Pumpkin Chocolate Chip Cookies are thick, full of warm spices, and chewy with crisp edges. These cookies use just the right amount of pumpkin and a secret ingredient to create the perfect non-cakey fall cookie.
It’s pumpkin season so Pumpkin Chocolate Chip Cookies are obviously a necessity. Nothing beats a warm crisp and chewy pumpkin cookie on a cool fall afternoon! For more pumpkin recipes, try Nutella Swirl Pumpkin Muffins, Overnight Pumpkin French Toast Casserole, and Pumpkin Waffles.
Pumpkin Chocolate Chip Cookies
If you’re looking for a pumpkin cookie recipe that has the texture of a typical chocolate chip cookie, these Pumpkin Chocolate Chip Cookies are for you! I did the research and testing to create a pumpkin cookie that tastes like pumpkin but also has a chewy texture. While puffy cakey pumpkin cookies are yummy, it doesn’t quiet satisfy when you’re craving a cookie with crisp edges and a chewy center.
Ingredients for Pumpkin Cookies:
- Flour– All-purpose flour is best for these cookies. It is important to measure the flour correctly. Spoon the flour into the measuring cup, heaping it above the edges. Use the flat edge of a table knife and scrape the excess flour off back into the flour container.
- Cinnamon– Cinnamon is a warm spice used in pumpkin desserts and really gives these cookies that warm pumpkin spice flavor.
- Nutmeg– This warm spice has a sweet nutty flavor and is commonly used in baked goods and drinks.
- Baking Soda– This leavening agent gives rise to cookies when baked, creating a chewy texture.
- Salt– Salt is necessary in baked goods to help accentuate the other flavors that are present. Without salt, baked goods taste flat.
- Butter– I prefer salted butter but unsalted works too if you’re more sensitive to salt. Set butter on the counter for 20 minutes to allow it to soften to room temperature.
- Sugar– Both brown and granulated sugar are used in this recipe. Brown sugar adds a depth of flavor as well as moisture. Granulated sugar is used (and in a greater amount) to help create the classic crisp edge texture on the edges of the cookies.
- Pumpkin Puree– Be sure to use pure pumpkin puree, not pumpkin pie filling. I prefer the brand Libby’s.
- Molasses– This secret ingredient takes the cookies to the next level with a depth of flavor that captures that warm pumpkin spice fall flavor.
- Vanilla– Use pure vanilla extract for best flavor.
- Chocolate Chips– I prefer semi-sweet chocolate chips but feel free to use dark, milk, or white chocolate.
How to make Pumpkin Chocolate Chip Cookies:
Time needed: 23 minutes
Preheat oven to 350°F.
- Mix Dry Ingredients
In a medium mixing bow, whisk together flour, cinnamon, baking soda, nutmeg, and salt. Set aside.
Beat butter and sugars on medium speed for about 2 minutes. Add pumpkin, molasses, and vanilla and beat until well combined.
Add dry ingredients to the mixer and beat on low until combined. Stir in chocolate chips with a wooden spoon.
Place 1/4 cup rounds of dough on bakiong sheet 3 inches apart. (Use a 1/4 cup trigger scoop for ease.)
Bake for 12-13 minutes until center is set. Immediately press chocolate chips into the top of the warm cookies. Cool on baking sheet for 10 minutes before moving to cooling rack.
While both of these are chemical leavening agents, they react differently with various ingredients, creating different textures. You’ll find that typically cookies just use baking soda. This creates that classic chewy texture. Baking powder results in a puffy caky texture. Baking powder is used in pumpkin cookie recipes that use more pureed pumpkin and result in a soft puffy cakey cookie.
Pumpkin adds a lot of moisture which really affects the texture. Through my testing, I found 1/3 cup pumpkin puree is the most pumpkin that can be used and still achieve that desired chewy texture and crisp edges.
No eggs are needed in this recipe. The pumpkin puree takes the place of the egg helping the ingredients bind together and provide moisture.
TOOLS USED TO MAKE THESE COOKIES:
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (12 years ago) and they are in great condition. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
- Kitchen Aid Mixer– This is so handy to have in the kitchen. I use it for cookies, cakes, frosting, bread, whipped cream… LOVE IT!
- Trigger Scoop– I love all three of these! The large is great for portioning muffin and cupcake batter, the medium is perfect for cookies, and the small is great for truffles.
- Stainless Steel Measuring Cups– I love these measuring cups! They’re sturdy, pretty and it has every size measuring cup and spoon! I can’t stand sets that don’t come with 2/3 and 3/4 cups.
LOOKING FOR MORE PUMPKIN RECIPES? CHECK OUT THESE:
- Moist Pumpkin Cupcakes with Cream Cheese Frosting
- Streusel Pumpkin Pie
- Pumpkin Whoopie Pies
- Easy Pumpkin Sheet Cake
- The BEST Pumpkin Chocolate Chip Bread
Chewy Pumpkin Chocolate Chip Cookies
- 1 3/4 cups flour, (spooned and leveled)
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup salted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup pumpkin puree
- 2 teaspoons molasses
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, (plus more for top)
- Preheat oven to 350°F.
- In a medium mixing bow, whisk together flour, cinnamon, baking soda, nutmeg, and salt. Set aside.
- Beat butter and sugars on medium speed for about 2 minutes. Add pumpkin, molasses, and vanilla and beat until well combined.
- Add dry ingredients to the mixer and beat on low until combined. Stir in chocolate chips with a wooden spoon.
- Place 1/4 cup rounds of dough on bakiong sheet 3 inches apart. (Use a 1/4 cup trigger scoop for ease.)
- Bake for 12-13 minutes until center is set. Immediately press chocolate chips into the top of the warm cookies. Cool on baking sheet for 10 minutes before moving to cooling rack.