These chewy pumpkin chocolate chip cookies are soft, moist, and packed with pumpkin flavor, warm spices, and chocolate chips. Unlike many pumpkin cookies that turn out thick and cakey, these cookies are flat, soft, and chewy, with a texture closer to a classic chocolate chip cookie.
Looking for more pumpkin inspiration? I've rounded up my favorite 21 Best Pumpkin Recipes for Fall →, including pumpkin cookies, muffins, breads, pies, and more.
I love pumpkin flavor, but I've never been a huge fan of cakey pumpkin cookies. That's why I developed these chewy pumpkin chocolate chip cookies. They have plenty of pumpkin and warm spices, but the texture is soft and chewy instead of dense and cake-like.
The cookies are easy to make with basic ingredients, don't require chilling, and stay soft for days. They're perfect for fall baking, Halloween parties, Thanksgiving dessert tables, or simply keeping a batch on the counter.
Why You'll Love These Chewy Pumpkin Chocolate Chip Cookies
- Chewy, not cakey. These cookies are flatter and chewier than traditional pumpkin cookies.
- Full of pumpkin flavor. Pumpkin puree and warm spices give them classic fall flavor.
- Loaded with chocolate chips. Chocolate chips balance the pumpkin and spices perfectly.
- No chilling required. The dough can go straight from the mixing bowl to the baking sheet.
- Easy to make. You only need basic baking ingredients and one mixing bowl.
- Stay soft for days. The pumpkin keeps the cookies soft and moist even after they cool.
- Easy to customize. Use different chocolate chips or add your favorite nuts.
What Makes These Pumpkin Cookies Chewy?
The biggest difference between these cookies and many traditional pumpkin cookies is the texture.
Pumpkin naturally adds a lot of moisture to baked goods, which can cause pumpkin cookies to become thick and cake-like. I wanted something different—a pumpkin cookie that was soft and chewy with a flatter shape, more like a traditional chocolate chip cookie.
The combination of pumpkin puree, butter, and instant vanilla pudding mix helps create a soft texture that stays that way for days.
And of course, plenty of chocolate chips make them even better.
What Others Are Saying
Love how flavorful these are and the bits of chocolate are perfect.---Monique on FB
This is a good recipe!---Tamara on FB
Everyone in my house loves this recipe of yours!---Desiree on FB
Jump to:
- Why You'll Love These Chewy Pumpkin Chocolate Chip Cookies
- What Makes These Pumpkin Cookies Chewy?
- What Others Are Saying
- Tips for Making Chewy Pumpkin Chocolate Chip Cookies
- Ingredients
- How To Make Pumpkin Chocolate Chip Cookies
- Pumpkin Cookie FAQs
- More Pumpkin Cookies To Make
- Chewy Pumpkin Chocolate Chip Cookies
Tips for Making Chewy Pumpkin Chocolate Chip Cookies
- Use a 2-Tbsp. cookie scoop. This makes evenly sized cookies that bake at the same rate.
- Don't chill the dough. This recipe doesn't require chilling, and the cookies spread nicely without it.
- Use a light-colored baking sheet. Dark baking sheets can cause the bottoms to brown too quickly.
- Don't overbake. The cookies should look set around the edges but remain soft in the center when you remove them from the oven.
- Let them cool on the baking sheet. Give the cookies about 10 minutes to set before transferring them to a cooling rack.
- Use your favorite chocolate chips. Semisweet, milk chocolate, or even white chocolate chips all work well.
- Add nuts if you like. Chopped pecans or walnuts are delicious with pumpkin and chocolate.
Ingredients
- Pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling.
- Sugar: Typically, I use a combination of brown and white sugar in chocolate chip cookies, but these cookies are soft and moist already without needing to add brown sugar.
- Butter: I always use butter in cookies, unless otherwise directed. I prefer salted butter, but you can use unsalted butter if you'd like.
- Egg: For richness and texture.
- All-purpose flour
- Baking soda, baking powder, and salt: For flavor and leavening.
- Cinnamon, ground nutmeg, and ground cloves: For the classic pumpkin spice flavoring we all know and love. You can also use a pre-made pumpkin spice mix.
- Vanilla pudding: a box of vanilla instant pudding creates a moist texture and delicious flavor.
- Chocolate chips: Whatever kind you like.
See the recipe card for full information on ingredients and quantities.
How To Make Pumpkin Chocolate Chip Cookies
Step 1: Cream butter, sugar and pumpkin puree. Add egg and mix thoroughly.
Step 2: Add dry ingredients. Stir in chocolate chips.
Step 3: Use a cookie scoop to drop dough onto a parchment paper-lined baking sheet.
Step 4: Bake at 350 degrees for 13-15 minutes or until edges are set. Let cool 10 minutes before moving to a wire cooling rack.
Pumpkin Cookie FAQs
Pumpkin pie spice has a distinct taste, and as soon as you eat anything baked with it, you know it's made with pumpkin---but there isn't any pumpkin flavor in pumpkin pie spice. Pumpkin has a very subtle taste and gives baked goods a soft and moist texture. The pumpkin spice is a mix of warm spices that shine through and complement the pumpkin puree.
There is no need to chill the dough for this recipe. The cookies spread a normal amount while baking.
Keep cookies fresh by storing in an airtight container for up to 5 days.
Not necessarily! Many pumpkin cookies have a soft, cake-like texture because pumpkin adds a lot of moisture to the dough. These cookies are different. They're designed to be soft and chewy rather than thick and cakey.
Store completely cooled cookies in an airtight container. The pumpkin puree helps these cookies stay soft and moist for several days.
Yes. You can substitute your favorite pumpkin pie spice blend for the cinnamon, nutmeg, and cloves. Adjust the amount to taste.
Absolutely. Semisweet chocolate chips are my favorite, but milk chocolate, dark chocolate, or white chocolate chips would all be delicious.
Yes! Chopped pecans or walnuts make a delicious addition. Add about ½–1 cup of chopped nuts along with the chocolate chips.
Yes! Allow the cookies to cool completely, then place them in a freezer-safe container or freezer bag. Separate layers with parchment paper if needed. Thaw at room temperature before serving.
More Pumpkin Cookies To Make
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Chewy Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup pumpkin puree
- 1 cup white sugar
- ¾ cup butter softened
- 1 large egg
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3.4 oz box vanilla pudding mix
- 12 oz bag chocolate chips
Instructions
- Cream butter, sugar, and pumpkin puree. Add in egg and mix thoroughly.
- In a separate bowl combine dry ingredients: flour, baking soda, baking powder, salt, pudding mix, cinnamon, nutmeg, and cloves.
- Combine wet and dry ingredients.
- Stir in chocolate chips.
- Use a cookie scoop to drop dough onto parchment lined baking sheet.
- Bake at 350 degrees for 13-15 minutes, until edges look set.
- Let cool on pan for 10 minutes.
- Transfer to wire rack and cool completely before eating (to allow time to set up)
- Yield 3 dozen cookies.
Theresa says
Oh yum! Thanks for sharing this at the Inspiration Spotlight party. Sharing
Teri @ The Freshman Cook says
Love the flavor combination for these cookies! They sound delicious! Thanks for sharing at Celebrate It!
Crystal says
These look delicious! I have been looking for a pumpkin chocolate chip cookie and this one sounds perfect.
Michele Morin says
Sounds great!
Miz Helen says
I love the combination of the Pumpkin and Chocolate Chip for your cookies! Thanks so much for sharing with us at Full Plate Thursday,we are so happy to have you join us. Have a wonderful week and come back to see us real soon!
Miz Helen