Chewy Pumpkin Chocolate Chip Cookies Recipe

Fall is here, which means it's time for all the pumpkin-flavored treats! These chewy pumpkin chocolate chip cookies are like a warm, cozy hug for your palate, and they're perfect for getting into the fall spirit. They are soft and chewy with a rich pumpkin flavor and the perfect amount of sweetness. They're also super easy to make, so you can whip up a batch in no time.

Recipe developer Milena Manolova has placed special attention on the choice of ingredients in this recipe. She offers up a few tips, saying, "The secret to chewy pumpkin chocolate chip cookies is using bread flour. Bread flour has a higher protein content than all-purpose flour, which gives the cookies a chewier texture. The dark brown sugar also helps to make the cookies soft and moist. Another important factor is the spices. The cinnamon, ground ginger, and ground nutmeg give the cookies a warm, autumnal flavor. Of course, the chocolate chips add a touch of sweetness."

If you are looking for the perfect dessert to savor with a cup of hot cider or your favorite latte, look no further. These chewy pumpkin chocolate chip cookies are a delicious blend of the season's best flavors and a dash of pure comfort — they'll leave you craving another batch in no time.

Here's what you need for these delicious pumpkin chocolate chip cookies: melted butter, dark brown sugar, one egg yolk, pumpkin puree, vanilla extract, bread flour, baking soda, salt, cinnamon, ground ginger, ground nutmeg, and chocolate chips. We highly suggest using high-protein flour, such as bread flour. This will help a lot in achieving the chewy cookie texture this recipe is after.

Whisk melted butter and dark brown sugar in a bowl.

Add egg yolk. Whisk again until incorporated.

Add pumpkin puree and vanilla extract. Mix until smooth.

In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger, and nutmeg.

Fold the flour mixture into the wet mixture using a silicone spatula.

Mix in the chocolate chips.

Cover with plastic wrap and move the dough to the fridge to chill for 1 hour.

Preheat the oven to 350 F.

Line a baking tray with parchment paper.

Scoop the chilled dough using a 2-inch-diameter cookie dough scoop.

Place the balls about 2 inches apart from one another, as they will spread when cooking.

Bake on the middle rack for 10–12 minutes.

Take the cookies out of the oven. Let them cool for a few minutes, then transfer them to a cooling rack to cool completely. Enjoy!

Before storing, allow your freshly baked cookies to cool completely on a wire rack. This is important to prevent condensation inside the storage container, which can make the cookies soggy. After cooling, place the cooled cookies in an airtight container. You can use a plastic food container with a tight-sealing lid or a resealable plastic bag. Make sure the container is appropriately sized to avoid excess air inside. If you need to stack the cookies in the container, place a sheet of parchment paper or wax paper between the layers to prevent them from sticking together. If you plan to consume the cookies within a few days, they can be stored at room temperature. They should stay fresh for about 3–5 days this way.

For long-term storage, cookies can be frozen. Place them in a single layer on a baking sheet and freeze until they're solid. Then, transfer them to a resealable freezer bag or airtight container with parchment paper between layers to prevent sticking. Frozen cookies can be stored for up to 2–3 months. Thaw them at room temperature when you're ready to enjoy. Remember that with each storage method, the cookies may lose a bit of their original texture and freshness, so it's always best to enjoy them as soon as possible for the ultimate, chewy goodness.

You can make the cookie dough well in advance, usually up to 2–3 days before you plan to bake the cookies. Follow the recipe until you've mixed all the ingredients, but instead of scooping and baking, wrap the dough tightly or in plastic wrap or store it in an airtight container. Keep it in the refrigerator until you're ready to bake. When you're ready to bake the cookies, preheat your oven, and take the cookie dough out of the refrigerator. Scoop out the dough onto baking sheets, leaving enough space for the cookies to spread, and then bake as directed in the recipe.

If you want to store the dough for an even longer period, you can freeze it. Portion the dough into individual, cookie-sized balls and place them on a baking sheet. Freeze until they're solid, then transfer the dough balls to a resealable freezer bag or airtight container. When you're ready to bake, you can place the frozen dough balls on a baking sheet and bake them, adding a couple of extra minutes to the baking time. The dough can be frozen for up to 3 months.

If you don't have bread flour on hand, you can use all-purpose flour in the same quantity as the recipe calls for bread flour. However, since all-purpose flour has less protein, you'll need to add a little something to mimic the higher protein content of bread flour. To enhance the chewy texture, add vital wheat gluten to your all-purpose flour. For every cup of all-purpose flour, you can add 1–2 tablespoons of vital wheat gluten. Mix it well with the flour before incorporating it into your cookie dough.

Vital wheat gluten is a concentrated protein derived from wheat. It's often used to improve the elasticity and texture of bread and other baked goods. When added to all-purpose flour, it can help mimic the protein content of bread flour and contribute to a chewier texture in your cookies. Another option is to add a bit of cornstarch to the dough. Cornstarch helps to tenderize baked goods, so adding a tablespoon or two to the dough can help to make your cookies chewier.