Soft chewy pumpkin chocolate cookies are my absolute favorite way to welcome autumn. The moment I smell that warm blend of cinnamon, nutmeg, and cloves mixed with rich chocolate, I’m transported back to crisp fall afternoons spent baking with my grandma. Her kitchen would fill with the most incredible aroma, and these cookies were always the star. They have that perfect balance of moist pumpkin cake and gooey chocolate chips that just melts in your mouth. If you’re looking for the ultimate fall treat, these chewy pumpkin chocolate cookies recipe delights are it. Let’s get baking!

Why You’ll Love This Soft Chewy Pumpkin Chocolate

These aren’t just any cookies; they’re a little bite of autumn magic! Here’s why you’ll be making batch after batch:

• Irresistible Texture: Get ready for the perfect balance of soft, cakey dough and gooey, melted chocolate chips.
• Festive Flavors: They capture the essence of fall with warm pumpkin spice and rich chocolate.
• Easy to Make: Even if you’re new to baking, this homemade soft chewy pumpkin chocolate cookies recipe is foolproof.
• Crowd Pleaser: Kids and adults alike adore these delightful treats.
• Versatile Treat: Perfect for any occasion, from a simple afternoon snack to holiday gatherings.
• Quick to Bake: You can whip up a batch of these moist chewy pumpkin chocolate cookies in under an hour.
• Comforting & Cozy: They bring a sense of warmth and nostalgia with every bite.

Ingredients for Your Homemade Soft Chewy Pumpkin Chocolate Cookies

Gathering these simple ingredients is the first step to baking the best soft chewy pumpkin chocolate cookies. The key to that perfect texture lies in a few specific items:

• 1 cup (2 sticks) unsalted butter, softened – Make sure it’s truly softened, not melted, for the best creaming.
• 3/4 cup granulated sugar – This helps with structure and a slight crispness.
• 3/4 cup packed brown sugar – Brown sugar is crucial for moisture and that signature chewy texture in your pumpkin chocolate chip cookie recipe soft chewy.
• 1 cup pumpkin puree (not pumpkin pie filling) – This is what gives our cookies their moist, cake-like base and lovely fall flavor. Drain it well!
• 1 large egg – Binds everything together.
• 1 teaspoon vanilla extract – Enhances all the other flavors.
• 2 1/2 cups all-purpose flour – The foundation of our cookie dough.
• 1 teaspoon baking soda – Helps the cookies spread and rise slightly.
• 1/2 teaspoon salt – Balances the sweetness.
• 1 teaspoon pumpkin pie spice – For that authentic warm, cozy flavor.
• 1 cup (6 ounces) semi-sweet chocolate chips – Because what’s a pumpkin cookie without melty chocolate?

How to Make the Best Soft Chewy Pumpkin Chocolate Cookies

Follow these straightforward steps to create cookies that are truly the best. You’ll be amazed at how simple it is to achieve that perfect soft and chewy texture in your pumpkin chocolate dessert.

Step-by-Step Baking Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and ensures even baking for your soft pumpkin cookies with chocolate chips.
2. Step 2: In a large bowl, cream together the 1 cup (2 sticks) softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar. Beat until the mixture is light and fluffy; this aeration is key for texture.
3. Step 3: Beat in the 1 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until everything is well combined. Your mixture should look smooth and creamy.
4. Step 4: In a separate medium bowl, whisk together the 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon pumpkin pie spice. This ensures your leavening and spices are evenly distributed.
5. Step 5: Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined. It’s really important not to overmix here; overmixing can lead to tough cookies, and we want that wonderful pumpkin chocolate cookie texture chewy soft.
6. Step 6: Gently stir in the 1 cup (6 ounces) semi-sweet chocolate chips. This is where your delicious pumpkin chocolate cookie dough soft chewy comes to life!
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets. Space them about 2 inches apart. For cookies that are extra chewy, slightly flatten the dough balls with the palm of your hand or the bottom of a glass.
8. Step 8: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft and underbaked. This slight underbaking is crucial for achieving that signature soft and chewy result in your chewy pumpkin spice chocolate cookies.
9. Step 9: Let the cookies cool on the baking sheets for about 5 minutes. They will continue to cook slightly from the residual heat. Then, carefully transfer them to a wire rack to cool completely.

