Soft & Chewy Pumpkin Chocolate Chip Cookies
‘Tis the season for all the pumpkin recipes! Which one is your favorite? I have to say, flan de calabaza is my ultimate fave, but these pumpkin chocolate chip cookies are definitely a close second!
Warm spices, like cinnamon and nutmeg, tons of pumpkin flavor, and lots of chopped dark chocolate. Any chocolate chip cookie lover will convert after trying one of these cookies!
Let me show you how to make them.
Recommended For This Recipe
Cookie Scoop
The easiest way to get perfectly uniform cookies! It’s also dishwasher safe, making clean up a breeze.
Baking Sheet
Highly recommend these aluminum, nonstick baking sheets that provide high conductivity. Perfect for all your baking needs!
How To Make Pumpkin Chocolate Chip Cookies
I’ve baked a lot of chocolate chip cookies over the years, but these soft and chewy pumpkin chocolate chip cookies are in a league of their own.
They’re loaded with pumpkin flavor and ooey-gooey melted chocolate in every bite. No cakey texture here! They’re the kind of cookies that disappear from the cooling rack before they’ve even cooled. The full recipe is below!
🎃 Prefer to use fresh pumpkin? You can! Just roast peeled pumpkin pieces at 400ºF for about 30–40 minutes, until soft enough to mash, then measure out six tablespoons for the recipe. Make sure it’s not watery. Blot any excess moisture with a paper towel before adding it to the dough.
To keep your cookies from going flat, avoid over-mixing the dough and be sure to chill it before baking; both steps help the cookies hold their shape.
For soft, chewy cookies, don’t overbake! They’ll continue to set as they cool, so it’s okay if they look slightly underdone when you pull them from the oven. Let them cool completely before serving for the best texture.
And one last thing: double-check that you’re using baking soda, not baking powder. It makes all the difference in keeping these cookies perfectly soft and chewy!
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 6 tablespoons canned pumpkin puree, I used Libby’s
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Pinch of salt
- 6 ounces chopped dark chocolate
- Flaky salt for sprinkling on top
Instructions
- In a mixer or a large bowl, cream butter, brown sugar, and granulated sugar.
- Add pumpkin puree and vanilla extract. If the pumpkin puree is too watery, make sure you blot it with a napkin before adding it to the bowl. Mix until smooth and well combined.
- Add flour, baking soda, spices, and salt. Mix until just combined. Fold in the chocolate.
- Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight (the longer, the better). You can freeze any leftover dough for future use.
- When ready to bake, remove dough from the fridge. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- Using a medium cookie, scoop out dough to make 1.5 tablespoons sized cookie dough balls and place on a baking sheet.
- Bake for 10-12 minutes until the edges are golden brown. Remove from the oven and let them cool for 10 minutes. They will continue to bake/harden as they cool. Serve and enjoy!
