Chewy Pumpkin Chocolate Chip Cookies are a perfect treat that brings together soft, moist pumpkin flavor and the sweet surprise of melty chocolate chips in every bite. These cookies have a wonderful chewiness that feels just right—not too cakey or crunchy. The pumpkin adds a gentle warmth and natural sweetness that pairs beautifully with the rich chocolate.
I love making these cookies when the weather cools down because they fill the kitchen with that cozy autumn smell that makes you want to curl up with a good book or a warm drink. What’s great about this recipe is how easy it is to whip up. I always keep canned pumpkin on hand around this time of year because it’s so versatile—I use it for pancakes, muffins, and, of course, these cookies!
My favorite way to enjoy these cookies is slightly warmed, so the chocolate chips get gooey and the pumpkin scent really shines through. They’re fantastic for sharing at fall gatherings or just sneaking one—or two—while watching a movie. If you want to make them extra special, sprinkle a little sea salt on top before baking; it brings out the chocolate flavor in the best way.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling, which has added sugar and spices. If you like, you can substitute fresh cooked and mashed pumpkin, but drain it well to avoid extra moisture.
Brown & Granulated Sugar: The mix of these sugars gives chewiness and sweetness. Brown sugar adds a slight molasses flavor and keeps cookies soft. You can try coconut sugar for a deeper flavor, but it may change the texture.
Butter: Softened unsalted butter is best for creaminess and flavor. If needed, you can use margarine or a mix of butter and oil, but the cookies might be less rich.
Spices: Cinnamon, ginger, and nutmeg give cozy warmth. You can adjust or leave out individual spices, though cinnamon is key for the classic pumpkin taste.
Chocolate Chips: Semisweet adds nice balance. Feel free to swap for dark chocolate, white chocolate, or even chunks for variety.
How Do You Get Soft and Chewy Cookies Every Time?
Softness comes from moisture and careful baking time. Follow these tips:
- Don’t overmix: Stir the dough just until the flour disappears. Overmixing develops gluten, making cookies tougher.
- Watch baking time: Bake until edges look set but centers still appear soft. They firm up while cooling.
- Use brown sugar: It helps retain moisture and adds chewiness.
- Cool on the baking sheet: Let them rest for a few minutes before moving so they finish setting without drying out.
Equipment You’ll Need
- Mixing bowls – you’ll need at least two: one for wet ingredients and one for dry, making mixing easier and neater.
- Electric mixer or hand whisk – helps blend butter and sugars until fluffy for the best cookie texture.
- Measuring cups and spoons – precise measurements keep your cookies consistent and perfect every time.
- Baking sheets – flat and sturdy baking sheets help cookies bake evenly without spreading too much.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup super easy.
- Spoon or cookie scoop – forms evenly sized dough balls, so all cookies bake evenly.
- Wire cooling rack – lets cookies cool quickly and keeps bottoms from becoming soggy.
Flavor Variations & Add-Ins
- Swap semisweet chocolate chips for white chocolate chips or butterscotch chips to bring a sweeter, creamier flavor.
- Add ½ cup chopped walnuts or pecans for a nice crunch and a nutty contrast to soft pumpkin.
- Try stirring in ½ cup dried cranberries or raisins for bursts of chewy tartness that balance the sweet pumpkin and chocolate.
- Mix in 1 teaspoon ground cloves or cardamom with the spices for a deeper, more complex autumn flavor.
How to Make Chewy Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 12 to 15 minutes to bake the cookies. Allow an extra 5 minutes for cooling on the baking sheet before moving them to a wire rack. In total, plan for around 30 minutes to make a batch of soft, chewy pumpkin chocolate chip cookies.
Step-by-Step Instructions:
1. Get Your Oven and Pan Ready:
Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to make cleanup easy.
2. Mix the Wet Ingredients:
In a large bowl, use a mixer or whisk to cream together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy. Add the eggs one at a time, beating well after each. Then stir in the vanilla extract and pumpkin puree until everything is smoothly combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, nutmeg, and salt. This helps spread the spices evenly throughout your cookies.
4. Bring It All Together:
Gradually add the dry ingredients into the bowl with the wet ingredients. Stir gently just until you no longer see flour. Be careful not to overmix, or the cookies can become tough. Fold the chocolate chips into the dough evenly.
5. Form and Bake Your Cookies:
Drop rounded tablespoons of cookie dough onto your prepared baking sheets, spacing each about 2 inches apart so they have room to spread. Bake in the preheated oven for 12 to 15 minutes. Look for edges that are set and lightly browned, but keep the centers soft and a little puffy.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. You can enjoy these cookies slightly warm to savor the gooey chocolate chips and moist pumpkin flavor, or at room temperature if you prefer.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first, then drain any excess moisture to keep your dough from becoming too wet. Canned pumpkin is more convenient but fresh works great too.
How Should I Store the Cookies?
Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. Thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before baking. Just let the dough sit at room temperature for 10-15 minutes before scooping and baking.
What Can I Substitute for Chocolate Chips?
If you’re out of chocolate chips, chopped chocolate bars, white chocolate chips, or butterscotch chips all work well. You can also add nuts or dried fruit for an extra twist.