Chewy Pumpkin Chocolate Chip Cookies are a soft, cozy, and warmly spiced treat perfect for autumn and beyond. These cookies strike a perfect balance between the richness of dark chocolate and the earthy sweetness of pumpkin purée, enhanced by aromatic spices like cinnamon, nutmeg, and cloves. Unlike cakier pumpkin cookies, which often resemble muffin tops, these chewy versions offer a denser, more satisfying bite—thanks to a few smart baking techniques and carefully chosen ingredients. Whether enjoyed with a mug of hot cider, a cup of coffee, or as a comforting dessert, these cookies wrap up all the best parts of fall in one delicious, chocolate-flecked bite. Their inviting texture, deep flavor, and nostalgic aroma make them a go-to for everything from Halloween parties to Thanksgiving dessert tables, and even holiday cookie swaps.
The History of Pumpkin Chocolate Chip Cookies
Pumpkin has long been a staple ingredient in American baking, particularly in the colder months, with its usage tracing back to early colonial America when settlers incorporated native squash and pumpkin into breads and pastries. Traditional pumpkin pie became synonymous with Thanksgiving in the 19th century, and the demand for pumpkin-flavored desserts has only grown since. By the late 20th century, the popularity of pumpkin spice—bolstered by the rise of canned pumpkin purée—led to a surge of pumpkin-infused recipes, including muffins, breads, and cookies. Pumpkin chocolate chip cookies became particularly beloved as they combine the warm, spiced notes of pumpkin with the indulgence of chocolate chips. Initially, most versions were soft and cake-like due to pumpkin’s high moisture content. However, in more recent years, bakers and recipe developers have worked to refine the texture, creating chewier, denser cookies with all the pumpkin flavor and none of the fluff. These modern adaptations have made chewy pumpkin chocolate chip cookies a new classic—bridging tradition with contemporary taste.
Ingredients Breakdown
Pumpkin Purée: The star ingredient, providing moisture, flavor, and natural sweetness. Canned pumpkin is preferred for consistency, but make sure it’s 100% pumpkin and not pumpkin pie filling. All-Purpose Flour: Gives structure to the cookie dough. Some recipes include a bit of bread flour to increase chewiness. Unsalted Butter: Adds richness and helps create a chewy texture when melted or browned before mixing. Brown Sugar: Enhances chewiness and adds a deep, molasses-like flavor that complements the pumpkin. Granulated Sugar: Balances the moisture from the pumpkin and gives a crisp edge. Egg Yolk: Used instead of a whole egg in some recipes to prevent cakiness and enhance chew. Vanilla Extract: Adds warmth and depth. Baking Soda and/or Baking Powder: Leavening agents that help the cookies rise slightly without becoming fluffy. Salt: Balances the sweetness and enhances flavor. Pumpkin Pie Spice or a mix of Cinnamon, Nutmeg, Cloves, and Ginger: Brings out the classic fall flavor. Chocolate Chips: Semisweet or dark chocolate chips balance the sweetness and pair beautifully with pumpkin spice. Optional Add-Ins: A small amount of cornstarch or a teaspoon of milk powder can help improve texture and moisture retention.
Step-by-Step Recipe
- Prepare the ingredients: If your pumpkin purée seems watery, blot it with paper towels to remove excess moisture. This step is key for achieving a chewy, not cakey, texture. 2. Brown the butter (optional but recommended): In a small saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and smells nutty. Remove from heat and let cool slightly. 3. Mix the wet ingredients: In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth. Add the egg yolk, vanilla extract, and pumpkin purée. Mix until fully incorporated. 4. Add the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin spice (or individual spices). Gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix. 5. Fold in the chocolate chips: Stir in the semisweet chocolate chips (and any optional add-ins like chopped pecans or white chocolate chips). The dough will be soft. 6. Chill the dough: Cover the dough and refrigerate for at least 30 minutes—preferably 1–2 hours or even overnight. This step helps the flavors meld and keeps the cookies from spreading too much. 7. Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper. 8. Scoop and bake: Use a cookie scoop or tablespoon to portion the dough onto the baking sheets, spacing the cookies about 2 inches apart. Bake for 10–12 minutes, or until the edges are set but the centers look slightly underbaked. 9. Cool: Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to 5 days.
Tips for the Perfect Cookie
Blotting the pumpkin is essential to avoid cakey cookies—aim for a thick purée texture. Brown your butter to add depth and nuttiness to the flavor. Chill the dough for better texture, richer flavor, and more controlled spread. Don’t overbake—take the cookies out when they still look slightly underdone in the center for a chewy texture. For extra gooeyness, press a few extra chocolate chips on top of each dough ball before baking. A sprinkle of flaky sea salt can balance the sweetness and elevate the flavor. If you’re making a big batch, portion and freeze the dough—bake directly from frozen by adding 1–2 minutes to the baking time.
