Chewy Pumpkin Chocolate Chip Cookies Recipe

Hey you, yeah you—the one staring at the screen thinking “fall vibes but make it edible and ridiculously addictive.” These chewy pumpkin chocolate chip cookies are about to become your new obsession. Imagine soft, gooey centers packed with real pumpkin flavor, warm cozy spices, and pools of melty chocolate. And the best part? They stay chewy for days (if they last that long). No cakey disappointments here—just pure, irresistible comfort in cookie form.

Why This Recipe is Awesome

Listen, most pumpkin cookies turn out like sad little muffins pretending to be cookies. Not these bad boys. They’re legitimately chewy, with crisp edges that give way to that perfect gooey middle. The secret? Blotting the pumpkin puree like it’s got a secret to hide (because excess moisture = cakey disaster), skipping the whole egg (just yolk for richness), and a solid dose of spices that scream “cozy sweater weather” without overpowering everything.

Plus, they’re forgiving. Even if you’re not a pro baker, these come out amazing. I’ve tested them while half-asleep on a Sunday, and they still turned out fire. No fancy equipment needed—just a bowl, a spoon, and your undying love for chocolate.

Ingredients You’ll Need

Grab these bad boys (makes about 14-16 cookies, depending on how generous you scoop):

• ½ cup (113g) unsalted butter — melt it, baby (or brown it if you want extra nutty vibes)
• ½ cup (100g) granulated sugar — for that classic sweetness
• ½ cup (110g) packed light brown sugar — hello, chew factor and molasses depth
• 1 large egg yolk — keeps things rich without too much liquid
• 1 teaspoon pure vanilla extract — because vanilla makes everything better
• ⅓ cup (about 80g) canned pumpkin puree (NOT pie filling) — blot it dry with paper towels to remove excess moisture
• 1 ⅓ cups (190g) all-purpose flour — spoon and level, don’t pack it
• 1 teaspoon pumpkin pie spice (or mix your own: cinnamon + ginger + nutmeg + cloves)
• ½ teaspoon baking soda — for a little lift
• ¼ teaspoon salt — balances the sweet
• ¾ to 1 cup semi-sweet chocolate chips (or chunks for bigger melty pockets) — go heavy, no judgment

Pro tip: Use good chocolate chips—the cheap ones sometimes taste waxy. Treat yourself.

Step-by-Step Instructions

1. Prep that pumpkin — Line a plate with paper towels, plop the pumpkin puree on top, and fold over more towels. Press gently to blot out as much moisture as possible. You want it pretty dry—aim to remove at least 2-3 tablespoons of liquid. Set aside.
2. Melt the butter — In a microwave-safe bowl or small saucepan, melt the butter until just liquid. Let it cool for 5-10 minutes so it doesn’t cook the egg yolk later.
3. Mix wet ingredients — In a large bowl, whisk the cooled melted butter with both sugars until smooth and glossy (about 1 minute). Add the egg yolk and vanilla, whisk again. Stir in the blotted pumpkin puree until fully combined. The mixture will look a bit separated—totally normal.
4. Add the dry stuff — In a separate bowl, whisk flour, pumpkin pie spice, baking soda, and salt. Dump into the wet mixture and stir with a spoon or spatula until just combined—no overmixing!
5. Chocolate time — Fold in those chocolate chips. Save a handful to press on top later for that bakery look.
6. Chill out — Cover the dough and pop it in the fridge for 30-60 minutes (or up to overnight). This helps the flavors meld and keeps the cookies from spreading too much.
7. Bake — Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop generous balls (about 2 tablespoons each) onto the sheets, spacing 2 inches apart. Press a few extra chips on top if you want.
8. Into the oven — Bake 10-12 minutes, until edges are set and lightly golden but centers still look soft. They’ll firm up as they cool. Let sit on the sheet for 5 minutes, then transfer to a wire rack.

Common Mistakes to Avoid

• Skipping the blotting — Pumpkin is basically a water balloon in disguise. Don’t blot = flat, cakey cookies. Rookie move.
• Overbaking — These look underdone when they’re actually perfect. Pull them when centers are still gooey—they continue cooking on the hot sheet.
• Not chilling the dough — Warm dough spreads like crazy. Chill it, or end up with sad pancake cookies.
• Using pumpkin pie filling — It’s sweetened and spiced already. Wrong move—use plain puree or regret it forever.

Alternatives & Substitutions

• Butter — Brown it first for insane flavor (just cool it well). Or use coconut oil if you’re dairy-free, but IMO it changes the vibe a bit.
• Egg yolk — No sub really—it’s key for chew. If vegan, try a flax egg but expect slightly different texture.
• Flour — Gluten-free 1:1 blend works great here—many people swear by it.
• Chocolate — Dark chocolate for less sweet, white chocolate for fun contrast, or butterscotch chips if you’re feeling wild.
• Spices — No pumpkin pie spice? Use ¾ tsp cinnamon + ¼ tsp each ginger/nutmeg. Still cozy.

Feel free to add chopped nuts or a pinch of sea salt on top—elevates them to next level.

FAQs

Can I skip chilling the dough?

Technically yes, but your cookies will spread more and be thinner. If you’re impatient like me sometimes, chill for at least 20 minutes. Worth it for thicker, chewier results.

Why are my cookies cakey instead of chewy?

Blame the moisture—did you blot the pumpkin enough? Or maybe overmixed/used too much flour. Next time, measure carefully and blot like your life depends on it.

How do I store these so they stay chewy?

Airtight container at room temp with a slice of bread or apple—magic moisture hack. They last 4-5 days (ha, like they’ll last that long).

Can I freeze the dough?

Yes! Scoop balls, freeze on a tray, then bag ’em. Bake straight from frozen—add 1-2 extra minutes. Fresh cookies on demand? Genius.

Are these super pumpkin-y?

Not overwhelmingly—they’re more “hint of fall” with big chocolate energy. If you want more pumpkin punch, add an extra tablespoon puree (but blot extra hard).

Gluten-free version?

Swap in a good 1:1 GF flour blend. Works beautifully—I’ve done it.

Can I make them bigger?

Go for it! Bigger scoops = bakery-style monsters. Just space them farther and add a minute or two to bake time.

Final Thoughts

There you have it—your ticket to fall happiness in cookie form. These chewy pumpkin chocolate chip cookies are stupidly good, easy enough for a lazy afternoon, and impressive enough to share (or not—your call). Whip up a batch, pour some coffee (or hot cocoa), and pat yourself on the back. You’ve just leveled up your baking game without even trying hard.

Now go make ’em before the pumpkin craving hits harder. Tag me if you post pics—I wanna see your melty chocolate masterpieces. You’ve got this! 🍪🎃

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