These Soft Chewy Pumpkin Spice Chocolate Chip Cookies are filled with dark chocolate chips. Plus 5 secret tips to avoid soft cakey cookies while baking pumpkin spice cookies.
Pumpkin spice cookies and I have a long history on my blog.
And this will be my 5th pumpkin spice cookie recipe with the count of pumpkin recipes on my blog well over 20.
Can you believe there use to be a time that I didn’t like pumpkin?
Luckily that was around 10 years ago, over 1/3 of my life ago, so I think we can safely say that era of my life is well behind us.
So in honor of pumpkin spice season being here, I thought it was time to create a Soft Chewy Pumpkin Spice Chocolate Chip Cookies recipe!
And with it, I thought I’d share a few tricks I used to make these cookies chewier.
5 Tips to Create a Chewy Pumpkin Cookie:
1. Remove excess liquid.
By squeezing out all of the extra liquid from the pumpkin puree you are able to remove some of the extra moisture that normally makes pumpkin cookies cakey.
I did this by placing the pumpkin puree in a paper towel and carefully squeezing out the liquid.
You may need to use a few paper towels or hand towels to squeeze out the majority of the liquid.
Then once it’s squeezed out, measure the pumpkin puree for the recipe.
2. Use corn starch
This is one of my go-to tricks for all of my cookie recipes.
I first started using corn starch to make my cookies chewier back in 2014 after extensive research and recipe testing to create The Ultimate Chocolate Chip Cookie recipe.
3. Melt the butter
Normally I use softened/room temperature butter for my pumpkin spice cookies, but to create a chewier cookie I recommend opting for melted butter.
3. Chill the cookie dough
I do this with most of my cookie recipes as it helps keep the dough from spreading too much or too fast in the oven.
I usually wait a minimum of 30 minutes, but I’ve been known to leave cookies in the fridge for up to 48 hours.
Although with this recipe, the chilling part is more helpful with the shaping process because of how sticky pumpkin cookie dough can be.
5. Give the cookies time to breathe
After years of trial, error, and learning from my mistakes I’ve learned that some baked goods should not be kept in a sealed container as it can lead to there being too much moisture that then gets trapped in the container and thereby over moistening and softening your delicious baked goods.
For both scones and these cookies, I recommend different types of storing methods, such as in an open container or in a very lightly/loosely covered container.
These soft chewy Pumpkin Spice Chocolate Chip Cookies are filled with dark chocolate chips. Plus 5 secret tips to avoid soft cakey cookies while baking pumpkin spice cookies that have a soft chewy texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- 1/2 Cup Butter, melted
- 1/2 Cup Dark Brown Sugar
- 1/4 Cup Granulated Sugar
- 2 Teaspoons Pure Vanilla Extract
- 1/2 Cup Pure Pumpkin, excess liquid removed *(1)
- 2 Cups All-Purpose Flour*(2)
- 2 Teaspoons Corn Starch
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Allspice
- 1/8 Teaspoon Ground Cloves
- 3/4 Cup Chocolate Chips + extra for topping
- In a small bowl, whisk the 1/2 cup melted butter with the 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth and lump-free.
- Next, whisk in the 2 teaspoons pure vanilla extract and 1/2 cup pumpkin*(1) until smooth. Set to the side.
- In a large bowl combine the 2 cups flour, 2 teaspoons corn starch, 1/4 salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/8 teaspoon ground cloves. Whisk to evenly disperse the dry ingredients.
- Then pour the wet ingredients into the dry ingredients and stir until combined.
- Next, stir in the 3/4 cup of chocolate chips until evenly dispersed.
- Chill for at least 30 minutes.
- When you are ready to bake your cookies, preheat your oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Use a cookie scoop to measure/form the cookie dough for uniform cookies, press into each cookie a few extra chocolate chips.
- Flatten the cookies with the back of a spoon slightly as they do not spread much.
- Bake for 10-12 minutes. *(3) Let cool on the pan for 10-15 minutes, then transfer them to a wire rack to continue cooling.
- Let sit out for a few hours or over-night for even chewier cookies. Enjoy! *(4)
- To remove the excess water from the pumpkin, place a can of pure pumpkin on a plate lined with paper towels. Create a ball with the paper towels, with the pumpkin in the center, and squeeze out the excess liquid. Place it back on the plate, open it up, and pat it dry with additional paper towels on top. The full measurement of 1/2 cup for this recipe should be measured once the liquid has been removed.
- Be sure not to scoop right from the container, this will compact the flour and be too much. Scoop with a spoon into your measuring container for more accurate measuring and level it off with the back of a knife.
- They will still be hot when you pull them out of the oven and will continue to bake on the inside so make sure not to over bake them!
- Store cookies in an uncovered (or very loosely covered) container.
I hope you enjoy your Soft Chewy Pumpkin Spice Chocolate Chip Cookies!
Looking for more recipes? You can find many more fall recipes by clicking here.
If you make these Soft Chewy Pumpkin Spice Chocolate Chip Cookies, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious dinner and so that I can share your image on my stories!
And if you enjoyed this recipe, be sure to leave a comment and subscribe to my newsletter below so that you don’t miss out on another blissful bite!
What is your favorite type of fall dessert?
Feel free to comment below, email me, or tweet me on Twitter!
With love, Giusti
I waited patiently for the Lord; he turned to me and heard my cry.
Psalm 40:1 NIV