Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that blends the warm, comforting flavor of pumpkin with melty chocolate chips in every bite. These cookies have a soft, chewy texture that’s perfect for cozying up with a cup of tea or coffee on a cool day.
I love making these when I want something sweet but familiar with a little twist. The pumpkin adds moisture and a subtle spice that feels just right without overpowering the chocolate. Plus, I find that the dough is really easy to work with—no fuss and less mess, which is always a win in my kitchen.
My favorite way to enjoy these cookies is fresh out of the oven when the chocolate is still gooey. They’re also great packed into little lunch boxes or shared with friends because they hold up well and don’t crumble easily. If you’re in the mood for a simple homemade cookie that feels a bit like fall in every bite, these are made for you.
Key Ingredients & Substitutions
Pumpkin puree: Make sure to use plain canned pumpkin, not pumpkin pie filling which has added spices and sugar. You can substitute with homemade pumpkin puree or even sweet potato puree for a twist.
Butter: Using softened unsalted butter helps create a soft, chewy texture. You can swap for margarine or coconut oil, but expect slight texture changes.
Spices: Cinnamon, nutmeg, cloves, and ginger give these cookies their warm, cozy flavor. If you don’t have all, just use cinnamon and ginger for a simpler version.
Chocolate chips: Semisweet chocolate chips work best, but feel free to use dark, milk, or even white chocolate chips depending on your taste.
How Do You Get Cookies Chewy Instead of Crispy?
Getting the right chewy texture is all about moisture and timing. Pumpkin puree adds natural moisture, which helps keep the cookies soft.
- Don’t overmix the dough to avoid tough cookies.
- Bake just until edges turn lightly golden, leaving centers soft—they’ll firm up as they cool.
- Let cookies cool on the baking sheet for a few minutes before moving to wire racks; this helps them set without drying out.
- Storing in an airtight container keeps them soft for days.
Equipment You’ll Need
- Mixing bowls – at least two; one for wet ingredients and one for dry makes mixing easier and less messy.
- Electric mixer or hand whisk – helps cream the butter and sugars until light and fluffy for better texture.
- Measuring cups and spoons – accurate measurements keep the cookie dough balanced and consistent.
- Cookie scoop or tablespoon – for evenly sized cookies that bake uniformly every time.
- Baking sheets – sturdy, rimmed pans work best to hold the dough and allow even baking.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup easier.
- Wire cooling rack – cools cookies quickly to keep them from becoming soggy.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for extra crunch and a nutty flavor that pairs well with pumpkin.
- Swap semisweet chocolate chips for white chocolate or butterscotch chips for a sweeter, creamier taste.
- Mix in dried cranberries or raisins to add a chewy, tart contrast to the soft cookies.
- Stir in a teaspoon of espresso powder for a subtle coffee note that enhances the chocolate flavor.
How to Make Chewy Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup canned 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 salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 1/2 cups semisweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 12-15 minutes to bake. Cooling time is an additional 5 minutes before you can enjoy these soft, chewy cookies fresh out of the oven.
Step-by-Step Instructions:
1. Get Ready to Bake:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup easy.
2. Mix the Wet Ingredients:
In a large bowl, cream the softened butter with both sugars until the mixture is light and fluffy. Then beat in the egg, followed by the pumpkin puree and vanilla extract. Stir everything until it’s well combined.
3. Whisk Dry Ingredients Separate:
In another bowl, whisk together the flour, baking soda, salt, and the warm spices – cinnamon, nutmeg, cloves, and ginger.
4. Combine Wet and Dry:
Gradually add your dry mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix, or the cookies might turn out tough.
5. Add Chocolate Chips:
Fold in the chocolate chips evenly throughout the dough, making sure they’re well distributed for chocolaty bites in every cookie.
6. Portion the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of cookie dough onto your prepared baking sheets. Space each dough ball about 2 inches apart so the cookies have room to spread.
7. Bake and Cool:
Bake for 12 to 15 minutes, or until the edges look set and slightly golden but the centers still feel soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
8. Enjoy!
Serve warm or at room temperature. Store any leftovers in an airtight container to keep these pumpkin chocolate chip cookies soft and chewy for days.
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just roast and puree fresh pumpkin before measuring out 1 cup. Make sure it’s smooth and drained of excess moisture to avoid soggy cookies.
How Should I Store These Cookies?
Store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the fridge for up to 48 hours before baking—it actually helps deepen the flavors and improves texture.
What If I Don’t Have All the Spices?
No worries! You can use just cinnamon if that’s what you have on hand, or use a pre-made pumpkin pie spice blend to simplify things.
