Adem Recipes Daily
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Ingredients
Adem Recipes Daily App
Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
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Equipment
Method
Step 1 – Prep Wet Ingredients
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy.
- Mix in pumpkin puree, egg yolks, and vanilla until smooth.
Step 2 – Whisk Dry Ingredients
- In another bowl, whisk flour, baking soda, pumpkin spice, and sea salt.
Step 3 – Combine Dough
- Gradually add dry ingredients into wet mixture, stirring until just combined.
- Fold in chocolate chips or chunks.
Step 4 – Scoop & Chill
- Scoop cookie dough onto a parchment-lined baking sheet.
- Chill for 30 minutes in the refrigerator (helps cookies stay chewy, not cakey).
Step 5 – Bake
- Preheat oven to 350°F (175°C).
- Bake cookies for 10–12 minutes, until edges are set but centers look soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
🧊 Storage & Reheating
Room Temp: Store in airtight container up to 3 days.
Refrigerator: Keeps up to 1 week.
Freezer: Freeze dough balls up to 2 months; bake from frozen, adding 2 extra minutes.
Reheating: Microwave a cookie for 10–15 seconds for that fresh-from-oven gooeyness.
🥄 Variations
Double Chocolate: Add 2 tbsp cocoa powder to dough for extra chocolate flavor.
Nutty Twist: Stir in chopped pecans or walnuts.
Espresso Kick: Add 1 tsp instant espresso powder for mocha pumpkin vibes.
Gluten-Free: Use a 1:1 gluten-free flour blend.
❓ 10 FAQs
Why only egg yolks, not whole eggs?
Yolks add richness and chewiness without making cookies cakey. Can I skip chilling the dough?
You can, but chilling helps prevent spreading and keeps them chewy. Do I need to pat the pumpkin dry?
No, the ratio balances moisture. Can I use pumpkin pie filling instead of puree?
No, it’s too sweet and spiced already. Stick to puree. What chocolate works best?
Semi-sweet chips or chopped dark chocolate balance the pumpkin spice. Can I reduce the sugar?
Yes, reduce by ¼ cup total, but flavor may be less rich. How do I get bakery-style thick cookies?
Chill longer (1 hour) and bake slightly taller scoops. Can I make these vegan?
Yes, replace butter with vegan butter and egg yolks with flax egg yolks. Do these taste strongly of pumpkin?
They have a light pumpkin flavor with strong pumpkin spice notes. Can I make them ahead?
Yes, refrigerate dough overnight and bake next day. 🏁 Conclusion
These Chewy Pumpkin Chocolate Chip Cookies are the perfect fall cookie — chewy, soft, warmly spiced, and packed with gooey chocolate. Whether you’re baking for a cozy weekend treat, a fall party, or just to enjoy with coffee, they’ll disappear fast!
Yolks add richness and chewiness without making cookies cakey. Can I skip chilling the dough?
You can, but chilling helps prevent spreading and keeps them chewy. Do I need to pat the pumpkin dry?
No, the ratio balances moisture. Can I use pumpkin pie filling instead of puree?
No, it’s too sweet and spiced already. Stick to puree. What chocolate works best?
Semi-sweet chips or chopped dark chocolate balance the pumpkin spice. Can I reduce the sugar?
Yes, reduce by ¼ cup total, but flavor may be less rich. How do I get bakery-style thick cookies?
Chill longer (1 hour) and bake slightly taller scoops. Can I make these vegan?
Yes, replace butter with vegan butter and egg yolks with flax egg yolks. Do these taste strongly of pumpkin?
They have a light pumpkin flavor with strong pumpkin spice notes. Can I make them ahead?
Yes, refrigerate dough overnight and bake next day. 🏁 Conclusion
These Chewy Pumpkin Chocolate Chip Cookies are the perfect fall cookie — chewy, soft, warmly spiced, and packed with gooey chocolate. Whether you’re baking for a cozy weekend treat, a fall party, or just to enjoy with coffee, they’ll disappear fast!