Print

Chewy Pumpkin Chocolate Chip Cookies

Close-up of delicious chewy pumpkin chocolate chip cookies cooling on a wire rack, loaded with chocolate chunks.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these easy, chewy pumpkin chocolate chip cookies, perfect for fall baking. This beginner-friendly recipe uses simple ingredients for a cozy, delicious treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pumpkin puree (not pie filling)
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 cups semisweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy cookies, slightly underbake them.
  • You can substitute milk chocolate chips or a mix of chips for semisweet.
  • Add chopped pecans or walnuts with the chocolate chips for added texture.
  • These cookies freeze well once cooled.

Nutrition

Find it online: https://cutcooktaste.com/chewy-pumpkin-chocolate-chip-cookies/