Chewy Pumpkin Chocolate Chip Cookies

It’s happened. I’ve become re-addicted to Pinterest. I don’t know if that site quashes productivity or enhances it because of all the inspirational photos, tips, recipes, and projects I end up finding. After 15 minutes of opening Pinterest my browser suddenly has 29 tabs opened and my bookmarks menu gets a little longer. In fact, I become so preoccupied with pins that I usually forget to pin myself. However, if you’re on pinterest, lets be friends.

Now on to these cookies. They were so dang good. The recipe comes from Jessica of How Sweet It Is. She’s nothing short of an evil genius. I totally regret writing this post when all these cookies are long gone. Knowing that I was going to post this I went to the kitchen to see if I might make another batch. However, I’m all out of pumpkin puree. Completely gone. I was shocked to discover this. How could I have let that happen?? Especially since I JUST went to the store. Sad.

Recipe Rundown
Taste: Perfect balance of sweet, spice, pumpkin, and chocolate.
Texture: Definitely more chewy than the first pumpkin chocolate chip cookies I had made. Yay!
Ease: Very easy. You don’t even need a mixer! The dough does need to chill for a half hour though.
Appearance: Like a slightly orange-hued chocolate chip cookie.
Pros: These cookies are seriously addicting. Hands down the best pumpkin cookie I’ve ever tasted. Even better than the pumpkin snickerdoodles (but it was a real close call, depends on what you’re in the mood for).
Cons: None.
Would I make this again? Absolutely. I wish I had a dozen in my kitchen now.

Print Save

Chewy Pumpkin Chocolate Chip Cookies

Yield: about 2 dozen cookies

Ingredients:

1 2/3 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 1/4 cups packed light brown sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1/4 cup pumpkin puree
1 1/4 cups semisweet chocolate chips

Directions:

Preheat oven to 325 degrees F. Line baking sheets with silicone mats or parchment paper.

In a small bowl whisk together flour, cornstarch, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

In a large bowl combine melted butter and brown sugar with a rubber spatula. Add egg, egg yolk, and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour in 3 batches, mixing well after each addition, until a soft dough forms. Fold in chocolate chips.

Chill dough in fridge for 30 minutes. Using a spring-loaded ice cream scoop or a spoon, roll the dough into golfball sized balls. Bake for 10-12 minutes, or until set and edges are lightly browned. Let cool completely.

   

Get my *Favorite Desserts* e-cookbook for free!

Don't miss a recipe! Sign up to get new posts delivered via email and receive a FREE E-COOKBOOK!

18 Responses to “Chewy Pumpkin Chocolate Chip Cookies”

  1. #
    1
    Blog New Black — October 28, 2011 at 2:17 pm

    These sound wonderful! :)

  2. #
    2
    spiffycookie — October 28, 2011 at 2:19 pm

    Mmm I need to make these too

  3. #
    3
    Kim N. — October 29, 2011 at 12:12 am

    This look delicious!! :)

  4. #
    4
    Tracey — October 29, 2011 at 3:08 am

    I want to try these too! As much as I love cakey pumpkin cookies, a chewy one really intrigues me!

  5. #
    5
    Alex Thomas — October 29, 2011 at 7:36 am

    I found you on Pinterest and I'm so glad I did. These cookies look amazing but so does everything you make.

  6. #
    6
    Sarah — October 30, 2011 at 2:53 am

    hmm, this seems like a recipe for me to try on the kids, with hidden vege…. thanks!

  7. #
    7
    Curt — October 30, 2011 at 5:47 pm

    Yum, all the perfect pumpkin spices! And chewy is definitely good!

  8. #
    8
    Bargain GAB — November 1, 2011 at 10:20 pm

    Oh my goodness these look absolutely delicious!! With the added bonus of the pumpkin, I wouldn't mind the kids have one or two before bed as is their favorite routine! Thanks so much!

  9. #
    9
    memeinge — November 2, 2011 at 8:30 pm

    These are soo good! I made them minutes after you posted the recipe on Friday, and I'm so glad I did! Mine were a little cakey but still chewy. I fixed that by smashing down the dough half-way through baking. Then they were perfect!
    The cookies are still tasty and chewy even though I made them Friday. Luckily, I froze some dough for another day :)

  10. #
    10
    ringr — November 14, 2011 at 2:56 am

    yum yum yum – I had a request from the BF for Pumpkin Cookies AND Chocolate Chip Cookies, so decided to kill two birds with one stone… thanks for this perfect pumpkin cookie :-)

  11. #
    11
    Christina — November 14, 2011 at 3:50 am

    Just made these and will never make any other Chocolate chip cookie again…theses were amazing!!!!!!! Thank you

  12. #
    12
    Melanie — November 17, 2011 at 5:07 am

    These are really good! I wonder if the pumpkin flavor will become more pronounced as the cookies get “older”? I would like a little bit more pumpkin flavor myself, but I realize that comes at the expense of the chewiness. Thanks for sharing this recipe.

  13. #
    13
    PJ Bibby — September 28, 2013 at 7:50 pm

    Wow! Just wow! Ive had to remove myself from the kitchen so I dont eat them all up. So glad I made extra pumpkin puree, since we cant buy it here :)

  14. #
    14
    Michelle Nguyen — June 14, 2014 at 4:54 pm

    Hi, first I’d like to say I love your blog! I’ve baked three of your cookie recipes already !
    I just have a question, for this pumpkin cookie, I made sure that I used baking soda instead of baking powder, but my cookies turned out puffy with a texture that is exactly like a cake!
    I followed the recipe completely in terms of ingredients.. do you have any idea what might have went wrong?

    • Tessa replied: — June 14th, 2014 @ 7:24 pm

      Hi Michelle! I’m sorry to hear the recipe didn’t turn out quite right. My first thought was that maybe too much flour was used? Did you use the spoon & level method to measure the flour? To be honest it’s been a couple of years since I’ve made this recipe so unfortunately it’s not too fresh in my mind.

Trackbacks/Pingbacks

  1. Pingback: chocolate cupcakes for Halloween | Living Well Kitchen

  2. Pingback: Pumpkin Chocolate Chip Cookies |

  3. Pingback: Happy Veterans Day | Living Well Kitchen

Leave a Comment