These melt-in-your-mouth chewy pumpkin chocolate chip cookies are so soft and ooey-gooey that you'll wonder why you'd ever have a regular chocolate chip cookie again!
Looking for more cookies! Try our Chewiest White Chocolate Macadamia Nut Cookies or Cranberry Orange Shortbread Cookies.
Jump to:
Why this recipe works
These chewy pumpkin chocolate chip cookies are to die for. I knew I wanted to incorporate pumpkin into my chewy chocolate chip cookie recipe and these came out perfect. They are light and remind me of the Chewy Chips Ahoy that I used to eat when I was a kid. Pumpkin desserts are the best in the Fall! I love these and our Pumpkin Butter Blondies with Maple Glaze.
I don't know if it's just that I'm an adult now but the Chips Ahoy version of a chewy chocolate chip doesn't taste the same to me as it did when I was 5. But I'll tell you what, try these cookies and it won't matter.
Ingredients Notes
Pumpkin puree. I strongly recommend using canned pumpkin instead of making your own. It is more dense than fresh pumpkin puree and adds to the chewiness of the cookie.
Why is there no egg? The pumpkin puree acts like a binder. The egg isn't necessary for this recipe. The cookie won't have any crunch to it because of this.
*Please see the recipe card below for more information on the ingredients.
How to make Pumpkin Chocolate Chip Cookies!
Don't worry about preheating the oven yet because we will let these sit in the freezer.
Step 1: Combine the dry ingredients by mixing flour, baking soda, baking powder, salt, nutmeg, ginger, cloves, and cinnamon. Mix thoroughly and set aside.
Step 2: Next, mix your butter, sugar, and brown sugar until well combined.
Step 3: Then mix in your vanilla and pumpkin to the wet ingredients until completely incorporated.
Step 4: Add your dry ingredients to the wet ingredients.
Step 5: Mix until just combined
Step 6: Fold in the chocolate chip cookies.
Step 7: Once combined fold in your chocolate chips and scoop your cookies onto the parchment-lined cookie tray and put in the freezer for 30 minutes. Then you'll preheat your oven to 325℉.
Step 8: Bake for 18-21 minutes. Then cool for 15 minutes before serving and sprinkle with flaky salt.
They are perfect for a bit of dessert on football Sunday or for any of the other fall occasions especially if you serve it with some Bourbon Candied Pecans! Enjoy with a Pumpkin beer or a glass of milk after a nice bowl of Barley Lentil Soup or Creamy Mushroom Mascarpone Soup.
Pro-tips
- Put your cookies in the freezer before cooking. Even if it's just 30 minutes. This will help the cookies hold their form and have a soft and chewy center.
- One of the biggest problems with baking cookies for us is that we don't want to have 20 cookies on the kitchen counter. Freeze the dough in balls on the tray overnight. Then store them in a ziploc bag, take them out of the freezer, and bake at your own leisure!
Recipe FAQs
Pumpkin puree will make the cookie chewier and more moist. The pumpkin replaces the egg in the cookie recipe
Pumpkin is not as good a binder as eggs are. These cookies will spread like crazy because of the already melted butter and the pumpkin puree.
Canned pumpkin will always have a deeper and more intense flavor than fresh. Fresh will be a more subtle pumpkin flavor. Canned is always better for baked goods.
Our other favorite desserts!
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Chewy Pumpkin Chocolate Chip Cookies
Equipment
- 1 cookie sheet
- 2 large bowls
Ingredients
- 1 ¼ cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 ½ teaspoon cinnamon
- ⅛ teaspoon cloves
- ½ cup unsalted butter melted
- ½ cup brown sugar
- ½ cup granulated sugar
- ⅓ cup pumpkin
- 1 teaspoon vanilla
- ¾ cup chocolate chips
Instructions
- Combine flour, baking soda, baking powder, salt, nutmeg, ginger, cloves, and cinnamon in a bowl. Set aside
- Add melted butter, granulated sugar, and brown sugar and mix until well combined. Add pumpkin and vanilla to wet ingredients and combine until incorporated
- Add dry ingredients to wet ingredients and mix until just combined. Fold in the chocolate chips,
- Scoop cookies onto a parchment-lined cookie sheet. Rest in the freezer for 30 minutes. While in the freezer, preheat the oven to 325℉
- Take cookies out of the freezer and bake for 18-21 minutes. Let the cookies cool for 15 minutes on a cooling rack.
Notes
- Put your cookies in the freezer before cooking. Even if it's just 30 minutes. This will help the cookies hold their form and have a soft and chewy center.
-
- Freeze your cookie dough in balls to save for a later date! Then you can bake them whenever you feel like having a fresh chocolate chip cookie!
Vincent DelGiudice
My wife makes these every year and they're perfectly chewy and delicious
Marji Busa
The cookies look delicious. I will try making them very soon!