I love pumpkin. Heck, we all love pumpkin. I love pumpkin cookies, but truth be told, most pumpkin cookies come out a bit too cakey for my tastes. Pumpkin has a lot of moisture in it, so this isn’t surprising, but I’m always trying to make a pumpkin cookie that is not cakey. I want a pumpkin cookie that is chewy, maybe with some crunch and crispiness to it. After years of trying, I’ve finally come up with pumpkins cookie recipe that aren’t cakey!
These pumpkin chocolate chip cookies are pretty darn spectacular. They have all the features of a great chocolate chip cookie, lots of chocolate, a chewy center, and slightly crunchy edges, but they also have pumpkin. Yay!
I combined a few different different tricks to get these to be more chewy than cakey. One of the biggest differences is that I traded straight pumpkin for pumpkin butter (which is super easy to make yourself, you basically are just reducing the pumpkin down with some brown sugar and cooking out a lot of the moisture).
I’ve also left the eggs out of this recipe, as well as used some whole wheat flour. The combo of these simple tweaks really created some cookies that I am super happy with, and all of my friends and family who have tried them have raved about them. Mission accomplished!
I can’t wait for you to try these delicious chewy pumpkin cookies! These are perfect for fall and great for parties, get togethers, or just an after school sweet treat.