Chewy Pumpkin Chocolate Chip Cookies: Fall's Best Bite!
These chewy pumpkin chocolate chip cookies combine the cozy spice of fall with rich chocolate in every bite. Soft, flavorful, and impossible to resist!
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
- 1 cup unsalted butter, melted (2 sticks)
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup pumpkin puree (canned)
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar. Beat in egg, egg yolk, and vanilla. Stir in pumpkin puree.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually mix dry ingredients into wet until just combined. Don’t overmix.
- Fold in chocolate chips evenly throughout the dough.
- Optional: Chill dough for 30 minutes to 24 hours for best results.
- Scoop rounded tablespoons onto baking sheets, spaced 2 inches apart.
- Bake for 9–11 minutes until edges are golden but centers are soft.
- Let cookies cool on the sheet briefly, then transfer to a wire rack.
Notes
Chilling the dough helps prevent spreading and enhances flavor. Don't skip the egg yolk — it boosts chewiness. For an even richer taste, experiment with dark chocolate chunks or a pinch of espresso powder.