These are the softest, chewiest pumpkin cookies studded with chocolate chips that don’t need a mixer! Next time, try my no-chill chocolate chip cookies.
This probably goes without saying, but the most difficult aspect of creating a dish that contains things you dislike or cannot have is that you cannot taste test your own recipe. You can, but you’ll despise it, and it’s not worth it to make yourself unhappy.
That was my predicament when I made these pumpkin chocolate chip cookies. I don’t hang around with pumpkin, thus I don’t cook recipes with it.
Yet, others have requested a pumpkin chocolate chip recipe, and I discovered via my site analytics that they had searched my site for them and come up empty-handed.
Thus, pumpkin lovers, no longer be dissatisfied! I discovered some dependable and eager taste testers who assisted me in delivering on this one: pumpkin chocolate chip cookies.
Autumn is the season for all things pumpkin. Pumpkin spice lattes, pumpkin-flavored pastas, pumpkin bread, and pumpkin cookies are all popular. So, to be honest, it’s a little disrespectful to the majority of Americans that I haven’t done this sooner. I APPOLOGY. Isn’t it better to be late than never?
What I’ve discovered is that it’s quite difficult to produce a pumpkin cookie that isn’t puffy and tastes like eating a little circular piece of cake. They are simple to prepare and are said to be excellent.
Yet I want a soft, chewy biscuit into which you could sink your teeth. What do you think? I completed it.
I think I should give credit where credit is due, even if it did happen with the assistance of Karo Corn Syrup.
By omitting the egg and replacing it with granulated sugar instead of corn syrup, you get the softest cookie I’ve ever baked, with that extremely delicious gradual separation when you tear it in two to share with a friend.
You understand what I mean. Beautiful slow-motion movie shows a crinkled, chewy cookie being cut in two, revealing the soft middle and melty chocolate chips.
Sorry, I’ll need a moment.
Contents
- Using Karo syrup
- Tips for making chewy pumpkin chocolate chip cookies
- Soft and Chewy Pumpkin Chocolate Chip Cookies
- FAQs
- What is the secret to making soft chewy cookies?
- What makes a cookie extra chewy?
- How do I make my cookies chewy instead of crunchy?
- Why are my pumpkin chocolate chip cookies flat?
- Is it better to bake cookies with butter or oil?
- What ingredient keeps cookies soft?
- What flour is best for chewy cookies?
- Should I put 1 or 2 eggs in cookies?
- Does baking soda make cookies more chewy?
- Is butter or shortening better for chewy cookies?
Using Karo syrup
How well do you know Karo Corn Syrup? You’re probably more familiar than you think! It has been around for almost a century and is the leading corn syrup brand. You may remember it as a major component in a traditional pecan pie during the holidays, but have you ever used it in brownies or cookies?
I can’t tell you how much you’re losing out on if you don’t. Karo Corn Syrup imparts delightful chewiness and softness to cookies. Also, as you may know, I am a huge fan of soft and chewy cookies.
What I’ve discovered over the years is that I can get these incredibly soft and chewy textures by replacing part of the white or brown sugar in my cookie recipes with 75% corn syrup. Karo Corn Syrup makes my cookies chewier on the exterior while remaining soft in the centre.
And cookies should always be this way. Don’t look at me.
- Make sure all of your canned pumpkin is at room temperature before you begin. If you have any remaining in the fridge that you intend to use, just lay it out for 15 minutes to get to room temperature. Since the texture changes significantly when cooled and may be difficult to blend, start with room temperature canned pumpkin.
- Mix the wet components using a big robust whisk, then finish with a wooden spoon or spatula. The mixture will become too thick for the whisk, causing it to get stuck.
- Use whichever chocolate chips you choose: semi-sweet, milk chocolate, dark chocolate, whatever you want! You may also add micro chocolate chips if desired.
- Wrap the dough in plastic wrap and leave it in the refrigerator for at least 30 minutes, but I prefer 1 hour. Cooling the dough is necessary since it is somewhat sticky and requires time to firm up before baking.
- Push down on the top of each cookie (and add a few extra chocolate chips to the top for display purposes) to flatten them a little; they won’t spread much while they bake. When they initially come out of the oven, they will be puffy, then deflate and wrinkle on top as they cool.
- I get the greatest results when I put 6 cookies on each oven pan and just work on one at a time. Scoop six cookies from the cold dough, form them into balls, flatten the tops, place the pan in the oven, and return the bowl to the refrigerator.
Refrigerating the dough until ready to use yields more uniformly baked cookies that are more consistent in size and spread.
