Pumpkin Chocolate Chip Cookies
This site uses affiliate links which may result in a small commission at no cost to you. Thanks for supporting Midwest & Wonder!
Pumpkin chocolate chip cookies are a great easy cookie that screams fall. The combination of pumpkin spice and chocolate in a cookie is truly delicious, not to mention the soft but chewier texture.
There’s a few ways that we can prepare the cookie dough so that they bake into chewier, soft cookies! If you’re looking to bake a treat that’ll get you in the mood for celebrating fall, check out this recipe!
What Texture Are Pumpkin Chocolate Chip Cookies?
Chewy and soft cookies with a slightly crisp edge. YUM. It’s the perfect fall cookie.
Pumpkin puree contains a lot of water which is why a lot of recipes for pumpkin cookies bake up into a super soft cakey cookie. The cakey cookie texture is really delicious too! I have a recipe just for this texture! Check out my soft pumpkin cookies with cream cheese frosting if you love that muffin top texture, but if you’re looking for a chewier cookie then keep reading!
Ingredients
Double check the ingredients list below before baking! While you may have some of the staple pantry items at home, check for things like pumpkin puree, ground spices, and chocolate chips.
Grocery List
pumpkin puree – adds pumpkin flavor and moisture (which is why blotting is so important for this recipe!)
all-purpose flour – gives structure to the cookies and helps in creating the soft texture on the inside and the crispy edges
baking soda – helps in creating a chewier texture and denser cookie and interacts with an acid or the brown sugar in this recipe to add a little lift
ground cinnamon – to add extra flavor and warmth to the cookies
pumpkin pie spice – adds even more flavor and warmth
kosher salt – enhances the cookies flavor
unsalted butter – “unsalted” means that we can control how much salt is in our recipes and adds flavor, texture, and the cookies texture consistencies
brown sugar – the molasses from the brown sugar adds flavor, sweetness, and contributes to the texture and moisture of the cookies
granulated sugar – adds moisture and sweetness
vanilla extract – adds warmth and flavor
semi-sweet chocolate chips – pockets of melty chocolate chips add delicious flavor and adds to the texture
Blotting The Pumpkin Puree (see images above)
This step is a must! Pumpkin puree contains a lot of water. If you don’t blot the puree then it will have too much moisture to develop a chewy texture.
The easiest way to remove the wanter is to blot the pumpkin puree with paper towels. Place a paper towel on a plate and blot the pumpkin puree.
You want to blot until the pumpkin puree is dry to the touch (this could take multiple paper towels!).
Tips For Making The Best Pumpkin Chocolate Chip Cookies
- Don’t skip blotting the pumpkin puree! This will help create a chewier texture.
- Roll the dough into balls and chill for 30 minutes (or more). Chilled dough prevents overspreading and creates a chewier texture.
- Use high quality chocolate chips like these Ghirardelli semi-sweet chocolate premium baking chips.
Storing
Soft pumpkin cookies with cream cheese icing can be kept up to 5 days in the refrigerator, or 2 months in the freezer. Make sure your cookies are in airtight containers!
RECIPE CARD
Pumpkin Chocolate Chip Cookies
Ingredients
- ⅓ cup pumpkin puree (75g)
- 1 ½ cups all-purpose flour (160g)
- ½ tsp baking soda
- ½ tsp ground cinnamon
- 2 tsp pumpkin pie spice
- ¼ tsp kosher salt
- ½ cup unsalted butter, melted (113g)
- ½ cup brown sugar (100g)
- ¼ cup granulated sugar (50g)
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips (80g)
Instructions
- Blot the pumpkin puree using paper towels until it is dry to the touch. (See the section above in the post).⅓ cup pumpkin puree
- Whisk the dry ingredients together in a medium sized bowl. Set aside.1 ½ cups all-purpose flour, ½ tsp baking soda, ½ tsp ground cinnamon, 2 tsp pumpkin pie spice, ¼ tsp kosher salt
- Melt the butter in a microwavable safe bowl for 30 second intervals until fully melted. In a large bowl, whisk together the melted butter and sugars. Then add the vanilla extract and blotted pumpkin puree. Whisk until everything is fully incorporated.½ cup unsalted butter, melted, ½ cup brown sugar, ¼ cup granulated sugar, 1 tsp vanilla extract, ⅓ cup pumpkin puree
- Gently whisk in the dry ingredients until no streaks of flour remain. Fold in the chocolate chips with a silicone spatula.½ cup semi-sweet chocolate chips
- Use a standard cookie scoop to scoop the dough and roll into balls. Place the dough balls into the refrigerator to chill for at least 30 minutes to prevent spreading.
- Preheat the oven to 350℉ (177℃). Place the chilled dough balls on a baking tray lined with parchment paper, about 2-inches apart. Gently flatten the tops using the back of a spatula.
- Bake for 10-12 minutes. Transfer the cookies to a wire cooling rack. To store, keep in an airtight container for 3-4 days are room temperature.
Notes
- Pumpkin chocolate chip cookie dough balls can be frozen for up to two months in an sealed freezer bag. Let them thaw overnight in the refrigerator before baking.
- Baked cookies can also be frozen for up to two months in a freezer bag. Let them thaw before eating.
One Comment