Chewy Pumpkin Chocolate Chip Cookies: Fall’s Ultimate Treat

Nothing screams fall like the warm, cozy flavors of pumpkin and chocolate combined in a soft, chewy cookie. These Chewy Pumpkin Chocolate Chip Cookies are the perfect balance of spice, sweetness, and comfort. With pumpkin puree, brown sugar, warm spices, and melty chocolate chips, each bite is tender, moist, and full of autumnal goodness.

Whether you’re baking for a family gathering, a holiday dessert, or just a sweet snack with a cup of coffee, these cookies are easy to make, irresistible, and naturally festive.

Ingredients

• Dry Ingredients:
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves (optional)
• Wet Ingredients:
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
• Add-ins:
  • 1 ½ cups chocolate chips (semi-sweet or milk chocolate)

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cloves. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream softened butter and brown sugar until light and fluffy.
4. Add Pumpkin and Vanilla: Mix in pumpkin puree and vanilla extract until smooth and well combined.
5. Combine Wet and Dry Ingredients: Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
6. Fold in Chocolate Chips: Gently fold in chocolate chips for even distribution.
7. Scoop Cookies: Drop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart. Flatten slightly with the back of a spoon.
8. Bake: Bake for 12–15 minutes until edges are set and tops are slightly soft. Do not overbake; cookies continue to firm up as they cool.
9. Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Serve: Enjoy warm or store in an airtight container for up to 4 days. Cookies can also be frozen for up to 2 months.

Tips for Perfect Chewy Pumpkin Cookies

• Use real pumpkin puree: Avoid pumpkin pie filling—it’s too sweet and alters texture.
• Do not overmix: Overmixing develops gluten, which can make cookies tough.
• Room temperature butter: Softened butter blends better with pumpkin for a smooth dough.
• Spacing matters: Give cookies room to spread without sticking.
• Optional add-ins: Chopped pecans, walnuts, or white chocolate chips add extra texture and flavor.

Variations

• Vegan: Use plant-based butter and dairy-free chocolate chips.
• Spiced Up: Add a pinch of ginger or cardamom for extra warmth.
• Chewy & Gooey: Slightly underbake by 1–2 minutes for a soft, gooey center.
• Chocolate Lovers: Use a mix of milk and dark chocolate chips.
• Holiday Twist: Sprinkle coarse sugar or cinnamon sugar on top before baking for a festive touch.

Chewy Pumpkin Chocolate Chip Cookies

Soft, chewy cookies packed with pumpkin puree, warm spices, and melty chocolate chips—perfect for fall baking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American, Fall

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 2.5 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves optional

Wet Ingredients

• 0.5 cup unsalted butter softened
• 0.75 cup brown sugar packed
• 1 cup pumpkin puree not pumpkin pie filling
• 1 tsp vanilla extract

Add-ins

• 1.5 cups chocolate chips semi-sweet or milk chocolate

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cloves.
3. Cream butter and brown sugar until light and fluffy.
4. Mix in pumpkin puree and vanilla extract until smooth.
5. Gradually add dry ingredients to wet mixture until just combined.
6. Fold in chocolate chips gently.
7. Drop dough by tablespoons onto prepared baking sheets, flatten slightly.
8. Bake 12–15 minutes until edges set and tops are slightly soft.
9. Cool 5 minutes on baking sheet, then transfer to wire rack. Serve or store in airtight container.

Notes

Cookies can be frozen up to 2 months.

Serving Suggestions

• Pair with a glass of milk, chai latte, or coffee.
• Serve warm with a scoop of vanilla ice cream for a pumpkin cookie sundae.
• Include in a fall dessert platter with caramel apple bars and spiced muffins.
• Great for gift-giving: stack in a cute box with wax paper between layers.

Fun Facts & Cultural Context

• Pumpkin has been a staple in North American cooking for centuries, celebrated for its natural sweetness and versatility.
• Combining pumpkin with chocolate chips is a modern twist on traditional pumpkin desserts, giving an extra indulgent treat without being overly sweet.
• Pumpkin cookies became especially popular in the US during fall celebrations, including Halloween and Thanksgiving, when pumpkin-flavored treats are iconic.

Why You’ll Love These Cookies

• Soft & Chewy: Perfect texture that melts in your mouth.
• Warmly Spiced: Cinnamon, nutmeg, and cloves deliver cozy autumn flavors.
• Quick & Easy: Minimal prep, no chill time required.
• Versatile: Perfect for snack time, dessert, or gifting.

With their soft, chewy texture and rich pumpkin flavor, these Chewy Pumpkin Chocolate Chip Cookies are sure to become a seasonal favorite in your kitchen. Each cookie is a little bite of fall happiness!