Thick & Chewy Pumpkin Chocolate Chip Cookies: Your Ultimate Fall Favorite Recipe
Have you ever craved a cookie that perfectly captures the essence of fall—rich pumpkin flavor, melty chocolate chips, and just the right chewy texture? Pumpkin Chocolate Chip Cookies are a beloved seasonal treat that can be surprisingly tricky to get just right. Many bakers find their cookies either too cakey or too flat, missing that signature thick and chewy bite. This fall cookie recipe delivers on all counts, combining moist pumpkin puree with gooey chocolate chips for an irresistible delight that will become your seasonal go-to. Whether you’re a pumpkin fanatic or just love a cozy baked good, these chewy pumpkin cookies will satisfy your cravings while filling your kitchen with autumn’s warm aromas.
Table of Contents
Ingredients List
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk (for extra chewiness)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (can substitute half with whole wheat for added fiber)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips (dark or milk chocolate works well, or use dairy-free chips for vegan option)
Dietary substitutions:
- For gluten-free: Use a 1:1 gluten-free flour blend.
- For vegan: Substitute butter with vegan margarine and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Timing
- Preparation Time: 15 minutes
- Chilling Time: 30 minutes (helps cookies hold their shape and intensify flavor)
- Baking Time: 12-15 minutes
- Total Time: Approximately 1 hour
These cookies require a short chill which enhances the thick, chewy texture — faster than many traditional pumpkin cookie recipes which can be cakey or dry.
Step-by-Step Instructions
Step 1: Cream Butter and Sugars
In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes. This step adds air and yields tender cookies.
Step 2: Add Eggs, Pumpkin, and Vanilla
Mix in the egg and egg yolk until smooth. Then stir in the pumpkin puree and vanilla extract. The pumpkin adds moisture and rich fall flavor that keeps these cookies chewy and tender.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This spice blend is key for that cozy fall aroma.
Step 4: Mix Dry Ingredients Into Wet
Gradually add dry ingredients to wet, mixing just until combined to avoid overworking the dough which can make cookies tough.
Step 5: Fold in Chocolate Chips
Gently fold in the chocolate chips ensuring even distribution without crushing the chips.
Step 6: Chill the Dough
Cover bowl with plastic wrap and chill dough for at least 30 minutes. Chilling prevents cookies from spreading too thin, creating those thick, chewy bites we love.
Step 7: Bake the Cookies
Preheat your oven to 350°F (175°C). Scoop dough onto lined baking sheets using a cookie scoop or tablespoon, spacing about 2 inches apart. Bake 12-15 minutes until edges are set but centers still look slightly soft.
Step 8: Cool Before Serving
Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. This resting time solidifies the chewy texture.
Nutritional Information (Per Cookie, approx.)
- Calories: 180 kcal
- Protein: 2g
- Fat: 9g (Saturated Fat: 5g)
- Carbohydrates: 24g
- Fiber: 1g
- Sugars: 15g
- Sodium: 120mg
Note: Nutritional values depend on the size of cookies and exact ingredients used.
Healthier Alternatives
- Use whole wheat pastry flour to boost fiber and nutrients without compromising chewiness.
- Swap half the butter for unsweetened applesauce to reduce fat content (texture will be slightly softer).
- Replace half the sugar with coconut sugar or a monk fruit sweetener blend for a lower glycemic index.
- Incorporate chopped nuts such as walnuts or pecans for added texture and healthy fats.
Serving Suggestions
Serve these thick, chewy pumpkin chocolate chip cookies warm with:
- A glass of cold milk or a hot cup of chai tea for cozy vibes.
- Drizzle with salted caramel sauce for an indulgent twist.
- Crush and sprinkle over vanilla ice cream for a seasonal sundae.
- Pack in lunchboxes as a seasonal treat or offer at fall gatherings with cider or coffee.
They also pair nicely with pumpkin spice lattes or rich hot chocolate for the ultimate autumn snack.
Common Mistakes to Avoid
- Skipping chilling: Dough needs time to solidify; skipping this step causes cookies to spread too thin.
- Overmixing the dough: Leads to dense, tough cookies. Mix until just combined.
- Using pumpkin pie filling instead of pumpkin puree: Pie filling is sweetened and spiced; pure pumpkin puree ensures control over flavor and moisture.
- Baking too long: Cookies look soft in the center when taken out but harden as they cool; overbaking dries them out.
Storing Tips
Store cooled pumpkin chocolate chip cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in an airtight container or resealable bag for up to 2 months. To reheat, microwave briefly or warm in the oven at low heat to regain softness and melty chocolate goodness.
Conclusion
Nothing says fall like thick, chewy pumpkin chocolate chip cookies straight from the oven. This fall cookie recipe delivers perfect balance of moist pumpkin flavor, warm spices, and melty chocolate in every bite. Follow the simple tips above for guaranteed scrumptious results you can enjoy all season long. Be sure to try them out, share your favorite add-ins, and sign up for more seasonal baking recipes today!
FAQs
Q1: Can I make these cookies vegan?
Yes! Use vegan butter and substitute eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water) to make these pumpkin cookies vegan-friendly.
Q2: Will these cookies be cakey or chewy?
This recipe is designed for chewy pumpkin cookies with a thick texture. Chilling the dough and underbaking slightly ensures they stay soft and chewy instead of cakey.
Q3: Can I make these cookies gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend for a delicious gluten-free pumpkin cookie variation.
Q4: Can I add nuts or dried fruit?
Yes, walnuts, pecans, or dried cranberries make great additions to add texture and flavor. Fold them in with the chocolate chips.
Q5: How do I avoid pumpkin flavor overpowering the cookie?
Use pure pumpkin puree, fresh spices, and balance sweetness carefully. Avoid using pumpkin pie filling, which is usually too sweet and spiced.
