Chewy Pumpkin Chocolate Chip Cookies are like little bites of autumn happiness. They bring together pumpkin’s soft, moist goodness with melty chocolate chips that spread just enough sweetness with every chew. The texture is perfectly soft and chewy, making these cookies a cozy treat on a cool day.
I love making these cookies when the air starts to feel crisp because their pumpkin flavor feels so comforting and seasonal. I usually add a sprinkle of cinnamon and nutmeg to give them that warm spice twist, and I find that using a little bit of brown sugar helps keep the cookies extra moist and chewy. I always end up sneaking more than one right out of the oven!
One of my favorite ways to enjoy these is with a big mug of hot tea or coffee. They’re great for sharing too—everyone seems to smile when they try a cookie that’s sweet, soft, and just a little bit special. If you want to keep them fresh longer, I recommend storing them in an airtight container so they stay just as chewy the next day.
Key Ingredients & Substitutions
Pumpkin puree: This is the heart of the cookie, adding moisture and softness. Use canned pumpkin for convenience or homemade if you prefer fresh. Avoid pumpkin pie filling as it contains extra sugar and spices.
Brown sugar: Brown sugar helps keep cookies chewy because of its moisture. If you’re out, you can substitute with an equal amount of white sugar plus a tablespoon of molasses for similar results.
Butter: Softened unsalted butter gives richness and helps with the cookie’s tender texture. If needed, you can swap with margarine or coconut oil, but butter gives the best flavor.
Chocolate chips: Semi-sweet chocolate chips provide sweet melty pockets. You can try dark chocolate chips for less sweetness or white chocolate for a different twist.
How Do You Make These Cookies Soft and Chewy?
The secret to chewy pumpkin cookies is balancing moisture and mixing technique:
- Don’t overmix: Once you add the dry ingredients, stir just enough to combine. Overmixing can make cookies tough.
- Use brown sugar and pumpkin: Both add moisture, which keeps cookies soft and chewy after baking.
- Bake just right: Bake until edges are set but centers are still a bit soft. Cookies will firm up as they cool but stay chewy inside.
- Let them cool on the pan: This helps them finish cooking gently and prevents breaking.
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately for easier mixing.
- Electric mixer or hand whisk – helps cream butter and sugar until fluffy for better texture.
- Measuring cups and spoons – essential for accurate ingredient amounts to get cookie texture right.
- Baking sheets – use a flat, rimmed sheet for even baking and easy cookie removal.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Scoop or spoon – for evenly portioning cookie dough to keep cookie sizes uniform.
- Cooling rack – lets cookies cool quickly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- Mix in chopped nuts like pecans or walnuts for extra crunch and nutty flavor.
- Swap semi-sweet chips with white chocolate chips to add a mild sweetness and creamy texture.
- Add a teaspoon of espresso powder to deepen the chocolate flavor without making it taste like coffee.
- Stir in dried cranberries or raisins for a tart sweetness that pairs well with pumpkin spices.
How to Make Chewy Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) pumpkin puree (canned or homemade)
- 1 cup (200g) brown sugar, packed
- 1/2 cup (115g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients & Spices:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon ground cloves (optional)
Chocolate Chips:
- 1 1/2 cups (270g) semi-sweet chocolate chips
Time Needed
This recipe takes about 15 minutes to prepare and around 12-15 minutes to bake each batch. Allow some extra time for cooling. Overall, plan for about 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep the cookies from sticking and make cleanup easy.
2. Mix Wet Ingredients:
In a large bowl, beat together the softened butter and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating again until everything is combined. Stir in the pumpkin puree until smooth.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This makes sure the spices are evenly mixed through the flour.
4. Put It All Together:
Gradually add the dry ingredients to the pumpkin mixture. Stir just until combined — be careful not to overmix, or the cookies might get tough. Fold in the chocolate chips gently so they are spread evenly throughout the dough.
5. Bake Your Cookies:
Use a spoon or cookie scoop to drop about 2 tablespoons of dough per cookie onto your baking sheets, spacing each about 2 inches apart. Bake in the oven for 12-15 minutes. You want the edges to be set but the centers still soft—they will firm up as they cool.
6. Cooling and Storing:
Let the cookies cool on the baking sheet for about 5 minutes so they finish setting. Then transfer them to a wire rack to cool completely. Store any leftovers in an airtight container to keep them nice and chewy.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Just roast or steam fresh pumpkin and puree it until smooth. Make sure to strain any excess liquid so your dough doesn’t get too wet, which can affect the cookie texture.
How Should I Store These Cookies to Keep Them Chewy?
Store them in an airtight container at room temperature. Adding a slice of bread to the container can help keep the cookies soft by maintaining moisture.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure it contains xanthan gum or add some separately to help hold the cookies together.
What If I Don’t Have All the Spices?
No worries! Cinnamon and nutmeg are the most important for that warm pumpkin flavor. You can skip ginger and cloves or replace with pumpkin pie spice if you have it on hand.
