Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip CookiesMost of the recipes I post on my blog are crowd pleasers–tried and true. These cookies were baked by our school librarian and brought to our most recent potluck.  The entire staff raved about them!  I asked her for the recipe and she directed me to Sally’s Baking Addiction.  I could have eaten a whole dozen, but then I would never be invited to another potluck.  So, I came home and made some myself.  I had to give most of them away, or I really would have eaten the entire 2 dozen!  I love a soft cookie.  This cookie is more chewy than cakey.  Sally states that after some experimenting, the pumpkin replaces the eggs in this cookie recipe and the pumpkin makes them chewy.  Thanks for experimenting for the rest of us, Sally!  We really appreciate it.

I do love the combination of pumpkin and chocolate–I have a killer pumpkin chocolate chip bread recipe.  But I love the convenience of a nice, neat, bite-sized cookie.

I think I will add these to my annual Halloween party menu!  I can just hear the accolades.  I may have to take a bow.

Soft Pumpkin Chocolate Chip Cookies

Do not mistake these for traditional chocolate chip cookies.  They are most decidedly a different cookie.

Pumpkin Chocolate Chip


I think I’ll go bake some more.

Chewy Pumpkin Chocolate Chip Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
*Use 1 and ½ teaspoons of pumpkin pie spice instead of nutmeg, cloves, and allspice, if desired. Don't leave out the cinnamon. I like to add a lot of spices to increase the cookies' spice/pumpkin flavor. Go by your spice preference.
  • ½ cup (1 stick) unsalted butter
  • ¼ cup light or dark brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 Tablespoons pumpkin puree
  • 1 and ½ cups all-purpose flour (careful not to evermeasure)
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 and ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg*
  • ¼ teaspoon ground cloves*
  • ¼ teaspoon allspice*
  • ½ cup (90 grams) semi-sweet chocolate chips
  1. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
  3. Fold in ½ cup semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
  4. Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
  5. Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more chocolate chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
  6. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.
  7. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.
  8. Freezing directions: Roll the chilled dough into balls and freeze in a large ziplock bag for up to 2 months. Baked cookies may also be frozen up to 2 months.


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