Chewy chocolate chip cookies with a subtle pumpkin flavor, these Chewy Pumpkin Chocolate Chip Cookies are a seasonal favorite!
This post was originally published on October 7, 2016 as part of #PumpkinWeek This recipe is adapted from Sally’s Baking Addiction.
How to make chewy pumpkin cookies
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. Chilling the dough in the refrigerator for at least 30 minutes before baking helps, as well as using melted butter instead of cold butter, and leaving out the eggs that would normally be used in chocolate chip cookie dough.
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- 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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