Print

Chewy Pumpkin Chocolate Chip Cookies: Best Easy Recipe

chewy pumpkin chocolate chip cookies - featured image
Print Recipe

These chewy pumpkin chocolate chip cookies are dense, soft in the middle, and crisp on the edges. Made with simple pantry ingredients and a secret chilling step, they offer a perfect balance of warm spices and rich chocolate.

Ingredients

Scale
  • 2 ½ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • 1 cup Unsalted Butter, softened to room temperature
  • 1 cup Light Brown Sugar, packed
  • ½ cup Granulated Sugar
  • ½ cup Pumpkin Puree (100% pure, not pie filling)
  • 1 Large Egg, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 ½ cups Semi-Sweet Chocolate Chips

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Add pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on low speed until just combined.
  5. Gradually add dry ingredients to wet ingredients. Mix on low speed until flour is just incorporated. Do not overmix.
  6. Gently fold in chocolate chips using a spatula.
  7. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes (or up to 24 hours).
  8. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 10-12 minutes until edges are lightly golden but centers look slightly soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure butter is softened but not melted. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Chilling the dough is crucial for preventing spreading and ensuring chewiness. If your puree is watery, strain it through cheesecloth. For extra chewiness, replace ¼ cup granulated sugar with corn syrup.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, chewy cookies, fall baking, autumn recipes, easy dessert, seasonal baking

Find it online: https://perkypan.com/chewy-pumpkin-chocolate-chip-cookies-best-easy-recipe/