Chewy Brown Sugar Pumpkin Cookie Recipe with Chocolate Chips
These chewy brown sugar pumpkin cookies are loaded with chocolate chips and chocolate chunks. These cookies can be made relatively quickly in an easy-to-follow recipe that doesn't require any chilling time! They're baked with pantry-friendly ingredients like pumpkin puree, brown sugar, vanilla extract, cinnamon, and pumpkin pie spice. Packed with flavor, they're delicious with a soft and chewy texture you will love.
Equipment
- Parchment paper
- Baking sheet
- 2 Mixing bowls
- Measuring Cups and Spoons
- 2-inch cookie scoop (or similar)
Ingredients
- 1/2 cup softened butter
- 1/2 cup pumpkin puree
- 1 1/4 cups brown sugar
- 1 room temperature egg
- 1 teaspoon pure vanilla extract
- 2 1/4 cups + 3 tbsp flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup semisweet chocolate chips
- 1 cup roughly chopped semisweet chocolate bar
Instructions
- Preheat and Prep: Preheat your oven to 350F. Line a cookie sheet with parchment paper and set aside.
- Cream Together: In a mixing bowl, whisk together 1/2 cup softened butter, 1/2 cup pumpkin puree, and 1 1/4 cups brown sugar until light and fluffy. I recommend using an electric mixer, but you can easily also whisk by hand.
- Add Eggs and Vanilla: Add 1 room temperature egg and 1 teaspoon pure vanilla extract, mix until fully combined.
- Mix Dry Ingredients: In a separate mixing bowl, whisk together 2 1/4 cups + 3 tbsp flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 teaspoons ground cinnamon, and 1 1/2 teaspoons pumpkin pie spice until all is well distributed and any large clumps have broken up.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the bowl with the wet ingredients while mixing together. Continue mixing until you no longer see bits of flour throughout the pumpkin cookie dough but be careful to not over mix.
- Add the Chocolate: Add 3/4 cup semisweet chocolate chips and 3/4 cup of roughly chopped semi sweet chocolate bar to the dough, gently fold it in to combine until evenly distributed. You'll use the remaining 1/4 cup of each chocolate to top the cookies before baking.
- Scoop Cookie Dough: Use a 2" cookie scoop (or similar) to scoop individual cookies dough balls onto the baking sheet we prepared earlier. Give each individual cookie dough about 2-inches of space around it. Top each dough ball with the previously reserved 1/4 cup of chocolate – this will make your cookies look even more appetizing because everyone loves to see chocolate on top!
- Bake and Cool: Bake on 350F for about 14 minutes. The cookies should begin to brown at the bottom but will look underbaked at the center top (a little gooey and shiny). As oven temperatures vary, it's a good idea to check on the cookie dough starting at the 12-minute mark the first time you bake them, just to make sure they don't get overbaked. Note: If your cookie dough balls are smaller that will also affect the bake time. The cookies will continue to bake while still hot out of the oven, so let them cool to set. Once the cookies have cooled to room temperature, they're ready to go! Enjoy and please let me know how they turned out for you!
