These Chewy Pumpkin Chocolate Chip Cookies are a perfect fall treat that combines the warm, comforting flavors of pumpkin with sweet, melty chocolate chips. They’re soft, chewy, and just the right amount of sweet, making them an easy go-to whenever you want something a little special but super simple to make.
I love how these cookies stay moist and tender thanks to the pumpkin, which also adds a subtle earthiness that works beautifully with the chocolate. It’s one of those recipes I keep coming back to every autumn because it feels like a cozy hug in cookie form. Plus, they’re really fun to bake with kids or friends since the dough is easy to handle and the chocolate chips get everyone excited.
Whenever I make these, I like to serve them warm out of the oven, sometimes with a glass of milk or a cup of tea. They’re great for after-school snacks, holiday gatherings, or just any time you need a little pick-me-up. If you want to get extra creative, try tossing in some chopped nuts or a sprinkle of cinnamon on top before baking – it adds a nice little extra touch.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. It adds moisture and a subtle earthy flavor that keeps the cookies soft. If you don’t have pumpkin, mashed sweet potato works well too.
Brown Sugar: Packed brown sugar brings chewiness and a hint of caramel. You can swap it for coconut sugar if you prefer a lower glycemic option, but the texture might change slightly.
Butter: Unsalted butter gives richness and helps the cookie spread evenly. You could substitute with coconut oil for a dairy-free version, but the flavor will be a bit different.
Spices: Cinnamon, nutmeg, and ginger give those classic pumpkin flavors. If you don’t have all three, pumpkin pie spice is a great all-in-one substitute.
Chocolate Chips: Semi-sweet chips balance the spices nicely. You can try dark chocolate chips for a richer taste or white chocolate chips for extra sweetness.
How Do You Make Cookies Chewy and Not Dry?
Here are some tips to keep your pumpkin cookies soft and chewy:
- Don’t overmix: Stir dry and wet ingredients just until combined. Overmixing develops gluten and makes cookies tough.
- Use brown sugar: Its moisture helps keep cookies chewy.
- Include pumpkin puree: Adds moisture and softness, preventing dryness.
- Bake until edges are set but centers still soft: About 12-14 minutes. This stops cookies from drying out.
- Cool on the baking sheet for a few minutes: This helps them set gently without becoming hard.
Equipment You’ll Need
- Baking sheets – flat and roomy so cookies bake evenly without sticking together.
- Parchment paper or silicone baking mats – prevent cookies from sticking and make cleanup easy.
- Mixing bowls – one large for wet ingredients and one for dry to keep things organized.
- Hand mixer or sturdy spoon – makes mixing dough simple and smooth without overworking.
- Cookie scoop or tablespoon – helps create uniform cookies for even baking.
- Cooling rack – cools cookies quickly and prevents sogginess from trapped steam.
Flavor Variations & Add-Ins
- Add ½ cup chopped walnuts or pecans for crunch and a nutty twist that pairs well with pumpkin.
- Swap semi-sweet chips for white chocolate or butterscotch chips for a sweeter, creamier flavor.
- Mix in ½ cup dried cranberries or raisins for a chewy, fruity contrast.
- Sprinkle a pinch of ground cloves or allspice to deepen the warm spice notes if you want extra autumn flavor.
Chewy Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) packed brown sugar
- 1/2 cup (115g) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup (180g) semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-14 minutes to bake each batch. Cooling adds another 5 minutes, so overall expect around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare your oven and baking sheets:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to keep cookies from sticking and make cleanup easier.
2. Make the cookie dough:
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg, then add pumpkin puree and vanilla extract, mixing until combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually stir the dry ingredients into the wet mixture just until combined—don’t overmix. Fold in the chocolate chips evenly.
3. Bake and cool:
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes until edges are set but centers remain soft and golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these chewy, cozy pumpkin chocolate chip cookies warm, or store in an airtight container at room temperature for up to 5 days. They also freeze well for longer keeping!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, but you’ll need to cook and puree the fresh pumpkin first. Cut it into chunks, roast or steam until tender, then blend until smooth. Let it cool before measuring out 1 cup for the recipe.
Can I Substitute the Butter?
Absolutely! You can use an equal amount of coconut oil for a dairy-free option, but it might alter the flavor slightly. Make sure it’s softened or melted before mixing.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature before enjoying.
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped walnuts, pecans, or dried cranberries make great additions. Just fold in about ½ cup along with the chocolate chips for extra texture and flavor.
