These are the best chewy pumpkin chocolate chip cookies you will ever have! Not only is this easy homemade recipe a hit with the kids but it is simple to make for fall or a Halloween treat!
The snow was falling heavy this week I think it almost catapulted me straight to Christmas baking! Lol. Really though I’ve been waiting for Pumpkin spice everything since summer so there was no way I was skipping fall!
I have cans of pumpkin puree waiting (I rarely make my own its just preference!) and I am brainstorming all sorts of pumpkin recipes! Pumpkin cookies were on my list to make! While cinnamon is delicious by itself I really wanted pumpkin spice to be used in the cookies. I absolutely love nutmeg and love using it in baking rather than just with meats!
I made my own pumpkin spice to use for these cookies from Premeditated Leftovers. The recipe was simple to make and will make enough for several recipes.
The ratio was 1 Tbsp Cinnamon, 1 Tsp nutmeg, 1 Tsp Ginger , and 1/2 Tsp Cloves. You can double the recipe if you’d like but this mixture will go a long way!
These Chewy Pumpkin Chocolate Chip Cookies are hard to resist and I ended up eating way more of them than I care to admit. They are rather addictive!
Some Tips and Tricks to making these Chewy Pumpkin Chocolate Chip Cookies:
I made a few batches of these and tested how they were after chilling the dough or not bothering and honestly couldn’t tell a difference. If you are in a time crunch don’t worry about skipping the chill time just scoop onto a pan and bake and they will be delicious!
I found after being in an air tight container overnight the cookies were more like a cake batter cookie they were really moist and dense. They will keep you coming back for more!
I hope you enjoy these as much as we did!
Try more great recipes:
Rustic Apple Galette
Easy Tomato Galette
Chewy Pumpkin Chocolate Chip Cookies
These are the best chewy pumpkin chocolate chip cookies you will ever have! Not only is this easy homemade recipe a hit with the kids but it is simple to make for fall or a Halloween treat!
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice *see recipe link in notes
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1 cup pumpkin puree
- 1/2 cup semi sweet chocolate chips
Instructions
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Place flour, baking powder, baking soda, pumpkin pie spice and salt into a bowl and whisk together. set aside.
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Place butter, brown sugar and granulated sugar in a mixing bowl and beat on med/high for 2 minutes until creamed together. Mixture will start out lumpy but will cream together smoothly.
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Add vanilla and pumpkin to butter mixture and mix until incorporated. Mixture will look slightly curdled and that is ok.
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Add dry ingredients to wet ingredients and mix just until no dry flour remains. Add chocolate chips and fold in using a spatula.
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Place mixture covered into the fridge for 30 minutes. Mixture will be sticky.
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Preheat oven to 325 Fahrenheit
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Drop cookie dough using medium cookie scoop or approximately 1-1/2Tbsp portions. Place in the oven for 13-15 minutes until bottoms are just golden brown. Let sit on the pan for 2 minutes before transferring to a cooling rack.
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Store in an air tight container for up to 3 days at room temperature or freeze for up to 1 month.
Recipe Notes
Buy pre-made pumpkin pie spice or the recipe I used was from Premeditated Leftovers at the link below.
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