Chewy Pumpkin Chocolate Chip Cookies – classic chewy chocolate chip cookies dressed up for fall with a little pumpkin! These are thick, chewy and anything but cakey!
I love chewy cookies, I am definitely not in the thin and crispy camp. These Perfect Chocolate Chip Cookies are my go to when it comes to classic cookies. But when it comes fall, I am all about anything pumpkin. But I still want my cookies chewy.
Pumpkin makes for the most tender and moist Pumpkin Cake, but it can be tricky to deal with in cookies and leave them chewy. But it can be done! And you still get the pumpkin flavor with the cinnamon that always goes with pumpkin.
Pumpkin Chocolate Chip Cookies are super easy to make. If you can whip up a batch of chocolate chip cookies, you can handle these. A mixer does help make it go faster with less of an arm workout, but no worries you can still make them if you don’t have a mixer. Just make sure you butter is super soft when you start.
The key to making these cookies chewy is the amount of butter, pumpkin and flour. Pumpkin usually leaves things very wet, so you need to make sure you have enough flour and butter to counteract that from happening, and still give you the great flavor and texture of a cookie.
I love adding pumpkin to some of my favorite family recipes to see how they turn out. Pumpkin Caramel Layers bars is a take on a recipe my grandma used to make and a great use for some of the extra pumpkin you will have leftover.
Or Pumpkin Pancakes are a great use with the leftover pumpkin. This cookie recipe does not use a whole can of pumpkin, so having a couple other things to make with the leftovers is a great idea!
One secret whenever you make a batch of cookies is how to freeze cookie dough!
- Start by scooping balls of dough onto a baking sheet. You do not need to leave any space between the cookies, you are not actually baking them.
- Place the baking sheet in the freezer for 1 hour.
- Once the balls of dough are hard, place in a freezer storage bag. Make sure to label the bag with the date and the kind of cookie, so you know what they are later.
- Then just put in the freezer for up to 4 months.
- To bake just take however many balls of dough you want to bake out. Let them sit on the counter for a few minutes while the oven preheats and then bake as the recipe states.
- Fresh out of the oven cookies any time!
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- 1/2 cup butter, , softened
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/3 cup pumpkin puree
- 1 tsp vanilla
- 1 3/4 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp salt
- 1 1/2 cup mini chocolate chips
- Cream butter and sugars together until fluffy, about 2 minutes. Add pumpkin puree and vanilla, stir until combined.
- In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Slowly add to pumpkin mixture. Fold in chocolate chips.
- Refrigerate dough for at least 30 minutes before baking.
- Preheat oven to 350 degrees.
- Scoop balls of dough onto a baking sheet. Bake for 9-10 minutes, until the edges are set.
- Remove from oven, and let set on the baking sheet for about 5 minutes, before removing to a wire rack.
- Once completely cool store in an air tight container.
To freeze, shape dough into balls. Place on a baking sheet, and freeze for 60 minutes. Remove, and place in a freezer safe storage bag. Freeze for up to 3 months.
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Amount Per ServingCalories 101 Total Fat 5g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 2g Cholesterol 7mg Sodium 70mg Carbohydrates 15g Net Carbohydrates 0g Fiber 1g Sugar 9g Sugar Alcohols 0g Protein 1g