Irresistible Chewy Pumpkin Chocolate Cookies Recipe

The delightful aroma of freshly baked Chewy Pumpkin Chocolate Cookies wafts through the air, teasing your senses with hints of warm spices and rich chocolate. Imagine biting into a soft cookie that perfectly balances the sweetness of pumpkin and the indulgence of chocolate, creating a flavor explosion that dances on your taste buds.

Every time I bake these cookies, it feels like autumn has come to visit, even if it’s July. My friends gather around, eagerly anticipating the first bite and inevitably exclaiming, “You’ve outdone yourself!” These cookies are perfect for cozy gatherings, Halloween parties, or simply enjoying with a cup of coffee on a rainy day.

I remember the first time I made these cookies; my family devoured them in minutes and begged for more.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use 100% pure pumpkin puree for the best flavor; avoid pumpkin pie filling.

• Brown Sugar: This adds moisture and enhances the caramel notes in your cookies.

• Granulated Sugar: A touch of white sugar helps achieve that perfect chewy texture.

• Butter: Use unsalted butter so you can control the saltiness in your cookies.

• Vanilla Extract: A splash of pure vanilla extract elevates the overall flavor profile.

• All-Purpose Flour: Standard flour works best for achieving a balanced cookie texture.

• Baking Soda & Baking Powder: These leavening agents help your cookies rise perfectly without becoming cake-like.

• Cinnamon & Nutmeg: These warm spices give your cookies that cozy fall flavor we all adore.

• Chocolate Chips: Use semi-sweet chocolate chips for a classic sweet balance against the pumpkin.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chewy Pumpkin Chocolate Cookies

Preheat Your Oven: Preheat your oven to 350°F (175°C) while you prepare the cookie dough. This ensures they bake evenly.

Mix Wet Ingredients Together: In a large mixing bowl, beat together softened butter, brown sugar, granulated sugar, and canned pumpkin until smooth and creamy.

Add Dry Ingredients Gradually: Slowly incorporate flour, baking soda, baking powder, cinnamon, nutmeg, and salt into the wet mixture until just combined.

Fold in Chocolate Chips: Gently fold in semi-sweet chocolate chips using a spatula; this keeps those lovely chunks intact.

Scoop and Bake Cookies: Drop spoonfuls of dough onto parchment-lined baking sheets about two inches apart. Bake for 10-12 minutes until edges are set but centers still look soft.

Cool and Enjoy!: Allow cookies to cool on pans for 5 minutes before transferring them to wire racks. Serve warm with milk or coffee!

Baking these Chewy Pumpkin Chocolate Cookies is sure to fill your kitchen with warmth and laughter as everyone gathers around to enjoy them together.

Perfecting the Cooking Process

Start by preheating your oven to 350°F while mixing wet ingredients first. This ensures a smooth batter and perfectly baked cookies.

Add Your Touch

Feel free to swap pumpkin puree with mashed bananas or add nuts for crunch. Personalizing these cookies makes them even more delightful!

Storing & Reheating

Store cookies in an airtight container at room temperature for up to a week. Reheat in the microwave for a few seconds to restore their chewiness.

Sharing my pumpkin chocolate cookie recipe was a game-changer at last year’s Thanksgiving! My family couldn’t stop raving about how delicious they were, making me the unofficial dessert queen.

FAQ

What can I use instead of pumpkin puree?

You can substitute with applesauce or mashed bananas for a different flavor profile.

How do I make these cookies gluten-free?

Replace all-purpose flour with a 1: 1 gluten-free flour blend for similar results.

Can I freeze chewy pumpkin chocolate cookies?

Yes, freeze them in an airtight container for up to three months for later enjoyment.

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Chewy Pumpkin Chocolate Cookies

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• Author: Jennifer
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Chewy Pumpkin Chocolate Cookies are the perfect fall treat that combines the warm flavors of pumpkin and spices with rich, gooey chocolate chips. These cookies are soft, chewy, and bursting with flavor, making them ideal for cozy gatherings or a delightful afternoon snack. Easy to bake and share, each bite will leave you wanting more.

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Ingredients

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• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup semi-sweet chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the softened butter, brown sugar, granulated sugar, and canned pumpkin until smooth.
3. Gradually add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt; mix until just combined.
4. Fold in chocolate chips gently.
5. Scoop dough onto parchment-lined baking sheets about two inches apart.
6. Bake for 10-12 minutes until edges are set but centers are soft.
7. Cool on pans for 5 minutes before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 139
• Sugar: 8g
• Sodium: 65mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 15mg