If you’ve been looking for the perfect pumpkin cookie, look no further! Soft and chewy, these pumpkin chocolate chip cookies are simple and delicious!
I’m a pumpkin cookie fanatic. There’s no doubt about that. Even though I threatened to boycott pumpkin this year, I could only hold out so long.
All because of the pumpkin cookies. Pumpkin cookies with chocolate chips, no less. They are my weakness.
I have many favorite pumpkin cookies recipes. Of note are these soft batch iced pumpkin sugar cookies. Totally different than today’s cookie but oh my glorious.
I love them. And my fall back pumpkin chocolate chip cookie is a winner, too. It falls in the soft and fluffy pumpkin chocolate chip cookie camp.
There’s a time and a place for all the pumpkin cookies in the world, but I must say that today’s pumpkin cookie is the one I love to make the most when someone says “hey, do you have a great recipe for pumpkin chocolate chip cookies?” and follows it up with “will you make it for me?” (ahem, I’m looking at you, children).
These cookies are like a delicious, chewy chocolate chip cookie…just pumpkin-ified a little bit.
They shine, because instead of being thick and soft and cakey, they are thinner, a little more decadently dense and a bit chewy.
Or in other words, totally irresistible.
If you want to really, really make sure your cookies will turn out as described, read through the notes of the recipe, and whatever you do, don’t overflour the cookie dough.
That will be death, right there, to the perfect texture of these wonderful chocolate chip pumpkin cookies.
It’s certainly not a complicated recipe, but you know me, in the interest of always being wordy, I want to give you as much direction as possible.
If you are looking for an amazing pumpkin chocolate chip cookie, you’ve got to try this version and let me know what you think. I hope you love them as much as we do!
Chocolate Chip Pumpkin Cookies
- 1 cup (2 sticks, 8 ounces) butter, softened
- 1/2 cup (3.75 ounces) brown sugar
- 1 cup (7.5 ounces) granulated sugar
- 2 teaspoons vanilla extract
- 1 cup (9 ounces) pumpkin puree (see note)
- 2 tablespoons water
- 2 1/2 cups (12.5 ounces) all-purpose flour (see note)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 1/2 cups (9 ounces) chocolate chips
- Preheat the oven to 350 degrees F (see note above about oven temperature). Line a large, rimmed baking sheet with parchment paper or silicone liners.
- In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add the vanilla, pumpkin, and water, and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
- Add the dry ingredients to the batter and mix until combined. Stir in the chocolate chips.
- The dough will be very soft. Use a spoon or cookie scoop (I use my #40 cookie scoop) to drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheet.
- Bake for 10-11 minutes until the edges are set but the middles are still a little bit soft. When the cookies come out of the oven, lightly tap or drop the cookie sheet on the counter (this helps the thinner/chewy factor of the cookies but you won’t get fired if you don’t do it). If the cookies were taken out while still soft in the center, they’ll flatten more as they cool. Let them cool 3-4 minutes on the baking sheet before removing to a wire rack to cool completely.
- Repeat with remaining dough.
- These cookies taste great the day of, even better the next day, and they freeze great!
When it comes to pumpkin puree, I’ve found all types (homemade and storebought) work fine in this recipe with this caveat: the recipe was written using Libby’s brand since it’s probably the most widely available overall. If using homemade pumpkin puree, which tends to be a little softer, omit the water. Same goes for the Trader Joe’s brand of pumpkin puree and other canned brands that are very soft and more watery.
It’s really, really important not to overflour the cookie dough in this recipe or you’ll end up with puffy, cakey cookies instead of thinner cookies. If you don’t have a scale, fluff the flour really well before scooping into the measuring cup and leveling off.
If you bake a sheet of cookies and find they are too puffy, decrease the oven temperature to 325 degrees (it might be that your oven bakes hotter than mine which will make for a puffier cookie).
Also, in the interest of full disclosure, I’ve made these cookies SO many times, and often, I just throw the dry ingredients into the bowl with the cookie batter without whisking them together in another bowl first. Cookie dough rebels unite.
Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: from Mel’s Kitchen Cafe