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Pumpkin Chip Chewy Cookies stacked on a white plate.
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5 from 1 vote

Chewy Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are so moist and chewy, you'll want to make them all year long! They're the perfect thing 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.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: chewy chocolate chip pumpkin cookies, Pumpkin cookies
Servings: 36 cookies
Calories: 155cal
Author: Amy Desrosiers
Cost: $4

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
  • 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.

Notes

Nutritional values may vary and are meant to be a guide.
Mix-ins - You can add an additional half cup of nuts to this recipe if you wish. 
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 goodness.
1) Place on parchment paper lined baking sheet.
2) Freeze for 45 minutes or more (until they're completely solid).
3) Transfer frozen cookies onto 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.

Nutrition

Serving: 1cookie | Calories: 155cal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 99mg | Potassium: 32mg | Fiber: 1g | Sugar: 13g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg