measure accurately using a digital kitchen scale.
- Butter – browning the butter helps remove excess moisture which in turn creates a chewy cookie with perfectly crispy edges.
- Sugar – both granulated and brown sugar add texture and sweetness to the cookies.
- Pumpkin puree – make sure you use pumpkin puree or pure pumpkin, not pumpkin pie filling. The ingredient list should read only “pumpkin puree”. I love Libbys (not sponsored). The puree should be at room temperature for best results.
- Egg white – to keep these cookies chewy instead of “cakey”, we’re using one egg white to help bind the ingredients together without adding extra moisture.
- Spices – a little cinnamon, ginger, allspice, nutmeg and clove give this cookie all the Fall vibes.
- Chocolate chips – I like to use chocolate chips in a mix of sizes for a little variety in every bite. Feel free to use chocolate chunks or even milk chocolate chips if you prefer a sweeter cookie.
How to make pumpkin cookies from scratch
Good news! You can put away the mixer. All you need is a bowl and a whisk to make these pumpkin chocolate chip cookies. And there’s zero chilling time required. My kind of cookie! Follow this step-by-step guide and check out the recipe card below for a detailed ingredient list and detailed directions.
- Step 1: Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
- Step 2: Brown the butter. Using a medium saucepan over medium-high heat, melt the butter. After about 5 minutes, the butter will begin to crackle and foam and brown bits of milk solids will begin to fall to the bottom of the pan. Continue stirring until the crackling sound stops and the butter is aromatic and has a rich amber color. Transfer the butter into a large mixing bowl, scraping down the pan with a spatula to get all of the brown bits at the bottom. Set aside to cool for about 30 minutes. If you’ve never browned butter before, check out this post for more tips.
- Step 3: Whisk together the wet ingredients. Add the sugars, egg white and vanilla to the brown butter and whisk until smooth.
- Step 4: Add the pumpkin puree and stir to combine.
- Step 5: In a small bowl, whisk together the flour, baking soda, spices and salt. Add the dry ingredients to the pumpkin mixture and fold together with a large spatula. Do not over mix.
- Step 6: Add the chocolate chips and fold just until combined.
- Step 7: Using a large cookie scoop, portion the dough into 2-ounce portions. Place cookies two inches apart on the prepared cookie sheet. The cookies will spread as they bake. Top the cookies with a few extra chocolate chips if desired. You can also add more after baking.
- Step 8: Bake for 8 to10 minutes or until the edges are set but the centers of the cookies are slightly under baked. The cookies will continue to bake as they cool. Remove the baking sheet from the oven and allow the cookies to cool for 15 minutes before transferring to a wire baking rack to cool completely.
- Step 9: Prepare a new cookie sheet with parchment paper or allow the first cookie sheet to return to room temperature before baking the remaining cookie dough.
Tips for the best chewy pumpkin cookies
Follow these tricks for perfectly chewy pumpkin cookies every time.
- Brown the butter. Browning the butter extracts additional moisture beyond just melting it. And you get the extra bonus of that added depth of flavor. Be sure to cool the browned butter for 30 minutes before moving on to mix the dough or you’ll end up with a flat, greasy cookie.
- Blot the pumpkin puree. My #1 tip for non-cakey cookies. To remove some of the moisture from the pumpkin puree, spread it out on a plate or cutting board and blot the surface several times with a folded, dry paper towel. Use a second paper towel if needed.
- Use one egg white only. The pumpkin puree works to add moisture and structure to the dough. Since egg yolks would add in even more moisture, we’re using just one egg white to help bind the cookie dough together. Eggs are easier to separate when cold. Pro-tip: separate your egg before browning the butter so it’s ready once the butter has cooled.
- Scoop the cookies in 2-ounce portions. Larger cookies bake better than smaller cookies. With a larger surface area, it takes the heat of the oven longer to get to the center of the cookie. As they bake, the outer edges of the cookies begin to crisp and darken but centers stay soft and slightly underbaked.
- Underbake the cookies slightly. I always recommend pulling cookies from the oven when the edges are set and golden brown and the centers are slightly pale and puffy. The middle of the cookie may look underbaked but the residual heat from the cookie sheet will continue to bake the cookies as they cool. The cookies will deflate and settle as they rest, leaving you with delightfully soft and chewy centers.
How to store homemade cookies
These ooey gooey pumpkin cookies will stay fresh for days after baking. Store them tightly covered at room temperature and feel free to add a slice of soft baked bread to the container to maximize freshness.
To freeze the cookies, cool them completely on a wire rack and then place flat in a large freezer bag. Freeze for up to 2 months. Defrost for 20 minutes at room temperature before serving or reheat for 5 minutes in a 300°F oven. Pour yourself a tall glass of milk while you wait.
First, be sure that you are using the weight measurements listed in the recipe. There is a lot of variation in the way that people use measuring cups. For instance, if you pack a heavy cup of flour straight from the bag, your cookies will turn out cakey. I highly recommend using a digital kitchen scale for the most accurate results.
Next, check that you blotted most of the moisture out of the pumpkin puree and test your oven temperature with an oven thermometer to make sure that it’s not running too cold which may prevent your cookies from spreading properly.
Absolutely! Feel free to use chocolate chips of any size, chopped chocolate or even feves.
Yes! These cookies actually taste even more amazing the second day once the flavors have a chance to marry together.
While these cookies are not cakey, they are still on the thick side and should not bake up too flat. If the butter was too hot when you added the next ingredients, your cookies will bake up flat and greasy. Double check that you measured your flour properly as too little flour will cause the cookies to spread too much.
If I had it my way, pumpkin season would last far beyond Fall. Here’s hoping you love these Chewy Pumpkin Chocolate Chip Cookies so much that you want to make them all year long.
Looking for more delicious Fall desserts? You’ll love these recipes:
Step aside, dry cakey pumpkin cookies. These soft and chewy pumpkin chocolate chip cookies are packed with cozy spices and heaps of melted chocolate chips. They’re bound to be your favorite Fall cookie!
- 1/2 cup butter (113 g) browned and slightly cooled
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg white, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin puree, blotted to remove moisture
- 1 1/2 cups all-purpose flour, spooned and leveled (188 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg
- pinch of clove
- 1 1/2 cups semi-sweet chocolate chips
- Adjust the oven rack to the middle of the oven and preheat on convection to 350˚ F. Line two baking sheets with parchment paper. Set aside.
- In a medium saucepan over medium-high heat, melt the butter. Once melted, continue to stir as the butter begins to crackle and foam. After about 5 minutes, milk solids will begin to form on the bottom of the pan. Continue stirring occasionally and keep a close eye on the pan. The butter will begin to turn an amber brown and will become aromatic. Remove the pan from the heat and carefully pour the butter into a large heat-safe bowl. Use a spatula to scrape down the bottom of the pan to get all the brown butter bits. Set the butter aside to cool for about 30 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.
- To the butter, add both sugars, egg white, vanilla and pumpkin puree. Whisk until smooth.
- Add the dry ingredients to the wet and mix until just combined.
- Fold in the chocolate chips. Do not overmix.
- Scoop the dough into 2 ounce portions and place 2 inches apart on the prepared cookie sheets.
- Bake for 9 to 10 minutes or until the edges are set and golden brown but the center is still slightly underbaked. Remove the cookie sheet from the oven let cool for 15 minutes before transferring to a wire rack to cool completely.
Store cookies tightly covered at room temperature for up to 4 days.
May be frozen for up to 2 months. Wrap tightly in two layers of plastic wrap and store in a freezer bag.
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