Chewy Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are chewy and not cakey! I love pumpkin cookies during the fall, but a lot of cookies made with pumpkin end up with a cakey texture. I’ve learned how to make pumpkin chocolate chip cookies so they come out with a wonderful chewy texture and I share all my best tips in this post.
Pumpkin chocolate chip cookies are one of my favorite things to bake in the fall. However, if you’ve ever baked them yourself, you know that adding pumpkin puree to cookies will give them a cakey texture.
There’s not necessarily anything wrong with that– I love that they taste like mini pumpkin cakes. But sometimes you just want a chewy cookie and I’m excited that I have a recipe for chewy pumpkin chocolate chip cookies.
Chewy Pumpkin Cookies
These pumpkin cookies with chocolate chips are similar to regular chocolate chip cookies, but there are a few key changes that make it so they bake up chewy instead of cakey.
First, these pumpkin cookies are eggless. Pumpkin puree is often used as an egg substitute in baking and so for these cookies, the eggs are left out. This keeps the cookies from being too moist and cakey.
There’s just enough pumpkin in these cookies. This recipe has less pumpkin puree than other pumpkin cookie recipes, which also helps make the texture chewy.
As far as flavor, when people think of pumpkin it’s usually the spices that are mixed with pumpkin that they think of. Spices like cinnamon, nutmeg, ginger and cloves are often used in pumpkin baked goods. Pumpkin actually has a mild flavor, so these cookies don’t have an overwhelming pumpkin flavor but are nicely spiced.
- It’s important to use two bowls to make these cookies. One bowl to combine the dry ingredients and another to combine the wet ones.
- When incorporating the dry ingredients into the wet ones it’s very important to only mix them until just combined. Overmixing the dough will change the texture of the cookies.
- As the cookies bake, they puff up and, as they cool, they flatten and develop a nice chewy texture.
Looking for more recipes? Be sure to check out my Pumpkin Brownies, Flourless Pumpkin Mug Cake, my favorite Pumpkin Bread recipe or browse my entire Pumpkin Recipes collection.
- 1/2 cup (1 stick) unsalted butter softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 5 tbsp pumpkin purée
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1 1/2 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup Nestle's holiday pumpkin spice chocolate chips
All images and content are © Kirbie's Cravings.
1. Preheat the oven to 350°F.
2. In a large bowl, beat the butter and sugar together until combined. Add the vanilla and pumpkin and mix until smooth.
3. In a medium-sized bowl, mix all of the dry ingredients. Add the dry ingredients to the wet ones and mix until just combined. Fold in the chocolate chips and pumpkin spice chocolate chips.
4. Roll the dough into balls and place them on an ungreased baking sheet. Bake the cookies for 12 to 17 minutes or until they start to puff up a little. Cool the cookies slightly before transferring them to a baking rack.