These Pumpkin Chocolate Chip Cookies are so moist and chewy, that you’ll want to make them all year long! They’re the perfect dessert to bring when hosting a holiday party, or want something yummy when the weather gets cooler. And if you’re anything like me, making this recipe will be an annual tradition for you too.
What’s your favorite part of fall? Whether it’s pumpkin picking, apple cider donuts or just that crisp air that signals the end of summer- we can’t wait for these next few months. But before they come around again, we wanted to share one last recipe with you– Chewy Pumpkin Chocolate Chip Cookies! These fluffy cookies are full of warm spices, pumpkin flavor, and sweet chocolate chips. Enjoy them while they last!
Ingredients
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Butter – You will need 2 sticks or 1 cup of butter that is unsalted variety. You will want this butter to be melted and cooled.
- Light brown sugar – This is often used in chocolate chip cookie recipes and will add sweetness.
- Granulated sugar – A combination of traditional granulated sugar and light brown sugar to sweeten cookie dough.
- Extract – Vanilla extract adds flavor to these cookies–a little goes a long way.
- Pumpkin – You will need to make sure you have pumpkin puree on hand and not pumpkin pie filling.
- Flour – Traditional all-purpose flour in the flour base for these chewy cookies.
- Salt – This will enhance the flavors of your cookies.
- Baking powder – This helps these to bake up.
- Baking soda – This also helps to bake these cookies up.
- Cinnamon – Adds warmth to the cookie flavor.
- Pumpkin spice – Adds warmth and flavor.
- Chocolate – Semi-sweet chocolate chips or dark chocolate chips can be used.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Oven – adjusted to the center rack position.
- Large baking sheet – To bake the cookies on.
- Mixing bowls – To mix the wet and dry ingredients.
- Whisk – to mix the dry ingredients.
- Wooden spoon – to combine the ingredients.
- Plastic wrap – to cover the cookie dough while refrigerating.
- Tablespoon cookie scooper – to scoop out the cookie dough.
- Parchment paper – To cover the baking sheet with and prevent the cookies from sticking.
- Wire rack – To cool the cookies on.
Making these Cookies
Add melted, and cooled butter, light brown sugar, and granulated sugar to a large bowl. Whisk to combine the ingredients until the batter is light and fluffy. Add in the pumpkin extract and whisk to combine.
In another large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Pour the wet ingredients into the dry ingredients and mix to just combine. You should see no flour streaks once the batter is mixed.
Gently fold in the chocolate chips, and then cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours. This can ideally be refrigerated for up to 24 hours when wrapped tightly to prevent the dough from drying out.
Once ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet or two smaller ones with parchment paper.
Scoop tablespoon-sized dough balls on the parchment-lined baking sheet spacing them 2″ apart. Bake the cookies for 8-10 minutes. It is okay if the cookies look a little under-baked as they will harden as they cool.
Allow the cookies to cool before transferring them to a wire rack to cool.
Recipe Tips
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Chewy Chocolate Chip Cookies come out perfectly.
Always chill the dough to prevent the cookies from spreading. This dough needs to feel firm before you work with it.
Dark or semi-sweet chocolate chips can be used as well as dried cranberries, white chocolate chips, pecans, or walnuts. Simply add an additional half cup of nuts if desired.
Storage
These pumpkin chocolate chip cookies are chewy and delicious! They also happen to be the perfect cookie to store in the freezer because they will stay fresh for up to 3 months! Follow these easy instructions for freezing your Pumpkin Chocolate Chip Cookies.
1) Place on parchment paper lined baking sheet.
2) Freeze for 45 minutes or more (until they’re completely solid).
3) Transfer frozen cookies to a freezer bag or container. It’s that simple! Now go ahead and enjoy this tasty treat all year long with one less thing to worry about.
More Pumpkin Baked Goods to Try Today
- Pumpkin Dump Cake
- Pumpkin Bundt Cake
- Pumpkin Spice Snowball Cookies
- Pumpkin Swirl Brownies
- Jumbo Pumpkin Muffins
Chewy Pumpkin Chocolate Chip Cookies
Equipment
- oven
- Large Baking Sheet
- Mixing Bowls
- Whisk
- Wooden Spoon
- Plastic wrap
- tablespoon cookie scooper
- parchment paper
- wire rack
Ingredients
- 1 cup butter unsalted, melted
- ½ cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons extract
- ¾ cup pumpkin
- 3 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ tablespoon pumpkin spice
- 1½ cups chocolate chips
Instructions
- Add melted, and cooled butter, light brown sugar, and granulated sugar to a large bowl. Whisk to combine the ingredients until the batter is light and fluffy. Add in the pumpkin and extract and whisk to combine.
- In another large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Pour the wet ingredients into the dry ingredients and mix to just combine. You should see no flour streaks once the batter is mixed.
- Gently fold in the chocolate chips, and then cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours. This can ideally be refrigerated for up to 24 hours when wrapped tightly to prevent the dough from drying out.
- Once ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet or two smaller ones with parchment paper. Scoop tablespoon-sized dough balls and space them out 2" apart. Bake the cookies for 8-10 minutes. It is okay if the cookies look a little soft as they will harden as they cool.
- Allow the cookies to cool before transferring them to wire rack to cool.
Hi Rachel,
Thank you, so much for letting me know! If you can get me the measurements of each I will add it to my recipe with her or your name as a reader tip!
Appreciate it! -Amy
My 13 year old baked these today. She decided that pumpkin needed white chocolate and caramel instead of chocolate chips. They were amazing!