Crispy edges, chewy centers, and a perfect blend of pumpkin and chocolate make these Chewy Pumpkin Chocolate Chip Cookies a must-try for fall! They’re irresistible and full of flavor.
Unlike traditional crisp cookies, these Chewy Pumpkin Cookies have a number of different techniques that are used to create such a delicious cookie. These cookies have a soft texture thanks to the pumpkin puree, which keeps them moist and tender. Using melted or browned butter is key to achieving a thinner, crispier, and chewier cookie. I’ve also become a big fan of using cornstarch in my bars and cookies. Cornstarch absorbs excess moisture, keeping the inside of the cookies chewy while making the outside perfectly crisp. You will cookies, they make each bite taste like autumn in dessert form.
In the fall, we love all things pumpkin, like my tasty Pumpkin Bread, No Bake Pumpkin Cheesecake, and Pumpkin Bread Pudding. These may be the perfect pumpkin chocolate chip cookies and are sure to become a family favorite.
Table of Contents
Why I Love These Pumpkin Cookies
- These Chewy Pumpkin Chocolate Chip Cookies are chewy and thick, not airy or cake-like.
- The recipe is straightforward and comes together fast, making it a go-to for busy days when you want a treat in a pinch.
- These cookies are perfect for packing up and gifting to loved ones during the fall season.
Recipe Ingredients
Pumpkin Puree – You can use my homemade pumpkin puree for a fresh, rich flavor. Make sure it’s at room temperature for the best texture, and avoid using pumpkin pie filling for this recipe.
Egg Yolk – Using an egg yolk helps create chewy, soft cookies without making them cakey. It adds the right amount of richness and moisture.
Pumpkin Pie Spice – A sprinkle of cinnamon, ginger, allspice, nutmeg, and clove adds all the comforting fall flavors to these cookies.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-Ins – Add some chopped pecans or walnuts for a bit of crunch. You can also swap the semi-sweet chocolate chips for white chocolate, butterscotch, or cinnamon chips.
Homemade Pumpkin Pie Spice – You can make your pumpkin spice own by combining ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp allspice, and ⅛ tsp nutmeg.
How to Make Chewy Pumpkin Chocolate Chip Cookies
Step 1: In a large mixing bowl or the bowl of a stand mixer, beat the melted or browned butter and sugars for 2 minutes on high. Add the vanilla extract, pumpkin puree, and egg yolk, then mix on low until just combined.
Step 2: In a medium-sized mixing bowl, whisk together the flour, cornstarch, salt, baking soda, cinnamon, and pumpkin pie spice. With the mixer on low, gradually combine the dry ingredients with the wet ingredients until a soft dough forms.
Step 3: Fold in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Step 4: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a baking mat.
Step 5: Scoop balls of dough using a standard-sized cookie scoop and place them on the prepared baking sheet. Gently pat down each ball to flatten the tops and press a few more chocolate chips on top. Bake for 10-12 minutes or until the edges are golden brown. The cookies will be slightly puffy but will flatten as they cool. They may look soft in the centers, but they should not be doughy! The longer you bake, the crispier they will become. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely, about 5 additional minutes.
Expert Tips
Chill the Dough – Chilling your dough for about 30 minutes before baking helps the cookies hold their shape and develop that perfect chewy texture. But don’t chill for too long, or they won’t spread properly.
Underbake for Chewiness – Take the cookies out when the edges are set, but the centers still look a little soft. They’ll finish baking on the sheet as they cool, giving you chewy, delicious cookies.
FAQs
Using a cookie scoop helps portion the dough evenly, which results in cookies that bake consistently. Leaving about 2 inches of space between each dough ball ensures even heat distribution.
To make thicker cookies, slightly increase the chilling time or add a bit more flour to the dough. This helps prevent spreading and creates a thicker, chewier cookie.
Storage Info
STORE your baked cookies in an airtight container at room temperature for up to 2-3 days. To FREEZE, allow the cookies to cool completely, then place them in an airtight container or Ziploc bag, where they will stay fresh for up to 3 months.
When you’re ready to enjoy them again, REHEAT the cookies in a 300°F (150°C) oven for about 5 minutes, or microwave them for 10-15 seconds to bring back their chewy texture.
If freezing the dough, shape it into balls, freeze it for an hour, and transfer it to a freezer-safe bag for future baking.
Chewy Pumpkin Chocolate Chip Cookies Recipe
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Ingredients
- 1/2 cup unsalted butter - melted or browned
- 1/2 cup granulated sugar
- ½ cup brown sugar
- 1 1/2 tsp vanilla extract
- 6 Tbsp pumpkin puree
- 1 egg yolk
- 1 1/2 cup bread flour - see NOTES
- 1 tsp cornstarch
- ½ teaspoon salt
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 3/4 cup semi-sweet chocolate chips or chunks (plus a few extra for pressing on the tops)
Instructions
- In a large mixing bowl or the bowl of a stand mixer, beat the melted or browned butter and sugars for 2 minutes on high. Add the vanilla extract, pumpkin puree, and egg yolk, then mix on low until just combined.
- In a medium-sized mixing bowl, whisk together the flour, cornstarch, salt, baking soda, cinnamon, and pumpkin pie spice. With the mixer on low, gradually combine the dry ingredients with the wet ingredients until a soft dough forms.
- Fold in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a baking mat.
- Scoop balls of dough using a standard-sized cookie scoop and place them on the prepared baking sheet. Gently pat down each ball to flatten the tops and press a few more chocolate chips on top. Bake for 10-12 minutes or until the edges are golden brown. The cookies will be slightly puffy but will flatten as they cool. They may look soft in the centers, but they should not be doughy! The longer you bake, the crispier they will become. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely, about 5 additional minutes.
NOTES
- You can use all-purpose flour, but the bread flour makes these more dense, chewy, and crispy. You can find bread flour in the bulk section of most grocery stores—just buy the amount you need, or it can be found in 5 lb. bags in the baking section.
- I’ve baked these at 375°F (190°C) for 12 minutes, and they were just as good!
- If you prefer more spices, add an additional ½ tsp of ground cinnamon and ½ tsp of pumpkin pie spice.
- These cookies should be stored at room temperature for 2-3 days, though they taste best the day they are made—crisp and fresh!
The texture was exactly what I was hoping for, with a nice balance between crisp and chewy.
These chewy pumpkin chocolate chip cookies are truly AMAZING! Thank you for this delicious fall favorite dessert.
Tis the season to eat pumpkin!
I’ve made these cookies twice in one week! They are so delicious!
No judgement here – they are delicious!
I made my own bread flour, and they did turn out more chewy than cakey, which is just what I love! Next time I’m going to add some toasted pecans. Such a good cookie recipe!
Toasting nuts is such an easy thing to do that adds so much flavor.
Excited to try and bake these with my daughter. Would we be able to add quick cooking oats to the recipe?