Chewy Pumpkin Chocolate Chip Cookies are everything you love about fall treats. They’re soft, chewy, full of pumpkin spice flavor, and are studded with melty chocolate chips.
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Fall season means all the pumpkin baked goods. Add these cookies to your baking list, along with other pumpkin dessert recipes like Pumpkin Pound Cake, Pumpkin Muffins, Pumpkin Pie Bites, and a classic Pumpkin Roll.
Why You Need To Make These Cookies
These treats are the perfect cross between a cozy pumpkin dessert and a classic chewy chocolate chip cookie. Best of all, they come together with simple pantry ingredients and bake up in no time at all.
You will find that these will become your favorite pumpkin cookies as the pumpkin flavor isn’t too overbearing, and they have the perfect chewy texture. Totally irresistible straight out of the oven, and hard to stop at just one, like my Iced Oatmeal Cookies.
Ingredients Needed
- Butter
- Sugars- white sugar and light brown sugar
- Pumpkin- pumpkin puree and pumpkin pie spice
- Eggs- only need the egg yolk
- Pure vanilla extract
- Baking staples- all purpose flour, baking soda, and iodized salt
- Chocolate chips- I used semi-sweet chocolate chips, but you can use milk chocolate or dark chocolate chips
How To Make These Cookies
Recipe Tips
- Do not use pumpkin pie filling! Pumpkin pie filling already has pumpkin pie spice and other warm spices and sweeteners.Â
- You can make the dough up to 24 hours in advance. Cover your mixing bowl with plastic wrap and keep in the fridge until ready to bake.Â
- Use a cookie scoop for evenly sized cookies and to ensure they bake evenly on the pan.Â
- You can use canned pumpkin puree or homemade pumpkin puree.
- Don’t scoop flour straight from the bag when measuring, that’s the easiest way to make dense, dry, crumbling cookies.
