Description
Chewy Pumpkin Chocolate Chip Cookies are soft, spiced cookies packed with rich chocolate chips and cozy fall flavor. Made with pumpkin puree and warm spices, these cookies are moist and chewy with just the right amount of sweetness — the perfect autumn treat!
Ingredients
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (100 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (80 g) pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3/4 cup (130 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add pumpkin puree and vanilla extract, whisking until combined.
- In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set but the centers still look soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or store in an airtight container for up to 5 days.
Notes
- Pat the pumpkin puree dry with a paper towel before using to avoid excess moisture.
- For extra chewiness, chill the dough for 30 minutes before baking.
- Use dark chocolate chips or chunks for a richer flavor.
- These cookies freeze beautifully — thaw at room temperature before serving.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American