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 Cookie Customization Guide to help customize all your cookie dreams, 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.
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.
Pumpkin Chocolate Chip Cookie Recipe Notes
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 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.
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.
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.
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.
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.
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!
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!