Chewy Pumpkin Chocolate Chip Cookies are a wonderful treat that combines the warm, cozy flavor of pumpkin with melty chocolate chips and a soft, chewy texture. These cookies bring a little bit of fall into every bite, with just the right balance of sweet and spice to make them feel special all year round.
I love making these cookies when I want something that feels like a hug in food form. The pumpkin keeps them moist and tender, while the chocolate chips add little pockets of gooey goodness. A trick I use is to chill the dough for a bit before baking—it helps the cookies stay thick and chewy, just the way I like them!
These cookies are perfect with a glass of milk or a cup of coffee. I often make a batch when friends come over because everyone always asks for seconds. They’re not just for fall either—these cookies make a great snack any time you want something sweet but comforting, and they’re especially fun to make with kids because the dough is so soft and easy to work with.
Key Ingredients & Substitutions
Pumpkin Puree: This ingredient keeps the cookies moist and chewy. Use canned pumpkin, not pumpkin pie filling, for pure flavor without added sugar or spices. If you’re out, sweet potato puree is a great swap.
Brown Sugar: Brown sugar adds moisture and a slight caramel flavor. You can substitute with coconut sugar for a less sweet but rich taste.
Spices: Cinnamon, ginger, nutmeg, and cloves add classic fall flavor. If you don’t have all, just cinnamon and ginger still bring warmth.
Chocolate Chips: Semisweet chips are balanced for sweetness. Feel free to try milk or dark chocolate chips, or even chunks for bigger melty bites.
Flour & Leavening: All-purpose flour gives structure. Baking powder and baking soda together help the cookies rise while keeping them soft.
How Do You Make These Cookies Soft and Chewy, Not Dry or Crumbly?
The secret is balancing wet and dry ingredients and baking just right.
- Don’t overmix: Mix dry into wet until just combined to avoid tough cookies.
- Use pumpkin puree & brown sugar: Both add moisture and tenderness.
- Chill the dough (optional): Resting the dough for 30 minutes helps prevent spreading.
- Bake briefly: Take the cookies out when edges look set but centers are soft. They firm up as they cool.
- Cooling time: Let cookies cool on the baking sheet before moving them, so they don’t break.
Equipment You’ll Need
- Mixing bowls – one large for wet ingredients and one medium for dry; easy to mix and keep things organized.
- Electric mixer or hand mixer – helps cream butter and sugar smoothly, saving effort and time.
- Measuring cups and spoons – for accurate ingredient amounts to get the perfect cookie texture.
- Rubber spatula – great for scraping down the bowl and folding in the chocolate chips gently.
- Baking sheets – flat and sturdy for even baking; line with parchment paper to prevent sticking.
- Cookie scoop or tablespoon – forms uniform cookie dough balls so cookies bake evenly.
- Wire cooling rack – cool cookies quickly and prevents them from getting soggy.
Flavor Variations & Add-Ins
- Swap semisweet chips for white chocolate or butterscotch chips for a sweeter twist.
- Add chopped nuts like walnuts or pecans for a crunchy texture contrast.
- Stir in dried cranberries or raisins to add a tart, chewy burst.
- Mix a teaspoon of espresso powder into the dough to enhance the chocolate flavor subtly.
How to Make Chewy Pumpkin Chocolate Chip Cookies?
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- 2 cups semisweet chocolate chips
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the dough, then 12–15 minutes baking each batch. Cooling time takes another 5 minutes. Overall, plan for around 30 minutes to enjoy fresh, chewy pumpkin chocolate chip cookies.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, use a mixer to cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla, then mix in pumpkin puree until fully combined.
In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Gradually add the dry ingredients into the pumpkin mixture, mixing just until combined—be careful not to overmix. Fold in the chocolate chips evenly.
3. Bake the Cookies:
Scoop rounded tablespoons or use a cookie scoop to drop dough balls about 2 inches apart on the prepared baking sheets. Bake for 12–15 minutes, or until cookie edges look set but centers remain soft. Cookies will firm as they cool.
Let cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
4. Serve and Enjoy:
These pumpkin chocolate chip cookies are perfect warm with milk or your favorite hot drink. Enjoy their soft, chewy texture and rich fall flavors any time!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! If using fresh pumpkin, roast and puree it first, then let it cool. Use the same amount as canned pumpkin puree for best results.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, add a slice of bread to the container—it helps maintain moisture.
Can I Freeze the Cookie Dough?
Absolutely! Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
What If I Don’t Have Pumpkin Pie Spice?
You can use the individual spices listed—cinnamon, ginger, nutmeg, and cloves—to create a similar flavor. Adjust amounts according to your preference.
