Chewy Pumpkin Chocolate Chip Cookies
Chewy (not-cakey!) pumpkin cookies, loaded with spice, and dotted with LOTS of semi-sweet chocolate. These Chewy Pumpkin Chocolate Chip Cookies are a beautiful marriage of a favorite fall flavor and a classic cookie. These Chewy Pumpkin Chocolate Chip Cookies are super simple to whip up, and boast high-reward.
Servings 30
Ingredients
- 1/2 cup unsalted butter melted, slightly cooled
- 1 cup packed brown sugar
- 1 egg yolk
- 1 tsp. vanilla
- 1/3 cup canned pumpkin puree not pumpkin pie filling
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. clove optional
- 1 1/2 cups all-purpose flour
- 3/4 tsp. baking soda
- 1 1/3 cups mini semi-sweet chocolate chips divided
Instructions
- In a large bowl, whisk together butter, brown sugar, egg yolk, vanilla, and pumpkin.
- In a medium bowl, whisk together salt, cinnamon, pumpkin pie spice, clove, baking soda, and flour.
- Add the dry ingredients to the wet ingredients, and stir until just combined.
- Fold in 1 cup chocolate chips.
- Cover and chill cookie dough in the refrigerator for at least 2 hours. Overnight is fine, but do not skip this step. Dough will be quite firm.
- Line cookie sheets with parchment paper or silicone baking mats.
- Scoop the dough by large teaspoonful, and shape into balls.
- Bake at 350 degrees for 10-12 minutes, or until edges are golden, and the centers appear set. If you tap the top of the cookie, it should only slightly depress. You want to underbake these slightly so that they remain chewy in the center.
- Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely.
- If desired, using remaining 1/3 cup chocolate chips to press into the tops of the cookies while they're still warm to give a nice bakery appearance.
Notes
I like extra punch of clove, but another reader found the clove to be a bit overpowering. It is listed as optional - please include a pinch or 1/4 tsp according to your preference!