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Chewy Pumpkin Chocolate Chip Cookies (Easy Fall Dessert)

Chewy pumpkin chocolate chip cookies are made with blotted pumpkin puree, brown sugar, and semisweet chocolate chips for soft centers and set edges. Chill the dough for 1 hour before baking the cookies at 350°F.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling and cooling 1 hour 5 minutes
Total Time 1 hour 49 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup pumpkin puree canned, blotted until thick (about 1/3 cup)
  • 0.5 cup unsalted butter
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2 cup all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 1 cup semisweet chocolate chips

Equipment

  • 2 large baking sheets

Method
 

  1. Blot the canned pumpkin puree between paper towels until thick, about 1/3 cup; set aside.
  2. Melt the unsalted butter in a microwave-safe bowl or small saucepan, then cool until warm but not hot.
  3. Whisk the melted butter with the packed light brown sugar and granulated sugar.
  4. Whisk in the large egg yolk, blotted pumpkin puree, and vanilla extract until smooth.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt.
  6. Add the flour mixture to the pumpkin mixture and stir just until no dry flour remains.
  7. Fold in the semisweet chocolate chips.
  8. Cover the dough and refrigerate for 1 hour.
  9. Heat the oven to 350°F.
  10. Line two large baking sheets with parchment paper.
  11. Scoop the dough into 2-tablespoon portions and place 12 on a baking sheet about 2 inches apart.
  12. Bake one sheet at a time for 10–12 minutes, until the edges are set and the centers still look slightly underbaked.
  13. Let the cookies cool on the baking sheet for 5 minutes.
  14. Transfer the cookies to a wire rack to cool.

Notes

Blot the pumpkin thoroughly so the dough stays chewy rather than cakey. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free swap, use plant-based butter and dairy-free chocolate chips.