Soft and Chewy Pumpkin Chocolate Chip Cookies
Slightly chewy on the outside and soft on the inside, these pumpkin chocolate chip cookies have a hint of pumpkin and spice balanced with just the right amount of chocolate – perfect for Fall…or anytime!
Who doesn’t love a good chocolate chip cookie? Let’s make it Autumnal! The addition of pumpkin in the cookies results in a soft, moist center and subtly fruity pumpkin flavor. The addition of Fall spices adds a little warmth alongside the smooth chocolate chips.
Questions About Pumpkin Chocolate Chip Cookies
Can I make these gluten free?
Yes! Although I have not tried it with this specific recipe, I have tried it with its sister recipe (plain chocolate chip) and it worked fine. I recommend using a measure-for-measure flour such as King Arthur Measure for Measure Gluten Free Flour Blend (my favorite as I feel the texture is best out of any GF blend I’ve tried).
Can I make these dairy free?
Yes! Similarly to the gluten free question, I have not tried it with this specific recipe, but I have tried making its sister recipe (plain chocolate chip) dairy free and it worked great. I recommend using a dairy free butter substitute. My favorite – and the one with which I’ve had great results – is Earth Balance Buttery Spread (I usually try to get the soy free version). Use it in equal amounts as you would butter. They making baking sticks which are very convenient for this purpose.
Many chocolate chips contain dairy as well. My favorite dairy free chocolate chips are from Trader Joe’s (their regular semisweet chips do not contain dairy!) and the Nestle allergen free semisweet chocolate chips. A runner up would be Enjoy Life Semi Sweet Chips but I don’t like the flavor quite as much as the other two.
How to Make Soft and Chewy Pumpkin Chocolate Chip Cookies
Ingredients
2 cups plus 2 TBSP all purpose flour (Be sure to spoon your flour into your measuring cup so it isn’t compacted!)
Ā½ tsp baking soda
Ā½ tsp salt
Ā½ tsp ground cinnamon
pinch of ground nutmeg
pinch of ground cloves
6 TBSP unsalted butter, melted and cooled slightly (I love Irish butter for these!)
6 TBSP pumpkin puree
1 cup packed brown sugar
Ā½ cup granulated sugar
1 large egg, plus 1 egg yolk
1 tsp pure vanilla extract
Ā¾ cup semisweet chocolate chips (Darker chocolate is also great ā consider trying it with chopped chocolate for larger chunks!)
Directions
Preheat oven to 325ā.
Whisk together dry ingredients in a bowl: flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
Beat together the melted and cooled butter, pumpkin puree, brown sugar, and granulated sugar with a handheld mixer or stand mixer until fully combined.
Add egg, yolk, and vanilla; beat to combine.
On low speed, beat the dry mixture into the wet mixture, adding a little at a time, until just combined. Stir in the chocolate chips by hand.
Roll dough into balls about 2 TBSP each and place on parchment lined baking sheets. Bake until edges are just set, about 14-16 minutes, rotating the sheets halfway if you are baking more than one sheet at a time.
Let the cookies rest on the baking sheets for about 10 minutes, then transfer to a cooling rack. Let cool before serving. Cookies will be slightly delicate when hot but will firm up as they cool.
Note: This recipe was adapted from the Cook’s Country recipe, Thick and Chewy Chocolate Chip Cookies.
Get the recipe!
Soft and Chewy Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups plus 2 TBSP all purpose flour (Be sure to spoon your flour into your measuring cup so it isn't compacted!)
- Ā½ tsp baking soda
- Ā½ tsp salt
- Ā½ tsp ground cinnamon
- pinch of ground nutmeg
- pinch of ground cloves
- 6 TBSP unsalted butter, melted and cooled slightly (I love Irish butter for these!)
- 6 TBSP pumpkin puree
- 1 cup packed brown sugar
- Ā½ cup granulated sugar
- 1 large egg, plus 1 egg yolk
- 1 tsp pure vanilla extract
- Ā¾ cup semisweet chocolate chips (Darker chocolate is also great – consider trying it with chopped chocolate for larger chunks!)
Instructions
- Preheat oven to 325ā.
- Whisk together dry ingredients in a bowl: flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- Beat together the melted and cooled butter, pumpkin puree, brown sugar, and granulated sugar with a handheld mixer or stand mixer until fully combined.
- Add egg, yolk, and vanilla; beat to combine.
- On low speed, beat the dry mixture into the wet mixture, adding a little at a time, until just combined. Stir in the chocolate chips by hand.
- Roll dough into balls about 2 TBSP each and place on parchment lined baking sheets. Bake until edges are just set, about 14-16 minutes, rotating the sheets halfway if you are baking more than one sheet at a time.
- Let the cookies rest on the baking sheets for about 10 minutes, then transfer to a cooling rack. Let cool before serving. Cookies will be slightly delicate when hot but will firm up as they cool.
