If we're still being honest, it didn't take much to convince me to try out this recipe for pumpkin chocolate cookies. I will try anything pumpkin once, or maybe even twice.
I almost just pinned the recipe and went about my day, but instead I followed through the link and visited the website. Not only did I find the sweetest (no pun intended) baking blog, but I was able to read Sally's entire post about this recipe and her alterations. It was great to be able to read through her trial and errors to create this amazing - and easy - recipe all while she explained her reasoning on why she added and took things out of the original recipe.
Still with me? This “cakey pumpkin cookie issue” has haunted me for 2 years. Pumpkin cookie problems, I call it. I made about 5 batches of cakey pumpkin cookies last year and experienced the same amount of cakey cookie batches this year as well. I have been secretly making pumpkin cookies the entire summer, trying desperately to find the solution to my cakey cookie problem. But guess what? I solved it. I FINALLY made a chewy, soft pumpkin chocolate chip cookie that – gasp!! – doesn’t taste like a piece of pumpkin cake.
-Sally's Baking Addiction
Chewy Pumpkin Chocolate Chip Cookies
Perfectly soft & chewy pumpkin chocolate chip cookies without being cakey.
Yield: makes about 18 cookies I used 1 1/2 tablespoons per cookie as directed, and got 11 cookies
- 1/2 cup (1 stick or 115 grams) unsalted butter
- 1/4 cup (50 grams) light or dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons (86 grams) pumpkin puree
- 1 and 1/2 cups (190 grams) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg*
- 1/4 teaspoon ground cloves* I left out cloves simply because I dislike the taste
- 1/4 teaspoon allspice*
- 1/2 cup (90 grams) semi-sweet chocolate chip Sally explained that she cut down the original amount because it was too much, however, I will cut this in half next time since the chocolate overpowered the pumpkin
Directions:In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more chocolate chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.
Mine were definitely softer and had a stronger pumpkin taste today than they did last night, which I loved!
Freezing directions: Roll the chilled dough into balls and freeze in a large ziplock bag for up to 2 months. Baked cookies may also be frozen up to 2 months.
*Use 1 and 1/2 teaspoons of pumpkin pie spice instead of nutmeg, cloves, and allspice, if desired. Don't leave out the cinnamon. I like to add a lot of spices to increase the cookies' spice/pumpkin flavor. Go by your spice preference.
I hope you all find time this fall to try out this recipe or visit my Pinterest to find more festive treats! Feel free to let me know your thoughts on the recipe or any improvements you might make! Happy fall y'all!