Chewy Pumpkin Chocolate Chunk Cookies

 

While I do love a good cakey pumpkin cookie, there is something extra special about a chewy one. Add some chocolate chunks or chips and you have one delicious cookie! These Chewy Pumpkin Chocolate Chunk Cookies come out so soft and are perfectly underbaked, which gives them their chewy texture. You won't be able to stop after eating just one!

Chewy Pumpkin Chocolate Chunk Cookies

Adapted from Chelsea’s Messy Apron

Makes about 2 dozen cookies

1/2 cup unsalted butter

1/4 cup white sugar

3/4 cup light brown sugar, lightly packed

1 large egg yolk

1 tsp. vanilla

1/3 cup pumpkin puree

1 tsp. ground cinnamon

3/4 teaspoon baking soda

1/4 tsp. kosher salt

1/4 tsp. ground ginger

1/4 tsp allspice

1/8 tsp. ground cloves

1/8 tsp. nutmeg

1 and 1/2 cups white all-purpose flour

2/3 cup semi-sweet chocolate chunks or chips

1. In a large, microwave-safe bowl, melt the butter. Let stand until cooled to room temperature. 2. Add in white sugar and light brown sugar to the room temperature melted butter. Stir until smooth with a spatula or wooden spoon.

3. Add in the large egg yolk, vanilla extract and pumpkin puree. (Make sure the pumpkin isn't watery; dab off excess moisture if it is.) Stir until ingredients are combined.

4.  Add cinnamon, salt, ginger, allspice, cloves and nutmeg. Stir until spices are well incorporated.

5. Spoon and level to measure flour and add to the bowl. Add the chocolate chunks or chips. Gently stir to form a dough until all of the dry ingredients are incorporated. Cover the bowl tightly and refrigerate for at least one hour.

6. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a Silpat liner. Measure 1 and 1/2 Tbsp. dough per cookie ball. Roll the balls so they are taller rather than wider. Bake for 9-10 minutes. (They will be slightly underbaked and become chewy once they cool.) 

7. Let cookies stand on the sheet pan for 5 minutes. If desired, press a few more chocolate chunks or chips into the tops of the cookies.