Chewy Pumpkin Chocolate Chip Cookies


Moist, chewy & a delicious blend of pumpkin pie spices and chocolate! Yum...
Moist, chewy & a delicious blend of pumpkin pie spices and chocolate! Yum…

I think cookies are my all time favorite “sweet treat”. I am definitely more of a savory food type of person. I don’t make a lot of desserts, but I do love to bake when the cooler weather hits. I love to bake all types of cookies, especially any kind of chocolate chip cookie. These cookies aren’t too sweet. These cookies are not cakey either. A lot of pumpkin type of cookies are. I like chewy & gooey. I love the combination of pumpkin with chocolate, too.

The cookie dough all on it’s own, I could devour by the spoon fulls… It doesn’t have eggs in it, so go for it ūüėČ

Chewy Pumpkin Chocolate Chip Cookies | Blue Eyed Soul Food

Here’s what you need and what you need to do…
Ingredients:

  • 1/2 cup (1 stick) unsalted butter softened
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 6 Tbsp pumpkin puree
  • 1 and 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 and 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/2 cup semi-sweet chocolate chips

Directions:

In a medium bowl, whisk the softened butter, brown sugar, and granulated sugar together until smooth. Whisk in the vanilla and pumpkin until smooth. Set aside.

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In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and allspice.

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Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in 1/2 cup semi-sweet chocolate chips.

Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is a must!

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Take the dough out of the refrigerator. Preheat the oven to 350F degrees.

Roll the dough into balls, about 1 Tablespoons of dough each. I use a small scoop and yielded 30 cookies

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Slightly flatten the dough balls because the cookies will only slightly spread in the oven.

(Please excuse my perfectly seasoned stoneware pan. As you can see it gets a lot of use!)

I would recommend lining any metal cookie sheets with parchment paper or a silicone liner.

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Bake the cookies for 8-10 minutes. The cookies will look very soft. Keeping them in the oven for longer may dry them out.

Remove from the oven and press a few more chocolate chips onto the tops, if desired. It’s a must!

If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven. I take the pan and slam it down a few times, but you could go the non-aggressive route and use a spatula to flatten them out, before adding more chocolate chips – then it just gets messy.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. 

Let the cookies cool for an hour before devouring them, if you can!

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Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.

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2 thoughts on “Chewy Pumpkin Chocolate Chip Cookies

  1. A great recipe I can’t wait to try out. It looks incredible. I love Pumpkin and those adventurous enough to use it! I wish more would.

    I came up with my own version of a Pumpkin Chocolate Chip Cooks. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.

    http://persnicketypanhandler.blogspot.com/2013/11/pumpkin-chocolate-chip-cookies.html

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