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Chewy Pumpkin Chocolate Chip Cookies have a great soft texture with tons of fall flavors packed in. Move aside cakey cookies, these are so much better!
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If you want to make the very best Chewy Pumpkin Chocolate Chip Cookies then I have the recipe just for you! Don’t eat another cakey cookie ever again. You’ll love the chewy outside and soft, tender middle. These are the perfect cookie for fall.
We are full swing into fall now! Granted it’s still really hot, here in Florida, but that’s just the way it goes. It doesn’t stop me from pulling out my mixer, turning on the oven, and getting to work on some yummy treats.
I took the summer off from baking, but I’m back into it now. It’s not that I didn’t want to heat up my house with the oven or anything like that, I just wasn’t in the mood. I mean, I did make plenty of yummy Edible Cookie Dough, that my kids loved. We were just on the go so I wasn’t in the mood to do much of anything besides just firing up the grill.
Sure, we are still plenty busy now, actually, probably more busy than the summer! But now just feels like it’s the time to bake. Our new mantel is covered with mini pumpkins and gourds, so it ‘feels’ cozy. Cozy= baking.
The funny thing is that when I started to ramp up all my baking again, it was ‘wellness week’ at my husband’s office. So here they were promoting healthy eating, and I was having him bring in yummy treats. #sorrynotsorry
Chewy Pumpkin Chocolate Chip Cookies
Pumpkin chocolate chip cookies are a great cookie to enjoy during the fall. Most recipes end up with a cakey cookie, but this recipe produces a nice, soft, chewy chocolate chip cookie. How is this magic achieved? Well, by using Karo® Corn Syrup. Swapping out granulated sugar in the cookies for corn syrup results in chewier, great-tasting chocolate chip cookies. Yum!
Karo® Corn Syrup is a great addition to your cookie recipes because it helps make cookies that are really soft. It helps prevent the crystallization of sugar, so it keeps the sugar in the cookie from getting hard. This creates that nice soft, chewy texture.
The recipe uses 1 cup of pumpkin puree. This does not have seasonings in the puree, so load up the pumpkin spice in these cookies! You want that nice fall flavor to shine through.
Most cookie recipes use 2 cups/12 ounces of chocolate chips, but this uses a bit less so that the chocolate doesn’t overpower the pumpkin flavors. You certainly can add in more chocolate chips, but it might compete with the other flavors in the cookie. So, just keep that in mind.
As well, I’ve made them with semi- sweet chocolate chips and milk chocolate chips. Both are delicious in the cookies, but my preferred way is with milk chocolate chips.
When baking, you’ll want to bake them until they are just set. This is about 12 minutes. Then you let them cool on a baking rack, before enjoying. These are so soft, you’ll love that they are not cakey at all. They have a nice pumpkin flavor too!
You’re going to love that these Chewy Pumpkin Chocolate Chip Cookies are chewy on the outside and still soft in the middle. All that is thanks to the Karo® Corn Syrup! Enjoy these Chewy Pumpkin Chocolate Chip Cookies this fall! They will knock your socks off and you’ll never want one of those cakey pumpkin chocolate chip cookies again. They will be part of your fall baking traditions in no time.
What is Corn Syrup?
Adding Karo® Corn Syrup to your recipes helps create a soft texture, add volume, prevent crystallization of sugar, and enhance flavor. Because it helps prevent crystallization of sugar, it’s wonderful to use to caramels and cookies.
When to use Corn Syrup?
We all know that using Karo® Corn Syrup in Pecan Pie is key to making a delicious pie. But did you know that adding Karo® Corn Syrup to your existing recipe will only enhance traditional cookie recipes?!?! Yep! It gives them a nice soft, chewiness to them. Karo® Corn Syrup makes the best, chewiest chocolate chip cookie! Most people just think of using Karo® Corn Syrup when baking pumpkin pies, but there are so many other ways to use corn syrup. Swap out sugar for corn syrup in appetizers, cookies, brownies, and pies. Most people think of it in baking, but you can use it in BBQ’s and yummy glazes on your favorite savory dishes too. Karo® Corn Syrup is a staple of Southern cuisine with over 100 years of quality and trust over multiple generations. I have always loved to incorporate it into my family recipes.
How to add Corn Syrup to your recipes
To use Karo® Corn Syrup in your recipes, you’ll want to swap out your sugar and use the corn syrup. But, you shouldn’t just do it as a simple swap, because you will want to use 3/4 less than the recipe calls for. For example, if your recipe calls for 1 Cup sugar, you’ll use 3/4 Cup corn syrup.
More Recipes Using Corn Syrup
- 3 1/2 Cups flour
- 3 Teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 Cup Butter, softened to room temperature
- 1 1/2 Cups brown sugar
- 1/2 Cup Karo® Corn Syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 1 Cup pumpkin puree (not pumpkin pie filling!)
- 1 1/2 Cups semi sweet chocolate chips or milk chocolate chips
- In a large bowl, mix together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, or the bowl of a stand mixer, beat the butter, brown sugar and corn syrup until light and fluffy. Beat in the eggs and vanilla. Add the pumpkin, and beat again.
- Gently mix in the dry ingredients.
- Add in 1 Cup chocolate chips. Mix gently.
- Refrigerate for at least 2 hours.
- Preheat oven to 350F. Line a baking sheet with a nonstick baking mat.
- Scoop a heaping tablespoons of cookie dough for each cookie onto the prepared baking sheet. After scooping the cookies onto the mat, add 5-6 chocolate chips to the top of each cookie.
- Bake for 12-13 minutes, until just set. Let sit on the cookie sheet for a minute or 2 prior to moving to a cooling rack.