Whisk in the vanilla and blotted pumpkin until smooth.
Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. The cookies only spread slightly in the oven, so slightly flatten out the cookie dough balls with the back of a spoon before baking. Chill for at least 30 minutes before rolling into balls and baking. This pumpkin chocolate chip cookie dough is a little sticky. That being said, this is an awesome make-ahead dessert recipe! The next day, they’re chewier and more flavorful. Sometimes I even leave them uncovered on the cooling rack overnight. They’re delicious warm from the oven, but I find both their chewiness and flavor amplify over time. 
Give it Time: Let the cookies cool on a cooling rack for awhile. After some experimenting, I cut out the egg completely. Skip the Eggs: What is the purpose of eggs in a cookie recipe? They bind ingredients together, tenderize the texture, and leave behind moisture. Instead of creaming butter and sugars together, start with melted butter and whisk in the sugars. Melted Butter: As you know from chewy chocolate chip cookies, melted butter makes cookies ultra chewy. Use the blotted pumpkin in the cookie dough. Using a paper towel, blot out some of the pumpkin’s moisture so all that’s left is the flavor. Blot the Pumpkin: This first trick is actually optional, but I find it remarkably useful when I make pumpkin oatmeal cookies. Think about cake batter or muffin batter– it’s a lot more wet than cookie dough, right? We actually want cookie dough to be sturdier and drier to produce denser, chewier cookies. (That’s what helps make pumpkin bread so moist!) But for cookies, excessive moisture = cakey texture. In fact, pumpkin puree is approximately 90% water by mass. CHOCOLATE CHIP COOKIES RECIPES WITH BAKING POWDER FULL
You see, pumpkin is soft, mushy, and full of moisture. I call this the “cakey pumpkin cookie problem.” When I began recipe testing today’s cookies, I was desperate to find a solution that would help guarantee a denser texture. They’re obviously good, but sometimes you crave a pumpkin cookie that has the same dense & chewy texture as a regular chocolate chip cookie.
My regular pumpkin cookies taste like soft & cakey muffin tops. I have appreciation for all pumpkin cookies, but I definitely prefer chewy pumpkin cookies over cakey pumpkin cookies.
Relatively quick– only 30 minutes to chill the dough. Soft-baked, but not as soft as a piece of cake. 
Sometimes I even replace the chocolate chips with chopped pecans or roll them in cinnamon sugar to yield white chocolate pumpkin snickerdoodles! These Pumpkin Chocolate Chip Cookies Are: I bake at least 3-4 batches each fall season and they ALWAYS put me in a fall state of mind. Originally published in 2013, these pumpkin chocolate chip cookies are a constant hit with bakers around the world. Out of all my pumpkin recipes, you’re looking at one of the best. Sometimes you just need a chocolate chip cookie, especially when pumpkin spice season– I mean fall– takes over. Omitting the egg, using melted butter, and blotting the pumpkin guarantee these pumpkin cookies taste like our favorite chewy chocolate chip cookies with brilliant pumpkin spice flavor. I’m confident you’ll love these pumpkin chocolate chip cookies! I worked hard to create a chewy pumpkin cookie that’s not cakey like most pumpkin cookie recipes.
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