Name: Chewy Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: ½ cup butter (113 g), browned and cooled; ½ cup light brown sugar (100 g); ½ cup granulated sugar (100 g); 1 large egg white; 1 teaspoon vanilla extract; ¼ cup pumpkin puree; 1 ½ cups all-purpose flour (188 g); ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground ginger; 1/8 teaspoon ground allspice; 1/8 teaspoon freshly grated nutmeg; pinch of clove; 1 ½ cups semi-sweet chocolate chips

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If you’re looking for the ultimate Fall treat, let me share my beloved Chewy Pumpkin Chocolate Chip Cookies Recipe with you! These cookies are not just any pumpkin cookies; they are soft, chewy, and bursting with rich chocolate flavor. The warm spices create a cozy aroma that fills your kitchen, making them perfect for family gatherings, cozy nights in, or even as a delightful surprise for a busy weeknight dessert.

What makes these cookies truly special is their perfect balance of flavors. The combination of pumpkin puree and semi-sweet chocolate chips creates a delightful bite that’s both comforting and indulgent. Trust me, once you take a bite of these cookies, you’ll want to make them again and again!

Why You’ll Love This Recipe

Easy to Make: This recipe comes together quickly with simple steps that anyone can follow.
Family Favorite: Kids and adults alike will love the delicious blend of pumpkin and chocolate.
Perfect for Sharing: Bake a batch to share with family or friends; they’ll be sure to ask for the recipe!
Seasonal Goodness: Embrace the flavors of Fall with spices like cinnamon and nutmeg in every bite.

Ingredients You’ll Need

These are simple, wholesome ingredients that come together beautifully to make those chewy pumpkin chocolate chip cookies we all adore. Gather these items from your pantry and get ready to bake something wonderful!

½ cup butter (113 g) browned and slightly cooled
½ cup (100 g) light brown sugar
½ cup (100 g) granulated sugar
1 large egg white, room temperature
1 teaspoon vanilla extract
¼ cup pumpkin puree, blotted to remove moisture
1 1/2 cups all-purpose flour, spooned and leveled (188 g)
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ 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

Variations

One of the best things about this recipe is its flexibility! Feel free to get creative and make it your own with these fun variations:

Add Nuts: Toss in some chopped walnuts or pecans for an extra crunch.
Spice It Up: Include a dash of cayenne pepper for a surprising kick!
Use Different Chips: Swap out semi-sweet chocolate chips for white chocolate or dark chocolate chips if you prefer.
Make It Vegan: Replace the butter with coconut oil and use flax eggs instead of egg whites.

How to Make Chewy Pumpkin Chocolate Chip Cookies Recipe

Step 1: Preheat the Oven

Adjust the oven rack to the middle position and preheat on convection to 350˚ F. This ensures even baking throughout your cookies. Line two baking sheets with parchment paper; this will prevent sticking and help your cookies bake evenly.

Step 2: Brown the Butter

In a medium saucepan over medium-high heat, melt the butter while stirring. As it melts, watch closely as it crackles and foams. This process develops a rich flavor that enhances your cookies. When it turns an amber brown color, pour it into a large heat-safe bowl and let it cool slightly.

Step 3: Mix Dry Ingredients

While waiting for the butter to cool, whisk together your dry ingredients in another bowl. Combining flour, baking soda, salt, and spices ensures they are evenly distributed in your batter—this step is essential for balanced flavor!

Step 4: Combine Wet Ingredients

Once your melted butter has cooled down enough, add both sugars, egg white, vanilla extract, and pumpkin puree into the bowl. Whisk everything until smooth; this mixture will be rich and creamy.

Step 5: Combine Wet and Dry Mixtures

Gently add your dry mixture into the wet ingredients. Mix until just combined; overmixing can lead to tough cookies.

Step 6: Fold in Chocolate Chips

Carefully fold in those delicious chocolate chips—this is where your cookies transform into pure bliss! Just be cautious not to overmix.

Step 7: Scoop Dough onto Sheets

Scoop out dough portions about 2 ounces each and place them on your prepared cookie sheets two inches apart. This spacing allows them room to spread without sticking together.

Step 8: Bake Your Cookies

Bake those beauties in the oven for about 9 to 10 minutes until their edges are golden brown but their centers still look slightly underbaked. This keeps them chewy! Remove from the oven and let them cool on the baking sheet for about 15 minutes before transferring them to a wire rack.

Enjoy every bite of these chewy pumpkin chocolate chip cookies—they’re bound to become a favorite in no time!

Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies Recipe

To achieve the perfect chewy texture in your pumpkin chocolate chip cookies, consider these helpful tips!

