why make this recipe
Chewy Pumpkin Chocolate Chip Cookies are perfect for fall, bringing warmth and sweetness to any gathering. They combine the cozy flavors of pumpkin and warm spices with the rich goodness of chocolate. These cookies are not only delicious but also easy to make, making them a great treat for both seasoned bakers and beginners alike.
how to make Chewy Pumpkin Chocolate Chip Cookies
Ingredients:
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (86g) pumpkin puree (see note)*
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops
Directions:
- In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Make sure there are no lumps of brown sugar.
- Add the vanilla and pumpkin puree to the mixture and mix until it’s well blended. Set this aside.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Pour the wet ingredients into the dry ingredients and stir with a large spoon or rubber spatula until combined. The dough will be soft. Fold in 1/2 cup of the chocolate chips, trying your best to mix them in.
- Cover the cookie dough and chill it in the fridge for 30 minutes to 3 days. Chilling is very important for this recipe.
- When you are ready to bake, preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
- Scoop about 1.5 tablespoons of dough for each cookie and roll them into balls. Place the cookie balls about 3 inches apart on the prepared baking sheets. Flatten the tops slightly using the back of a spoon.
- Bake for 11-12 minutes, or until the edges look set while the centers remain soft. If your cookies did not spread much, flatten them gently when you take them out of the oven.
- If you want, press a few extra chocolate chips into the tops of the warm cookies for decoration.
- Cool the cookies on the baking sheets for at least 10 minutes before transferring them to a wire rack. Letting them cool longer will enhance the flavors, making them taste even better! They are usually best on the second day.
- Store cookies covered at room temperature for up to 1 week.
how to serve Chewy Pumpkin Chocolate Chip Cookies
Serve these cookies fresh from the oven with a glass of milk or a warm cup of tea. They are also great for sharing at parties, fall gatherings, or as a sweet treat to enjoy any time of day.
how to store Chewy Pumpkin Chocolate Chip Cookies
To keep your cookies fresh, store them covered at room temperature. They will stay good for about a week. If you want to keep them longer, consider freezing them. Just make sure to store them in an airtight container.
tips to make Chewy Pumpkin Chocolate Chip Cookies
- Make sure your butter is slightly cooled before mixing, as hot butter may affect the texture.
- For richer flavor, let the dough chill for a longer time, even up to 3 days in the refrigerator.
- Adjust the amount of chocolate chips according to your preference; more chocolate equals a sweeter cookie.
variation
You can add nuts like walnuts or pecans for extra crunch. Substitute white chocolate chips for a different flavor combination. If you want a spicier kick, add a pinch of nutmeg or ginger to the mix.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, just make sure to puree it until smooth and drain any excess moisture.Why do I need to chill the dough?
Chilling the dough helps the cookies maintain their shape and achieve the perfect chewy texture.Can I freeze the cookie dough?
Yes! You can freeze the cookie dough balls and bake them directly from the freezer. Just add a minute or two to the baking time.