Although I dislike the flavor of pumpkin, I must confess that the dough for this pumpkin chocolate chip cookie recipe is lovely. Look at how these pumpkin swirls are being mixed up!
And I’m always fascinated by the technique of incorporating chocolate chips into an unknown batter. If you ask me, the resulting cookie dough is just picture-worthy:
Therefore, if you’re still searching for pumpkin recipes to tide you over till the season of peppermint and gingerbread arrives, add these to your list.
It has just enough pumpkin and pumpkin spice taste to fulfill a pumpkin need without being overpowering and making you feel like you’re eating the innards of a jack o lantern.
Now go purchase a bottle of Karo Corn Syrup and start baking! And don’t forget to check out these cookie and bar recipes for additional ideas if you’re seeking for even more dishes to bake with that red bottle of magic!
Soft and Chewy Pumpkin Chocolate Chip Cookies
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Description
Equipment
- Little frying pan
- blending bowls
- Whisk
- Baking pans
- Silicone nonstick mat
- a spoon for mixing
- Spoon made of wood
Ingredients
- cupunsalted butter, melted and gently cooled
- 1 cup regular flour
- 2 tsp pumpkin pie spice*
- 1 tsp baking soda
- teaspoonsalt
- 1 cup packed light brown sugar
- cup Corn Syrup Karo
- pumpkin pie filling, not canned pumpkin
- 1 tsp pure vanilla extract
- cupchocolate chips (milk, semi-sweet, or dark)
Instructions
- 2 tablespoons unsalted butter
Melt butter in your chosen method (either in the microwave or in a small pot on the stove), and let cool somewhat (approximately 10 minutes) (about 10 minutes).
1 - 4 teaspoon sea salt
2 cups all-purpose flour, 1 teaspoon baking soda, 2 tablespoons pumpkin pie spice* 1
Combine the flour, pumpkin pie spice*, baking soda, and salt in a medium mixing basin. Set aside after whisking everything together.
1 1 - 4 cups of Karo Corn Syrup
2 cup of light brown sugar 1
Melted butter, brown sugar, and corn syrup should be combined in a large mixing basin. To blend, whisk everything together.
1 - 1 teaspoon pure vanilla essence, 3 cup canned pumpkin
Whisk in the pumpkin and vanilla extracts.
1 - 2 cup choice of chocolate chips
Stir the flour mixture into the pumpkin mixture until barely incorporated. Stir in the chocolate chunks until barely incorporated.
1 - Place the bowl in the refrigerator to cool for at least 30 minutes, ideally 1 hour.
- Preheat the oven to 350°F and prepare two baking sheets with parchment paper or nonstick silicon mats. Set aside.
- Use a medium cookie scoop to divide out the dough onto the first prepared baking sheets (no more than 6 per sheet at a time), form into balls, flatten the tops with your fingers or the bottom of a glass, and bake for 10 minutes. Let to cool for 10-15 minutes on the baking sheet before transferring to a wire rack to cool fully.
- Put the bowl of dough back in the fridge between batches to keep it as cool as possible. This will make it easier to work with and more consistent for baking. Enjoy!
Notes
- *If you don’t have pumpkin pie spice, use the following instead:
- Make sure all of your canned pumpkin is at room temperature before you begin. If you have any remaining in the fridge that you intend to use, just lay it out for 15 minutes to get to room temperature. Since the texture changes significantly when cooled and may be difficult to blend, start with room temperature canned pumpkin.
- Mix the wet components using a big robust whisk, then finish with a wooden spoon or spatula. The mixture will become too thick for the whisk, causing it to get stuck.
- Use whichever chocolate chips you choose: semi-sweet, milk chocolate, dark chocolate, whatever you want! You may also add micro chocolate chips if desired.
- Wrap the dough in plastic wrap and leave it in the refrigerator for at least 30 minutes, but I prefer 1 hour. Cooling the dough is necessary since it is somewhat sticky and requires time to firm up before baking.
- Push down on the top of each cookie (and add a few extra chocolate chips to the top for display purposes) to flatten them a little; they won’t spread much while they bake. When they initially come out of the oven, they will be puffy, then deflate and wrinkle on top as they cool.
- I get the greatest results when I put 6 cookies on each oven pan and just work on one at a time. Scoop six cookies from the cold dough, form them into balls, flatten the tops, place the pan in the oven, and return the bowl to the refrigerator. Keeping the dough refrigerated until ready to use will result in more evenly cooked cookies that are more consistent in size and spread.