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! 

I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.

Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make! 

Connect with Dinners, Dishes, and Desserts!

Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram 

Yield: 36

Chewy Pumpkin Chocolate Chip Cookies

Print

Perfectly Chewy Pumpkin Chocolate Chip Cookies (not cakey)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 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

Instructions

1. Cream butter and sugars together until fluffy, about 2 minutes. Add pumpkin puree and vanilla, stir until combined.
2. 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.
3. Refrigerate dough for at least 30 minutes before baking.
4. Preheat oven to 350 degrees.
5. Scoop balls of dough onto a baking sheet. Bake for 9-10 minutes, until the edges are set.
6. Remove from oven, and let set on the baking sheet for about 5 minutes, before removing to a wire rack.
7. Once completely cool store in an air tight container.

Notes

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Full Sheet Pan
• 
  Cookie Scoop
• 
  Kitchen Aid Stand Mixer

Nutrition Information

Yield

36

Serving Size

1
Amount Per ServingCalories 101Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 7mgSodium 70mgCarbohydrates 15gFiber 1gSugar 9gProtein 1g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

• Author
• Recent Posts

Follow me

Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

Follow me

Latest posts by Erin S (see all)

• Weekly Meal Plan Week 271 - September 19, 2020
• Samoa Cookie Pie - September 18, 2020
• Apple Cider Cocktail - September 16, 2020

Stay Connected

Signup for all the new recipes to be sent to your inbox on Saturday morning!

SUBSCRIBE!

You have Successfully Subscribed!