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]”
Just curious–why do you put cornstarch in with the dry ingredients? I’ve been an avid baker since I was a teenager and I’ve never, ever seen a cookie recipe that used it.
Cornstarch used in baking tends to yields a chewy result – similar to why there may be only brown sugar or an extra egg yolk in recipes.
Aha, thank you! I’ve heard of people mixing corn starch into flour to approximate cake flour when they didn’t have it on hand, so I wasn’t sure if you were doing it for that reason.
I made these with the pumpkin puree and everyone LOVED them. They were a little cakey but still yummy. I’ve been trying to find pumpking butter (which the hubby is excited about) but so far no luck. I love you’re blog! I think you’re so funny and real.
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After following the second recipe, I unfortunately did not get a thin chewy cookie, but a fat cakey cookie. The cookies taste delicious though, so I’m still happy! I think the problem might be due, in part, to the size of the cookie–either I overestimated the size of a golf ball or a golf size ball is too big. Next time I’ll drop the cookies in smaller, thinner balls.
Also trader joes is selling pumpkin butter for less than $3!
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un. freaking. believable.
the pumpkin butter idea was brilliant.
if only i had what some call self control…..
I just made the pumpkin butter recipe and they’re fantastic. They don’t look exactly like your picture but they’re not cakey — definitely chewy cookies. I replaced 1 cup of flour with whole wheat and I used vanilla bean paste. I used the Stonewall Kitchen brand maple pumpkin butter. I made 4 cookies immediately with no chill — I suspect the chill will make them look more like yours. I also flattened my cookies a little but before baking, which helped them spread. Thanks for the great recipe! I’ll be making these again!
I have a few questions. One, I am using Muirhead Pecan Pumpkin butter. I wasn’t exactly sure if I should add the pumpkin pie spice because I didn’t want it to be too strong. So my question is…are the cookies in this recipe very flavorful? I’m afraid to overdo-it. My second question, why does the butter need to be unsalted? Would they taste rather salty if I did use salted butter?
FYI, the Pecan pumpkin butter taste just like pumpkin pie and has alot of spices. (the reason for my question) Also, could I put these in the fridge over-night?
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I agree. I had success with cooking down the pumpkin once (http://www.theknead4speed.com/2011/02/the-holy-grail-non-cakey-chewy-chocolate-chip-pumpkin-cookies/) but it was definitely a hit-or-miss, unscientific process.
Pumpkin, with such a high water content, naturally induces cakiness. So I’ve discovered that using boxed pumpkin bread mixes are the key to delicious, chewy pumpkin cookies. Just combine Pillsbury pumpkin bread mix, 1/2 cup melted butter, 1 egg, and semi-sweet chocolate chips. Roll into balls, flatten slightly on the baking sheet, and bake at 350 degrees F until done. Thanks to the DRIED pumpkin on the ingredients list, the chewiness factor increases tenfold. The same goes for banana chocolate chip cookies whose cakiness I. Cannot. Stand! Use a banana bread mix in place of the pumpkin bread mix and you’re good to go. Do try it sometime! :)
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Hi Jessica,
I love reading your blog. You are incredibly funny and write very well. I’ve had less luck with your recipes. It may be that I live in a high altitude climate. Too bad, because the pictures look amazing! Please keep on writing!!!
Thanks!
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I made an adapted version of these and they were delicious. I made my own pumpkin butter because we don’t live in an urban area with all the specialty stores and such. I adapted my own chocolate chip recipe and I was nervous that they would be cakey because several of your commenters said they came out cakey with homemade pumpkin butter and….surprise, no cakey-ness at all! Crisp edges and chewy center. I used 1/2 cup of the pumpkin butter and they definitely aren’t overly pumpkin-y but still delicious none-the-less! Thank you so much for the inspiration! Here is a simple pumpkin butter recipe that I made up and it is pretty fantastic! I am thinking gifts for the holidays.
15 oz can pumpkin
1 c light brown sugar
cinnamon and nutmeg to personal preference
Cook on med-low heat for about an hour. Stirring frequently. It will reduce in volume and turn an auburn color. Not as dark as apple butter. Very yummy!
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These are the BEST cookies I have ever had. EVER. I’ve made them twice this week already and everybody loves them. I used the first recipe w/out the pumpkin butter and used bread flour instead of AP to make them extra chewy. Absolutely amazing.
I made these tonight (the pumpkin butter kind) and they are deeeeeelicious! Mine turned out flat and chewy. Just perfect.
I made these last night for some friends that came over. I was actually embarrassed to serve them. I followed the recipe exactly, but they turned out pretty bad. Really disappointed in this recipe. I think I will stick with allrecipes.com from now on.
i’ve made these cookies plenty of times and they were great, don’t blame the recipe here for your mistakes.
