Here’s a recipe for The Best Chewy Pumpkin Chocolate Chip Cookies that delivers a perfect combination of soft pumpkin and rich chocolate!
Chewy Pumpkin Chocolate Chip Cookies Recipe
Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 egg yolk (discard the white)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup semisweet chocolate chips
Instructions:
- Prepare the wet ingredients:
- In a large bowl, whisk together the melted butter, pumpkin puree, granulated sugar, brown sugar, vanilla extract, and egg yolk until smooth.
- Mix the dry ingredients:
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Combine the mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Chill the dough:
- Cover the dough and chill in the refrigerator for at least 30 minutes. This helps to make the cookies chewier and prevents spreading during baking.
- Preheat the oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the cookies:
- Scoop 1-2 tablespoons of dough and roll into balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake:
- Bake for 10-12 minutes or until the edges are set but the centers are still soft. Do not overbake for that chewy texture!
- Cool and enjoy:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These chewy pumpkin chocolate chip cookies are soft, loaded with pumpkin spice flavor, and packed with melty chocolate chips. Perfect for fall!