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Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies bring together the warmth of fall flavors and the sweet indulgence of chocolate, making them a delightful treat for any occasion.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120

Ingredients
  

Wet Ingredients
  • 1/2 cup butter (softened) 113 g
  • 1 cup light brown sugar (lightly packed) 200 g
  • 1/4 cup granulated sugar 50 g
  • 1 teaspoon vanilla extract 5 ml
  • 5 Tablespoons canned pumpkin 75 g
Dry Ingredients
  • 1 1/2 cups all-purpose flour 188 g
  • 1/2 teaspoon salt 3 g
  • 1/2 teaspoon baking soda 2 g
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
Chocolate Chips
  • 3/4 cup semi-sweet chocolate chips 130 g

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, use an electric mixer to combine the softened butter, light brown sugar, and granulated sugar until well blended and creamy.
  3. Mix in the vanilla extract and canned pumpkin until thoroughly combined.
  4. In a separate bowl, whisk together the all-purpose flour, salt, baking soda, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
  5. Gradually add the dry mixture into the wet mixture, mixing just until combined, then stir in the semi-sweet chocolate chips.
  6. Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for 30 minutes.
Baking
  1. Once the dough is chilled, scoop two tablespoon-sized balls of dough and place one on top of the other, lightly squishing them together.
  2. Arrange the dough balls on the prepared baking sheet, ensuring they are about 2 inches apart.
  3. Bake the cookies for about 13 to 17 minutes or until just slightly golden around the edges.
  4. Transfer the cookies to a cooling rack and let them cool completely before serving.

Notes

Store in an airtight container at room temperature for a few days. For longer storage, refrigerate or freeze in a freezer-safe container.