Can I freeze the cookie dough?

Yes. The Chewy Pumpkin Chocolate Chip Cookies dough freezes well. Scoop dough into mounds on parchment, freeze until solid, then transfer to a labeled bag.

Why are my cookies spreading too much?

Spreading often means the dough was too warm or too fatty for Chewy Pumpkin Chocolate Chip Cookies. Chill the dough thoroughly, bake on parchment, and ensure the oven hits 350°F for best chew.

Can I make these vegan or gluten-free?

Absolutely. You can adapt Chewy Pumpkin Chocolate Chip Cookies for vegan or gluten-free needs. Use a flax egg and dairy-free butter for vegan, and a 1-to-1 gluten-free flour blend for gluten-free versions.

How do I keep them soft after baking?

Store the cookies airtight to maintain softness in Chewy Pumpkin Chocolate Chip Cookies. For extra softness, add a slice of bread to the container and rewarm leftovers briefly if needed.

Chewy Pumpkin Chocolate Chip Cookies are 3 Epic Bold Rich.

Description

Chewy Pumpkin Chocolate Chip Cookies: Soft, chewy, and loaded with gooey chocolate—these pumpkin cookies are a bold fall treat with warm spices and zero cakiness.

Ingredients

Scale

½ cup unsalted butter
½ cup pumpkin puree (blotted with paper towels to remove moisture)
¾ cup brown sugar
¼ cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
1 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 ½ tsp pumpkin pie spice
¾ cup semisweet chocolate chips (or chunks)

Instructions

Brown the butter in a saucepan over medium heat, then transfer to a mixing bowl to cool slightly.
In a large bowl, whisk browned butter, brown sugar, granulated sugar, blotted pumpkin, egg yolk, and vanilla until smooth.
In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
Stir dry ingredients into wet ingredients until just combined.
Fold in chocolate chips, cover dough, and chill in the fridge for at least 1 hour.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough (about 1.5 tbsp per cookie), roll into balls, and place 2 inches apart on the sheet.
Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chill dough for at least 1 hour to ensure soft, chewy cookies.
Blot pumpkin puree well to remove excess moisture for best texture.
Aim for edges that are set with centers that look slightly underbaked for max chewiness.
Yields about 15 cookies.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie (about 1.5 tbsp dough)
Calories: 210
Sugar: 22 g
Sodium: 95 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 25 mg

Keywords: Chewy Pumpkin Chocolate Chip Cookies; pumpkin cookies; pumpkin spice cookies; fall cookies; chocolate chip cookies; easy pumpkin desserts