These chewy pumpkin chocolate chip cookies are so good! Instead of being cakey like most pumpkin cookies, these cookies are soft and chewy, with a perfect light pumpkin flavor and chocolate chips in every bite.
These cookies are are soft and a bit gooey in the middle, a little chewy, with slightly crispy edges. These chewy pumpkin cookies definitely need to be added to your fall baking repertoire. These chewy pumpkin cookies have the texture more like a typical chocolate chip cookie, but they have pumpkin, and pumpkin spice in them, making them so perfect for fall!
Soft and cakey pumpkin chocolate chip cookies, definitely have their time and place, but these chewy pumpkin chocolate chip cookies might be my new favorite! These chewy pumpkin chocolate chip cookies are so delicious, and they’ve been on repeat over here for the past few weeks – and they’re so good I know I will keep wanting them even when its no longer pumpkin season.
How to make pumpkin cookies chewy and not cakey?
We do a couple quick things in these cookies to make them chewy instead of cakey.
- Melt the butter, then let it cool just a little bit, so it’s not hot. Melted butter helps cookies spread a bit more, and gives them those nice crispy edges.
- Since pumpkin is so wet on it’s own, we usually have to add a lot of flour to combat the pumpkin puree in these cookies. Instead we want to skip adding extra flour and only add 1 egg yolk for these cookies. Egg yolks add chewiness to the cookies because it has lots of protein, without adding too much moisture of a whole egg.
- Chill the dough. Because the dough is still quite soft from the pumpkin, and not wanting to combat that with too much flour, we put the cookie dough into the fridge for 1 hour before baking the cookies up.
Are you ready for the step by step? These pumpkin chocolate chip cookies are so easy to make
How to make chewy pumpkin chocolate chip cookies?
Melt your butter in the microwave. Let it stand for about 15 or 20 minutes until it is no longer hot. In a large bowl stir together your granulate sugar, brown sugar and melted butter. Then add in the egg yolk, vanilla extract, and pumpkin puree and stir until smooth.
Then dump in your flour, baking soda, salt, pumpkin pie spice, and cinnamon. Fold in the chocolate chips. You can use any chocolate chips you want, milk chocolate, dark chocolate, semi sweet, or even white chocolate. Cover the dough and refrigerate it for at least 1 hour (up to overnight).
Preheat the oven and get a cookie sheet pan ready by lining it with parchment paper or a silicone liner. Scoop the cookie dough into 1.5 to 2 TBS sized balls. Roll into balls and place them a couple inches apart from each other on the prepared cookie sheet. Top each cookie dough ball with a couple extra chocolate chips to make the cookies look extra cute. Bake the cookies until the spread, and the tops look mostly set, and the edges look slightly golden brown. The cookies will continue to bake on the pan for a few minutes, then transfer them to a cooling rack to cool completely, or enjoy warm with a glass of milk.
These chewy pumpkin chocolate chip cookies are a must make. They have a light pumpkin flavor, are perfect spiced, soft and chewy throughout with crispy edges. Doesn’t that sound like a delicious cookie? Don’t just trust me though. Go make these cookies asap!
Looking for more Pumpkin Chocolate Chip Recipes?
- Pumpkin Chocolate Chip Pancakes
- Pumpkin Chocolate Chip Muffins
- Pumpkin Muffins
- Pumpkin Cake
- Pumpkin Roll
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Chewy Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup butter
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup chocolate chips
Instructions
- Melt your butter in the microwave. Set it aside for about 15 to 20 minutes to cool slightly.
- Stir together the butter and sugars until they are combined.
- Add in the vanilla, and pumpkin purée. Stir till just combined.
- Stir in the egg yolk.
- Add in the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Fold in the chocolate chips
- Cover the dough and refrigerate for one hour, up to overnight.
- Preheat the oven to 350 degrees Fahrenheit.
- Scoop the cookie dough into 1.5 to 2 TBS sized balls. Roll into balls and place on a lined cookie sheet.
- Place pan into the oven and bake for 10-12 minutes, until cookies look set in the edges and mostly set in the middle.
- Allow cookies to rest on the cookie sheet for another 4 to 5 minutes as they continue cooking on the pan.
- Place a few extra chocolate chips on the top of each cookie for looks, if desired.
- Remove from pan to a cooling rack and cool completely, or enjoy warm.
Janet says
Want to make these cookies!!!!! Just wondered – when you say to “stir” in the ingredients, are you actually stirring with a wooden spoon & not using an electric mixer?? Thank you!!
Aimee says
I usually just use a mixer, but it’s a small enough batch it should be easy to use a wooden spoon or rubber spatula too