Hi, I’m Michonne from Cook Joy Recipes! When fall rolls in and the air turns crisp, I always find myself craving a cozy treat that combines warm pumpkin spice flavors with the comfort of chocolate. That’s how these Chewy Pumpkin Chocolate Chip Cookies became a staple in my kitchen. Unlike cakey versions, these cookies are soft, chewy, and packed with just the right amount of pumpkin and melty chocolate chips.
These cookies are a family favorite, perfect for sharing during autumn gatherings, packing into lunchboxes, or enjoying with a hot cup of coffee or tea. They’re simple to make, require basic pantry ingredients, and deliver that irresistible chewy texture that cookie lovers can’t get enough of.
Why You’ll Love Chewy Pumpkin Chocolate Chip Cookies
- Soft and chewy texture – Not cakey, just perfectly chewy.
- Balanced flavor – Sweet pumpkin, warm spices, and rich chocolate.
- Simple to make – Uses everyday ingredients, no special tools needed.
- Fall favorite – The ultimate cozy cookie for autumn baking.
- Freezer-friendly – Bake ahead and enjoy anytime.
Key Ingredients
- Pumpkin puree – Brings in moisture and flavor.
- Brown sugar & granulated sugar – For sweetness and chewiness.
- Melted butter – Adds richness and keeps the cookies chewy.
- Egg yolk – Helps bind without making the cookies cakey.
- Pumpkin pie spice – A warm mix of cinnamon, nutmeg, ginger, and cloves.
- All-purpose flour – The base of the dough.
- Baking soda – Ensures a nice rise.
- Chocolate chips – Semi-sweet or dark work beautifully.
How to Make Chewy Pumpkin Chocolate Chip Cookies
- Preheat oven – Set to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients – Whisk melted butter, sugars, pumpkin puree, and egg yolk until smooth.
- Add dry ingredients – Stir in flour, pumpkin pie spice, baking soda, and salt until just combined.
- Fold in chocolate chips – Mix gently to distribute evenly.
- Scoop dough – Use a cookie scoop or spoon to portion dough onto the baking sheet.
- Bake – Bake 10–12 minutes until edges are set but centers are slightly soft.
- Cool – Let cookies rest on the pan for 5 minutes, then transfer to a wire rack.
Tips for the Best Cookies
- Pat dry pumpkin puree – Remove excess moisture with paper towels for a chewier texture.
- Don’t overmix – Stir dough gently to keep cookies soft.
- Chill the dough – Optional, but helps control spreading.
- Underbake slightly – They firm up as they cool, keeping them chewy.
- Add extra chips – Press a few chocolate chips on top right after baking for bakery-style looks.
What to Serve With Chewy Pumpkin Chocolate Chip Cookies
- A hot latte or pumpkin spice coffee for cozy fall mornings.
- A scoop of vanilla ice cream for a warm-and-cold dessert combo.
- Alongside holiday cookie platters at Thanksgiving or Christmas.
- With a glass of milk for a classic treat kids love.
Storage and Freezing
- Room temperature – Store in an airtight container for up to 5 days.
- Refrigerator – Keeps fresh for up to 1 week.
- Freezer – Freeze baked cookies or dough balls for up to 2 months. Bake frozen dough straight from the freezer, adding 1–2 extra minutes.
Frequently Asked Questions
Why are my pumpkin cookies cakey instead of chewy?
Excess moisture in pumpkin can cause cakiness. Pat the puree dry before using.
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and drained of excess liquid.
Can I add nuts or other mix-ins?
Definitely! Pecans, walnuts, or white chocolate chips are delicious additions.
Can I double this recipe?
Yes, it doubles beautifully for larger batches.
More Pumpkin Desserts You’ll Love
- Pumpkin Spice No Bake Cookies
- Pumpkin Cream Cheese Bread
- Pumpkin Gooey Butter Cake
- Pumpkin Cinnamon Rolls
Conclusion
These Chewy Pumpkin Chocolate Chip Cookies strike the perfect balance between fall flavors and cookie perfection. Soft, chewy, and filled with chocolate in every bite, they’re an autumn treat you’ll want to bake again and again. Simple to prepare and absolutely delightful to eat, they’re sure to become a family favorite.
So grab that can of pumpkin puree, a bag of chocolate chips, and let’s get baking—your kitchen will smell like fall in no time!
Pumpkin Chocolate Chip Cookies
Ingredients
Equipment
Method
- Blot pumpkin purée with paper towels to remove excess moisture.
- In a bowl, whisk melted butter, brown sugar, granulated sugar, egg yolk, vanilla, and pumpkin purée until smooth.
- In another bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Add to wet mixture and mix until just combined.
- Fold in chocolate chips. Cover dough and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into balls (about 2 tablespoons each) and place on baking sheets.
- Bake for 11–13 minutes, until edges are set and centers look slightly underbaked. Cool on sheets before transferring to a rack.