Variations and Customizations
Add nuts: Toasted walnuts or pecans add crunch and nuttiness. Swap chips: Use white chocolate, milk chocolate, or even butterscotch chips for a twist. Spice it up: Add extra cinnamon or try cardamom for a unique flavor. Make them gluten-free: Use a gluten-free flour blend; add ½ tsp xanthan gum if needed. Vegan version: Use plant-based butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) in place of the egg yolk. Make them sandwich cookies: Spread a cream cheese frosting between two cookies for a decadent treat. Add oats: Stir in ¼ cup of quick oats for texture and heartiness. Turn them into bars: Press the dough into a lined 8×8 inch pan and bake for 18–22 minutes to make chewy cookie bars.
Health Considerations and Nutritional Value
Pumpkin is naturally rich in vitamin A, fiber, and antioxidants, making it a nutrient-dense addition to baked goods. By replacing part of the butter with pumpkin, you can reduce overall fat content. Using dark chocolate chips provides antioxidants and slightly less sugar than milk chocolate. Substituting some of the all-purpose flour with whole wheat flour adds fiber and nutrients. Reducing the sugar or using coconut sugar or maple syrup can offer a more wholesome sweetener option. For lower calorie cookies, mini versions or using just egg whites instead of yolks can help, though it may affect texture. The cookies are not low-calorie treats but can be made more health-conscious with mindful ingredient swaps. Each cookie typically ranges from 140–180 calories depending on size and mix-ins.
FAQ
Why are my cookies cakey instead of chewy? Too much moisture is the likely cause. Make sure to blot the pumpkin purée and don’t add extra eggs. Can I use fresh pumpkin instead of canned? Yes, but make sure it’s very thick and well-drained—homemade purée often contains more water. Can I skip the chilling step? Chilling is highly recommended to improve texture and flavor. Unchilled dough will likely result in thinner, spread-out cookies. Can I freeze the dough or baked cookies? Yes! Scoop and freeze the dough balls on a tray, then transfer to a freezer bag. Baked cookies can also be frozen and thawed as needed. How do I make these cookies vegan? Use plant-based butter and a flax egg. Make sure your chocolate chips are dairy-free. How long do these cookies stay fresh? Stored in an airtight container, they’ll stay soft and chewy for up to 5 days at room temperature. Can I add other spices? Absolutely! Try allspice, cardamom, or extra ginger for more complexity.
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter cold and cut into cubes
- ⅔ cup pumpkin purée such as Libby’s, at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large egg yolks at room temperature
- 2 teaspoons vanilla extract
- 1⅔ cups + 1 tablespoon all-purpose flour see notes below for proper measuring
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup finely chopped chocolate bar or chocolate chips semisweet or dark preferred
Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- Brown the Butter
- In a large stainless steel saucepan, add 1 cup (226 g) cold unsalted butter. Cook over medium heat, stirring occasionally. The butter will foam, pop, and crackle—this is normal. Watch it closely to avoid burning. Once you see brown bits forming at the bottom and it smells nutty and fragrant, remove the pan from the heat. You should be left with just under 1 cup (184 g) of browned butter. Scrape it into a heatproof glass measuring cup and transfer it to the fridge. Chill for 50–60 minutes, stirring every 10–15 minutes, until the butter cools to about 75°F (24°C). It should still be liquid but no longer warm.
- Dry the Pumpkin
- While the butter cools, place ⅔ cup (160 g) of pumpkin purée onto a large plate. Use a stack of paper towels to press out the excess moisture. Scrape the pumpkin back into a pile, then re-spread and repeat with fresh paper towels until it feels dense and dry—similar to soft playdough. The final volume should measure around ⅓ cup (75 g).
- Mix the Wet Ingredients
- Once the browned butter is cool, whisk in ½ cup (100 g) granulated sugar and ½ cup (100 g) light brown sugar for exactly 1 minute. The mixture will appear pale and sandy. Whisk in the 2 large egg yolks (36 g), 2 teaspoons vanilla extract, and the dried pumpkin purée, mixing until fully combined.
- Add the Dry Ingredients
- Using a rubber spatula or wooden spoon, gently fold in 1⅔ cups + 1 tablespoon (220 g) all-purpose flour, 2½ teaspoons pumpkin spice, 1 teaspoon baking soda, ½ teaspoon fine sea salt, and 1 cup (125 g) finely chopped chocolate bar or chocolate chips. Mix just until no dry streaks remain—do not overmix.
- Shape the Dough
- Using a 3-tablespoon cookie scoop, portion the dough into balls. Roll them gently between your palms and place them on the prepared baking trays, spacing them 2–3 inches apart. This recipe makes about 15 cookies. For dramatic pools of chocolate, press extra chopped chocolate onto the tops of the dough balls before baking.
- Bake
- Bake one tray at a time for 9–13 minutes, or until the edges are golden brown but the centers still look slightly underbaked. Immediately after removing from the oven, use a large round cookie cutter to gently scoot the cookies into perfect circles—this also thickens the edges slightly for a bakery-style look.
- Cool and Store
- Let the cookies cool completely on the baking trays set over a wire rack before transferring. Store baked cookies in an airtight container at room temperature for 2–3 days.
- Make Ahead and Freeze
- To prep in advance, shape the dough into balls and refrigerate or freeze. Allow cookie dough to return to room temperature before baking—about 1 hour from the fridge or 2 hours from the freezer.