Chewy Pumpkin Chocolate Chip Cookies
Table of Contents
When fall rolls around, nothing beats the cozy flavor of pumpkin spice baked into a warm cookie. These chewy pumpkin chocolate chip cookies are soft, spiced, and loaded with melty chocolate chips. They’re the perfect balance of pumpkin sweetness and chocolate richness — ideal for autumn baking or holiday cookie trays.
Why You’ll Love These Chewy Pumpkin Chocolate Chip Cookies
- Soft & chewy texture – not cakey like most pumpkin cookies.
- Perfectly spiced with cinnamon, nutmeg, and pumpkin spice.
- Easy to make – just one bowl, no chilling required.
- Holiday favorite – they’re a guaranteed crowd-pleaser at Thanksgiving or Christmas.
What’s in These Cookies?
The key to chewy pumpkin chocolate chip cookies is removing excess moisture from the pumpkin puree so the dough isn’t too soft. Combined with brown sugar, butter, pumpkin spice, and chocolate chips, the result is a bakery-worthy cookie that stays chewy for days.
Ingredients (Exact)
- ½ cup (115g) unsalted butter, melted
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- ⅓ cup pumpkin puree (patted dry with paper towels)
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 ⅓ cups (160g) all-purpose flour
- ½ tsp baking soda
- 1 tsp pumpkin spice (or cinnamon + nutmeg mix)
- ¼ tsp salt
- 1 cup (175g) semi-sweet chocolate chips
How to Make Chewy Pumpkin Chocolate Chip Cookies
- Prep the pumpkin: Place pumpkin puree on paper towels and gently press to remove extra moisture.
- Mix wet ingredients: Whisk melted butter, brown sugar, granulated sugar, pumpkin, egg yolk, and vanilla until smooth.
- Add dry ingredients: Stir in flour, baking soda, pumpkin spice, and salt until just combined.
- Fold in chocolate chips: Gently mix until evenly distributed.
- Scoop & bake: Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers look soft.
- Cool: Let cookies rest on the tray for 5 minutes before transferring to a wire rack.
Tips & Variations
- Chewier texture: Use just the egg yolk, not the whole egg, to avoid cakey cookies.
- Extra spice: Add a pinch of ground ginger or cloves for more autumn flavor.
- Mix-ins: Swap chocolate chips for white chocolate or add chopped pecans.
- Storage: Keep in an airtight container for up to 5 days, or freeze up to 2 months.
FAQs
Why do pumpkin cookies turn out cakey?
Pumpkin has a lot of water. Pressing out excess liquid ensures your cookies stay chewy, not fluffy.
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s cooked and puréed until smooth. Then drain excess liquid as with canned pumpkin.
Can I freeze the dough?
Absolutely! Scoop the dough onto a tray, freeze, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes.
Conclusion
These chewy pumpkin chocolate chip cookies are the ultimate fall treat. Packed with cozy pumpkin spice flavor and melty chocolate, they’re soft, chewy, and totally addictive. Perfect with a cup of coffee or a glass of milk, they’re a recipe you’ll want to bake all season long.
