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Chewy Pumpkin Chocolate Chip Cookies

A pile of freshly baked chewy pumpkin chocolate chip cookies on a white plate, with visible chocolate chunks.
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Bake bakery-style pumpkin chocolate chip cookies that are chewy, not cakey. This recipe focuses on controlling moisture and spice for perfect fall flavor.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup pumpkin puree (not pie filling), well-drained or blotted dry
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (6 oz) chocolate chips or chunks

Instructions

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the pumpkin puree and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in the chocolate chips or chunks.
  6. Cover the bowl and chill the dough for at least 2 hours, or preferably overnight. This helps prevent spreading and intensifies flavor.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. For bakery-style cookies, you can gently press down on the tops of the dough balls.
  9. Bake for 10-12 minutes, or until the edges are set and lightly golden brown, but the centers still look slightly soft. For chewier cookies, err on the side of underbaking.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To reduce cakeyness, ensure your pumpkin puree is very dry. You can blot it with paper towels or drain it in a fine-mesh sieve for at least 30 minutes.
  • For a deeper spice flavor, use a blend of cinnamon, ginger, nutmeg, and cloves. Adjust to your preference.
  • If your cookies spread too much, your butter might have been too soft, or your dough may not have been chilled long enough.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Find it online: https://blissbatter.com/chewy-pumpkin-chocolate-chip-cookies/