Soft and Chewy Pumpkin Chocolate Chip Cookies

These soft and chewy pumpkin chocolate chip cookies are the final result of a Halloween tradition in my family. They’re a sweet treat for any time of day, especially since you can make them ahead to enjoy through the holidays!

These soft and chewy pumpkin chocolate chip cookies are the perfect fall dessert. The pumpkin puree gives them a unique flavor, while the chocolate chips make them irresistible.

Bye-bye, cakey, dry pumpkin cookies. These pumpkin chocolate chip cookies are extremely soft and chewy, filled with chocolate chips, and properly spiced, making them the tastiest autumn cookie you’ll ever have.

The most delicious pumpkin cookie you’ll ever eat

Pumpkin chocolate chip cookies, I believe we can all agree, are the perfect autumn treat. And rightfully so. They’re pumpkin-flavored, cinnamon-spiced, and sure to satisfy. Friends, I’m going to ask you to get ready for this recipe. This is an excellent one, not to brag, but it’s a good one. I’ll just say it: this is the PERFECT chewy pumpkin chocolate chip cookie recipe–and trust me, I’ve had more than my fair share of pumpkin cookies in my time. There will be no more cakey pumpkin cookies. No way, mister! Soft, chewy, properly spiced, and just scrumptious, these pumpkin cookies are a must-try.

*Chef kisses*

Pumpkin chocolate chip cookies are exactly what they sound like.

If you’ve ever tasted a pumpkin chocolate chip cookie, you’re probably thinking of something cakey, almost muffin-like. Now, don’t get me wrong: I love soft, cakey pumpkin cookies, but once you try one of these chewy pumpkin chocolate chip cookies, you’ll never go back. These pumpkin cookies have a gooey center, a chewy exterior, and are very moist. It’s incredible. They’re on the verge of becoming fudgy. Now, I realize that’s an odd way to characterize a pumpkin cookie. Consider the texture of a rich, chewy, fudgy brownie. Make it pumpkin now. And that’s exactly how they taste.

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To create pumpkin chocolate chip cookies, you’ll need the following ingredients.

One of the simplest things to make this autumn is these pumpkin chocolate chip cookies! It doesn’t get much simpler than this: it’s made in one dish with just nine ingredients. Most of these items are likely already in your pantry.

  • Pumpkin Puree: For this pumpkin chocolate chip cookies recipe, we suggest choosing a firmer pumpkin puree since a watery pumpkin might result in a cakier cookie. The Libby’s, One-Pie Pumpkin, and Nature’s Promise are our favorites. Just make sure it’s 100 percent pure pumpkin puree and not pumpkin pie mix, whichever brand you choose!
  • For this pumpkin cookie recipe, you’ll need 1 stick (1/2 cup) unsalted butter melted. We suggest unsalted, but you may use salted if you like and reduce the salt in the recipe to taste! These cookies will stay soft thanks to the melted butter!
  • Pumpkin puree will lend extra structure to the cookies, unlike conventional chocolate chip cookies. As a result, a full egg produces a cakey pumpkin cookie. You’ll only need one egg yolk to make a soft, chewy one. To avoid wasting food, save your egg whites and use them to create macarons or a pavlova.
  • Brown Sugar: Brown sugar is the only sugar you’ll need for these classic autumn cookies! Brown sugar will intensify the taste while also keeping the cookies moist.
  • All-purpose flour works wonderfully in these cookies, as does a 1:1 gluten-free mix if you want to make them gluten-free! Bob’s Red Mill is a favorite of ours.
  • Baking Soda: Baking soda gives the cookies just enough rise to give them some height while keeping them fudgy.
  • Baking Powder: To obtain the perfect balance of leavener in these cookies, you’ll also need a pinch of baking powder!
  • Spices: To make these pumpkin chocolate chip cookies more warm and bring out the pumpkin taste, we included ground cinnamon and nutmeg. You may customize the quantity of spiciness to your preference!
  • Chocolate Chips: Of course! For the greatest results, we suggest using a high-quality chocolate chip!

Advice on how to make the most soft pumpkin biscuits

These pumpkin chocolate chip cookies are simple to prepare, but following these three techniques will ensure wonderfully chewy pumpkin chocolate chip cookies every time!

