Go Back
Chewy Pumpkin Chocolate Chip Cookies
Michonne Zendaya

Pumpkin Chocolate Chip Cookies

Soft and chewy pumpkin cookies packed with melty chocolate chips — a cozy fall twist on a classic favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 1/4 cup pumpkin purée, blotted
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 cup chocolate chips

Equipment

  • mixing bowls
  • whisk
  • measuring cups and spoons
  • parchment paper
  • baking sheets
  • wire cooling rack

Method
 

  1. Blot pumpkin purée with paper towels to remove excess moisture.
  2. In a bowl, whisk melted butter, brown sugar, granulated sugar, egg yolk, vanilla, and pumpkin purée until smooth.
  3. In another bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Add to wet mixture and mix until just combined.
  4. Fold in chocolate chips. Cover dough and chill for 30 minutes.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop dough into balls (about 2 tablespoons each) and place on baking sheets.
  7. Bake for 11–13 minutes, until edges are set and centers look slightly underbaked. Cool on sheets before transferring to a rack.

Notes

Let cookies cool fully on a wire rack before storing. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.