Chill the Dough: Allowing your dough to chill for at least 30 minutes before baking helps the flavors meld together and prevents the cookies from spreading too much. This results in a thicker, chewier cookie!
Use Fresh Spices: Freshly grated nutmeg and high-quality spices can significantly enhance the flavor profile of your cookies. They bring out the warm, cozy essence of fall and elevate your treats to a whole new level.
Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can develop gluten, leading to tough cookies instead of soft and chewy delights.
Check Your Oven Temperature: Ovens can vary in temperature accuracy. Using an oven thermometer ensures you’re baking at the correct temperature, which is crucial for achieving that perfect chewiness.
Experiment with Add-ins: Feel free to swap semi-sweet chocolate chips with dark chocolate or even white chocolate for a different taste experience. You could also mix in nuts or dried fruit for added texture.

How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe

These cookies are delightful on their own, but with a little creativity, you can present them beautifully and make them even more enticing.

Garnishes

Sprinkle with Sea Salt: A light sprinkle of flaky sea salt on top of each warm cookie enhances the sweetness and creates a delicious contrast.
Drizzle with Chocolate: A quick drizzle of melted chocolate over the cooled cookies not only looks stunning but adds extra richness.

Side Dishes

Pumpkin Spice Latte: Pair your cookies with this classic fall beverage for a cozy treat that complements their flavors perfectly.
Vanilla Almond Milk: The creamy notes of vanilla almond milk balance well with the spices in the cookies and make for a refreshing drink.
Cinnamon Applesauce: This simple side is not only easy to prepare but its natural sweetness harmonizes beautifully with the pumpkin flavors.
Warm Chai Tea: The aromatic spices in chai tea make it an excellent companion to these pumpkin chocolate chip cookies, enhancing their warm flavors.

With these tips and serving suggestions, your chewy pumpkin chocolate chip cookies will be an irresistible treat for family and friends this fall!

Make Ahead and Storage

These chewy pumpkin chocolate chip cookies are perfect for meal prep, making it easy to enjoy a delightful treat throughout the week!

Storing Leftovers

Store your cookies in an airtight container at room temperature for up to 5 days.
For optimal freshness, place a slice of bread in the container to help retain moisture.

Freezing

Allow the cookies to cool completely before freezing.
Place them in a single layer on a baking sheet and freeze until solid.
Transfer the frozen cookies to a zip-top freezer bag or airtight container, where they can be stored for up to 3 months.

Reheating

To reheat, preheat your oven to 350°F (175°C).
Place the cookies on a baking sheet and warm for about 5 minutes, or until heated through.
Enjoy them warm for that freshly-baked taste!

FAQs

Here are some frequently asked questions about our chewy pumpkin chocolate chip cookies recipe.

Can I use fresh pumpkin instead of canned pumpkin puree in the Chewy Pumpkin Chocolate Chip Cookies Recipe?

Absolutely! Just make sure to cook and blend the fresh pumpkin until it’s smooth. Drain any excess moisture before using it in the recipe.

What makes these soft and chewy pumpkin chocolate chip cookies different from other recipes?

This recipe uses browned butter and a careful baking time to achieve that perfect soft and chewy texture, while also incorporating warm spices that enhance their flavor.

How can I make these Chewy Pumpkin Chocolate Chip Cookies Recipe dairy-free?

You can substitute the butter with a dairy-free alternative like coconut oil or vegan butter. The results will still be delicious!

Can I add nuts or dried fruit to this cookie recipe?

Yes! Feel free to mix in your favorite nuts or dried fruits—walnuts, pecans, or cranberries would be fantastic additions!

Final Thoughts

I hope you enjoy making these chewy pumpkin chocolate chip cookies as much as I do! They capture the essence of fall with every bite—soft, sweet, and full of cozy flavors. Whether you’re sharing them with loved ones or savoring them yourself, these cookies are sure to bring warmth and joy. Happy baking!

Chewy Pumpkin Chocolate Chip Cookies

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Author: Amelia
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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Description

Indulge in the ultimate fall treat with these Chewy Pumpkin Chocolate Chip Cookies. These delightful cookies combine soft, chewy textures with rich chocolate flavors, creating a comforting experience that captures the essence of autumn. Infused with warm spices like cinnamon and nutmeg, the aroma wafting from your kitchen will evoke cozy moments perfect for family gatherings or a sweet surprise during a busy weeknight. Bake a batch to share or enjoy them solo; either way, they’re bound to become a favorite!

Ingredients

Scale

½ cup butter (113 g), browned and cooled
½ cup light brown sugar (100 g)
½ cup granulated sugar (100 g)
1 large egg white
1 teaspoon vanilla extract
¼ cup pumpkin puree
1 ½ cups all-purpose flour (188 g)
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
pinch of clove
1 ½ cups semi-sweet chocolate chips

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Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a saucepan, melt the butter over medium heat until browned; let cool slightly.
Whisk together flour, baking soda, salt, and spices in a bowl.
In another bowl, combine browned butter with sugars, egg white, vanilla extract, and pumpkin puree until smooth.
Gradually mix dry ingredients into the wet mixture until just combined; fold in chocolate chips.
Scoop dough onto prepared sheets about two inches apart.
Bake for 9 to 10 minutes until edges are golden but centers are slightly underbaked. Cool on baking sheets for 15 minutes before transferring to a wire rack.