Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are soft yet chewy, not at all cakey like most pumpkin cookies! These are loaded with spices and are a hit every fall.

Chewy Pumpkin Chocolate Chip Cookies

Every time I go to type the word pumpkin, I type “pumpking” instead. Every. single. time. Does anyone else do this or do my fingers have a mind of their own? If “pumpking” were a verb, I’m doing it right now by writing about these Pumpkin Chocolate Chip Cookies. I am SO EXCITED to share this recipe with you guys. It kind of makes me feel like the pumpqueen. Hm, that doesn’t really sound like a good thing – I take it back. How about cookie queen? I recently shared my Ultimate Cookie Troubleshooting Guide to help fix all your cookie qualms, and to show you how to get exactly the texture you crave from your homemade cookies. I thought I’d use the guide myself to develop a perfectly chewy pumpkin chocolate chip cookie recipe.

Pumpkin Chocolate Chip Cookies - soft yet CHEWY. Not cakey!!

And… I think I’ve accomplished it! These cookies are soft but chewy. They look like normal cookies, not like the puffy pieces of cake most pumpkin cookies look like. There’s a few tricks to getting these cookies chewy.

Recipe Notes

Bread Flour

Bread flour has more protein which allows the dough to form more strands of gluten. The end result? A chewier cookie. Seriously, use bread flour to make chewy cookies. If you don’t have bread flour, you can use all-purpose, but you won’t get the same chewy bite.

Egg yolk

Egg yolks also have protein, which adds a bit of chewiness to a cookie and helps increase spread (see my Ultimate Guide to Chocolate Chip Cookies Part 2 for more). Since we’re adding pumpkin puree to the dough, we’re already adding a significant amount of moisture. In fact, pumpkin puree can be used as an egg replacer in baking. Because of that, I only added 1 egg yolk in this recipe, no whole eggs. Too much moisture would make these cakey.

Sugar

As seen here, more granulated sugar promotes spread, chewiness, and crunch. More brown sugar promotes thicker, softer cookies. So, I decided to use mostly granulated sugar in these Pumpkin Chocolate Chip Cookies with just a touch of light brown sugar for that butterscotch flavor.

Melted Butter

Instead of creaming the butter and sugar together, this recipe simply calls for stirring melted butter and sugar together. As you can see in my Ultimate Guide to Chocolate Chip Cookies post, using melted butter helps the cookies spread more and develop sightly crisp edges. Perfect for when you want a more chewy and crisp cookie, which is what we want here.

Chilling

Since we’re using melted butter, the dough ends up being quite wet and warm. It needs to go in the fridge for 30 minutes, or until slightly firmed, before being shaped into balls and baking. You can store the dough in the fridge, covered, for up to 2 days.

Flatten

Once the dough is chilled and scooped into 2-tablespoon sized balls, flatten the balls with the palm of your hand. DO NOT SKIP THIS. This will seriously help the cookies spread and flatten as they bake, which will make them look and feel more chewy. If you forget, your cookies will be tall and thick and slightly more cakey.

Storage

These cookies keep for quite a while in an airtight container at room temperature, up to 5 days. You’ll notice that the pumpkin and spice flavor intensifies the longer they sit, so you may want to keep that in mind if you plan on serving these to your friends and family. If you’re anything like us, though, you definitely don’t have the patience to wait a day!

Chewy Pumpkin Chocolate Chip Cookies

Recipe Rundown

Taste: The warm autumn aromatic spices balance just perfectly with the slightly sweet pumpkin. Toss some chocolate in the mix and you have a totally craveable treat!
Texture: Thanks to all my endless cookie experimenting, I’ve finally discovered *exactly* how to manipulate a cookie’s texture. These pumpkin cookies are soft yet chewy, with no cakey texture you typically find in pumpkin cookies. WOOHOO!!
Appearance: Beautiful. I added a few chocolate chips on top of the cookies halfway through baking to make them picture-perfect.
Ease: Super easy, but they do require a 30 minute chill so it’s a practice in patience.
Pros: Easy, fun, and festive twist on cookies.
Cons: Absolutely none.
Would I make this again? Oh yes, again and again and again.

If you make these wonderful Pumpkin Chocolate Chip Cookies, be sure to take a picture and tag it #handletheheat on Instagram. Seeing your photos makes my day!

Pumpkin Chocolate Chip Cookies - soft yet CHEWY. Not cakey!!

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Pumpkin Chocolate Chip Cookies

Yield: about 25 cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 1 hour

Ingredients:

1 1/2 cups (9 ounces or 255 grams) bread flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 stick (8 tablespoons) unsalted butter, melted and cooled
3/4 cup granulated sugar
1/4 cup light brown sugar
1 egg yolk
1 teaspoon vanilla extract
1/3 cup pumpkin puree
1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper.

