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Chewy Pumpkin Chocolate Chip Cookies Recipe

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Indulge in chewy pumpkin chocolate chip cookies, a perfect fall treat combining the warmth of cinnamon, nutmeg, and cloves with the rich sweetness of semisweet chocolate chips. This recipe blends pumpkin puree with classic cookie ingredients, creating a soft, chewy texture that's irresistible.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 2 cups semisweet chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  • In a separate bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy.
  • Add the egg and vanilla extract, mixing until well combined.
  • Mix in the pumpkin puree until smooth.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Fold in the semisweet chocolate chips.
  • Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 12-14 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra chewiness, refrigerate the dough for 30 minutes before baking.
  • These cookies stay fresh for up to a week in an airtight container.

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