Go Back
To make chewy pumpkin chocolate chip cookies, gather these ingredients: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour, sifted - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon sea salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) Each measurement is important for the right texture. The pumpkin gives moisture, while the sugars add sweetness. The butter helps create a soft center. The flour gives structure, and the spices add warmth. Use a kitchen scale for precise measuring if you want. This can help you avoid mistakes. If you don’t have an ingredient, here are some swaps: - Use coconut oil instead of butter for a dairy-free option. - Swap brown sugar with coconut sugar for a lower glycemic index. - If you don’t like walnuts, try pecans or leave them out. - For gluten-free, use a gluten-free flour blend. - You can also replace pumpkin puree with applesauce if needed. These swaps keep the cookie tasty while fitting your needs. 1. Start by preheating your oven to 350°F (175°C). This helps cookies bake evenly. 2. Line a baking sheet with parchment paper. This keeps cookies from sticking. 3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Use a hand mixer or whisk until fluffy, about 2-3 minutes. 4. Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until smooth and blended. 5. In another bowl, whisk together the sifted flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and sea salt. This ensures even spice and rise in cookies. 6. Gradually mix the dry ingredients into the pumpkin mixture. Use a spatula and stir gently. Avoid overmixing to keep cookies chewy. 7. Fold in the chocolate chips and walnuts (if you want). Make sure they’re well mixed in. 8. Use a tablespoon or cookie scoop to drop mounds of dough onto the baking sheet. Leave 2 inches between each cookie. 9. Bake for 12-15 minutes. The edges should be lightly golden. The centers can look soft; they will firm up as they cool. 10. Once baked, let the cookies cool on the baking sheet for 5 minutes. 11. Transfer them to a wire rack to cool completely. 12. For a fun touch, sprinkle a little extra cinnamon or powdered sugar on top. 13. Serve the cookies on a nice plate with milk or your favorite warm drink. Enjoy! To get chewy cookies, use the right ingredients. Start with canned pumpkin puree. It adds moisture and flavor. Use softened butter, not melted. This helps keep the cookies thick. Make sure to mix the dough until just combined. Overmixing can make them tough. Use brown sugar for sweetness and moisture. It helps create that soft, chewy bite. Preheat your oven to 350°F (175°C). This ensures even baking. Line your baking sheet with parchment paper. This keeps cookies from sticking and helps them bake evenly. Space the cookie dough mounds about 2 inches apart. This allows them to spread without merging. Bake for 12-15 minutes. Look for lightly golden edges and soft centers. They will firm up as they cool. One common mistake is overmixing the dough. This leads to dense cookies. Another mistake is using cold ingredients. Always use room temperature butter and egg. Measure your flour correctly. Too much flour can make cookies dry. Don’t skip the cooling time. Let them cool on the baking sheet for 5 minutes. This helps them set properly before moving to a wire rack. {{image_4}} You can boost the flavor of these cookies in fun ways. Add a splash of maple syrup for warmth. Try using dark chocolate chips for a richer taste. You can also mix in some white chocolate chips for a sweet twist. If you love spices, add a pinch of cloves or allspice. These small changes make a big difference and can create a new favorite cookie. Want to make these cookies gluten-free? Simply swap all-purpose flour for a gluten-free blend. Many brands offer blends that work well in baking. Look for ones that include xanthan gum for better texture. This way, those with gluten sensitivities can enjoy these tasty treats too. It’s simple and keeps the cookies soft and chewy. You can personalize your cookies with fun add-ins. Try adding dried cranberries or raisins for a fruity touch. If you want some crunch, mix in more nuts like pecans or almonds. You can even use sunflower seeds for a nut-free option. Feel free to experiment with flavors and textures. This makes your cookies unique every time you bake them! To keep your chewy pumpkin chocolate chip cookies fresh, place them in an airtight container. This will help maintain their soft texture. I recommend storing cookies at room temperature. They stay good for up to five days. If you add walnuts, the cookies might lose some crispness, but they will still taste great. You can freeze these cookies for later enjoyment! First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer bag or container. They can last up to three months in the freezer. When you're ready to eat, just thaw them at room temperature. To enjoy your cookies warm, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and reheat for about 5-7 minutes. This will revive their chewy texture. You can also use a microwave. Heat each cookie for about 10-15 seconds. Enjoy them fresh and warm! Yes, you can use fresh pumpkin. Fresh pumpkin gives a great taste. To use it, roast or boil the pumpkin first. Then, mash it until it is smooth. Make sure to drain any excess water. This helps keep your cookies from being too wet. You can make these cookies healthier by using less sugar. Try reducing the brown and white sugars by half. You can also swap half of the butter for applesauce. This change keeps the cookies moist and lowers fat. Use whole wheat flour instead of all-purpose flour for added fiber. To soften butter fast, cut it into small cubes. Place the cubes in a bowl. Let it sit at room temperature for about 10 minutes. You can also microwave it for 5-10 seconds on low power. Keep an eye on it to avoid melting. Soft butter mixes better and makes your cookies fluffier. In this blog post, we covered how to make delicious cookies. We discussed the key ingredients and their measurements, as well as substitutes you can use. I shared step-by-step baking instructions with tips for cooling and serving. You learned how to create a chewy texture and avoid mistakes. We explored different flavor variations, storage tips, and answered common questions. Remember, baking is fun! Use this guide to bake the best cookies. Enjoy sharing your tasty treats with friends and family.

Chewy Pumpkin Chocolate Chip Cookies

Indulge in the fall flavors with these chewy pumpkin chocolate chip cookies! This simple recipe combines creamy pumpkin puree, warm spices, and rich chocolate chips for a delightful treat. Perfect for sharing or enjoying solo, these cookies are great for any occasion. Ready in just 30 minutes, you won’t want to miss out! Click through to explore the full recipe and get baking today!
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened at room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

2 cups all-purpose flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon sea salt

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

    In a large mixing bowl, use a hand mixer or a whisk to cream together the softened butter, brown sugar, and granulated sugar. Mix on medium speed until the mixture becomes light and fluffy, which should take about 2-3 minutes.

      Incorporate the pumpkin puree, egg, and vanilla extract into the mixture. Beat until everything is smoothly blended and well combined.

        In a separate bowl, whisk together the sifted flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and sea salt. This helps to ensure even distribution of the leavening agents and spices.

          Gradually add the dry ingredients to the pumpkin mixture, stirring gently with a spatula or wooden spoon until just combined. Be mindful to avoid overmixing, as this can lead to denser cookies.

            Carefully fold in the chocolate chips and chopped walnuts (if using), ensuring that they are evenly distributed throughout the dough.

              Using a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.

                Bake in the preheated oven for 12-15 minutes. The cookies are done when the edges are lightly golden, and the centers may still appear slightly soft; they will firm up as they cool on the baking sheet.

                  Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.

                    - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: For an extra festive touch, sprinkle a little extra ground cinnamon or powdered sugar on top before serving. Place the cookies on a decorative plate and enjoy with a glass of milk or a warm beverage.