Print

Thick Chewy Pumpkin Chocolate Chip Cookies You’ll Love to Bake

Thick & Chewy Pumpkin Chocolate Chip Cookies
Print Recipe

Enjoy baking these deliciously thick and chewy pumpkin chocolate chip cookies that are perfect for fall.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
  3. Add the pumpkin puree and eggs, mixing until well combined.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
  6. Fold in the chocolate chips.
  7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  8. Bake for 12-15 minutes until the edges are lightly golden.
  9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • For a sweeter cookie, add more chocolate chips.
  • These cookies can be frozen for up to 3 months.

Nutrition

Keywords: Thick & Chewy Pumpkin Chocolate Chip Cookies

Find it online: https://www.bakeandbreak.com/thick-chewy-pumpkin-chocolate-chip-cookies-youll-love-to-bake-2/