Chewy Pumpkin Chocolate Chip Cookies Crispy • slow-simmer
Chewy Pumpkin Chocolate Chip Cookies: Make Chewy Pumpkin Chocolate Chip Cookies with pantry staples, clear cues, and flexible swaps.
Ingredients
- 1/2 cup unsalted butter melted
- 1/2 cup pumpkin purée not pumpkin pie filling
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice or nutmeg + ginger mix
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Scoop tablespoon-sized portions of dough onto prepared baking sheets spacing 2 inches apart.
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together melted butter, pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined. Fold in chocolate chips.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers look slightly soft (they’ll firm up as they cool).
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve warm or store in an airtight container.
- Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
- Kcal: Approx. 160 per cookie | Servings: 24