Oh my goodness, folks! If you’re ready to dive into the world of chewy, pumpkin-infused bliss, you’re in for a real treat! These Chewy Pumpkin Chocolate Chip Cookies have become my absolute go-to during the fall season, and honestly, I think they should be enjoyed all year round. You see, every time I whip up a batch, I’m instantly transported back to that cozy autumn evening when I first tasted them at a friend’s housewarming party. I remember thinking, “Why on earth have I been missing out on these little bits of heaven?” The combination of pumpkin and chocolate is simply divine—and they’re perfect for any gathering or even just a cozy night in with a cup of tea (or wine, no judgment here!).
What makes this recipe even more special is how incredibly easy it is to make. Seriously, if I can do it, so can you! Let’s roll up our sleeves and bake some magic together!
What’s in Chewy Pumpkin Chocolate Chip Cookies?
- Canned pumpkin puree: The star of the show! I always go for Libby’s because it gives that perfect creamy texture and taste.
- Unsalted butter: Always melt it before adding; it helps create that lovely chewy texture.
- Brown sugar: This is what’ll give our cookies that beautiful caramel flavor! I use light brown for a balanced sweetness.
- Granulated sugar: A little more sweetness to round out the flavor.
- Large egg: The magical binder that holds everything together. Make sure it’s at room temperature for the best results!
- Vanilla extract: A must for that aromatic punch that complements the pumpkin flavor.
- All-purpose flour: This is the structure! Don’t worry too much about spooning it; just make sure you level it off.
- Baking soda: To help our cookies rise and get that lovely soft texture.
- Ground cinnamon: The quintessential fall spice! It just screams cozy!
- Ground nutmeg: Adds a warm, nutty flavor that pairs perfectly with the pumpkin.
- Salt: Balances out the sweetness and enhances all those great flavors.
- Semi-sweet chocolate chips: Because honestly, no cookie is complete without chocolate. I go for Ghirardelli—so good!
- Flaky sea salt: Totally optional, but that salty-sweet combo at the end is *chef’s kiss*!
Are Chewy Pumpkin Chocolate Chip Cookies Good for You?
Now, let me be real with you—*healthy* is a relative term when it comes to cookies, but these gems do have some redeeming qualities! The canned pumpkin puree not only adds moisture but is also packed with fiber and vitamins (hello, Vitamin A!). It’s like we’re sneaking some health into our dessert!
That said, they do have sugar and butter involved, so moderation is key. If you’re looking for alternatives, you could swap out some of the sugar for a sugar substitute or use applesauce as a partial replacement for butter to keep it a bit lighter, though I have to say, I have not tried this—and I can’t guarantee the same heavenly chewiness. Just keep those chocolate chips, okay?
Ingredients List
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Flaky sea salt for topping (optional)
How to Make Chewy Pumpkin Chocolate Chip Cookies?
- First things first, preheat that oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures our cookies won’t stick and you won’t find that “aftermath” cleanup to be a total chore.
- In a large mixing bowl, whisk together the pumpkin puree, melted butter, brown sugar, granulated sugar, egg, and vanilla extract until you have a smooth mixture. This is your pumpkin base!
- In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt. This is your dry mix.
- Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. No overmixing here, or the cookies will be tough—not cute!
- Now, fold in those delicious chocolate chips. Get them evenly mixed throughout the dough.
- Scoop generous tablespoons of the dough onto the prepared baking sheet, making sure to space them about 2 inches apart since they’ll spread a little as they bake.
- If you want to take this over the edge, sprinkle a pinch of flaky sea salt on top of each cookie before baking. Trust me; it’s worth it!
- Bake in that preheated oven for 10-12 minutes. You’re looking for golden edges but a soft center—perfectly chewy!
- Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set, ensuring every bite is soft and gooey.
Chewy Tips for Success!
- For best results, use room temperature ingredients; this helps everything blend together smoothly.
- These cookies are at their finest when fresh, but you can store them in an airtight container for up to a week. Microwave for a few seconds on low power to rejuvenate that gooey texture!
- Feel free to personalize these! Add some nuts, dried cranberries, or even a scoop of peanut butter for a fun twist.
There you have it, my lovely bakers! These Chewy Pumpkin Chocolate Chip Cookies are sure to warm your heart and home. Grab that apron, preheat that oven, and let’s make some memories! If you bake them, I’d love to hear how they turn out, so feel free to share your experience in the comments. Enjoy, and happy fall baking!
