Chewy Pumpkin Chocolate Chip Cookies are the perfect fall treat to satisfy your sweet tooth! These cookies combine the warm spiced flavor of pumpkin with gooey chocolate chips, all wrapped up in a soft and chewy texture that makes them so comforting. The pumpkin keeps the cookies moist and tender, while the chocolate chips add little bursts of chocolaty goodness in every bite.
I love making these cookies when the weather starts to cool down—it fills the whole house with that cozy pumpkin spice aroma. One tip I always keep in mind is not to overbake them; you want these cookies to stay soft and chewy in the center, which makes them taste even better fresh out of the oven. Plus, using the right mix of spices really brings out that classic fall vibe I’m so fond of.
My favorite way to enjoy these cookies is with a glass of cold milk or a warm cup of coffee, especially during an afternoon break. They’re great for sharing with friends or packing in lunchboxes as a sweet surprise. Every time I bake a batch, I find myself grabbing just one more — they’re just that good and a little bit addictive!
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, to control sweetness and spice. Canned or fresh cooked pumpkin both work well. It keeps cookies moist and soft.
Flour: All-purpose flour is best here to get the right chewy texture. You can try whole wheat flour for a nuttier flavor, but the texture will be denser.
Butter & Sugars: Butter adds richness, and I love using both granulated and brown sugar—the brown sugar helps keep cookies chewy and adds slight caramel notes. For dairy-free, use vegan butter or coconut oil.
Spices: Cinnamon, nutmeg, ginger, and cloves give that warm pumpkin spice flavor. If you don’t have them all, pumpkin pie spice blend works fine too.
Chocolate Chips: I recommend semi-sweet chips for balance, but you can use dark or milk chocolate depending on how sweet you want them.
How Can I Make These Cookies Extra Chewy and Moist?
The secret here is balancing pumpkin moisture with the right baking time. Too long in the oven, and cookies dry out; too short, and they’re doughy.
- Cream butter and sugars well to trap air and improve texture.
- Don’t overmix once you add flour to keep the dough soft.
- Bake at 350°F for about 12-15 minutes; edges should be set, but centers still soft when you take them out.
- Let cookies cool on the baking sheet for 5 mins to finish cooking without drying out.
This method helps cookies stay tender and chewy rather than cakey or crumbly.
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately without making a mess.
- Electric mixer or hand whisk – helps cream butter and sugar smoothly for the best texture.
- Baking sheets – flat and sturdy for even baking of your cookies.
- Parchment paper or silicone baking mats – prevent cookies from sticking and make cleanup easier.
- Cookie scoop or tablespoon – to portion dough evenly, so cookies bake uniformly.
- Cooling rack – lets the cookies cool down evenly without getting soggy.
Flavor Variations & Add-Ins
- Swap chocolate chips for white chocolate or butterscotch chips to change the sweetness profile.
- Add ½ cup chopped pecans or walnuts for a crunchy texture and nutty flavor.
- Mix in ½ teaspoon espresso powder to enhance the chocolate flavor and add depth.
- Try adding a handful of dried cranberries for a tart contrast to the sweet pumpkin and chocolate.
How to Make Chewy Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 to 2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Plus, allow 5 minutes for cooling right after baking. Overall, around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Get the Oven Ready
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Mix Wet Ingredients
In a large bowl, cream the softened butter with granulated and brown sugars until the mixture looks light and fluffy. Next, beat in the egg. Then stir in the pumpkin puree and vanilla until everything is well combined.
3. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This will make sure the spices and leavening agents are evenly spread.
4. Bring It All Together
Slowly add the dry ingredients to the wet pumpkin mixture. Mix gently until they just come together—don’t overmix, or the cookies might become tough.
5. Add the Chocolate Chips
Fold the chocolate chips into the dough, saving a few to press on top once you scoop the dough onto the baking sheet.
6. Shape the Cookies
Use a tablespoon or cookie scoop to make rounded portions of dough. Place them about 2 inches apart on the prepared baking sheet. Press a few extra chocolate chips on top of each cookie for a pretty finish.
7. Bake to Perfection
Bake the cookies for 12 to 15 minutes. You’re looking for firm edges and centers that still look soft but set. This keeps them chewy and moist.
8. Let Them Cool
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps them finish setting without getting hard.
9. Enjoy!
Grab a glass of milk or a cozy cup of your favorite hot drink and enjoy these soft, chewy pumpkin chocolate chip cookies fresh or anytime!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree, not pumpkin pie filling, because the filling contains added sugars and spices that can alter the flavor and texture of the cookies.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 48 hours. Just cover it well to prevent drying out. When ready, scoop and bake as directed, adding a minute or two to the baking time if the dough is cold.
How Should I Store Leftover Cookies?
Keep leftover cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute the Chocolate Chips?
Absolutely! You can swap semi-sweet chocolate chips with milk chocolate, dark chocolate, white chocolate, or even mix-ins like chopped nuts or dried fruit depending on your taste preferences.
