Chewy chocolate chip cookies with a subtle pumpkin flavor, these Chewy Pumpkin Chocolate Chip Cookies are a seasonal favorite!
Welcome to the final day of #PumpkinWeek, hosted by Terri from Love and Confections. When I told my 7-year-old I was doing this event and asked her what she thought I should make, of course she said pumpkin chocolate chip cookies. I mean, I love chocolate chip cookies, but I don’t even have my own recipe for them! By now it’s probably established that I’m not good at baking on my own, so if I was going to attempt Chewy Pumpkin Chocolate Chip Cookies, I knew they had to come from someone I trusted. I chose this recipe from Sally’s Baking Addiction.
Sally and I agree, I did not want a cakey cookie. Basically, I wanted regular chewy chocolate chip cookies with pumpkin added. That’s exactly what I got! They aren’t overly chewy, or crispy, but they definitely aren’t cakey.
Then I go to make them, and realize I don’t have any unsalted butter. I don’t drive. I walked up to the convenience store a block away, and they didn’t have any. Came home and asked my mother-in-law who lives next door if she had any, and was half way across the yard home before I saw what she gave me said “Salted”. Too late, I’ll try it, I thought. It was fine! I just reduced the salt in the dry ingredients to 1/8 teaspoon. You are supposed to use unsalted butter in baking, I know that.
Read on after the recipe to see all the pumpkin recipes shared today!
- 1/2 cup unsalted butter, melted (reduce salt in dry ingredients by 1/8 teaspoon if using salted butter)
- 1/4 cup packed light or dark brown sugar (50 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 teaspoon vanilla extract
- 6 Tablespoons pumpkin puree (not pumpkin pie filling) (86 grams)
- 1 1/2 cups all-purpose flour (spoon & level) (190 grams)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice*
- 1 cup milk or semi-sweet chocolate chips divided
In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until no lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Pour the wet ingredients into the dry ingredients using a rubber spatula to scrap the bowl. Mix well. The dough will be very soft. Fold in 1/2 cup chocolate chips. Cover the dough and chill for at least 30 minutes.*
Remove the dough from the refrigerator. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1 1/2 Tablespoons of dough each. Slightly flatten the dough balls, the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will still look very soft and underbaked. Remove from the oven. If your cookies didn't spread much at all, flatten them out with the back of a solid spatula when you take them out of the oven. Press the remaining chocolate chips onto the tops, if desired.
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. Cool completely before storing.
*Chilling is needed before baking, 30 minutes minimum or for up to 3 days. Prep time includes chilling time. If you don't have pumpkin pie spice, substitute 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/4 teaspoon allspice.
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Pumpkin Bread Pudding from A Kitchen Hoor’s Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Gluten Free Pumpkin Cornbread from Feeding Big
Pumpkin Hummus from The Freshman Cook
Pumpkin Madeleines from Family Around The Table
Fall Festival Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice Latte with Rum Chata from Hezzi-D’s Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles