Chewier! Pumpkin Chocolate Chip Cookies. [2 Ways]
This is like one sixteenth of the mess I’ve had multiple days in the last two weeks.
And you all know how much I love to clean…
Ugh. The bad news is that my total count of pumpkin cookie batches totaled 14, and I am so disgustingly pumpkin-ed out that I could cry.
The good news is that I got a pretty good recipe and an even better GREAT recipe. I’m giving you both because not everyone has access to pumpkin butter… though friends? You should. You really, really should. It’s like eating everything loveable off of a spoon… like puppies and babies and cuddly blankets. Except you don’t eat that stuff because then you would be a freak.
Good thing I like freaks!
When I mentioned I was working on these chewy cookies, some of you suggested cooking down the pumpkin puree. So I did that for about an hour, stirring until my wrist fell off. Three times. And then I got these. Every single time.
#fail
Cakiest (?) cookies ever. I have a feeling that cooking the pumpkin down may work in some instances, but I don’t find it to be a guarantee. I need a guarantee. Every time. I’m impatient, immature and whiny.
Run away. Save yourselves!
This pumpkin batter is super delicious, though the thought of it right now makes me want to hurl. It was like quick sand… I nearly sank down in there and drowned.
But!
Eventually I came out with a cookie like this.
Thank you baby Jesus.
The next three pictures are three different batches of the same recipe. This cookie is made with just a bit of pumpkin puree, lots of pumpkin pie spice, brown sugar and a bit of cornstarch. Judging from the first two pictures you can see I was a little underzealous with my baking time and left these soft and gooey. If you are ill or with child or just wiser than me in general (which would probably include, uh… all of you), bake them a little longer.
Chewy Pumpkin Chocolate Chip Cookies made with Pumpkin Puree
[adapted from the giant rainbow cookies]
makes about 24 cookies
1 stick (1/2 cup) of butter, melted and cooled
1 1/4 cups packed light brown sugar
1/4 cup pumpkin puree
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 2/3 cups of all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup chocolate chunks + 3/4 cup chocolate chips + 1/2 cup mini chocolate chips
Preheat oven to 325 degrees F.
Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin puree until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold chocolate chips and chunks.
Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 8-11 minutes, then let cool completely. If you keep these in the fridge for even longer, you may get a more cakier cookie.
You’re still going to get a teeeeeny tiny bit of cakiness, but it is barely detectable. Is that even a word? Is it now.
I also used three different kinds of chocolate (chips, chunks and mini chips) here which basically made my life.
Now these… these cookies below are the ones I want to sleep with at night.
They are thin, crisp, chewy and even a little crunchy on the ends. They are a result of using pumpkin butter (I love both Trader Joe’s and American Spoon) and for those of you who suggested trying pumpkin butter? Marry me. Now.
I know many of you may not find the pumpkin butter cookie to be ideal for the simple fact that not only can it be difficult to find, but it can also be fairly expensive. However… totally worth it! You could also make your own pumpkin butter but really!? I wasn’t even going to attempt that. I’d rather make six consecutive dishes full of broccoli than make one more thing containing pumpkin.
Chewy Pumpkin Chocolate Chip Cookies made with Pumpkin Butter
[adapted from the giant rainbow cookies]
makes about 24-30 cookies
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1/2 cup pumpkin butter
2 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 1/4 cups chocolate chips
Preheat oven to 325 degrees F.
Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin butter until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold chocolate chips and chunks.
Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges, then let cool completely.
But now that I’m staring at this picture… I sort of want to eat that cookie up there. Crud.
281 Comments on “Chewier! Pumpkin Chocolate Chip Cookies. [2 Ways]”
That batter looks like the best cookie dough I’ve ever seen. I would eat it all.
Also, your husband doesn’t offer to do dishes (or is that a stupid question)? Lord knows I force my boyfriend to do dishes because “I cooked all day”. Surprisingly, it works.
Oh no… he does. Well, we have a dishwasher… but they pile up in the sink and he always takes care of them. The thing is that he travels a ton during the week so he often isn’t home when I create massive messes.
I love your recipes and crumbs! Thanx for all your hard work.
I cannot wait to try these pumpkin butter cookies.
p.s
I absolutely love listening to n*sync Christmas album during the holiday season
just thought I was the only nerd left on this earth who appreciated it still :)
heck no… it’s the best! :)
You’re definitely not the only one, I break it out every Christmas! This from someone who wasn’t even a *gasp* big N’sync fan.
You did it!! Thank you for being willing to sacrifice the possibility of ever being able to enjoy anything pumpkin again, just for those of us who don’t have the time to bake 14 batches of pumpkin cookies at home. (Besides, I do enough of that at work…why, hello, 16x batch of CC cookies. Unfortunately, my boss FREAKS. THE EFF. OUT. if anyone so much as breathes a word about possibly/maybe/potentially/whatif? changing any of her recipes in order to improve on them even though her cookies NEVER TURN OUT the way she wants them to…ISSUUUUUUUUES! I digress).
Anyway, thanks. :)
These look delicious! Quick question: When does the cornstarch get added? I’m guessing I should add it to the flour mixture, but I just wanted to be sure. (I’m trying out your first recipe until I can get to Trader Joe’s for pumpkin butter!)
Oops sorry! Yep – with the flour. Just fixed it. :)
And please let me know how it turns out!
The cookies taste delicious, but they didn’t flatten the same way yours did. (Even so, they aren’t cakey so I’m happy!) I feel like this always happens to me! Any ideas?
Wah! Okay, at least they aren’t cakey. :) I think it could be a number of things – my butter may have been a little warmer, I may have taken them out of the fridge at 25 mins as opposed to 30, or my fridge may not be as cold. Are they really fat? How long did you end up baking them? Just curious. :)
They are pretty fat, but not quite as high as your “cakey” cookie picture. I had to bake them around 16 minutes also.
Okay I’m thinking that the cook time may have a little to do with it… I took mine all out at about 12-14 minutes and they were definitely soft in the middle, but they hardened up once cooled. Since they were soft though, they kind of “fell?” Also – the other thing I thought of – you made the ones with canned pumpkin right? They are definitely not as crisp like the pumpkin butter ones – they are a bit fatter like the 3 pictures around the canned pumpkin recipe! :)
I’m thinking it could be my oven. We’ve thought it’s a little off since we got it. I’ll have to put a thermometer in there. At 11 minutes, they were still completely raw. Thanks for the tips!… and I will definitely try the pumpkin butter recipe next!
Hmm, can I have the recipe for the cakey-puffy ones? Because those look delicious.
Here is one with absolutely horrific pictures from when I first started blogging: http://www.howsweeteats.com/2009/09/tis-the-season/
Just sub the regular chocolate chips with tons of mini ones. :)
Thanks! I am totally going to make those tonight.
I was going to ask for that recipe too! Lol!
Jessica, those cakey ones with that older pumpkin recipe, did you cook down the puree?
Nope, I didn’t – you really don’t need to. The consistency I found was exactly the same. Both are VERY cakey, it just depends on how high you stack them.
You have GOT to be kidding me. Now I need to make these. Good thing I’m going running today!
Umm pretty sure I need these cookies in my life ASAP….mess or no mess :) Delish!!
Those look amazing!!! Omg I need to start bookmarking all the recipes i want to try! There are way too many!!
Pumpkin + Chocolate Chip Cookies? YES please!! I can’t wait to make these for my family. The perfect fall cookie.
Thanks for sharing your recipe-perfecting saga! The final result looks and sounds (from your description) absolutely scrumptious!
WHyyyyyyy did I not buy pumpkin butter when I was home!!!?? I love the height of the cakey cookies, but the last one looks….well…perfect. Favorite photo is #2!
Mmmm those last ones look divine! I.need.them. Whenever I’ve baked with pumpkin, though, I’ve had the same result as you on the first try- super, duper cakey cookies. That’s happened to me when baking w banana (in cookies) at times as well.. maybe it’s the sugar? I may have just made that up but I’m not sure what else the problem would be.
From what I’ve researched it’s the higher water content (and possibly fiber) in the pumpkin (and banana) that lends the cakey texture. There is no way getting around it unless you totally dehydrate the pumpkin!
okay- I must confess, I have NEVER had pumpkin cookies… I have NEVER had pumpkin and chocolate ANYthing together.(yes- I have mentioned I am old!). (Wait, I am sure I have had fudge and pumpkin pie on a dessert plate together somewhere..)
Now I am (almost) afraid to try (but I am going to) because it just might be the new love of my life. Thanks for your cookie disasters, and for letting us share your good ones (and I agree, the puffy ones look awesome too!). My s/o like chewey, cookie, and soft (hey! I am talking cookies here..)
those look delicious!
Um, yum. Seeing as I have been baking a batch of cookies every day I may as well try this one :)
Yummmmmm! Isn’t it funny how you got sick of pumpkin but not chocolate, even though all the cookies had chocolate in them? That’s cause chocolate is so delicious!
oh my – i am saving this recipe – i love chocolate chip cookies and adding pumpkin to it – man mouth is drooling. Just spectcular.
love this….thanks for all your effort. I have pumpkin butter in my fridge right now from the apple orchard, totally making these this weekend!!!!
you take perfect looking bites out of your cookies…just sayin
ooooh thanks jessica! these look amaaazzzzzzeballs! i just made some puffy pumpkin pillows (aka cake-cookies) the other night & was researching how to make more crispy/chewy ones. i’m totally going to try these out because they are exactly what i want! although, i may leave out the chocolate chips & top them with cream cheese icing teehee :)
You are one dedicated little cookie maker. I would have stopped at batch #2 and just licked the batter up and resigned for the day. Also, I like cakey cookies, so if I didn’t stop before those…I would have stopped there. BUT…the final batch looks perfect.
These look delish! I know you said you never want to make anything pumpkin related but I saw this pumpkin butter recipe & thought of your post…
http://penniesonaplatter.com/2011/10/12/pumpkin-butter/
Forgive me if this is a stupid question, but what is pumpkin puree? Is that canned pumpkin or did you make it yourself? Thanks, I can’t wait to make these!
Not stupid at all – yep, it’s canned pumpkin OR homemade puree. :)
Wow those look delicious. I LOVE pumpkin. On our website (thursday night dinners) we are devoting the week to burnt orange, this is a great recipe to add!! http://www.thursdaynightdinner.org/index.php?option=com_k2&view=item&id=537:orange-chakra&Itemid=64
I didn’t even know pumpkin butter existed….I feel so out of the loop. Can’t wait to try these!
I’m not sure I would call anything about those first ones a fail. I’m happy to take them off your hands for you :)
Cakey, crispy, whatever they are – they all look awesome.
Look at what detemination will get you! :)
Oh Thank you thank you thank you! We’ve all been waiting for these :)
Does your local trader joes have their pumpkin butter already? I was at mine last weekend and they didn’t have it in yet. :( I’ll check again this weekend.
Just to help anyone out that doesn’t know where to find it, Harry’s and Whole Foods also carry a pumpkin butter in the Fall if you have one of those locally. :)
Yep – mine does!
That last picture DOES look amazing. I’m so impressed with your FOURTEEN batches!
OMG! I need some pumpkin butter in my life. PRONTO! I have to make these soon :D
Spoon Fork Bacon JUST did a recipe for Pumpkin butter, thus giving no one an excuse to not make the pumpkin butter cookies.
