Chewy Pumpkin Chocolate Chip Cookies are bomb! These are a soft, chewy cookie with fall spices and just enough pumpkin flavor to give you all the fall feels. Hot cookies are one of my favorite additions to a chilly fall night.
Chewy Pumpkin Chocolate Chip Cookies start out with my favorite chocolate chip cookie recipe. My goal was to form my own cookie that was just like a chocolate chip cookie, but with pumpkin flavor and spices. I enjoy cake-y pumpkin cookies, but I enjoy chewy chocolate chip cookies even more, so I wanted to combine the two!
Chewy Pumpkin Chocolate Chip Cookies were a success. Oh and don’t forget they are loaded with chocolate! I firmly believe the best kind of cookies are the loaded with chocolate kind of cookies. It’s true that pumpkin season is just about to turn into Christmas season. I think I only got to share half of the pumpkin recipes I photographed this season, but next year will provide them with a place here on Butter, Love, and Cowboys.
When I photographed these cookies, one of my cutie patootie little nieces was “helping” me. I went through my photos later and this one just cracked me up :D. Kids make life so colorful!
I hope you all have a fantastic Thanksgiving holiday. It is one of my favorites and I look forward to it every year. I’m so thankful for all the good this life affords me. In a nutshell, that’s what I’m grateful for this year!
Happy Thanksgiving!
xoxo,
Hannah
- 1 1/2 cups butter, soft (Use real butter, no substitutions!)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla (Mexican vanilla is best!)
- 2 eggs
- 4-5 cups flour (start with 4, add more if needed)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1. Preheat oven at 325 degrees F. Cream the butter and sugars until light and fluffy, about 2-3 minutes. Add pumpkin puree and mix. Add vanilla and beat about one more minute. Add eggs and mix well.
- 2. In a separate bowl, combine flour, cinnamon, nutmeg, pumpkin pie spice, baking soda, and salt. Start with about four cups of flour in the mixture, you can later add more flour as needed. Add half of the flour mixture to the butter/sugar mixture and combine. Add the second half of the flour mixture and mix well. If needed, add more flour, until the dough is no longer sticky, up to one additional cup (you shouldn't need anymore than five cups total).
- 3. Finally, add the chocolate chips and combine well. Roll the dough into 1 1/2-2 inch balls (I prefer bigger cookies). Place on a greased cookie sheet and bake 12-15 minutes or until they are just golden in color (cook time will vary based on how big you roll the cookie dough balls). Do not let them turn brown!
- 4. Remove cookies from the oven and let them cool on the cookie sheet for at least five minutes. This will allow the cookies not only to cool off, but to continue baking a little bit more. Store cookies in an airtight container. I like to place them in a container while they are still a little warm, because that extra moisture helps them remain soft through the days. If you are worried about cookies hardening, sticking slice of bread in with the cookies will help them stay soft as well. Enjoy!
