If you’ve ever been disappointed by pumpkin cookies that turn out fluffy and cake-like, your search for the perfect recipe ends here. This is the famous, game-changing Pumpkin Chocolate Chip Cookie recipe that has won over the internet, renowned for its incredibly chewy texture and rich, spiced flavor. The secret lies in a few brilliant but simple techniques—like blotting the pumpkin and using melted butter—that guarantee a dense, chewy cookie packed with pumpkin flavor and gooey chocolate chips. This is, without a doubt, the must-bake cookie of the fall season.
Table of Contents
Why This Recipe is a Baking Revelation
This isn’t just another cookie recipe; it’s a masterclass in cookie science. Here’s why it’s so special:
- Perfectly CHEWY Texture: This recipe is specifically engineered to combat the “cakey” texture that often plagues pumpkin baked goods. The result is a dense, satisfyingly chewy cookie.
- Intense Pumpkin Flavor: By blotting the pumpkin puree to remove excess water, you get a more concentrated and pure pumpkin flavor without compromising the cookie’s texture.
- Rich and Flavorful: The use of melted butter and warm autumn spices creates a deep, rich flavor profile that perfectly complements the sweet chocolate chips.
- A Tried-and-True Favorite: This is one of the most popular and trusted pumpkin cookie recipes out there, beloved by bakers for its reliable and delicious results.
Your Ingredient Checklist for Perfect Cookies
This recipe uses a few key ingredients and techniques to achieve its signature chewiness.
The Cookie Foundation:
- All-Purpose Flour: 1 ¾ cups.
- Baking Soda: ½ teaspoon.
- Spices: 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves).
- Salt: ½ teaspoon.
- Butter: ½ cup (1 stick) unsalted butter, melted.
- Sugars: ½ cup packed brown sugar and ¼ cup granulated sugar.
- Vanilla Extract: 2 teaspoons.
- Chocolate Chips: 1 cup semi-sweet chocolate chips.
The Secret Ingredient:
- Pumpkin Puree: 6 tablespoons of 100% pure pumpkin puree, blotted.
Step-by-Step to the Chewiest Pumpkin Cookies
Follow these steps carefully, especially the unique pumpkin prep, for perfect results.
Part 1: The Secret to a Chewy Texture
- Blot the Pumpkin (Crucial Step!): Measure 6 tablespoons of pumpkin puree onto a plate lined with a few paper towels. Fold the paper towels over the pumpkin and press down firmly to absorb as much moisture as possible. This will make the puree look thick and dry. This step is the key to preventing cakey cookies! Set the blotted pumpkin aside.
Part 2: Mix the Cookie Dough
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until no lumps remain. Whisk in the vanilla extract and the blotted pumpkin puree until smooth.
- Mix Wet and Dry: Pour the dry ingredients into the bowl with the wet ingredients. Gently mix with a wooden spoon or rubber spatula until just combined. Do not overmix.
- Add Chocolate: Fold in the chocolate chips. The dough will be very soft and thick.
Part 3: Chill the Dough (Non-Negotiable!)
- Chill for 30 Minutes: Cover the dough and chill it in the refrigerator for at least 30 minutes (or up to 3 days). Chilling is mandatory for this recipe. It prevents the cookies from spreading too much in the oven.
Part 4: Bake to Perfection
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Scoop the Dough: Scoop rounded tablespoons of the chilled dough and drop them onto the prepared baking sheets, about 2-3 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are set and the tops look very lightly browned. The centers will still look very soft and underbaked.
- Cool on the Pan: Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly.
Tips from Sally for Cookie Success
- The Blotting Technique is Everything: We can’t say it enough. Removing the excess water from the pumpkin is the most critical step for achieving a chewy, not cakey, cookie.
- Don’t Skip the Chill Time: Chilling solidifies the fat in the dough. This is essential because we are using melted butter. Baking the dough while warm will result in cookies that spread too much and become thin and crispy.
- Slightly Underbake: For the best chewy texture, pull the cookies from the oven when the centers still look soft. They will continue to bake and set up on the hot cookie sheet as they cool.
Famous Chewy Pumpkin Chocolate Chip Cookies: The Ultimate Fall Cookie
Say goodbye to cakey pumpkin cookies! These famous chewy pumpkin chocolate chip cookies are soft, dense, and packed with pumpkin spice flavor and gooey chocolate chips. The secret? Blotting the pumpkin and using melted butter for the perfect chewy texture.
Equipment
- Mixing bowls
- whisk and spatula
- Measuring Cups and Spoons
- parchment-lined baking sheets
- Wire Cooling Rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 6 tbsp pumpkin puree, blotted
- 1 cup semi-sweet chocolate chips
Instructions
- Line a plate with paper towels. Spread 6 tbsp of pumpkin puree on top, press with more towels to remove moisture, then set aside.
- In a medium bowl, whisk flour, baking soda, pumpkin pie spice, and salt together.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add vanilla and blotted pumpkin; whisk until combined.
- Add dry ingredients to the wet mixture and stir gently until just combined. Fold in chocolate chips.
- Cover and chill the dough in the refrigerator for at least 30 minutes, up to 3 days.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto prepared sheets, spacing 2–3 inches apart.
- Bake for 10–12 minutes, until edges are set and tops lightly browned. Centers will look soft. Cool on baking sheet for 5 minutes before moving to wire rack.
Notes
Blotting the pumpkin puree is essential to remove excess water and prevent cakiness. Chill the dough for at least 30 minutes to prevent spreading. For maximum chew, slightly underbake and let cookies set on the pan before transferring to a rack.