Tips for Achieving Perfect Soft Chewy Texture

Getting that ideal soft and chewy texture in your cookies is all about a few key details. Don’t worry if your first batch isn’t perfect; these tips will help you nail it. For the best results with your soft chewy pumpkin chocolate chip cookies, pay attention to these points:

• Drain Your Pumpkin Puree: Excess moisture from the pumpkin puree can make your dough too wet, leading to flat cookies that don’t have the desired chewiness. After measuring your puree, let it sit in a fine-mesh sieve for a few minutes to drain off any extra liquid. This is a simple step that makes a big difference.
• Don’t Overbake: This is probably the most critical tip for achieving soft and chewy cookies. Pull them out of the oven when the edges are just set and the centers still look a little gooey. They will firm up as they cool on the baking sheet. If you wait until the centers look fully baked, they’ll likely be overdone.
• Brown Sugar is Your Friend: Brown sugar contains molasses, which adds moisture and chewiness. Make sure you pack it into your measuring cup. Using a combination of granulated and brown sugar gives you the best of both worlds: structure from the white sugar and that delightful chew from the brown sugar.
• Chill the Dough (Optional but Recommended): While not strictly necessary for this recipe, chilling the dough for at least 30 minutes can help prevent excessive spreading and contribute to a thicker, chewier cookie. It also allows the flavors to meld beautifully.

Pro Tips for the Best Soft Chewy Pumpkin Chocolate Cookies

These little tricks will elevate your baking game and ensure your cookies are consistently delicious. I’ve found these tips make all the difference in getting that perfect pumpkin chocolate dessert chewiness.

• Always use pure pumpkin puree, not pumpkin pie filling, as the filling contains added sugars and spices that can alter the flavor and texture of your soft pumpkin cookies with chocolate chips.
• Don’t overmix the dough after adding the flour. Mix just until combined to keep the cookies tender and chewy. Overmixing develops gluten, which can lead to tough cookies.
• For an even richer flavor, consider using a mix of semi-sweet and dark chocolate chips. This adds complexity to your chewy pumpkin spice chocolate cookies.

What’s the secret to perfect soft chewy pumpkin chocolate cookies?

The secret is a combination of using enough brown sugar for moisture and chewiness, and slightly underbaking them. Pulling the cookies out when the centers still look a bit gooey is key to that delightful pumpkin chocolate cookie texture chewy soft.

Can I make pumpkin chocolate cookie dough soft chewy ahead of time?

Absolutely! You can prepare your pumpkin chocolate cookie dough soft chewy up to 2 days in advance and store it covered in the refrigerator. This also allows the flavors to meld beautifully. You may need to add a minute or two to the baking time if the dough is very cold.

How do I avoid common mistakes with soft chewy pumpkin chocolate cookies?

The most common pitfalls are overmixing the dough, leading to tough cookies, and overbaking, which results in dry, cakey cookies. Always ensure your pumpkin puree is drained well to prevent excess moisture. Following these steps will help you avoid these issues.

Best Ways to Serve Your Soft Chewy Pumpkin Chocolate Cookies

These delightful cookies are perfect on their own, but they also shine when paired with other treats. For a truly indulgent experience, enjoy your soft chewy pumpkin chocolate chip cookies with a tall glass of cold milk – it’s a classic for a reason! They also make a wonderful accompaniment to a warm cup of coffee or a spiced chai latte, especially on a chilly autumn afternoon. If you’re looking for a simple yet elegant dessert platter, arrange these cookies alongside some fresh apple slices or a scoop of vanilla bean ice cream for a delightful contrast in temperature and texture. These moist chewy pumpkin chocolate cookies are truly versatile! For more dessert inspiration, check out these pistachio pavlova meringue cakes or this delightful apple pie.

Nutrition Facts for Soft Chewy Pumpkin Chocolate Cookies

These delightful soft chewy pumpkin chocolate chip cookies offer a perfect balance of flavor and indulgence without being too heavy. Enjoying one cookie provides a taste of fall comfort. Remember that these are estimates and can vary slightly based on your specific ingredients and preparation methods.