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I just made the 2nd recipe and they turned out AMAZING! Followed the recipe exactly (using TJ’s pumpkin butter), except my husband didn’t like the sound of chocolate chips with pumpkin, so we omitted the chips and they are exactly what he was hoping I’d find a recipe for. They are just a little crisp around the edges and nice and chewy in the middle. Thank you so much for your hard work on this!
Oh, and I thought I should mention that I baked them on parchment paper lined baking sheets, which I know can sometimes make a big difference.
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made these for the second time yesterday. the first time i halved everything except the eggs and they turned out.. weird.. and.. fluffy? and hard. bleh.
but this time they turned out reeeeeaaallly nicely ^_^ they didn’t look like yours, but i mean, not everyone can be a cookie goddess like you.
sniffle.
but yeah. i had them for breakfast today. three of ’em. muahhh.
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I made the pumpkin butter recipe, and it turned out perfectly!! I never thought it would be possible to have a thin, chewy, crisp-around-the-edges pumpkin cookie. You are a genius!!
I’ve made these 3 times now, they come out awesome! They end up looking like the puffy peanuts butter chocolate chip cookies, which I love. I think its because they are rolled into golf balls. I can’t get them to lay flat like in the photo. They are coming to the thanksgiving dinner party and will show up all other desserts! Love the recipe!
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I made these for the holiday and they were a hit. I made the second recipe and used William-Sonoma’s Pecan Pumpkin butter (that I am obsessed with) and they were awesome. Thanks and Happy Holiday season! Can’t wait to see what else you come up with!
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These are quite possibly the most perfect cookie! WOW! I made my own pumpkin butter because I had left over pumpkin puree I needed to use up. http://allrecipes.com/Recipe/pumpkin-butter/detail.aspx
I also left out the corn starch because I didn’t have any. The consistency was perfect. THANK YOU!!! I will keep this forever.
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I used the second recipe, and the texture was amazing!!!!! Didn’t seem to have as much of a pumpkin flavor as I would have liked. I’m wondering if you have any ideas on how to increase/enhance the pumpkin flavor.
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Ugh, tried a different brand of pumpkin butter today and the cookies still were puffy. Delicious, but still not chewy. I guess I’ll have to find some trader joe’s pumpkin butter.
hi. love the cookies. pure greatness but when i make them they always turn out like a loose batter and not like a doh…..am i doing something wrong somehow?
Shoot, looks like I’m with the batch of readers whose cookies didn’t turn out. :( Mine were still cakey. Maybe I should just keep the pumpkin in pies and bars and let the chocolate and peanut butter have the cookies!
After making these a few times unsuccessfully (for chewy cookies…the “failures” were still very tasty “cakey” cookies), I thought I would share the adjustments I made. I combined this recipe with a brown eyed baker recipe for chocolate chip cookies and a few adjustments of my own — I used softened butter, which I creamed with the sugars, 2 cups + 2 tbl flour, and I omitted the corn starch. I kept everything else the same (I used the williams sonoma pumpkin pecan butter), including the baking temp, and they turned out beautifully! I finally have crisp edges, chewy centers and all-around gooey pumpkin chocolate chip cookies! Thank you so much for the recipe!
Another source for pumpkin butter is below. It is great!
https://www.bobmccutcheon.com/newmccutcheons/indexmain.htm
Delicious!
AND my hard to please parents liked them!
It’s a keeper :-)
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This recipe was recommended by “A Bitchin’ Kitchen” and I am very excited to try it out :) Based on all the comments I will try them with the pumpkin butter. Thanks for providing a great recipe… and with chocolate how can it get any better?!
Just made these today (the first recipe). Great flavor but mine did not turn out quite the way I wanted them to. Your’s looked chewy, flat, and gooey but mine turned out just like the traditional pumpkin chocolate chip cookies- with a cake like texture. They were still good but I wanted a a chewy one. I didn’t change much- I used 1/4 cup less sugar not quite as much chocolate chips. They were in the fridge exactly half and hour and I baked mine for about 12 minutes. I do not think baking them less would change everything- they looked plump and cakey at 8 minutes. Would appreciate an suggestions you might have. Thanks!
Just made the pumpkin puree version of these and they are little pieces of HEAVEN! I’ve been looking for a good pumpkin chocolate chip cookie recipe that isn’t cakey, and these are perfect. THANKS!
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I made the pumpkin butter version but without cornstarch just because I didn’t have any and was too lazy to go get some. But they still turned out great. The chewiest cookies I’ve ever made, and I even cooked them a little longer too.