Chewy Chocolate Chip Pumpkin Cookies Recipe

Name: Chewy Chocolate Chip Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 113 grams Unsalted Butter, melted; 100 grams Granulated Sugar; 50 grams Brown Sugar; 1 teaspoon Vanilla Extract; 86 grams Pumpkin Puree; 190 grams Plain Flour; 1/2 teaspoons Baking Soda; 1/4 teaspoons Baking Powder; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Salt; 90 grams Chocolate Chips

Servings: persons

113 grams Unsalted Butter, melted
100 grams Granulated Sugar
50 grams Brown Sugar
1 teaspoon Vanilla Extract
86 grams Pumpkin Puree
190 grams Plain Flour
1/2 teaspoons Baking Soda
1/4 teaspoons Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Ginger
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Salt
90 grams Chocolate Chips

1
In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar. Mix in the vanilla, and pumpkin puree until smooth.
2
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together.
3
Pour the wet ingredients into the dry ingredients, and mix together using a spatula. Fold in the chocolate chips. Cover the dough and chill for 30 minutes, or up to 3 days.
4
Preheat the oven to 350u00b0F (176u00b0C) and line a baking tray with parchment paper, or a silicone mat.
5
Roll the dough into 1 1/2 tablespoon balls, and place on the baking tray. Flatten slightly, and bake for 8-10 minutes. The cookies will look soft and underbaked. Remove from the oven, then press a few more chocolate chips on the tops for looks. Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 113 grams Unsalted Butter, melted, 100 grams Granulated Sugar, 50 grams Brown Sugar, 1 teaspoon Vanilla Extract, and more.

Yes, Chewy Chocolate Chip Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chewy Chocolate Chip Pumpkin Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions