If you dream of the cozy flavors of pumpkin pie swirled into a cookie that stays irresistibly soft and chewy for days, these Chewy Pumpkin Chocolate Chip Cookies are about to become your new obsession. Imagine the gentle warmth of cinnamon, nutmeg, and ginger dancing with the creamy sweetness of pumpkin, all studded with gooey chocolate chips. Whether you’re looking for a fall-inspired treat or simply want a delicious twist on classic chocolate chip cookies, this recipe is a total crowd-pleaser and bound to become a beloved staple in your kitchen.
Ingredients You’ll Need
This recipe comes together with kitchen staples and a handful of classic spices. Each ingredient shares a special role, ensuring you get perfectly Chewy Pumpkin Chocolate Chip Cookies every time.
- All-purpose flour: Forms the cookie’s structure and helps the cookies hold their chewy shape.
- Baking soda: Gives the cookies the perfect lift, making them tender without being cakey.
- Salt: Balances sweetness and brings out all the warm flavors.
- Ground cinnamon: Adds that signature cozy warmth you expect from any pumpkin dessert.
- Ground nutmeg: Gives a deeper, slightly nutty spice that complements the pumpkin.
- Ground ginger: Adds a gentle brightness and a subtle spicy note.
- Unsalted butter (softened): Ensures a rich, buttery base and that perfect chewy texture.
- Packed brown sugar: Adds moisture and an irresistible caramel undertone.
- Granulated sugar: Balances the sweetness and helps the cookies spread just right.
- Pumpkin puree: The star ingredient—makes the cookies ultra-soft and infuses every bite with real pumpkin flavor.
- Large egg: Binds the dough together and adds tenderness.
- Vanilla extract: Rounds out all the flavors with comforting, aromatic notes.
- Semi-sweet chocolate chips: Melty pockets of chocolate goodness in every cookie.
How to Make Chewy Pumpkin Chocolate Chip Cookies
Step 1: Preheat and Prepare the Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze. This little step ensures your Chewy Pumpkin Chocolate Chip Cookies bake evenly and have those perfectly golden edges.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, salt, cinnamon, nutmeg, and ginger. Doing this ensures all your spices are evenly dispersed—meaning each bite sings with balanced spice and flavor.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. You’re looking for a pale, creamy texture—this step is key for creating that coveted chewy bite.
Step 4: Add Pumpkin, Egg, and Vanilla
Mix in the pumpkin puree, egg, and vanilla extract until everything is completely smooth. The batter should smell absolutely heavenly at this point. Don’t be tempted to taste just yet—raw egg alert!
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture, mixing until just combined. Be gentle here—overmixing can make cookies tough, and we’re all about the soft, tender chew in these Chewy Pumpkin Chocolate Chip Cookies.
Step 6: Fold in the Chocolate Chips
Gently fold in the chocolate chips so they’re evenly distributed throughout the dough. Every scoop should capture a generous amount of chocolate for maximum cookie bliss.
Step 7: Scoop and Arrange the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Chilling the dough for 30 minutes beforehand is totally optional, but if you want ultra-chewy results, it’s worth the extra wait!
Step 8: Bake to Perfection
Bake for 10-12 minutes, or until the edges are lightly golden and the centers still look a bit soft. Remember, slightly underbaking is the secret to that trademark chew. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack—they’ll finish setting up perfectly.
How to Serve Chewy Pumpkin Chocolate Chip Cookies
Garnishes
For a charming finishing touch, sprinkle the tops with a few extra chocolate chips right out of the oven. A light dusting of powdered sugar or a pinch of cinnamon makes them look bakery-worthy and adds extra flavor, too.
Side Dishes
Pair these Chewy Pumpkin Chocolate Chip Cookies with a mug of spiced chai, creamy hot chocolate, or even a cool glass of milk. They’re also fantastic set out with other fall treats like apple slices and caramel dip for a snack spread everyone will adore.
Creative Ways to Present
Stack a few cookies and tie them with twine for sweet edible gifts, or arrange them on a rustic wooden board with seasonal decorations for a stunning holiday dessert table centerpiece. If you’re feeling extra creative, sandwich vanilla or pumpkin ice cream between two cookies for a seriously unforgettable treat.
Make Ahead and Storage
Storing Leftovers
Keep your Chewy Pumpkin Chocolate Chip Cookies deliciously soft by storing them in an airtight container at room temperature. They’ll stay fresh and chewy for up to five days, so they’re perfect for snacking all week long.
Freezing
These cookies are freezer-friendly heroes. Place fully cooled cookies in a single layer in a sealed container or zip-top bag, separating layers with parchment. They’ll keep beautifully for up to two months. You can even freeze unbaked dough balls and bake them fresh on demand.
Reheating
To bring back that oven-fresh magic, warm a cookie (or three!) in the microwave for about 10 seconds. Alternatively, pop them in a 300°F oven for 4-5 minutes. They’ll taste just-baked, with all the melty chocolate goodness reawakened.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to cook, mash, and thoroughly drain your fresh pumpkin so it’s not watery. You want the consistency as close as possible to canned puree for the perfect chewy texture.
Why are my cookies more cake-like than chewy?
Pumpkin adds extra moisture, which can sometimes make cookies cakey. Chilling the dough and measuring ingredients precisely, especially the flour, helps keep the texture just right for these Chewy Pumpkin Chocolate Chip Cookies.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Make sure your blend contains xanthan gum for best results and adjust the baking time just slightly if needed.
Do these cookies need to be refrigerated?
Nope! They’re perfectly happy at room temperature. If you prefer, you can refrigerate them for longer freshness, but always bring them back to room temperature or warm before serving for the best soft, chewy experience.
Can I reduce the sugar in this recipe?
You can cut the sugar back a little if you’d like a less sweet cookie, but keep in mind that sugar helps with the cookies’ moisture and texture. Reducing too much might make them less chewy, so start by reducing 2-3 tablespoons rather than more.
Final Thoughts
Once you taste these Chewy Pumpkin Chocolate Chip Cookies, I have a feeling you’ll find yourself coming back to this recipe again and again. They’re comforting, easy to bake, and endlessly adaptable—a true delight for autumn or any time a pumpkin craving hits. Give them a try and share the coziness with friends and family!
Print
Chewy Pumpkin Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Chewy Pumpkin Chocolate Chip Cookies are the perfect fall treat, combining the warm flavors of pumpkin and spices with sweet chocolate chips in a soft, chewy cookie.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Additions:
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add wet ingredients: Mix in the pumpkin puree, egg, and vanilla extract until smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Drop rounded balls of dough onto the prepared baking sheets and bake for 10-12 minutes until lightly golden.
- Cool: Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, chill the dough for 30 minutes before baking.
- These cookies stay soft for days and freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
