Chewy Pumpkin Chocolate Chip Cookies Recipe

Stack of chewy chocolate chip pumpkin cookies surrounded by chocolate chips and pumpkins in the background.

4.89 from 17 votes

Chewy Pumpkin Chocolate Chip Cookies Recipe

Crispy edges, chewy centers, and a perfect blend of pumpkin and chocolate make these Chewy Pumpkin Chocolate Chip Cookies a must-try for fall! They’re irresistible and full of flavor.

Prep Time8

Cook Time10

Refrigerate1

Total Time1 18

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 191kcal

Author: Andrea

Equipment

Ingredients

1/2 cup unsalted butter melted or browned
1/2 cup granulated sugar
½ cup brown sugar
1 1/2 tsp vanilla extract
6 Tbsp pumpkin puree
1 egg yolk
1 1/2 cup bread flour see NOTES
1 tsp cornstarch
½ teaspoon salt
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice
3/4 cup semi-sweet chocolate chips or chunks (plus a few extra for pressing on the tops)

Instructions

In a large mixing bowl or the bowl of a stand mixer, beat the melted or browned butter and sugars for 2 minutes on high. Add the vanilla extract, pumpkin puree, and egg yolk, then mix on low until just combined.
In a medium-sized mixing bowl, whisk together the flour, cornstarch, salt, baking soda, cinnamon, and pumpkin pie spice. With the mixer on low, gradually combine the dry ingredients with the wet ingredients until a soft dough forms.
Fold in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a baking mat.
Scoop balls of dough using a standard-sized cookie scoop and place them on the prepared baking sheet. Gently pat down each ball to flatten the tops and press a few more chocolate chips on top. Bake for 10-12 minutes or until the edges are golden brown. The cookies will be slightly puffy but will flatten as they cool. They may look soft in the centers, but they should not be doughy! The longer you bake, the crispier they will become. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely, about 5 additional minutes.

Notes

You can use all-purpose flour, but the bread flour makes these more dense, chewy, and crispy. You can find bread flour in the bulk section of most grocery stores—just buy the amount you need, or it can be found in 5 lb. bags in the baking section.
I've baked these at 375°F (190°C) for 12 minutes, and they were just as good!
If you prefer more spices, add an additional ½ tsp of ground cinnamon and ½ tsp of pumpkin pie spice.
These cookies should be stored at room temperature for 2-3 days, though they taste best the day they are made—crisp and fresh!

STORE your baked cookies in an airtight container at room temperature for up to 2-3 days. To FREEZE, allow the cookies to cool completely, then place them in an airtight container or Ziploc bag, where they will stay fresh for up to 3 months.

When you're ready to enjoy them again, REHEAT the cookies in a 300°F (150°C) oven for about 5 minutes, or microwave them for 10-15 seconds to bring back their chewy texture.

If freezing the dough, shape it into balls, freeze it for an hour, and transfer it to a freezer-safe bag for future baking.

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