Home RecipesCookies Decadent Pumpkin Chocolate Chip Delights

Decadent Pumpkin Chocolate Chip Delights

by Amanda
0 comment 25 views
A+A-
Reset
best-pumpkin-chocolate-chip-cookies

I'm confident you’ll fall in love with these pumpkin chocolate chip cookies! I dedicated a lot of effort to crafting a chewy pumpkin cookie that stands out from the usual cakey pumpkin cookie recipes. By omitting the egg, using melted butter, and blotting the pumpkin, I’ve ensured these cookies deliver the perfect chewy texture combined with an irresistible pumpkin spice flavor.

Why You'll Adore These Pumpkin Chocolate Chip Cookies

Sometimes, nothing but a chocolate chip cookie will do, especially when pumpkin spice season—or as most people call it, fall—takes over. Out of all my pumpkin recipes, this one ranks among the best. It’s right up there with my beloved pumpkin pie recipe! Originally published in 2013, these pumpkin chocolate chip cookies have been a hit with bakers worldwide. Every fall, I bake at least 3-4 batches, and they never fail to put me in the fall spirit. Occasionally, I swap out the chocolate chips for chopped pecans or roll the cookies in cinnamon sugar to make pumpkin snickerdoodles!

Characteristics of These Pumpkin Chocolate Chip Cookies

  • Soft-baked: These cookies have a tender texture without being as soft as cake.
  • Chewy: Achieved by using melted butter and other key techniques.
  • Egg-free: Pumpkin puree replaces the eggs, contributing to the chewy texture.
  • Buttery: The rich flavor shines through in every bite.
  • Perfectly spiced: You can even use homemade pumpkin pie spice for extra flavor!
  • Quick to prepare: The dough only needs 30 minutes of chilling.

best-pumpkin-chocolate-chip-cookies-4

pumpkin-chocolate-chip-cookies-on-plate

Solving the Cakey Pumpkin Cookie Problem

While I appreciate all types of pumpkin cookies, I definitely prefer chewy ones over cakey ones. Regular pumpkin cookies often resemble soft and cakey muffin tops, which are tasty but sometimes you crave the dense, chewy texture of a classic chocolate chip cookie.

Pumpkin puree is about 90% water, which contributes to the moist texture of pumpkin bread but can make cookies cakey. To achieve the desired chewy texture, the dough needs to be sturdier and drier. Here are my four tricks for creating the perfect chewy pumpkin chocolate chip cookie:

best-pumpkin-chocolate-chip-cookies-5

My 4 Tricks to Achieve Chewy Pumpkin Cookies

  1. Blot the Pumpkin: This step is optional but highly recommended. Using a paper towel, blot out some of the pumpkin’s moisture to leave behind just the flavor. Use this blotted pumpkin in the cookie dough.
  2. Melted Butter: Just like in chewy chocolate chip cookies, melted butter makes these cookies ultra chewy. Instead of creaming the butter and sugars, start with melted butter and whisk in the sugars. No mixer needed!
  3. Skip the Eggs: Eggs add moisture and bind ingredients together, but they also make cookies cakey. In this recipe, pumpkin puree replaces the eggs. For other egg-free baking recipes, try my shortbread cookies.
  4. Give it Time: Let the cookies cool on a cooling rack. While they’re delicious warm, their chewiness and flavor improve over time. I often leave them uncovered on the cooling rack overnight. The next day, they’re chewier and more flavorful, making this an excellent make-ahead dessert recipe!

brown-butter-pumpkin-cookies-3 pumpkin-chocolate-chip-cookies-dough

Chill for Only 30 Minutes

This pumpkin chocolate chip cookie dough is a bit sticky, so chill it for at least 30 minutes before rolling into balls and baking. The cookies spread only slightly in the oven, so gently flatten the dough balls with the back of a spoon before baking.

best-pumpkin-chocolate-chip-cookies

By following these tips and tricks, you’ll have perfectly chewy, flavorful pumpkin chocolate chip cookies that are sure to become a new fall favorite. Happy baking!

This post may contain affiliate links. Read our disclosure policy.

The above recipe draws inspiration from the renowned culinary experts, Sally and Lindsay.

best-pumpkin-chocolate-chip-cookies

Decadent Pumpkin Chocolate Chip Delights

Serves: 3 pax / 18 cookies Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

I’m confident you’ll love these pumpkin chocolate chip cookies! Omitting the egg, using melted butter, and blotting the pumpkin guarantee a chewier texture.

 😎  Total Time: 1 hour, 10 minutes

  • 1/2 cup (8 Tbsp113gunsalted butter, melted & slightly cooled
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (100ggranulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86gpumpkin puree (see note)*
  • 1 and 1/2 cups (188gall-purpose flour (spooned & leveled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice
  • 1/2 cup (90gsemi-sweet chocolate chips, plus a few extra for the tops

 

Instructions

    1. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
    2. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine.
    3. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
    4. Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
    5. Scoop the dough, about 1.5 Tablespoons of dough per cookie, and roll each into balls. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Using the back of a spoon or the bottom of a cup/measuring cup, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
    6. Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few chocolate chips into the tops of the warm cookies. This is only for looks.
    7. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
    8. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 4. Baked cookies freeze well up to 3 months. Unbaked cookie dough balls freeze well up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here are my tips for how to freeze cookie dough.
  2. Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Rubber Spatula | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
  3. Pumpkin: Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing here! Measure 6 Tablespoons AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.
  4. Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 1 and 1/2 teaspoons of cinnamon—you will still add that.
  5. Chilled Dough: If you are chilling the pumpkin cookie dough for longer than 30 minutes, the cookie dough will likely have to sit on the counter at room temperature for at least 15 minutes before scooping/rolling because it will be quite cold and solid. The amount of time it needs to sit at room temperature depends on how long the dough has chilled. If I chill my cookie dough for around 24 hours, I let it sit at room temperature for about 30 minutes.
  6. Bigger Batch: Cookie recipe can easily be doubled by doubling each ingredient. Chill the cookie dough for 45 minutes.
  7. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @amandamixichi

You may also like

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

About Us

Hi, I’m Amanda! I’m here to bring you sweet, simple, from-scratch dessert recipes. My life is ruled by my sweet tooth. Send help (or chocolate)!

Read more about me.

Newsletter

Subscribe to my newsletter for new posts, great baking tips, and fresh recipes. Stay updated!

@2024 | Designed by Amanda