If you’re on the hunt for the ultimate autumn treat, this Chewy Pumpkin Chocolate Chip Cookies Recipe is an absolute game changer. I love this recipe because it perfectly balances that seasonal pumpkin spice warmth with melty pockets of chocolate in a soft, chewy cookie that’s irresistible. Whether you’re baking for a cozy evening by the fire or a festive gathering, these cookies hit that sweet spot of comforting and indulgent.
When I first tried this chewy pumpkin chocolate chip cookies recipe, I was amazed at how easy and forgiving it was, especially with a pumpkin base that usually makes things cakey or dry. You’ll find that the slight chewiness really shines through when the dough is properly chilled, and the pumpkin flavor only deepens after sitting overnight. Honestly, my family goes crazy for these, and they disappear fast whenever I bring them out.
Why You’ll Love This Recipe
- Perfect Chewy Texture: The combination of melted butter and pumpkin puree creates a soft, chewy cookie you’ll crave every time.
- Bold Pumpkin Flavor: Chilling the dough really helps deepen the warm, spiced pumpkin taste that makes these cookies truly seasonal.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly but still impresses everyone.
- Flexible & Adaptable: You can customize it easily with extra chips, nuts, or even swap pumpkin pie spice for your homemade blend.
Ingredients You’ll Need
Each ingredient in this Chewy Pumpkin Chocolate Chip Cookies Recipe works together to bring out maximum flavor and texture. From buttery richness to just the right spices, here’s a quick look at what you’ll gather before baking.
- Unsalted Butter: Melted and slightly cooled for rich, tender cookies with a lovely chew.
- Brown Sugar: Adds moisture and that deep caramel flavor important for chewiness.
- Granulated Sugar: Balances the brown sugar sweetness and helps with spreading.
- Vanilla Extract: Enhances all the flavors, giving that warm, homemade taste.
- Pumpkin Puree: The star of the show—make sure to blot it dry to avoid cakey cookies.
- All-Purpose Flour: Provides structure while keeping the cookies soft and chewy.
- Salt: Balances sweetness and heightens flavors.
- Baking Powder & Baking Soda: Leavening agents that keep cookies soft but slightly puffy.
- Ground Cinnamon and Pumpkin Pie Spice: Essential for that cozy, autumnal profile.
- Semi-Sweet Chocolate Chips: Give those luscious, melty chocolate pockets that everyone loves.
Variations
I love experimenting with this chewy pumpkin chocolate chip cookies recipe to suit different tastes or occasions. You can easily tailor it by swapping spices, adding mix-ins, or adjusting sweetness without losing that signature chew.
- Add Nuts: I sometimes toss in chopped pecans or walnuts for that extra crunch, which pairs beautifully with pumpkin and chocolate.
- Dairy-Free Variation: Use vegan butter and dairy-free chocolate chips to make these suitable for a dairy-free diet without a hitch.
- Spice It Up: Increase the cinnamon or add a pinch of cayenne pepper for a subtle heat—my husband loves this twist!
- Extra Chocolate: More chocolate chips on top or mixed in for a gooey, chocolate lover’s dream.
How to Make Chewy Pumpkin Chocolate Chip Cookies Recipe
Step 1: Whisk Together Wet Ingredients
Start by whisking melted butter, brown sugar, and granulated sugar in a medium bowl until smooth and free of brown sugar lumps. Adding vanilla and blotted pumpkin puree next helps create the perfect wet base. Be sure to blot the pumpkin well—this little trick makes a huge difference by reducing excess moisture that can lead to cakey cookies.
Step 2: Combine Dry Ingredients Separately
In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. This ensures that your leavening and spices are evenly distributed, avoiding any pockets of concentrated flavor or uneven rise. Trust me, this small step makes the final bite so much better!
Step 3: Mix Wet and Dry, Then Fold in Chocolate Chips
Pour the wet mixture into your dry ingredients and stir with a rubber spatula until just combined. The dough will be very soft—that’s exactly what you’re aiming for. Gently fold in the semi-sweet chocolate chips. Because of the melted butter, the chips might not “stick” perfectly, but don’t stress—just do your best to mix them in evenly.
