Chewy Pumpkin Chocolate Chip Cookies are a delightful mix of soft pumpkin goodness paired with melty chocolate chips. These cookies have that perfect chewy texture you want, plus a gentle pumpkin flavor that’s just right for fall (or anytime you’re craving something sweet and cozy). The chocolate chips add bursts of sweetness that make each bite extra tasty.
I love baking these cookies when the weather starts to cool down. The pumpkin keeps them moist and chewy, so they never feel dry or crumbly. One little trick I use is to chill the cookie dough for a bit before baking—that way, the flavors get even better and the cookies hold their shape nicely.
These cookies are great to share with friends and family. I often bring a batch to gatherings, and they disappear fast! They’re just the right treat to enjoy with a cup of coffee or a glass of milk. If you like a cookie that’s soft yet chewy with a hint of pumpkin spice and lots of chocolate, these are sure to become your new favorite.
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient for moisture and that lovely pumpkin flavor. Use canned pumpkin puree for convenience. If you want, fresh cooked and mashed pumpkin works too, just make sure it’s smooth and not watery.
Flour: All-purpose flour gives these cookies structure. For a gluten-free option, try a 1-to-1 gluten-free baking blend. It may change the texture slightly but still tasty!
Brown Sugar & Butter: Both add moisture and chewiness. Brown sugar has molasses that deepens flavor. I always use unsalted butter so I can control the saltiness myself.
Spices: Cinnamon, ginger, nutmeg, and cloves give the pumpkin a warm, cozy taste. If you don’t have all, just cinnamon and ginger will still taste great.
Chocolate Chips: Semi-sweet is classic, but feel free to use milk chocolate, dark chocolate, or even white chocolate chips according to your preference.
How Do You Keep Pumpkin Cookies Chewy, Not Dry?
Chewy texture comes from a few key things in this recipe. Here’s how to nail it:
- Don’t overmix: Mix just until the flour disappears. Overmixing develops gluten and makes cookies tough.
- Use brown sugar: It adds moisture with molasses, helping keep cookies soft.
- Proper baking time: Bake until edges are set but centers look a bit soft and underbaked. Cookies firm up as they cool—don’t wait until they’re fully firm in the oven.
- Cool on baking sheet: Let cookies rest 5 minutes on the sheet. This helps them finish cooking gently and hold their shape.
- Optional dough chilling: For thicker cookies and deeper flavor, chill dough for at least 30 minutes before baking.
Equipment You’ll Need
- Mixing bowls – a large one for wet ingredients and a medium one for dry keeps things tidy and makes mixing easier.
- Electric mixer or sturdy whisk – helps cream butter and sugars until fluffy for a light cookie texture.
- Measuring cups and spoons – to get your ingredients just right, especially with spices and leaveners.
- Baking sheets – a flat, rimmed pan lets cookies bake evenly without spreading too much.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup a breeze.
- Cooling rack – lets cookies cool evenly so they stay chewy and don’t get soggy underneath.
- Cookie scoop or tablespoon – for evenly sized cookies that bake at the same rate.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts for a crunchy texture that pairs well with pumpkin’s softness.
- Swap semi-sweet chocolate chips for white chocolate or butterscotch chips for a sweeter, creamier twist.
- Mix in 1/2 cup dried cranberries or raisins for a tart surprise that balances the chocolate and pumpkin spices.
- Stir in 1 teaspoon maple extract or a pinch of espresso powder to deepen the flavor and add warmth.
Chewy Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 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 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 1/2 cups semi-sweet chocolate chips
How Much Time Will You Need?
You’ll spend about 10 minutes getting everything ready and mixing. Baking takes 12-15 minutes per batch. Let your cookies cool for about 5 minutes on the pan, then transfer them. Overall, plan for around 30 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Get Ready
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep the cookies from sticking.
2. Mix the Wet Ingredients
In a large bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture looks light and fluffy. Then, beat in the egg, pumpkin puree, and vanilla extract until everything is blended well.
3. Combine the Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This mixes all the spices evenly with the flour and baking soda.
4. Put It All Together
Slowly add the dry mix to the wet mix and stir just until combined. Be careful not to overmix, or your cookies might turn out tough. Then fold in the chocolate chips evenly through the dough.
5. Bake Your Cookies
Drop spoonfuls of dough (about a tablespoon each) onto your prepared baking sheets, spacing them 2 inches apart to leave room for spreading. Bake in your preheated oven for 12-15 minutes. The edges should look set, and the centers might look a little soft — that’s perfect because they’ll firm up while cooling.
6. Cooling Time
Let the cookies cool on the baking sheet for about 5 minutes; this helps them finish cooking and hold their shape. Then move them to a wire rack to cool completely.
Enjoy your chewy pumpkin chocolate chip cookies with a cold glass of milk or your favorite drink! Store any extras in an airtight container and eat within 4 days for the best taste and texture.
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just cook and mash fresh pumpkin until smooth, then measure out 1 cup. Make sure it’s not watery by draining excess liquid to keep the dough from becoming too soft.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the fridge for at least 30 minutes or up to 24 hours. This helps the flavors meld and can make thicker, chewier cookies.
How Should I Store Leftover Cookies?
Keep them in an airtight container at room temperature for up to 4 days. To refresh the chewiness, warm them briefly in the microwave before serving.
Can I Substitute Chocolate Chips with Something Else?
Definitely! Try white chocolate chips, butterscotch chips, or chopped nuts for a different twist. Just fold them in at the same step as chocolate chips.