• Serving Size: 1 cookie
• Calories: 180
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Sugar: 15g
• Protein: 2g
• Sodium: 90mg
• Cholesterol: 25mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Soft Chewy Pumpkin Chocolate Cookies

Properly storing your soft chewy pumpkin chocolate cookies ensures they stay delicious for days. Once completely cooled, store them in an airtight container at room temperature for up to 3-4 days. This helps maintain their lovely soft texture and prevents them from drying out. If you need to keep your homemade soft chewy pumpkin chocolate cookies fresh for longer, freezing is an excellent option. Wrap individual cookies tightly in plastic wrap, then place them in a freezer-safe bag or container. They can stay frozen for up to 3 months. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator. For a warm, fresh-baked feel, gently reheat your moist chewy pumpkin chocolate cookies in a microwave for 10-15 seconds or in a low oven (around 250°F/120°C) for a few minutes until warmed through. For more baking tips, consider reading about easy cinnamon rolls.

Frequently Asked Questions About Soft Chewy Pumpkin Chocolate Cookies

Why are my pumpkin chocolate chip cookies not chewy?

If your pumpkin chocolate chip cookies are not chewy, it’s often due to overbaking or using too much flour. Make sure you pull them out when the centers still look a little soft. Also, ensure you’re using enough brown sugar, as its molasses content is key to chewiness. Overmixing the dough after adding flour can also contribute to tougher cookies, so mix just until combined.

Can I add nuts to my soft chewy pumpkin chocolate cookies?

Absolutely! Nuts like pecans or walnuts pair wonderfully with pumpkin and chocolate. Add about 1/2 to 1 cup of chopped nuts along with the chocolate chips in Step 6. This is a fantastic way to add an extra layer of flavor and texture to your homemade soft chewy pumpkin chocolate cookies.

What is the best way to store soft pumpkin cookies with chocolate chips to maintain their chewiness?

To keep your soft pumpkin cookies with chocolate chips chewy, store them in an airtight container at room temperature. Adding a slice of bread to the container can help maintain moisture. For longer storage, freezing individual cookies wrapped tightly is best. This prevents them from drying out and preserves their delightful texture for weeks.

Can I make these cookies vegan?

You can adapt this recipe to be vegan! Substitute the butter with vegan butter sticks, use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) instead of a large egg, and ensure your chocolate chips are dairy-free. This will give you delicious vegan soft chewy pumpkin chocolate cookies. For other vegan options, explore veggie burgers with avocado.

Variations of Soft Chewy Pumpkin Chocolate Cookies You Can Try

Once you’ve mastered the classic soft chewy pumpkin chocolate chip cookies, why not get a little creative? There are so many delicious ways to put your own spin on this recipe. For a delightful dairy-free option, try using vegan butter and dairy-free chocolate chips. You can also experiment with different types of chocolate, like dark or white chocolate chips, for a unique flavor profile in your pumpkin chocolate dessert soft chewiness. If you love a bit of crunch, consider adding chopped pecans or walnuts to your dough. For a fun twist, try making soft pumpkin cookies with chocolate chips into bars by pressing the dough into a baking pan and adjusting the bake time. Each variation offers a slightly different, but equally delicious, take on this beloved autumn treat. You might also enjoy our cinnamon orange jam linzer cookies for another festive treat.

Amazing Soft Chewy Pumpkin Chocolate Cookies

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• Author: Jessica
• Total Time: 25-27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

These soft chewy pumpkin chocolate chip cookies are a delightful autumn treat. They combine the warm spices of pumpkin pie with melty chocolate chips for a comforting and irresistible cookie.

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Ingredients

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• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup (6 ounces) semi-sweet chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the chocolate chips to create your soft chewy pumpkin chocolate cookie dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For extra chewy pumpkin chocolate cookies, slightly flatten the dough balls.
8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. These are your soft chewy pumpkin chocolate chip cookies.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

• Ensure your pumpkin puree is well-drained to avoid overly wet dough for your soft chewy pumpkin chocolate cookies.
• For even softer chewy pumpkin chocolate cookies, slightly underbake them. They will continue to set as they cool.
• You can add chopped nuts like pecans or walnuts to your chewy pumpkin chocolate cookies for added texture.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 15g
• Sodium: 90mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg