Chewy pumpkin chocolate chip cookies are a great fall treat that will leave your taste buds begging for more. These cookies are soft, chewy, and bursting with pumpkin flavor. The chocolate chips add a touch of sweetness that perfectly complements the pumpkin.
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.
If you love pumpkin recipes try Pumpkin Chocolate Chip Muffins, Easy Pumpkin Spice Waffles, or Baked Pumpkin Oats.
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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?
- Flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
- Cornstarch - As I mentioned above, this helps to mimic cake flour
- Baking Powder - is a leavening agent used in many baked goods, such as cakes, muffins, and biscuits. It is made up of a combination of baking soda, cream of tartar, and sometimes cornstarch.
- Pumpkin pie spice - is a blend of warm, aromatic spices that are commonly used in fall and winter baking. This popular spice mix typically includes cinnamon, nutmeg, ginger, cloves, and sometimes allspice
- Butter - is the most commonly used type of butter in baking, as it allows for more control over the amount of salt in the recipe.
- Brown and White Sugar - White sugar helps for a more flatter cookie
- Egg - The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
- Vanilla - It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
- Pumpkin - Organic canned pumpkin
- See the recipe card below for a full list of ingredients and measurements.
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
If you tried this Chewy Pumpkin Chocolate Chip Cookies any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Chewy Pumpkin Chocolate Chip Cookies
- Prep Time: 10 min
- Cook Time: 8-10 min
- Total Time: 12 minute
- Yield: 15 1x
Description
Chewy pumpkin cookies are a delightful treat that are perfect for autumn. These cookies are soft, moist, and packed with the warm flavors of pumpkin and spices.
Ingredients
- 1 ¼ cup All-Purpose Flour
- 3 tablespoons cornstarch
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 stick of butter, softened
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 tsp vanilla
- ¼ cup pumpkin
- ½ cup chocolate chips or chocolate chunks
Instructions
- 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.
- Category: Easy
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 171
- Sugar: 15g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
Keywords: chewy pumpkin cookies
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