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.