Chewy Pumpkin Chocolate Chip Cookies

Chewy pumpkin chocolate chip cookies are the perfect fall treat, blending warm spices, rich chocolate, and the comforting flavor of pumpkin in every bite. They’re soft, moist, and full of cozy autumn goodness. The chewy texture sets them apart from the typical cakey pumpkin cookies.

This recipe is easy to make and requires simple ingredients you likely already have in your kitchen. The result is a batch of irresistibly soft cookies that taste like a mix of pumpkin pie and classic chocolate chip cookies.

Perfect for sharing at gatherings or enjoying with a cup of coffee, these cookies capture the essence of fall in the sweetest way possible.

Ingredients List

– 1 cup unsalted butter, melted and slightly cooled
– 1 cup brown sugar, packed
– ½ cup granulated sugar
– 1 teaspoon vanilla extract
– 6 tablespoons pumpkin puree (not pumpkin pie filling)
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– ¼ teaspoon ground cloves
– 1 ½ cups semi-sweet chocolate chips
– Optional: ½ cup chopped pecans or walnuts for added crunch

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined. Add the vanilla extract and pumpkin puree, stirring until fully incorporated.

Step 3: In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mix well to distribute the spices evenly.

Step 4: Gradually add the dry ingredients to the wet ingredients. Stir just until the dough comes together—do not overmix, as this can make the cookies dense.

Step 5: Fold in the chocolate chips (and nuts, if using). The dough will be slightly sticky, which helps create a chewy texture.

Step 6: Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets. Flatten each dough ball slightly with the back of a spoon to help them spread evenly.

Step 7: Bake for 10–12 minutes or until the edges are set and lightly golden. The centers should still look soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 8: Enjoy warm or at room temperature. For extra indulgence, sprinkle with a pinch of sea salt right after baking to enhance the chocolate flavor.

Cook Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Servings

Makes about 24 cookies

Nutritional Information (approx. per cookie)

Calories: 150
Carbs: 20g
Protein: 2g
Fat: 7g

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate for up to 7 days or freeze for up to 2 months.
Reheat slightly in the microwave for 10–15 seconds to enjoy that freshly baked taste.

Pairings/Suggestions

Pair these chewy pumpkin chocolate chip cookies with a warm beverage like spiced chai, hot cocoa, or a pumpkin spice latte. They also taste amazing with vanilla ice cream or a drizzle of caramel sauce. For holiday gatherings, serve them alongside other fall desserts like apple pie or pecan bars.

Seasonal Relevance

These cookies are the ultimate fall dessert, perfect for October baking, Thanksgiving gatherings, or cozy nights by the fire. They embody the essence of autumn with pumpkin, spice, and chocolate in every bite. However, they’re delicious year-round for anyone who loves warm, spiced cookies with a chewy twist.

Health Benefits

Pumpkin is a nutrient-rich ingredient packed with vitamins A, C, and E, along with fiber and antioxidants. It supports healthy skin, boosts immunity, and adds natural moisture to baked goods, reducing the need for excess butter or oil. Spices like cinnamon and ginger help regulate blood sugar and have anti-inflammatory properties. Using moderate sugar and dark chocolate chips can make this recipe a guilt-free indulgence when enjoyed in moderation.

Pros and Cons

Pros	Cons
Soft, chewy, and full of flavor	Best enjoyed fresh
Simple ingredients and easy to make	Dough can be sticky
Perfect fall dessert	Requires cooling time
Freezes well for later	Slightly more moist than regular cookies

Conclusion

Chewy pumpkin chocolate chip cookies are a delightful way to celebrate the flavors of fall. They combine the richness of chocolate with the warmth of pumpkin and spices to create a cookie that’s soft, flavorful, and utterly comforting.

Unlike traditional pumpkin cookies that can be cakey, these are perfectly chewy with crisp edges and gooey centers. They’re great for family gatherings, holiday parties, or an afternoon treat that tastes like autumn in every bite. Once you try them, they’ll become a seasonal favorite you’ll bake again and again.

FAQs

Q1: Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture of the cookies. Use pure pumpkin puree only.

Q2: How can I make these cookies dairy-free?
Substitute the butter with vegan butter or coconut oil and use dairy-free chocolate chips.

Q3: Can I chill the dough before baking?
Yes, chilling the dough for 30 minutes helps prevent spreading and enhances the chewy texture.

Q4: What can I use instead of chocolate chips?
You can use white chocolate chips, dark chocolate chunks, or butterscotch chips for a fun twist.

Q5: How do I make them extra chewy?
Use melted butter and slightly underbake the cookies so the centers stay soft.

Q6: Can I add oats or nuts for texture?
Absolutely! Add ½ cup rolled oats or chopped nuts like pecans or walnuts for added crunch.

Q7: Why do my pumpkin cookies turn out cakey?
Too much pumpkin puree or overmixing can cause cakey cookies. Stick to the exact measurement and mix gently for the best chewy result.