These melt-in-your-mouth chewy pumpkin chocolate chip cookies are so soft and ooey-gooey that you'll wonder why you'd ever have a regular chocolate chip cookie again!
Why this recipe works
These chewy pumpkin chocolate chip cookies are to die for. I knew I wanted to incorporate pumpkin into my chewy chocolate chip recipe and these came out perfect. They are light and remind me of the Chewy Chips Ahoy that I used to eat when I was a kid. I don't know if it's just that I'm an adult now but the Chips Ahoy version of a chewy chocolate chip doesn't taste the same to me as it did when I was 5. But I'll tell you what, try these cookies and it won't matter.
Pumpkin puree. I strongly recommend using canned pumpkin instead of making your own. It is more dense than fresh pumpkin puree and adds to the chewiness of the cookie.
Why is there no egg? The pumpkin puree acts like a binder. The egg isn't necessary for this recipe. The cookie won't have any crunch to it because of this.
How to make cookies this chewy!
Don't worry about preheating the oven yet because we will let these sit in the freezer. Start by melting 1 stick of butter. You can do this at a very low temp in a pot or very slowly in the microwave. I recommend the pot because naturally, I exploded a stick of butter in the microwave when I was developing this recipe.
Combine the dry ingredients first, by mixing flour, baking soda, baking powder, salt, nutmeg, ginger, cloves, and cinnamon. Mix thoroughly and set aside.
Next, mix your butter, sugar, and brown sugar until well combined. Then mix in your vanilla and pumpkin to the wet ingredients until completely incorporated.
Slowly, add your dry ingredients to your wet ingredients until just combined. You want to avoid over-mixing because it will produce a very flat cookie.
Once combined fold in your chocolate chips and scoop your cookies onto the parchment-lined cookie tray and put in the freezer for 30 minutes. Then you'll preheat your oven to 325℉.
These pumpkin chocolate chip cookies take a little bit longer because they don't have eggs. But that's what makes them unbelievably chewy. You'll bake for 18-21 minutes. Then cool for 15 minutes before serving, if you can wait, and sprinkle with kosher or flaky salt.
They are perfect for a bit of dessert on football Sunday or for any of the other fall occasions. Enjoy with a Pumpkin beer or a glass of milk.
- Put your cookies in the freezer before cooking. Even if it's just 30 minutes. This will help the cookies hold their form and have a soft and chewy center.
- One of the biggest problems with baking cookies for us is that we don't want to have 20 cookies on the kitchen counter. Freeze the dough in balls on the tray overnight. Then store them in a ziploc bag, take them out of the freezer, and bake at your own leisure!
Why Should you Include Pumpkin in your Diet
Yes, of course, this pumpkin dessert is not exactly healthy. But it gives us an opportunity to talk about the health benefits packed in a great big pumpkin. Or in our case, the ⅓ cup of pumpkin puree.
- Vitamin A. Just half a cup of pumpkin is packed with 100% of your need for Vitamin A in a day. Vitamin A is great for your vision and your immune system. Compounds like lutein and zeaxanthin found in pumpkin can reduce the risk of age-related eye diseases like macular degeneration and cataracts.
- Consistent bowels. My parents always told me that once you become an adult you only talk about 2 things: bowel movements and sex. Pumpkin can be good for both. It is high in fiber which is your colon's best friend. Pumpkin seeds are rich in omega-3 fatty acids which can act as prostaglandins and improve your libido.
- Pumpkin contains other immune-boosting antioxidants like vitamins C, E, and iron that support your immune system.
Moral of the story. Eat more pumpkin. Don't wait until the Fall.
Our other favorite desserts!
Please leave a comment and star rating below in the recipe card! I love to hear about what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Chewy Pumpkin Chocolate Chip Cookies
- 1 cookie sheet
- 2 large bowls
- 1 ¼ cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 ½ teaspoon cinnamon
- ⅛ teaspoon cloves
- ½ cup unsalted butter melted
- ½ cup brown sugar
- ½ cup granulated sugar
- ⅓ cup pumpkin
- 1 teaspoon vanilla
- ¾ cup chocolate chips
- Combine flour, baking soda, baking powder, salt, nutmeg, ginger, cloves, and cinnamon in a bowl. Set aside
- Add melted butter, granulated sugar, and brown sugar and mix until well combined. Add pumpkin and vanilla to wet ingredients and combine until incorporated
- Add dry ingredients to wet ingredients and mix until just combined. Fold in the chocolate chips,
- Scoop cookies onto a parchment-lined cookie sheet. Rest in the freezer for 30 minutes. While in the freezer, preheat the oven to 325℉
- Take cookies out of the freezer and bake for 18-21 minutes. Let the cookies cool for 15 minutes on a cooling rack.
- Freeze your cookie dough in balls to save for a later date! Then you can bake them whenever you feel like having a fresh chocolate chip cookie!