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    Home » Recipes » Italian Desserts

    Chewy Pumpkin Chocolate Chip Cookies

    Published: Aug 9, 2022 · Modified: Aug 15, 2024 by Vinny · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    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!

    chewy pumpkin chocolate chip cookies stacked on top of each other

    Looking for more cookies! Try our Chewiest White Chocolate Macadamia Nut Cookies or Cranberry Orange Shortbread Cookies.

    Jump to:
    • Why this recipe works
    • Ingredients Notes
    • How to make Pumpkin Chocolate Chip Cookies!
    • Pro-tips
    • Recipe FAQs
    • Our other favorite desserts!
    • 📖 Recipe
    • Reviews

    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 cookie 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. Pumpkin desserts are the best in the Fall! I love these and our Pumpkin Butter Blondies with Maple Glaze.

    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.

    Ingredients Notes

    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.

    *Please see the recipe card below for more information on the ingredients.

    How to make Pumpkin Chocolate Chip Cookies!

    Don't worry about preheating the oven yet because we will let these sit in the freezer.

    Dry ingredients mixed in a bowl.

    Step 1: Combine the dry ingredients by mixing flour, baking soda, baking powder, salt, nutmeg, ginger, cloves, and cinnamon. Mix thoroughly and set aside.

    Butter and sugar in a bowl.

    Step 2: Next, mix your butter, sugar, and brown sugar until well combined.

    Wet ingredients combined with pumpkin and vanilla.

    Step 3: Then mix in your vanilla and pumpkin to the wet ingredients until completely incorporated.

    Dry ingredients mixed into the wet ingredients.

    Step 4: Add your dry ingredients to the wet ingredients.

    Cookie dough combined in a bowl.

    Step 5: Mix until just combined

    Chocolate chips added to the cookie dough.

    Step 6: Fold in the chocolate chip cookies.

    Step 7: 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℉.

    tray of uncooked chocolate chip cookies

    Step 8: Bake for 18-21 minutes. Then cool for 15 minutes before serving and sprinkle with flaky salt.

    They are perfect for a bit of dessert on football Sunday or for any of the other fall occasions especially if you serve it with some Bourbon Candied Pecans! Enjoy with a Pumpkin beer or a glass of milk after a nice bowl of Barley Lentil Soup or Creamy Mushroom Mascarpone Soup.

    Pro-tips

    1. 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.
    2. 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!

    Recipe FAQs

    How does pumpkin puree affect the texture of cookies?

    Pumpkin puree will make the cookie chewier and more moist. The pumpkin replaces the egg in the cookie recipe

    Why do you rest the cookies in the freezer?

    Pumpkin is not as good a binder as eggs are. These cookies will spread like crazy because of the already melted butter and the pumpkin puree.

    Why use canned pumpkin instead of fresh pumpkin puree?

    Canned pumpkin will always have a deeper and more intense flavor than fresh. Fresh will be a more subtle pumpkin flavor. Canned is always better for baked goods.

    plate of pumpkin chocolate chip cookies

    Our other favorite desserts!

    • carrot cake blondies
      Carrot Cake Blondies
    • Pistachio Cream tiramisu on a plate with a forkful scooped out.
      Pistachio Cream Tiramisu
    • pumpkin butter blondies on a plate drizzled with maple glaze
      Pumpkin Butter Blondies with Maple Glaze
    • dark chocolate peppermint cookies
      Dark Chocolate Peppermint Sugar Cookies

    Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.

    📖 Recipe

    chewy punmpkin chocolate chips stacked on top of each other

    Chewy Pumpkin Chocolate Chip Cookies

    Vincent DelGiudice
    Autumn is what these cookie taste like. Chewy Pumpkin Chocolate Chip Cookies are made with the the perfect amount of fall spices like cinnamon, nutmeg, and cloves.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    freeze time 30 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 20 Cookies
    Calories 145 kcal

    Equipment

    • 1 cookie sheet
    • 2 large bowls

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    1. 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!
    2. 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!

    Nutrition

    Calories: 145kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 80mgPotassium: 44mgFiber: 0.3gSugar: 14gVitamin A: 307IUVitamin C: 0.2mgCalcium: 17mgIron: 0.4mg
    Tried this recipe?We'd love for you to Leave a Review!

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    Reader Interactions

    Comments

    1. Vincent DelGiudice

      August 14, 2024 at 9:26 am

      5 stars
      My wife makes these every year and they're perfectly chewy and delicious

      Reply
    2. Marji Busa

      October 12, 2023 at 10:11 pm

      The cookies look delicious. I will try making them very soon!

      Reply
    5 from 1 vote

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    Vinny in the Kitchen.

    Vinny DelGiudice, MS CCC-SLP

    My name is Vinny. I am an Italian-American home cook, a photographer, and previously, a speech pathologist specializing in swallowing and voice disorders. I share the recipes I grew up eating in my home and the recipes that I cook for my family. Always From Scratch is about cooking homemade meals and eating with family.

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