Chewy Pumpkin Chocolate Chip Cookies

The pumpkin cookie recipe I had already on this blog wasn’t cutting it for me. The cookies had a  muffin-like consistency and I wanted a chocolate chip cookie that was also pumpkin flavored. So, today I’m sharing a recipe for Chewy Pumpkin Chocolate Chip cookies. If you want to check out the recipe for these pumpkin cookies that are more muffin-like the recipe is called Pumpkin Cookies. Click on the link to find it. 

What is the secret to making a chewy pumpkin cookie? 

I tested several versions and variations before I found one that I actually liked, and these are the reasons why I went with this one. 

The key to a chewy pumpkin cookie is to use less pumpkin. Pumpkin is mainly a vegetable that is made from a lot of water. A lot of moisture can create more of a muffin consistency. Some bloggers will even go an extra step and blot their canned pumpkin with a paper towel, but I did not do that here. 

This recipe only uses ¼ cup of pumpkin puree. It also uses a lot of pumpkin pie spice instead of canned pumpkin to help make a chewier cookie. Remember these aren’t pumpkin muffins

What Ingredients do I need? 

In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for. 

Flour - Good Old All-Purpose Flour - I have not tested this recipe with other types of flours. If the cookies don’t spread out you more than likely over-measured. Use a knife to level off the flour in the measuring cups. 

Cornstarch - As I mentioned above, this helps to mimic cake flour 

Baking Powder  - to help the cookies rise 

Pumpkin Pie Spice  -  I used more pumpkin pie spice instead of pumpkin to help with the moisture content   

Butter - softened 

Brown and White Sugar - White sugar helps for a more flatter cookie

Egg - 1 large egg

Vanilla  - Use only pure vanilla extract. No imitation stuff, please. 

Pumpkin - Organic canned pumpkin 

How to make Chewy Pumpkin Chocolate Chip Cookies 

To print the full recipe please see the recipe card below. 

Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, cornstarch, baking powder, pumpkin pie spice, and salt, set aside.

In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Blend in the egg, pumpkin,  and vanilla. Gradually mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. 

Scoop cookies using an ice cream scoop or by heaping tablespoons. Place cookies at least 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.

Other Recipes to Try 

25 Slow Cooker Recipes for Dinner 

Maple Bacon Corn Bread Muffins 

Knock you Naked Brownies 

Sweet Potato and Sausage Hash 

Baked Buffalo Chicken Taquitos 

Sour Cream Noodle Bake 

If you’ve tried this Chewy Pumpkin Chocolate Chip Cookies recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest. 

Print