I love baking, especially as the weather cools and the leaves begin to turn. My family loves cookies. One of our favorite recipes to bring out in the fall is this Pumpkin Chocolate Chip recipe. These cookies are fast and easy to make and stay moist better than other recipes I have tried. We have made this recipe with all different sizes of chocolate chips. I trade off between milk and semi-sweet depending on what I am baking the for. Mini chocolate chips with little pumpkin chocolate chip cookie bites creates a delicious bitesized cookie creating the perfect cookie to chip ratio. You can also use extra large chips, using a large cookie scoop to make an oversized cookie for like the popular cookie chains.
Traditional pumpkin chocolate chip cookies are cake-like in texture. This soft sweet cookie is a classic. A current trend is to create a cookie with the delicious taste of the original recipe but with the chewy texture and crisp edge of a traditional chocolate chip cookie. Here are a few tips on how to ensure you get exactly the right cookie texture.
To make a chewier pumpkin chocolate chip cookie, follow these steps:
Reduce the Pumpkin: Use less pumpkin purée than most recipes call for. Pumpkin adds moisture, which can make cookies cakey. Try using ⅓ to ½ cup of pumpkin purée instead of a full cup to reduce excess moisture.
Increase the Fat Content: Incorporate more fat, like butter or oil, to help create a denser, chewier texture. Make sure the butter is melted and slightly cooled before mixing it into the batter; this helps the cookies spread and become chewier as they bake.
Add More Brown Sugar: Brown sugar contains molasses, which adds moisture and contributes to a chewy texture. Using a higher ratio of brown sugar to granulated sugar (e.g., ¾ cup brown sugar to ¼ cup white sugar) enhances the chewiness.
Chill the Dough: Chilling the dough for at least 30 minutes helps firm up the fat and prevents the cookies from spreading too much in the oven, which helps them bake into a chewier consistency.
Use Egg Yolks Only: Instead of using a whole egg, try using just the egg yolk. The yolk adds richness and helps create a chewier texture, while the egg white can make cookies more cake-like.
Bake at a Lower Temperature: Bake the cookies at a lower temperature (e.g., 325°F or 350°F) for a slightly longer time. This allows the cookies to cook slowly, creating a soft, chewy center without drying out.
By making these adjustments, you’ll get pumpkin chocolate chip cookies with a perfect chewy texture while still retaining all the flavors you love.
Perfect Pumpkin Chocolate Chip Cookies
Course: Baking, Dessert, Dessert, Gundy List, Quick and Delicious4
servings30
minutes40
minutes300
kcalIngredients
2 cups flour-Spoon in and level with a knife
2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup canned vegetable puree unseasoned
1 1/2 cup chocolate chips
Directions
- Preheat oven to 350F and line cookie sheets with parchment paper or a silicone mat
- In a mixing bowl whisk together flour, salt, cloves, nutmeg, ginger, cinnamon, baking soda and baking powder and set aside
- With a mixer cream the vegetable oil granulated sugar and brown sugar
- Mix in the egg, vanilla and pumpkin puree
- On low speed combine the wet and dry ingredients scraping the sides of the bowl. Mix until ingredients are just combined- Do not over-mix
- With a rubber spatula fold in the chocolate chips
- Using a cookie scoop drop dough on the cookie sheet and bake for approximately 11-13 minutes per batch
- Allow to cool at least 5 minutes before transferring to a wire rack
- Once cooled store in a single layer in an airtight container
Notes
- If you don’t have all the individual spices you can substitute for 2 1/2 tsp pumpkin pie spice.
- Use canned pumpkin for the most consistent results
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