The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Chewy Pumpkin Chocolate Chip Cookies are chewy and crisp on the outside. They’re perfectly spiced and will soon become your favorite Fall cookie.
It costs approximately $6.33 to make these cookies. The recipe makes thirty-five cookies for about $0.18 per cookie.
Pumpkin season is the best season! For more pumpkin favorites, try my Pumpkin Spice Macarons, Pumpkin Dump Cake, and Pumpkin Panna Cotta.
Chocolate and pumpkin belong together. So it makes sense to add pumpkin flavoring to classic chocolate chip cookies. But these Pumpkin Chocolate Chip Cookies are no ordinary cookies. They are not the typically cake-like cookies you see during the Fall season.
These Pumpkin Chocolate Chip Cookies are soft and chewy. They’re perfect with a glass of milk for a fun family night. Or serve them to guests because they are always a crowd pleaser.
My recipe for delicious Chewy Chocolate Chip Cookies has just the right amount of spice for the Fall season and is simple to make.
Ingredients and Estimated Cost
Per Serving Cost: $0.18
Recipe Cost: $6.33
- 14 Tablespoons unsalted butter – $1.54
- ½ cup light brown sugar – $0.24
- ½ teaspoon granulated sugar – $0.01
- 2 egg yolks – $0.22
- 2 teaspoons vanilla extract – $1.00
- ¾ cup pumpkin puree – $1.08
- 2 ½ cups all-purpose flour – $0.23
- 1 teaspoon baking soda – $0.01
- 1 teaspoon pumpkin spice – $0.29
- ½ teaspoon salt – $0.01
- 1 ½ cups semi-sweet chocolate chips – $1.49
- ½ cup granulated sugar – $0.08
- 3 ¼ teaspoons ground cinnamon – $0.13
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How to make Chewy Pumpkin Chocolate Chip Cookies
- First, preheat the oven to 350 degrees F. Then, line to baking sheets with parchment paper.
- Using a large bowl and hand mixer, beat the butter and sugars on medium until smooth and creamy.
- Add the egg yolks, vanilla, and pumpkin puree and mix on low until combined.
- In another bowl, combine the sifted flour, baking soda, cinnamon, pumpkin spice, and salt.
- Slowly add the dry ingredients to the wet ingredients and beat on low until combined.
- Stir in the chocolate chips and chill in the fridge for twenty to thirty minutes.
- In a small bowl, combine the cinnamon and sugar.
- Scoop the dough into 1 ½ Tablespoons and roll into balls.
- Next, roll each ball in the cinnamon sugar mixture until fully coated. Add more chocolate chips on top of each ball.
- Bake for sixteen to eighteen minutes.
- Finally, allow the cookies to cool on wire racks for ten minutes before serving.
***For complete recipe instructions, see the recipe card below.
- If you want to go the extra mile to make these cookies extra chewy (and not cakey), place the pumpkin puree between 2-4 paper towels for 10 minutes to get the excess moisture out for better results. It will help the cookies to be chewy and hold their texture better.
SERVE: Serve and store these peanut butter chocolate chip cookies at room temperature.
STORE: Store them in an airtight container at room temperature for 3-4 days.
FREEZE: You can freeze the cookie dough by scooping mounds on a baking sheet. Do not roll the dough in the cinnamon sugar mixture. Freeze until solid, about 1 hour. Then, place the frozen dough balls in a freezer-safe container or Ziploc bag and freeze for about 3 months. When baking the dough from a frozen state, add 2-4 minutes to the baking time. Roll the dough in the cinnamon sugar mixture before baking.
Additionally, you can freeze baked cookies. Place them in a freezer-safe container or Ziploc bag. Freeze for up to 3 months.
THAW: Thaw baked cookies at room temperature for about an hour before serving.
It’s all about the moisture in the cookies that makes them chewy and not cake-like.
The perfect texture comes from the correct amount of moisture and how the ingredients are mixed into the batter. Follow my step-by-step directions in the recipe card below to achieve that soft and chewy texture we all love.
You do not want to leave out this ingredient! It helps the cookies become light and fluffy during the baking process as it activates upon mixing with other ingredients in the batter.
This could result from not allowing the cookie dough to chill long enough in the fridge. You will want to place the dough in the refrigerator to chill for at least twenty minutes to allow the softened dough to firm up before baking to help them keep its shape and not go flat during the baking process.
- Pumpkin Whoopie Pies
- Easy Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Cupcakes with Marshmallow Buttercream
- Pumpkin Chocolate Cheesecake Bars
- Pumpkin Snickerdoodles
- Pumpkin Delight
- Pumpkin Blossom Cake
- Instant Pot Pumpkin Cheesecake
- Pumpkin Pecan Pie Monkey Bread
- Pumpkin Sheet Cake
Chewy Pumpkin Chocolate Chip Cookies
FOR THE PUMPKIN COOKIES:
- 14 Tablespoon unsalted butter room temperature
- ½ cup light brown sugar
- ½ teaspoon granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree such as Libby’s or freshly made
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cup semi-sweet chocolate chips
CINNAMON SUGAR COATING:
- ½ cup granulated sugar
- 2 ¼ teaspoons ground cinnamon
PREP OVEN AND PANS:
- Move the oven rack to the lower-middle and upper-middle positions. Preheat the oven to 350 F.
- Line two baking sheets with parchment paper.
MAKE COOKIE DOUGH:
- In a large bowl, beat the butter and sugars on medium until with a hand mixer until smooth and creamy.
- Add egg yolks, vanilla, and pumpkin puree. Mix on low until combined.
- In a separate large bowl, combine sifted flour, baking soda, cinnamon, pumpkin spice, and salt.
- Add ½ or 1 cup at a time to the wet ingredients, beat on low until combined, and then continue with the next batch.
- Mix until everything is almost combined. A few lumps here and there are fine.
- Stir in chocolate chips. Chill in the fridge for 20-30 minutes until you get the playdough consistency.
MAKE CINNAMON SUGAR COATING:
- In a small bowl, combine cinnamon and sugar.
SCOOP AND BAKE COOKIES:
- Scoop about 1 ½ tablespoon of dough, and roll into balls.
- Roll each ball in the cinnamon sugar mixture until fully coated.
- Add more chocolate chips on top of each dough ball.
- Bake for 16-18 minutes, rotating the pans halfway through baking.
- Transfer the cookies to wire racks to cool completely after they’ve cooled on the baking sheets for 10 minutes. The total cooling time should be about 45 minutes.
If you want to go the extra mile to make these cookies extra chewy (and not cakey), place the pumpkin puree between 2-4 paper towels for 10 minutes to get the excess moisture out for better results. It will help the cookies to be chewy and hold their texture better.
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Barbara Smith says
Excited to find this site and try out these recipes.
For these cookies I was reading about the moisture, I love mine chewy, can you use Libby’s pumpkin pie mix or too much moisture in it?
I have several cans and would like to use them up and try with the Pumpkin Whoopie Pies and adjust the pumpkin spice.
Hi Barbara, unfortunately, I haven’t tested this recipe or the whoopie pies with the pumpkin pie mix, just the pumpkin pie puree. SO sorry!
I dont eat much pumpkin until its the season and these pumpkin cookies were delicious! My family couldnt help themselves and kept grabbing more!
Chewy cookies are my favorite, so excited for this fall spin, they were awesome!
Perfect fall treat. These cookies look fantastic. Thanks for sharing.
These are delicious! Love that pumpkin flare. Perfect for this time of year.