The Best Chewy Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are simply THE BEST! These are NOT cakey cookies; they are super chewy, just like your favorite classic chocolate chip cookie, yet these are full of pumpkin spice flavor. They are one of my favorite cookies for the fall season!
For more Fall Recipes, be sure to check out my Air Fried Apples, Mini Pumpkin Cheesecakes, and Southern Sweet Potato Pie.
Fall is almost here and I couldn’t be more excited. With slightly cooler temperatures on the horizon (at least by Texas standards) I’m so ready for all the pumpkin recipes. And these Chocolate Chip Pumpkin Cookies are one of my favorites for fall!
I’ve been trying to create the perfect pumpkin chocolate chip cookie recipe for many years now. The problem has always been that the cookies come out too soft and cakey for my liking. Yeah, I’m not a big fan of cakey pumpkin cookies.
If you’re not either, then you have come to the right place! After a lot of trial and error, this recipe is a winner. It yields perfectly chewy pumpkin cookies that are reminiscent of a classic chewy chocolate chip cookie. With a pumpkin flavor twist, of course!
Yes, y’all. These easy pumpkin chocolate chip cookies have the perfect chewy texture, complete with soft centers and buttery crisp edges. You don’t even need an electric mixer for this recipe, and there is no chilling time required for the dough! Even more reasons to love them.
Ingredients for Chewy Pumpkin Chocolate Chip Cookies
- Butter – I recommend using unsalted butter. You will need two whole sticks.
- Sugar – I like to use both white sugar and brown sugar, with a larger amount of brown sugar to really give your cookies that chewy texture. You can use light or dark brown sugar.
- Vanilla extract – gives depth of flavor to your cookies. You can also use vanilla bean paste instead.
- Egg – allow your egg to come to room temperature first, as it will blend into your batter much more smoothly. Pro tip: If you are short on time, simply place your whole egg in a mug or small bowl of warm water for about five minutes before cracking it and adding it to the batter.
- Pumpkin puree – you want to look for canned pure pumpkin, NOT pumpkin pie filling!
- Flour, baking soda, and baking powder – plain all purpose flour is what you will need.
- Spices – you will use a combination of pumpkin pie spice, cinnamon, and salt to really amp up the cozy pumpkin spice flavor.
- Chocolate chips – I like to load my dough up with plenty of chocolate chips! I use semi-sweet chocolate chips, but you could also use dark chocolate or white chocolate chips.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make The Best Pumpkin Chocolate Chip Cookies – Step by Step
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
In a large bowl, use a wooden spoon or rubber spatula to mix together the melted butter, white sugar, and brown sugar until well mixed and moistened.
Add in the egg, pumpkin, and vanilla extract and mix until well combined.
Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips.
Use a large cookie scoop to portion the cookie dough into balls (about 2 Tablespoons each). Place the cookie dough balls at least 2 inches apart on the prepared baking sheet.
Bake for 10-12 minutes, or until the edges have set but the centers are still soft and the cookies are golden brown. Cool the cookies on the pan for at least 5 minutes, before transferring to a wire rack to completely cool.
Tips and Notes
- Use a cookie scoop to help scoop out the dough. This helps keep all of your pumpkin chocolate chip cookies uniform in shape and size so that they will bake evenly.
- Line the sheet pan with parchment paper. This will help prevent the cookies from sticking to the bottom of the pan and also makes clean up a lot easier.
- You will not need the whole can of pumpkin puree, so use what’s left to make Pumpkin Spice Oatmeal or Pumpkin Sugar Cookie Cheesecake Bars.
- To freeze, place fully cooled cookies in a freezer safe container or zipper freezer bag for up to 3 months. Thaw on the counter before enjoying. You can also freeze the dough in the same manner, thawing the dough thoroughly in the fridge before baking as directed.
- Store fully baked and cooled cookies in an airtight container at room temperature for up to three days.
More Cookie Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: The Best Chewy Pumpkin Chocolate Chip Cookies
Ingredients
- 3 cups all purpose flour
- 3 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons salt
- 1 cup unsalted butter, 2 sticks, melted
- 2 cups packed brown sugar
- 1 cup granulated white sugar
- 1/2 cup canned pumpkin puree, NOT pumpkin pie filling
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, use a wooden spoon or rubber spatula to mix together the melted butter, white sugar, and brown sugar until well mixed and moistened. Add in the egg, pumpkin, and vanilla extract and mix until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips.
- Use a large cookie scoop to portion the cookie dough into balls (about 2 Tablespoons each). Place the cookie dough balls at least 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges have set but the centers are still soft and the cookies are golden brown. Cool the cookies on the pan for at least 5 minutes, before transferring to a wire rack to completely cool.
Notes
- Use a cookie scoop to help scoop out the dough. This helps keep all of your pumpkin chocolate chip cookies uniform in shape and size so that they will bake evenly.
- Line the sheet pan with parchment paper. This will help prevent the cookies from sticking to the bottom of the pan and also makes clean up a lot easier.
- You will not need the whole can of pumpkin puree, so use what’s left to make Pumpkin Spice Oatmeal or Pumpkin Sugar Cookie Cheesecake Bars.
- To freeze, place fully cooled cookies in a freezer safe container or zipper freezer bag for up to 3 months. Thaw on the counter before enjoying. You can also freeze the dough in the same manner, thawing the dough thoroughly in the fridge before baking as directed.
- Store fully baked and cooled cookies in an airtight container at room temperature for up to three days.
Chewy and delicious, so so good!
Made these chewy pumpkin chocolate chip cookies and they were fantastic—perfect balance of pumpkin and chocolate! Definitely a new favorite for the fall season.
These are so perfect for fall. I love everything pumpkin this time of year, and the texture is great. Making them again soon!