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.
Course Cookies, Dessert
Cuisine American
Keyword Chocolate Chips, Cookies, pumpkin
Prep Time 20 minutesminutes
Cook Time 18 minutesminutes
Chilling and Cooling Time 1 hourhour15 minutesminutes
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.
TO FINISH:
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.
Notes
EXPERT TIP:
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.