Step 4: Chill That Dough
Chilling the dough for at least 30 minutes, ideally longer, is absolutely essential for chewiness and flavor development. I often chill mine overnight and notice the cookies are more flavorful and spread beautifully. If chilled longer than 30 minutes, bring the dough to room temperature for 15-30 minutes before scooping to make rolling easier.
Step 5: Scoop, Flatten, and Bake
Scoop about 1.5 tablespoons of dough per cookie and roll into balls, spacing them 3 inches apart on parchment- or silicone-lined baking sheets. Gently flatten each ball with the back of a spoon or cup to ensure proper spreading—without this, the cookies tend to stay puffy and don’t develop that lovely chewy texture. Bake at 350°F (177°C) for 11-12 minutes until edges are set but centers look soft.
Step 6: Refresh & Cool
If your cookies look like they didn’t spread enough, don’t worry—you can gently flatten them again with the back of a spoon right after removing them from the oven. Press a few extra chocolate chips on top if you want a pretty finish. Cool on baking sheets for at least 10 minutes before moving them to a wire rack. Patience pays off here: the flavor and chewiness improve the longer they cool and rest.
Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies Recipe
- Blot the Pumpkin Puree: This step reduces moisture to keep cookies chewy rather than cakey. I always squeeze mine with paper towels and measure after blotting.
- Chill Time Matters: Chilling dough overnight lets the flavors meld and improves texture, but remember to bring it closer to room temp before scooping to avoid cracking.
- Don’t Skip Flattening: Pressing the dough balls before and, if necessary, right after baking ensures your cookies spread properly and develop that chewy center.
- Use the Right Spices: Fresh pumpkin pie spice or a homemade blend gives the best flavor—don’t rely on just cinnamon for the full autumnal effect.
How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe
Garnishes
I often garnish mine with a few extra chocolate chips gently pressed into the warm cookies just after baking—it adds a nice touch for both presentation and that first chocolate-hit bite. Sprinkling a little cinnamon sugar on top before baking can add a subtle sparkle and extra aroma if you’re feeling fancy.
Side Dishes
I love pairing these chewy pumpkin chocolate chip cookies with a hot cup of chai tea or coffee. They also shine alongside a scoop of vanilla ice cream for a delightful dessert twist, especially when served slightly warm. For a brunch or holiday spread, pairing with a pumpkin spice latte or creamy hot cocoa is a crowd-pleaser.
Creative Ways to Present
One of my favorite presentations is a cookie stack tied with rustic twine, perfect as a gift or party favor. For holiday gatherings, I arrange them on a festive platter with autumn leaves and cinnamon sticks for a charming centerpiece. You could also sandwich two warm cookies with cream cheese frosting for a pumpkin cookie sandwich—trust me, it’s a showstopper!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, and they stay chewy and flavorful for up to a week. I’ve found that placing a slice of bread in the container helps keep them soft by absorbing excess moisture—this little trick works wonders!
Freezing
Both unbaked dough balls and baked cookies freeze beautifully for up to 3 months. I usually freeze dough balls on a lined sheet pan, then transfer them to a freezer bag. When ready to bake, I pop them straight onto the baking sheet—just add an extra minute to the baking time. It’s such a time saver during busy holiday seasons!
Reheating
To bring frozen or refrigerated cookies back to life, I gently warm them in a 300°F oven for about 5 minutes. This revives that chewy texture and melts the chocolate just enough, making them taste freshly baked. You can also microwave for 10-15 seconds when in a pinch but be careful not to overdo it.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree because canned pumpkin pie filling contains added sugars and spices which can alter the cookie’s flavor and texture. Using plain puree gives you more control over sweetness and spice level.
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Why do I need to chill the dough?
Chilling lets the dough firm up, making it easier to handle and improving the cookies’ chewiness and flavor depth. It also helps prevent the cookies from spreading too much and becoming thin or crispy.
