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Chewy Pumpkin Chocolate Chip Cookies

Close-up of a perfectly baked chewy pumpkin chocolate chip cookie, sprinkled with sea salt.
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Easy, one-bowl pumpkin chocolate chip cookies with a chewy texture and melty chocolate chips. Perfect for beginner bakers and fall or holiday cookie platters.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 cups chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra chewy cookie, slightly underbake them.
  • Ensure you use pumpkin puree and not pumpkin pie filling.
  • You can substitute half of the chocolate chips with white chocolate chips or chopped nuts.

Nutrition

Find it online: https://gourmetgaze.com/chewy-pumpkin-chocolate-chip-cookies/