Chewy Pumpkin Chocolate Chip Cookies are soft and full of fall flavors, with a perfect mix of pumpkin and melty chocolate chips in every bite. They have just the right amount of chewiness that makes them so satisfying to eat, combining the moistness of pumpkin with the sweetness of chocolate chips.
I love making these cookies because they’re an easy way to enjoy the cozy feeling of pumpkin season without spending hours in the kitchen. The warm spices and pumpkin puree keep the cookies tender, and I always find myself sneaking a few extra before they even cool down. Plus, the gooey chocolate chips add that little touch of happiness everyone enjoys.
My favorite way to enjoy these cookies is with a cup of warm tea or milk, especially on a chilly afternoon. They’re perfect for sharing with friends or packing in lunchboxes as a tasty treat. Whenever I bake them, the smell fills the whole house and puts everyone in a good mood, making these cookies a real crowd-pleaser.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pie filling, for the right texture and flavor. You can swap canned with homemade pumpkin puree if you prefer a fresher taste.
Sugars: The combo of granulated and brown sugar keeps cookies chewy and sweet. Brown sugar adds moisture and depth. If you don’t have brown sugar, you can use all granulated but the cookies may be less soft.
Butter: Softened unsalted butter helps give a tender texture. Avoid melted butter to keep cookies from spreading too thin. If needed, margarine can be a substitute but flavor may slightly change.
Spices: Cinnamon, nutmeg, and ginger create the warm pumpkin flavor. Cloves are optional but add nice depth. Use pumpkin pie spice as a shortcut if you don’t want to measure each individually.
Chocolate Chips: Semi-sweet chips add the perfect balance to pumpkin. You can swap for milk or dark chocolate chips, or even chunks for gooey pockets of chocolate.
How Can You Keep Pumpkin Chocolate Chip Cookies Soft and Chewy?
The secret to chewy pumpkin cookies is moisture and minimal mixing. Here’s what I do:
- Use pumpkin puree: It adds moisture that keeps cookies soft even after baking.
- Don’t overmix: Gently fold dry ingredients into the wet to avoid tough cookies.
- Watch baking time: Bake just until edges are set. The centers should look soft and slightly underbaked.
- Cool on baking sheet: Let cookies rest for 5 minutes before moving, so they finish cooking without drying out.
- Store properly: Keep cookies in an airtight container to maintain softness. You can add a slice of bread inside to keep moisture in.
Equipment You’ll Need
- Mixing bowls – a large one for wet ingredients and a medium one for dry; makes mixing simple and mess-free.
- Electric mixer or hand whisk – helps cream butter and sugars smoothly for tender cookies.
- Measuring cups and spoons – accurate measuring keeps your cookie texture just right.
- Baking sheets – flat and sturdy to hold cookie dough without bending or spilling.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Spoon or cookie scoop – to portion dough evenly for uniform cookies.
- Wire rack – cools cookies quickly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a nice crunch that pairs well with pumpkin’s softness.
- Swap semi-sweet chocolate chips for white chocolate or butterscotch chips for a sweeter twist.
- Mix in 1/2 cup dried cranberries to add a tart contrast you’ll love during fall.
- Stir in a teaspoon of espresso powder to deepen the chocolate flavor without adding coffee taste.
How to Make Chewy Pumpkin Chocolate Chip Cookies?
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional)
- 1 ½ to 2 cups semi-sweet chocolate chips
How Much Time Will You Need?
Total time is about 30 minutes including mixing and baking. It takes 10-12 minutes to bake the cookies, and a few extra minutes to cool before enjoying.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats so your cookies don’t stick.
2. Mix Wet Ingredients:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then beat in the egg, pumpkin puree, and vanilla extract until fully combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves together. This ensures the spices and leavening are evenly spread.
4. Blend Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Try not to overmix to keep your cookies tender and chewy.
5. Add Chocolate Chips:
Fold in the chocolate chips evenly throughout the cookie dough, mixing them in gently.
6. Shape and Bake:
Drop tablespoon-sized balls of cookie dough onto your prepared baking sheets. Space them about 2 inches apart so they have room to spread.
Bake in the preheated oven for 10-12 minutes, until the edges are set and lightly golden but the centers still look soft.
7. Cool Your Cookies:
Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. This helps them finish baking gently and keeps them soft. Then transfer to a wire rack to cool completely.
8. Store and Enjoy:
Store your cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage. Enjoy the chewy, soft pumpkin goodness with every bite!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! If you use fresh pumpkin, roast it until soft, then puree it until smooth. Make sure to drain any excess liquid so your dough isn’t too wet.
Can I Substitute Chocolate Chips with Something Else?
Absolutely! Try white chocolate chips, butterscotch chips, or even chopped nuts like pecans for different textures and flavors that pair well with pumpkin.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread inside helps keep the cookies moist and chewy.
Can I Freeze the Cookie Dough?
Yes! Scoop the dough onto a baking sheet and freeze until solid. Transfer to a freezer bag and bake directly from frozen, adding a couple of extra minutes to the baking time.
