These Chewy Pumpkin Chocolate Chip Cookies are soft, sweet, and packed with cozy fall flavors. The pumpkin adds a nice moistness that makes each bite wonderfully chewy, while the chocolate chips bring in little pockets of melty sweetness. They’re a great way to enjoy pumpkin in cookie form without it being too cakey or too dry.
I love making these cookies when the weather starts to cool off because the smell of pumpkin and warm spices fills the kitchen in the best way. Plus, I find that the pumpkin keeps the cookies soft even after a day or two, so they stay just right whenever you want a treat. I always sneak a few right out of the oven because they’re irresistible when still a bit warm.
My favorite way to serve them is with a cold glass of milk or a warm cup of coffee. They’re perfect for sharing with friends or bringing to a potluck because everyone seems to love that mix of pumpkin and chocolate. If you’re looking for a cozy, chewy cookie that’s a little different and full of comfort, these pumpkin chocolate chip cookies are a must-try.
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. The puree adds moisture and subtle flavor, keeping the cookies chewy. If you don’t have canned pumpkin, homemade pumpkin puree works well too.
Butter: Softened unsalted butter helps create a tender cookie base. You can swap with melted coconut oil if you want a dairy-free option, but it may affect texture slightly.
Sugars: Both granulated and brown sugars are used for sweetness and chewiness. Brown sugar adds moisture, so don’t substitute it fully with granulated sugar or cookies might turn out less soft.
Spices: Cinnamon, nutmeg, ginger, and cloves bring classic pumpkin spice flavor. Feel free to skip the cloves or adjust spices to suit your taste.
Chocolate Chips: Semi-sweet chocolate chips provide nice pockets of melted chocolate. You can use dark or milk chocolate, or even white chocolate chips for a different twist.
How Do You Get the Perfect Chewy Texture in Pumpkin Cookies?
Chewiness comes from a balance of moisture, flour, and careful baking:
- Use pumpkin puree to add moisture and help cookies stay soft.
- Cream butter and sugars well to trap air, giving structure and tenderness.
- Don’t overmix once you add flour; overmixing can make cookies tough.
- Watch the baking time closely—take cookies out when edges set but centers still look soft.
- Let cookies cool on the baking sheet for a few minutes; this helps them set while remaining chewy.
Equipment You’ll Need
- Baking sheets – For evenly baking the cookies without sticking or burning.
- Parchment paper or silicone baking mats – Prevents cookies from sticking and makes cleanup easy.
- Large mixing bowl – To mix your cookie dough comfortably without spills.
- Electric mixer or hand whisk – Helps cream butter and sugars smoothly for better cookie texture.
- Measuring cups and spoons – For precise ingredient amounts, ensuring consistent results.
- Cookie scoop or tablespoon – To portion dough evenly for uniform cookies.
- Wire cooling rack – Lets cookies cool evenly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips for white chocolate chips to add a creamy sweetness that pairs well with pumpkin.
- Mix in ½ cup chopped nuts (like pecans or walnuts) for crunch and a nutty flavor contrast.
- Add ¼ cup dried cranberries or raisins for a chewy, tart burst that balances the sweet chocolate.
- Stir in a teaspoon of espresso powder to deepen the chocolate flavor without adding coffee taste.
How to Make Chewy Pumpkin Chocolate Chip Cookies?
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 1/2 to 2 cups semi-sweet chocolate chips
How Much Time Will You Need?
Total time for these cookies is about 25 minutes, including 10-12 minutes of baking and some extra time for mixing and cooling.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep the cookies from sticking and make cleanup easier.
2. Mix the Wet Ingredients:
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture looks light and fluffy. Then, beat in the pumpkin puree, egg, and vanilla extract until everything is well blended.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves if you’re using them. This ensures the spices and leavening agents get evenly mixed.
4. Mix Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture. Stir just until everything is combined; overmixing can make the cookies tough.
5. Add Chocolate Chips:
Fold the chocolate chips evenly into the cookie dough, distributing them well so each cookie has a good amount.
6. Scoop and Bake:
Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until cookie edges are set and lightly golden but centers remain soft.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. This helps keep them chewy and soft.
8. Storage Tips:
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in freezer bags or containers.
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree, not pumpkin pie filling, because pie filling contains extra spices and sweeteners that can affect the taste and texture of the cookies.
How Should I Store Leftover Pumpkin Chocolate Chip Cookies?
Keep leftovers in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the cookies for up to 3 months and thaw at room temperature before enjoying.
Can I Substitute the Chocolate Chips?
Absolutely! Dark, milk, or white chocolate chips all work well. You can also add chopped nuts or dried fruit for extra texture and flavor.
How Do I Make Sure My Cookies Stay Chewy?
Don’t overbake—remove them when edges are set but centers still look soft. Also, let them cool on the baking sheet for a few minutes before transferring to a wire rack to lock in moisture and chewiness.