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

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

Cover and chill the dough in the fridge for 30 minutes, or until firm enough to scoop. Using a spring-loaded ice cream scoop or a spoon, roll the dough into 2-tablespoon sized balls and place on the prepared baking sheets. *Flatten slightly with the palm of your hand*. Bake for 10-12 minutes, or until set and edges are lightly browned.

Let cool completely. Store at room temperature in an airtight container for up to 5 days. Pumpkin flavor will intensify after a day.

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Pumpkin Chocolate Chip Cookies - these are actually soft yet CHEWY! Not cakey!

   

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20 Responses to “Pumpkin Chocolate Chip Cookies”

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    1
    Amanda — August 29, 2014 at 7:59 am

    These cookies look so perfect. Perfect shape, chip ratio, and I’m sure taste!!

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    2
    Robin — August 29, 2014 at 8:04 am

    Thank you. These look great. Even though there won’t be a break in the heat in sunny Arizona until October I’ve been craving pumpkin. I can’t wait to try this recipes.

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    3
    Melisa — August 29, 2014 at 8:31 am

    new reader here. Just stumbling on your site – your cookies look beautiful. You may have mentioned this in a previous post but wanted to check what brand of chocolate chips you recommend. Also will you get the same consistency if you use fruit, like raisins or cranberries instead of choc. chips?

    • Tessa replied: — August 29th, 2014 @ 8:41 am

      Welcome! I usually buy Nestle or Ghiradelli – whatever is available/on sale. As for other add-ins, you should be fine to add in whatever you’d like as long as it’s not much bigger than the size of a chocolate chip.

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    Stephanie W. — August 29, 2014 at 10:28 am

    Can the dough be stored in the fridge between batches and if so for how long? (air tight container)

    • Tessa replied: — August 29th, 2014 @ 1:43 pm

      Please refer to the post, “You can store the dough in the fridge, covered, for up to 2 days.”

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    5
    Irene — August 29, 2014 at 10:39 am

    When you refer to “butter” you mean butter, right? not margarine?

    • Tessa replied: — August 29th, 2014 @ 1:42 pm

      I only use butter!

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    6
    Cathy Perez — August 29, 2014 at 2:31 pm

    These look so good, I’m going to have to make these, like right now. Pinned!

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    Sheryl — August 30, 2014 at 3:33 pm

    What will happen if you substitute margarine for the butter?

    • Tessa replied: — August 31st, 2014 @ 9:32 am

      I’d avoid that, I haven’t had very good experiences with using melted margarine in cookies. Plus butter always tastes better!

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    8
    Kate @ Diethood — September 1, 2014 at 9:29 am

    Pumpkin is BACK!! And your cookies are PERFECT!

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    9
    Theresa — September 10, 2014 at 12:14 pm

    Not sure where I went wrong. I made exactly as you posted, but mine are still more cakey than chewy. They are still SUPER delicious, but for some reason the texture didn’t work out quite right for me.

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    Kate — October 6, 2014 at 8:00 am

    I don’t usually comment on recipes, but I had to after my coworker told me these cookies are so good I should sell them. Thanks so much for the recipe!

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    Nanci schiller — October 12, 2014 at 12:38 pm

    What about altitude adj. Also I am lactose intolerant and just can’t use butter,:( what if I used marj and just didn’t melt it?

    • Tessa replied: — October 12th, 2014 @ 10:44 pm

      I’ve never lived at high altitude but this should be a handy guide: http://www.kingarthurflour.com/recipe/high-altitude-baking.html

      I don’t know about the margarine, I’m thinking the cookies would likely not spread as much. I would definitely still melt it to try to replicate the recipe as much as possible.

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    Laura — October 18, 2014 at 7:28 pm

    These look AMAZING! I don’t like cakey pumpkin cookies very much so have been wanting to try these. However, I don’t want to go to the store and was hoping to use pumpkin pie spice instead of all the individual spies. Any suggestion on how much? Thanks!

    • Tessa replied: — October 21st, 2014 @ 9:16 am

      I would say maybe around 1 1/2 teaspoons of pumpkin pie spice? I’m not 100% sure – I don’t use the stuff unfortunately.

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    Claudine — October 22, 2014 at 2:16 pm

    Hi Tessa! I love your blog! What would you say are the differences between this and your older “Chewy Pumpkin Choc. Chip” recipe? Is this an improved recipe, maybe? Trying to figure out which one to use :)

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    Sharon Miler — October 23, 2014 at 4:18 pm

    Hi , I just made this cookies, and I used Melted Becel Maragine, and the Cookies came out Beautiful, and Real Good, thanks

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