Chewy Pumpkin Spice Chocolate Chip Cookies

/ Jodi

Chewy Pumpkin Spice Chocolate Chip Cookies.

Is anything really better than a good old-fashioned homemade chocolate chip cookie?  Well, this time of year, there sure is!
After all, it’s pumpkin and spice time.
So why not make Pumpkin Spice Chocolate Chip Cookies?!

This cookie is a crispy on the outside, chewy on the inside version – unlike most pumpkin cookies, which are more cake-like (and wonderful too!)

Feel free to vary the spices to your liking.  No need to add nutmeg or ginger if you don’t have or don’t like.  Feel free to adjust the amount of cinnamon to your taste.  Some might like milk chocolate chips in these, but I prefer semi-sweet.  Milk chocolate chips seem almost too sweet to me.

I found a recipe at Chelsea’s Messy Apron, and tweaked it up to my liking.  Here is how I made them.

Chewy Pumpkin Spice Chocolate Chip Cookies

  • Servings: approx. 6 dozen
  • Print

Ingredients

  • 1 lb. butter (4 sticks)
  • 1 cup sugar
  • 3 cups brown sugar
  • 4 large egg yolks
  • 4 tsp vanilla extract or vanilla bean paste
  • 1 1/3 cup canned pumpkin
  • 1 tsp salt
  • 4 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 3 tsp baking soda
  • 6 cups flour
  • 3  1/2 cups semi-sweet chocolate chips

Directions

Soften butter in a large bowl in microwave until just melted.  Stir in sugars and completely combine.  Whisk in egg yolks.  Stir in vanilla and pumpkin.  Add salt, spices, and baking soda, and stir well.  Add flour and stir until all is combined and a soft dough forms.  Finally, stir in 3 cups of the chocolate chips, reserving 1/2 cup for decorating tops at end.  (If you prefer, you can just add them all at this time.)

Cover bowl with saran wrap and refrigerate for at least 4 hours or overnight.

When dough is fully chilled, and you are ready to bake, preheat oven to 350 degrees F.

Roll dough into golf ball-sized balls.  Place on baking stone or cookie sheet, and bake 9-12 minutes until lightly brown on top.  Decorate tops with 3-5 chocolate chips after removing from oven, but still leaving on baking stone/cookie sheet.  Remove from baking stone/cookie sheet after 5-7 minutes, and cool completely on cooling rack.

Once cool, place in large gallon-size Ziploc freezer bags and store in freezer.  Cookies thaw quickly and taste delicious right out of the freezer.

Enjoy!

Cheers & Hugs,
Jodi

75 thoughts on “Chewy Pumpkin Spice Chocolate Chip Cookies”

  1. OMG……I think I put on 10 pounds just viewing these very delicious-looking cookies and dreaming that I actually had some of these cookies right here…right now as I sit here drinking my morning coffee !! I can actually virtually sense the smell of these wonderful cookies, just by looking at them in your pictures. Luv Gary

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    • I assure you I cannot be blamed for any additional pounds gained by looking!! 👍😉🍪🎃 lol. They really are quite divine though and likely worth an extra 10! 😉

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  2. These look wonderful! Interesting that you have “sticks” of butter over there! Not something I’m familiar with! I’ve heard about canned pumpkin – sounds very handy for baking. Makes me wonder if we have it now but I suspect not – have to be DIY I think in NZ!

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  7. I had these in last Christmas as my friend’s mom baked for us… It’s just wonderful
    Thank you for sharing recipe…
    Also, please visit for more such delicious and fingerlicking recipes at sabkimaggi.com follow us as more yummylicious recipes are on its way.

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  23. I bought some of those Tollhouse Chocolate Chip cookie dough that you just pop in the oven and bake today… does this count as baking?! Lol! 😉🍪💕 I love pumpkin and chocolate together but I try to stay away from sugar. If I was a baker, I would love these and so would my hubby!! 😊👍

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  25. I will eat or drink anything with pumpkin as an ingredient! While I well may be one of the few that do not like chocolate chip cookies, I am tempted by the saving addition of pumpkin. I think I will try making a half recipe to start. Thank-you!

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