I keep meaning to send you an email to tell you how much I admire you, not only a blogger, but a kick-a– recipe tester. You are an absolute dynamo, girl! And also, when you posted about quitting your job and blogging full time… I am at that crossroads now. It feels excruciating. I really enjoyed reading about how you spend your days cooking and blogging…. it made me feel a little braver.
This is one of the most brilliant culinary achievement to which mine eyes have ever born witness. Congratulations. Sounds like you worked pretty hard at it. Way to persevere.
This is the recipe I have been waiting all season for! I am absolutely STOKED to try these! Thanks for being a fabulous baking wizard:)
I have TJ’s Pumpkin Butter which I have yet to open and use. That will change now! Thank you!
Can’t wait to try these out on my friends for a camping trip next weekend! I’ve eaten pumpkin flavored things with every meal for the past week and it’s only the (cake-y) cookies I just can’t love as much as a gooey chocolate chip cookie. These just complete the circle of pumpkin-love :) thanks for developing this recipe!
oh em gee. i cannot wait to make these! the gooeyness of them kinda is creeping me out though, I love cookie dough but I hate gooey cookies, they gotta be more cooked than that for me, so I will be sure to do that!
I am SO VERY EXCITED to make these!!
MMMM, i want all of them! How can my chewy cookie remain chewy and not crisp in the center when cooled down? Sooo, could I use Pioneer Woman’s pumpkin butter recipe? I have my own homemade puree and was planning to make the pumpnkin butter this Saturday anyway! BTW I found you through PW about a year ago, what a blessed girl I am =) Thanks!!!
forgive my inability to spell correctly or proof read my comments or use caps when grammically neccessary, who does that?
Wow! I so admire your perseverance with this and the cookies look amazing :) Thanks for sharing!
These look good. Thanks for all of your efforts! I, too, have experimented with pumpkin cookies and have always been frustrated with the cakey texture. Yours look divine. :)
Love the pumpkin and chocolate combination. I am adding this recipe to my Thanksgiving baking list. Thanks for always having the yummiest recipes!
Jessica, tonight I baked a double batch of your chewy oatmeal chocolate chips and I am certain they are BY FAR the best oatmeal chocolate chips I’ve ever made. I added 1/2 cup of flax seed meal to the recipe (trying to get my kids to eat more fiber) and you wouldn’t notice the added fiber. I will try the pumpkin version next (when my kids aren’t looking). I think the addition of baking powder makes all the difference, don’t you? The cookies don’t come out flat with choco chip lumps in them (which is the look for most other chip cookes I make). Thanks for the recipe. Just FANTASTIC.
Look at you taking one for the team and pumpkining yourself out! You sure turned out a winner! I’m bookmarking this one for sure :)
Wow! These look amazing! Thank you for putting in all that hard work!! Cant wait to try these cookies!!
Thx Jessica, I know what to make this weekend!
Pumpkin butter it is… In my Creuset pot on low heat (crockpots are very rare here too… God I need a green card LOL). And then the cookies…. Can’t wait!
Kath
Gah. I’m without words. First time ever.
Can I eat all of them?
Those look delicious! I have some pecans sitting on my counter right now. I wonder how they would mix in for a little crunch???? Hmmmmm. . . . I my try and report back.
I loooove your blog. I always look forward to getting and reading your emails. Side note… this may or may not be something you have already tried, but to get chewier (is that a word? haha) or more chewy cookies… I substitute at least half to all of the butter with crisco. Sometimes it takes more or less depending on how wet or dry the rest of the batter is. Something else for you to experiment with if you’re bored! :) Just thought I would share. Again, thanks for all of your hard work!!!
I was JUST thinking of doing this! I know that to substitute Crisco in regular cookies you should technically add two TBS of liquid as well, so it would even out in this recipe. Buuuut I thought of this too late and the cookies are already in the oven.
I think people don’t like using Crisco because it’s unhealthy? I LOVE lard cookies ;)