Irresistible Chewy Pumpkin Chocolate Cookies Recipe

There’s something magical about the combination of pumpkin and chocolate that feels like a warm hug on a chilly autumn day. Imagine biting into a chewy, melt-in-your-mouth cookie that balances the earthiness of pumpkin with the rich sweetness of chocolate. These Chewy Pumpkin Chocolate Cookies are not just a treat; they’re an experience that transports you to cozy moments filled with laughter and joy.

I remember the first time I made these cookies – my kitchen smelled like a festive bakery, and my friends couldn’t get enough. Every bite is a reminder of crisp leaves, warm sweaters, and the perfect excuse to indulge in the flavors of fall. Whether it’s for Halloween gatherings, Thanksgiving feasts, or just because you need something sweet in your life, these cookies promise to be a hit.

I still chuckle when I think about how my friends devoured these cookies at our last get-together; I barely got one myself!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Make sure it’s 100% pure pumpkin for the best flavor; skip the pie filling.

• All-Purpose Flour: Use unbleached flour for better texture; it helps create those chewy cookies we love.

• Brown Sugar: Brown sugar adds moisture and a deep caramel flavor; don’t skimp on this one!

• Granulated Sugar: Just a little white sugar balances out the richness of brown sugar; they work wonders together.

• Unsweetened Cocoa Powder: Choose high-quality cocoa powder for intense chocolate flavor; it elevates your cookies to gourmet status.

• Baking Soda: This helps your cookies rise and become fluffy while keeping them soft and chewy inside.

• Spices (Cinnamon & Nutmeg): A pinch of cinnamon and nutmeg brings out the warmth of fall flavors perfectly in every bite.

• Chocolate Chips: Go for semi-sweet or dark chocolate chips for that rich contrast against the pumpkin; they’re simply irresistible!

• Eggs: Eggs bind everything together beautifully while adding moisture; use room temperature eggs for best results.

• Vanilla Extract: A splash of vanilla enhances all other flavors while giving your cookies a lovely aroma as they bake.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chewy Pumpkin Chocolate Cookies

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper so cookies can slide off easily when they’re done.

Mix Dry Ingredients Together: In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, nutmeg, and salt. This step ensures even distribution of flavors throughout your cookies.

Cream Butter and Sugars: In another bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy. You want it fluffy enough that it feels like clouds on your mixer.

Add Wet Ingredients Gradually: Beat in canned pumpkin puree, eggs, and vanilla extract into the creamed mixture until combined well. The batter should be thick but smooth at this point.

Fold in Chocolate Chips: Gently fold in chocolate chips using a spatula until evenly distributed throughout the dough. Your kitchen should now smell heavenly!

Scoop and Bake Cookies: Using a cookie scoop or tablespoon, drop dollops of dough onto prepared baking sheets about two inches apart. Bake for 10-12 minutes until edges are set but centers remain soft – resist over-baking!

These Chewy Pumpkin Chocolate Cookies will become your new favorite fall treat! Enjoy them fresh from the oven or store them in an airtight container for later indulgence.

Perfecting the Cooking Process

Start by preheating the oven to 350°F and mixing wet ingredients first, then gradually add dry ingredients for a smooth batter.

Add Your Touch

Feel free to swap out chocolate chips for nuts or dried fruits to make these cookies uniquely yours.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to five days. To reheat, pop them in the microwave for about 10 seconds.

I once made these chewy pumpkin chocolate cookies for a family gathering, and they disappeared within minutes. My cousin even asked if I could sell them!

FAQ

What makes chewy pumpkin chocolate cookies chewy?

The combination of pumpkin puree and sugars creates moisture, giving cookies their chewy texture.

Can I use other types of chocolate?

Absolutely! Dark chocolate, white chocolate, or even peanut butter chips work well in this recipe.

How do I know when the cookies are done baking?

Cookies are done when the edges are set but the centers remain slightly soft; they will firm up as they cool.

Print

Chewy Pumpkin Chocolate Cookies

Print Recipe

Pin Recipe

Indulge in the delightful fusion of pumpkin and chocolate with these Chewy Pumpkin Chocolate Cookies. Soft, chewy, and bursting with warm spices, each cookie offers a perfect balance of rich chocolate and earthy pumpkin flavors. Ideal for autumn gatherings or cozy nights in, these cookies are sure to become a seasonal favorite. With easy preparation and irresistible taste, they’ll warm your heart just like a cozy sweater on a chilly day.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree (100% pure)
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips
• 1 large egg (room temperature)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy.
4. Beat in pumpkin puree, egg, and vanilla extract until well combined.
5. Gradually fold the dry ingredients into the wet mixture until just mixed.
6. Gently fold in chocolate chips.
7. Scoop dough onto prepared baking sheets, placing them about two inches apart.
8. Bake for 10-12 minutes until edges are set; centers should remain soft.

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 10g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

Keywords: - Experiment by adding nuts or dried fruits to customize your cookies. - For extra flavor, let the dough chill for an hour before baking. - Store cookies in an airtight container at room temperature for up to five days.