What makes chocolate pumpkin cookies soft and chewy?

Pumpkin puree adds natural moisture, while brown sugar helps lock it in. The key is to slightly underbake the cookies so they stay tender as they cool. This combination ensures a chewy bite instead of a dry or cakey texture.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree it first. Fresh pumpkin should be roasted, blended until smooth, and drained to remove excess water. If it’s too wet, the cookies may spread too much. Canned pumpkin is easier and gives more consistent results.

How do I store chocolate pumpkin cookies to keep them fresh?

Keep the cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them in a sealed bag for up to three months. Thaw at room temperature or warm briefly in the oven before serving.

Can chocolate pumpkin cookies be made gluten-free or dairy-free?

Absolutely. Use a gluten-free flour blend for the base and swap butter with coconut oil or a plant-based margarine. Dairy-free chocolate chips are widely available, so it’s easy to make these cookies suitable for different diets without losing flavor or texture.

Chocolate Pumpkin Cookies : 5 Irresistible Fall Treats

Name: Chocolate Pumpkin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 1 cup pumpkin puree; 1 large egg; 2 teaspoons vanilla extract; 2 cups chocolate chips (milk, dark, or a mix)

Description

Soft, chewy, and packed with fall flavors, these chocolate pumpkin cookies combine warm spices, pumpkin puree, and rich chocolate chips for the perfect seasonal treat.

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
2 cups chocolate chips (milk, dark, or a mix)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
In another bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Beat in pumpkin puree, egg, and vanilla extract.
Gradually mix in the dry ingredients until just combined.
Stir in chocolate chips.
Scoop dough onto the prepared baking sheet.
Bake for 10–12 minutes, until edges are lightly golden and centers are soft.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

For variation, try using white chocolate chips, adding nuts, or a pinch of espresso powder to enhance the chocolate flavor.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American