  • Wring out your pumpkin puree: The trick to baking with pumpkin is to wring out the puree. Pumpkin puree may include a lot of water, which can have a big impact on the quality of your sweets. It’s great in cakes and breads, but it’s not so good in desserts with thicker/stiffer batters (think scones, cookies, bars, etc.) Wringing out your pumpkin will assist to retain the baked good’s texture and prevent it from becoming too cakey!
  • Chill the dough simply for a few minutes: The recipe for these pumpkin chocolate chip cookies only has to be chilled for a few minutes. This will aid in the preservation of the cookies’ form. However, if you chill it for more than an hour, the cookies will lose their form. If you do wish to prepare the dough ahead of time, be sure to leave the cookies out at room temperature for at least half an hour to soften and spread.
  • I cannot emphasize this enough: UNDER BAKE THEM. These cookies will remain soft for days, if not weeks, if prepared correctly. Okay, not weeks, but at least a whole week. However, only if they are underbaked. Take the cookies out when the sides are set but the centre is still a little uncooked. As the cookies cool, the pumpkin center will continue to bake, leaving you with the gooiest, fudgiest pumpkin center you’ve ever had.

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Enjoy your pumpkin chocolate chip cookies!

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Print

Bye-bye, cakey, dry pumpkin cookies. These pumpkin chocolate chip cookies are extremely soft and chewy, filled with chocolate chips, as moist as can be, making them the finest autumn treat you’ll ever have.

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 45 minutes in total
  • 1 batch yields 12 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 45 minutes in total
  • 1 batch yields 12 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 45 minutes in total
  • 1 batch yields 12 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

  • 1/2 cup melted butter
  • 1/3 cup pumpkin, dried thoroughly*
  • 1 cup packed brown sugar
  • 1 yolk of an egg
  • 2 tablespoons extract de vanille
  • 1 1/2 cups flour (all-purpose)
  • salt (1/4 teaspoon)
  • 1/2 teaspoon bicarbonate of soda
  • a quarter teaspoon of baking powder
  • 2 tsp cinnamon powder
  • a quarter teaspoon of nutmeg
  • a third cup of chocolate chips

Instructions

  1. Combine the melted butter, brown sugar, and blotted pumpkin puree in a large mixing basin. To blend, stir everything together.
  2. Combine the egg yolk and vanilla essence in a mixing bowl. Mix thoroughly.
  3. Combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a large mixing bowl. Stir until all of the flour has been incorporated and no streaks of flour remain.
  4. Fold in the chocolate chips last.
  5. Chill for 30 minutes in the refrigerator.
  6. Preheat the oven to 350°F and line a cookie sheet with parchment paper while the cookie dough chills.
  7. After 30 minutes, scoop out roughly 1 inch dough balls using a cookie scoop or a spoon, rolling them into balls with your palms. Bake for 9 to 10 minutes, or until the edges are set and the cookies have puffed up, but the middles are still underbaked, on the prepared cookie sheet.
  8. Allow to cool completely before eating.

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Notes

  • Measure out your pumpkin puree and set it on an absorbent paper towel to dry it out. Blot any extra moisture from the pumpkin. Continue to pat the pumpkin dry with extra paper towels until it is mostly dry. If your pumpkin is very moist, wrap it in a heavy paper towel and wring it dry over a sink or trash can, effectively straining out any water!

These soft and chewy pumpkin chocolate chip cookies are perfect for fall. They’re quick to make, easy to customize, and delicious! Reference: soft pumpkin cookies.

Frequently Asked Questions

What makes a cookie chewy vs soft?

A: Cookie chewy is when the cookie batter is thick and soft. The batter should be thin in order for it to take on a crumbly texture once baked, which would make it more of a cakey or fluffy type of cookie.

What is the secret to a chewy cookie?

 

What gives a chewy cookie its chewy texture?

A: A chewy texture is created by a process known as tempering, in which the dough is shaped and then heated to high temperatures. This causes protein molecules within the dough to break down into smaller pieces that create a denser, chewier toothpaste-like feel when bitten into.

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