Thick & Chewy Pumpkin Chocolate Chip Cookies
Soft, cakey pumpkin chocolate chip cookies packed with cozy fall flavors. These cookies are full of pumpkin spice, buttery richness, and melty chocolate chips — a perfect autumn treat that stays chewy for days.
Equipment
- mixing bowls
- whisk
- spatula
- baking sheets
- parchment paper
- cookie scoop
- wire rack
- refrigerator
Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp pure vanilla extract
- 6 tbsp pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup semi-sweet chocolate chips
Instructions
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Whisk in vanilla and pumpkin puree.
- In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Stir dry ingredients into the wet mixture until just combined.
- Fold in chocolate chips. Cover and refrigerate the dough for at least 30 minutes to prevent spreading.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop dough into 1.5-tablespoon portions and arrange 2 inches apart on the sheet.
- Bake for 9–11 minutes, until edges are lightly set. The cookies will look soft in the center. Cool on the sheet for 10 minutes before transferring to a wire rack.
Notes
For best texture, blot excess moisture from pumpkin puree with a paper towel before adding to the dough. Chill the dough for at least 30 minutes before baking for thicker cookies.
Freezing or Storage Tips: Store cookies in an airtight container at room temperature for up to 1 week. Freeze baked cookies for up to 3 months or freeze dough balls and bake directly from frozen — add 1–2 extra minutes to the baking time.