Chewy Pumpkin Chocolate Chip Cookies – The Perfect Fall Treat

Why You’ll Love This Recipe

Chewy Pumpkin Chocolate Chip Cookies are the ultimate fall-inspired dessert, combining the warm spice of pumpkin with the sweetness of melty chocolate chips. Unlike cakey pumpkin cookies, this recipe delivers a satisfyingly chewy texture, making every bite indulgent yet comforting. The pumpkin not only adds moisture and flavor but also creates a soft, rich base that pairs beautifully with chocolate. These cookies are quick to prepare, easy to bake, and perfect for seasonal gatherings, cozy evenings, or even holiday dessert platters. Their inviting aroma of cinnamon and pumpkin spice fills the kitchen as they bake, ensuring they taste as good as they smell. Whether enjoyed with a cup of coffee, packed into lunchboxes, or shared at festive gatherings, these cookies are sure to become a fall favorite for family and friends alike.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – Provides the structure and ensures the cookies stay chewy rather than cakey.

Baking soda – Helps the cookies rise just enough while keeping them soft.

Salt – Balances sweetness and enhances the pumpkin and spice flavors.

Pumpkin puree – The key ingredient that adds moisture, flavor, and natural sweetness.

Unsalted butter – Brings richness and helps create the chewy texture.

Granulated sugar – Adds sweetness and helps with spreading.

Brown sugar – Enhances moisture and provides a caramel-like depth of flavor.

Egg yolk – Adds richness and helps bind the dough without making it too cakey.

Vanilla extract – Adds warm, aromatic notes to the cookies.

Ground cinnamon – Infuses classic autumn flavor into the dough.

Pumpkin pie spice – A blend of spices that deepens the pumpkin flavor.

Chocolate chips – Semi-sweet or dark chocolate chips provide melty bursts of sweetness in every bite.

Directions

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and well blended. Add pumpkin puree, egg yolk, and vanilla extract, mixing until smooth.

Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips, being careful not to overmix. Cover the dough and refrigerate for at least 30 minutes to allow it to firm up.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies, depending on size. Preparation takes 15 minutes, chilling requires 30 minutes, and baking takes 12 minutes per batch. In total, expect around 1 hour from start to finish.

Storage/reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To enjoy warm, reheat in the microwave for 10–15 seconds before serving.

Variations and Customizations

Nutty addition – Add chopped pecans or walnuts for extra crunch.

White chocolate twist – Substitute some of the chocolate chips with white chocolate.

Extra spice – Increase cinnamon or add ground ginger for more warmth.

Oatmeal pumpkin cookies – Mix in rolled oats for a heartier texture.

Stuffed version – Add a caramel or cream cheese filling for an indulgent surprise.

Gluten-free option – Use a gluten-free flour blend for a celiac-friendly version.

Pumpkin mocha cookies – Stir in a teaspoon of espresso powder to complement the chocolate.

Mini cookies – Make bite-sized cookies for snacking or holiday platters.

FAQs

How do I keep pumpkin cookies chewy instead of cakey?

Use less pumpkin puree, only the egg yolk, and chill the dough before baking.

Can I use fresh pumpkin instead of canned?

Yes, just ensure it’s smooth and well-drained to avoid excess moisture.

Do I need to chill the dough?

Yes, chilling helps prevent spreading and keeps the cookies chewy.

What type of chocolate chips work best?

Semi-sweet or dark chocolate chips balance the sweetness of the dough.

Can I freeze the cookie dough?

Yes, portion the dough into balls and freeze for up to 2 months.

Can I make these cookies vegan?

Yes, use vegan butter and an egg substitute like flaxseed meal.

How do I know when the cookies are done?

The edges should look set, but the centers should remain slightly soft.

Can I add oats to the recipe?

Yes, oats add texture and pair well with pumpkin and chocolate.

Conclusion

Chewy Pumpkin Chocolate Chip Cookies are the perfect seasonal dessert, delivering warm autumn flavors with a satisfyingly chewy texture. The combination of pumpkin, spices, and chocolate makes them irresistible for fall gatherings, bake sales, or cozy nights at home. Easy to prepare and endlessly customizable, these cookies will quickly become a staple in your fall baking lineup. Serve them fresh out of the oven or pack them for later—they’re guaranteed to delight every pumpkin lover.