Ah, fall is in the air, and you know what that means? It’s cookie season! If you’re anything like me, there’s nothing that warms the heart—and the home—quite like the smell of freshly baked cookies swirling through the kitchen. Today, I’m excited to share with you my absolute favorite recipe for Chewy Pumpkin Chocolate Chip Cookies. Yes, you heard that right! These little gems combine the warm, cozy flavors of pumpkin pie with the irresistible sweetness of chocolate.
I’ll never forget the first batch I whipped up. It was a crisp October afternoon, and I was simply craving something sweet to go with my afternoon tea. I had some leftover pumpkin puree from making a pie, and as I gingerly began mixing ingredients, I had an epiphany: chocolate chips and pumpkin can be best friends! Ever since that day, these cookies have become a staple in my house. Whether it’s a cozy night in or a gathering with friends, they are always a hit!
What’s in Chewy Pumpkin Chocolate Chip Cookies?
Let’s break down what makes these cookies so special:
Unsalted butter: We’re using 1 cup of softened unsalted butter as the base for that rich, delicious flavor. Make sure to let it sit out for a bit before you start; cold butter will just make things tricky!
Brown sugar: Packed full of flavor, 1 cup of brown sugar gives the cookies a lovely caramelized sweetness. It pairs beautifully with pumpkin.
Granulated sugar: Just a 1/2 cup, for a little extra sweetness. It balances perfectly with the brown sugar.
Egg: The binding agent! One large egg helps hold everything together—plus, it makes the cookies nice and chewy.
Vanilla extract: One teaspoon adds a lovely depth to our cookie dough. I always opt for the pure extract for that warm, aromatic flavor.
Pumpkin puree: This is the star of our show! One cup of pure pumpkin adds moisture and that classic autumn vibe.
All-purpose flour: We’ll need 3 cups to give our cookies just the right texture. It’s essential for that chewy consistency we all love!
Baking soda & baking powder: The dynamic duo! A teaspoon of each helps our cookies rise while keeping them soft.
Cinnamon & nutmeg: Just like grandma would make! A teaspoon of cinnamon and half a teaspoon of nutmeg will fill your kitchen with the smells of autumn!
Salt: Just 1/2 teaspoon to enhance all the fabulous sweet flavors.
Semi-sweet chocolate chips: The icing on the cake—err, cookie! A generous 1 1/2 cups adds delightful sweetness and richness.
Sea salt flakes: Optional but totally worth it! A sprinkle on top before baking adds a lovely contrast to the sweetness.
Is Chewy Pumpkin Chocolate Chip Cookies Good for You?
Alright, let’s get real for a second. While these cookies are a treat, they do have some redeeming qualities!
While we’ve got the usual suspects of butter and sugar, the addition of **pumpkin puree** brings a boost of vitamins A and C into the mix, plus fiber! Yay for that! The spices like **cinnamon** and **nutmeg** also come packed with antioxidants, so there’s a little boost of healthiness in every bite. But, remember, these cookies are still a dessert, so enjoying them in moderation is key. I mean, I won’t judge if you have a second cookie—I definitely have my weak moments!
Chewy Pumpkin Chocolate Chip Cookies Ingredients:
– 1 cup unsalted butter, softened
– 1 cup brown sugar, packed
– 1/2 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup pumpkin puree
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon salt
– 1 1/2 cups semi-sweet chocolate chips
– Sea salt flakes for garnish (optional)
*(Serves around 24 cookies, depending on size)*
How to Make Chewy Pumpkin Chocolate Chip Cookies?
Ready to get baking? Here’s how to make these delicious cookies step by step:
1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will help the cookies slide off easily after baking.
2. In a large bowl, cream together the softened butter with both the brown sugar and granulated sugar until everything is light and fluffy—think of it as a mini workout!
3. Beat in the egg, followed by the vanilla extract and pumpkin puree, until everything is well combined. It should look creamy and delicious.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until it’s all mixed well.
5. Gradually add this dry mixture into your wet ingredients. Mix until just combined. Trust me, overmixing is not your friend here!
6. Now, fold in those heavenly semi-sweet chocolate chips. Do you see them glistening? Drool!
7. Using a cookie scoop or a tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread, don’t worry!
8. If you’re feeling fancy, sprinkle sea salt flakes on top of each cookie before baking. (I think this is a must!)
9. Bake in your preheated oven for 10-12 minutes, or until the edges are just golden and the centers are still soft. Resist the urge to overbake!
10. Once they’re done, take them out and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Sweet Tips & Tricks to Enhance Your Cookies!
– These cookies are best enjoyed warm and fresh out of the oven.
– If you want an extra indulgence, serve them with a glass of cold milk or a cozy cup of coffee. It elevates the experience by tenfold!
– Store any leftovers in an airtight container at room temperature for up to a week (if they last that long in your house!).
Trust me, once you bake these Chewy Pumpkin Chocolate Chip Cookies, they will quickly become your go-to fall treat! The combination of pumpkin and chocolate is pure bliss, and I can’t wait for you to try them. If you do make them, let me know how they turn out! Happy baking, my friend! 🍪
