Chewy Pumpkin Chocolate Chip Cookies

These soft, chewy Pumpkin Chocolate Chip Cookies are everything you want in a fall treat! The pumpkin purée adds just the right amount of moisture (and flavor!), while melted butter and brown sugar create that perfect chewy texture. The edges are golden and slightly crisp, while the centers stay soft. They’re easy to make, baked in just 10 minutes, and guaranteed to become a fall baking favorite.

📝 Ingredients

• 1/2 cup unsalted butter (melted and cooled)
• 3/4 cup light brown sugar (packed)
• 1/4 cup granulated sugar
• 6 tablespoons canned pumpkin puree (I used Libby’s)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Pinch of salt
• 6 ounces chopped dark chocolate
• Flaky salt for sprinkling on top

👨‍🍳 Instructions

1. 1In a mixer or a large bowl, cream butter, brown sugar, and granulated sugar.
2. 2Add pumpkin puree and vanilla extract. If the pumpkin puree is too watery, make sure you blot it with a napkin before adding it to the bowl. Mix until smooth and well combined.
3. 3Add flour, baking soda, spices, and salt. Mix until just combined. Fold in the chocolate.
4. 4Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight (the longer, the better). You can freeze any leftover dough for future use.
5. 5When ready to bake, remove dough from the fridge. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
6. 6Using a medium cookie, scoop out dough to make 1.5 tablespoons sized cookie dough balls and place on a baking sheet.
7. 7Bake for 10-12 minutes until the edges are golden brown. Remove from the oven and let them cool for 10 minutes. They will continue to bake/harden as they cool. Serve and enjoy!