Chewy-Not-Cakey Pumpkin Chocolate Chip Cookies

October 11, 2014
3 Ratings
  • Makes about 2 dozen cookies
Author Notes

A Hotline request for a pumpkin cookie that wasn't cakey like a muffin top led to some online recipe sleuthing, then to some playing around. These cookies are the result. Browning the butter and cooking down the pumpkin add to the prep time but enhance the flavor and chewiness, and once they're done the dough comes together fast, no mixer needed.

You can also take the cookies in a more pumpkin-pie-spice gingersnap-y direction by omitting the chocolate chips, increasing the cinnamon to 1 tsp and adding 1 tsp or so of ground ginger and, if you have it, a few Tablespoons of candied ginger. —sfmiller

What You'll Need
  • 1 cup plus 2 tablespoons bread flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4 ounces unsalted butter (1 stick/8 tablespoons)
  • 2/3 cup pumpkin puree
  • 1 egg yolk
  • 3/4 cup granulated sugar
  • 1/4 cup dark brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips
  • demerara sugar or additional granulated sugar (optional)
  1. Heat oven to 375 F. Line a baking sheet with parchment or silicone liner (or lightly grease).
  2. Mix flour, salt, baking soda, cinnamon and nutmeg until well combined.
  3. In a small skillet or saucepan, melt the butter over medium heat. Continue to cook until the foaming stops and the butter begins to brown. Pour browned butter into a large mixing bowl to cool.
  4. In the same pan, cook the pumpkin puree over medium heat, stirring frequently, until it is substantially reduced in volume and thickens to a doughy texture (about 5 to 10 minutes). Measure 1/3 cup of the reduced puree and add to the butter. Allow to cool to room temperature.
  5. To the butter and pumpkin, add the two sugars, egg yolk, and vanilla, stirring until homogenous. Add the flour mixture in 3 parts, mixing thoroughly after each. Fold in the chocolate chips.
  6. Chill the dough for at least half an hour. Scoop or spoon into 1 1/2 Tablespoon sized balls. If desired, roll the balls in the optional demerara sugar or granulated sugar; it gives the cookies a crisper exterior. Place the balls on the prepared baking sheet, leaving at least 2 inches space between them. Flatten them to rounds about 1/2-inch high.
  7. Bake for 10 to 12 minutes, until just beginning to brown. Let cool on the sheet for a few minutes, then remove to a rack to finish cooling.

See what other Food52ers are saying.

  • AntoniaJames
  • Miss_Karen
  • Mitsuko

3 Reviews

Mitsuko November 23, 2016
ive never been a pumpkin person. But a few weeks Ago I had these strong pumpkin cravings. I went out and bought two cans of pumpkin and have been trying recipes since. I tried coffee cake, waffles, and pumpkin roll. I didn't love any of them and thought perhaps ,pumpkin cravings aside, I was truly not a pumpkin person. I put off trying cookies, as the pumpkin cookies I have had in the past were not my cup of tea. They all had that bread-y, spongy texture I am not a fan of. Finally I came across this recipe, and with half a can of pumpkin left, it felt like fate. These cookies were really good- not at all like most pumpkin cookies. They may have converted this "not-a-pumpkin-person." I think this recipe would be a crowd pleaser. Also, I tried it with cream cheese frosting I had leftover from a previous bake and it was awesome!
AntoniaJames October 14, 2015
These looks terrific. I'm definitely going to try them. We made Merrill's pumpkin and chocolate chip cookies a few weeks ago; they were so cake-like that several taste testers gave them an emphatic thumbs down, suggesting that I look for another recipe. I think this is it! ;o)
Miss_Karen February 6, 2018
Mrs. Fields has an amazing pumpkin cookie that is most decidedly NOT cakey! I make them all the time :)