Soft and Chewy Pumpkin Chocolate Chip Cookies

by Sofi | Broma Bakery

Say goodbye to dry, cakey pumpkin cookies. These super soft and chewy pumpkin chocolate chip cookies are loaded with chocolate chips and are perfectly spiced AKA the best fall cookie you’ll ever have.

The best pumpkin cookie you’ll ever have

I think we can all agree that pumpkin chocolate chip cookies are pretty much the quintessential fall cookie. And with good reason. They’re pumpkin-y, cinnamon spiced, and a serious crowd pleaser. Now, friends, I need you to prepare yourselves for this recipe. Not to toot my own horn, but this is a good one. I’ll just say it, this is the PERFECT chewy pumpkin chocolate chip cookie recipe–and you can believe me, because I have eaten more than my fair share of pumpkin cookies over the years. No more cakey pumpkin cookies. No siree! These pumpkin cookies are soft, chewy, perfectly spiced, and downright delicious.

*chef’s kiss*

What are pumpkin chocolate chip cookies?

If you’ve ever had a pumpkin chocolate chip cookie you’re probably envisioning a cakey almost muffin-top like cookie. Now, I’m not knocking those soft, cakey pumpkin cookies, but once you have one of these chewy pumpkin chocolate chip cookies you won’t ever go back. These pumpkin cookies have a gooey middle, chewy edge and are so so so so so so moist. It’s wild. They’re borderline fudgy. Now, I know that sounds like a weird way to describe a pumpkin cookie. But picture that dense, chewy, fudgy brownie texture. Now make it pumpkin. And that’s what these taste like.

What do you need to make pumpkin chocolate chip cookies?

These pumpkin chocolate chip cookies are one of the easiest cookies to whip up this fall! Made in one bowl with 9 ingredients, it doesn’t get much easier than this. You probably have most of these ingredients on hand already.

• Pumpkin Puree: We recommend using a firmer pumpkin puree for this pumpkin chocolate chip cookies recipe as watery pumpkin can lead to a cakier cookie. We love the Libby’s, One-Pie Pumpkin, and Nature’s Promise. Whatever brand of pumpkin you get, just double check it’s 100% pure pumpkin puree and not pumpkin pie mix!
• Butter: You’ll need 1 stick (1/2 cup) of melted unsalted butter for this pumpkin cookie recipe. We recommend using unsalted, but you can always use salted and go down on the salt in the recipe to taste! Melted butter will keep these cookies super soft!
• Egg yolk: Unlike regular chocolate chip cookies, pumpkin puree will provide additional structure to the cookies. Because of this, a whole egg leads to a cakey pumpkin cookie. To get a soft chewy one you’ll use just 1 egg yolk. You can save your whites and make macarons or a pavlova to eliminate any food waste!
• Brown Sugar: The only kind of sugar you’ll need for these quintessential fall cookies is brown sugar! Brown sugar will deepen the flavor and keep the cookies super moist.
• Flour: All purpose flour works great in these cookies as well as a 1:1 gluten free blend if you’re looking to make these gluten free! We love Bob’s Red Mill 🙂
• Baking Soda: Baking soda will give the cookies just enough rise to get a little height, while still staying fudgy.
• Baking Powder: You’ll also need a little bit of baking powder to get just the right combination of leavener in these cookies!
• Spices: We used a combination of ground cinnamon and nutmeg to make these pumpkin chocolate chip cookies perfectly cozy and bring out the pumpkin flavor. You can feel free to adjust the amount of spice to your taste!
• Chocolate Chips: Duh! We recommend using a high quality chocolate chip for the best results!

Tips for the best soft pumpkin cookies

These pumpkin cookies are super easy to make, but these 3 tips will guarantee you perfectly chewy pumpkin chocolate chip cookies every time!

• Wring out your pumpkin puree: This is the secret ingredient to baking with pumpkin. Pumpkin puree can have a lot of added water in it which can really affect the outcome of your desserts. In cakes and breads it’s totally fine, but in dessert forms that traditionally have thicker/stiffer batters (think scones, cookies, bars, etc.) wringing out your pumpkin will help to preserve the texture of the baked good and keep it from getting too cakey!
• Don’t chill the dough too long: The batter for these pumpkin chocolate chip cookies only needs to chill for a little bit. This will help the cookies maintain their shape. But if you chill it for longer than hour, the cookies will hold their shape too well. If you do want to prep the dough ahead, just make sure to leave the cookies out at room temperature for at least a half hour to soften them up and allow them to spread.
• UNDER BAKE them: I truly cannot stress this enough. When baked right these cookies will stay soft for days–nay, weeks. Okay, not weeks, but definitely a whole week. But only if you under bake them. Take the cookies out when they are set on the edges, but still pretty raw in the middle. The cookies will continue to bake as they cool and you’ll be left the gooiest, fudgiest pumpkin center.

Happy pumpkin chocolate chip cookie eating!

XX

Soft and Chewy Pumpkin Chocolate Chip Cookies

• Author Sofi | Broma Bakery
• Prep Time 15 minutes
• Cook Time 10 minutes
• Total Time 55 minutes
• Yield 12 cookies
• Category dessert
• Method oven
• Cuisine american

Soft and Chewy Pumpkin Chocolate Chip Cookies

Say goodbye to dry, cakey pumpkin cookies. These super soft and chewy pumpkin chocolate chip cookies are loaded with chocolate chips and moist as can be AKA the best fall cookie you’ll ever have.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 21 reviews

• Author Sofi | Broma Bakery
• Prep Time 15 minutes
• Cook Time 10 minutes
• Total Time 55 minutes
• Yield 12 cookies
• Category dessert
• Method oven
• Cuisine american

• Author Sofi | Broma Bakery
• Prep Time 15 minutes
• Cook Time 10 minutes
• Total Time 55 minutes
• Yield 12 cookies
• Category dessert
• Method oven
• Cuisine american

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Ingredients

Units USM

• 1/3 cup pumpkin, drained and squeezed (see recipe)
• 1/2 cup unsalted butter, melted
• 1 cup packed light brown sugar
• 1 large egg yolk
• 2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 2/3 cup semi-sweet chocolate chips

Instructions

1. First, dry out the pumpkin. Place the pumpkin puree onto a thick paper towel (or cheesecloth). Carefully wrap the paper towel around the pumpkin and squeeze it over a small bowl to remove excess moisture. You should have about 1/4 cup of dried pumpkin left!
2. In a large bowl, combine the melted butter, brown sugar, and dried pumpkin puree. Mix to combine.
3. Add the egg yolk and vanilla extract. Mix well.
4. Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir until just combined and no streaks of flour remain. Add the chocolate chips and use a rubber spatula to fold them into the batter.
5. Cover the bowl with plastic wrap and place in the fridge for 30 minutes to chill.
6. While the cookie dough chills, preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
7. Once the dough has chilled, use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Place the dough balls 2 inches apart on the prepared cookie sheet and bake for 9 to 10 minutes or until the edges are set and the cookies have puffed up, but the middles are still somewhat soft in the midle.
8. Allow to cool before eating!

• Author Sofi | Broma Bakery
• Prep Time 15 minutes
• Cook Time 10 minutes
• Total Time 55 minutes
• Yield 12 cookies
• Category dessert
• Method oven
• Cuisine american