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How do I prevent my cookies from turning cakey?
The key trick is blotting excess moisture out of the pumpkin puree before mixing. Also, avoiding overmixing the dough and sticking to the given flour amount keeps the texture dense and chewy rather than cakey.
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Can I substitute gluten-free flour?
Yes, a 1:1 gluten-free flour blend works well, but results can vary slightly in texture. You might need to chill the dough a bit longer to help it firm up for easier handling.
Final Thoughts
This chewy pumpkin chocolate chip cookies recipe truly feels like a warm hug on a chilly day. I absolutely love how the flavors deepen with time, making every bite more satisfying than the last. If you’re craving a cookie recipe that’s easy, delicious, and packed with comforting fall vibes, this one is it—baking it is like sharing a cozy moment with friends around the kitchen. I promise once you try it, you’ll keep coming back for more.
Print
Chewy Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Pumpkin Chocolate Chip Cookies combine the warm, spiced flavors of pumpkin and cinnamon with the rich sweetness of semi-sweet chocolate chips. Featuring a perfectly soft and chewy texture, these cookies are chilled before baking to enhance flavor and maintain their shape, making them an ideal treat for fall or any time you crave a cozy, seasonal dessert.
Ingredients
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (86g) pumpkin puree (blotted to remove excess moisture)
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (store-bought or homemade)
Add-ins
- 1/2 cup (90g) semi-sweet chocolate chips, plus extra for tops if desired
Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and no brown sugar lumps remain. Add the vanilla extract and blotted pumpkin puree, whisking until fully incorporated and smooth. Set this mixture aside.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice until evenly mixed.
- Form the Dough: Pour the wet ingredients into the dry ingredients. Using a large spoon or rubber spatula, mix gently until just combined. The dough will be very soft at this stage. Fold in 1/2 cup of the semi-sweet chocolate chips carefully. Because of the melted butter, the chips might not stick easily but do your best to combine the mixture evenly.
- Chill the Dough: Cover the dough tightly and refrigerate for at least 30 minutes and up to 3 days. Chilling is critical for developing the dough’s firmness and flavor.
- Prepare to Bake: When ready, remove the dough from the refrigerator. Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Scoop and Shape Cookies: Use about 1.5 tablespoons of dough per cookie to form balls. Place them on the prepared baking sheets spaced about 3 inches apart. Slightly flatten each dough ball using the back of a spoon or the bottom of a cup to help them spread properly during baking.
- Bake: Bake cookies for 11-12 minutes or until the edges appear set and the centers are still soft. If cookies do not spread sufficiently during baking, gently flatten them with the back of a spoon immediately after removing from the oven. Optionally, press extra chocolate chips on top of the warm cookies for an attractive finish.
- Cool: Allow the cookies to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. For the best flavor and texture, let cookies rest uncovered for several hours or overnight. The pumpkin flavor intensifies and the texture becomes even chewier over time.
- Storage: Store cookies covered at room temperature for up to 1 week. You can also freeze both baked cookies and unbaked dough balls for up to 3 months.
Notes
- Make Ahead & Freezing: Dough can be chilled for up to 3 days before baking. Bring to room temperature before scooping. Freeze baked cookies and unbaked dough balls for up to 3 months. Bake frozen dough an extra minute without thawing.
- Pumpkin Prep: Squeeze moisture out of pumpkin puree with paper towels before measuring 6 tablespoons to avoid a cakey texture. Do not use pumpkin pie filling.
- Pumpkin Pie Spice: Use store-bought or homemade. If unavailable, use 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice in addition to 1.5 teaspoons cinnamon.
- Chilled Dough Handling: If chilled longer than 30 minutes, allow dough to soften for 15-30 minutes at room temperature before scooping, depending on chilling duration.
- Scaling Recipe: Easily doubled by doubling all ingredients; chill dough for 45 minutes if doubling.
- Tools Recommended: Glass mixing bowls, whisk, rubber spatula, baking sheets, silicone mats or parchment paper, medium cookie scoop, cooling rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
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