🎉 Introduction
Pumpkin season is the best excuse to bake cookies that are warm, chewy, and full of fall flavors. These Chewy Pumpkin Chocolate Chip Cookies strike the perfect balance: soft and pillowy from the pumpkin puree, rich from butter and brown sugar, and studded with gooey chocolate chips.
Unlike cakey pumpkin cookies, this recipe gives you that chewy cookie texture we all crave while still keeping the pumpkin spice magic alive. Perfect for cozy afternoons, holiday trays, or anytime you need a sweet autumn pick-me-up!
🧰 Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- Whisk
- Spatula
- Cookie scooper
- Parchment-lined baking sheet
- Wire cooling rack
🛒 Ingredients
🎃 Fruits & Vegetables:
- ⅔ cup pumpkin puree (Libby’s or similar)
🥚 Fresh Produce:
- 2 large egg yolks
🌿 Spices & Seasonings:
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 2½ tsp pumpkin spice
- ½ tsp fine sea salt
- 2 tsp vanilla extract
🍬 Sugars:
- ½ cup brown sugar (light, packed)
- ½ cup granulated sugar
🍫 Chocolate:
- 1 cup chocolate chips or chopped chocolate bar
🧈 Dairy Products:
- 1 cup unsalted butter, softened
👩🍳 Directions
Step 1 – Prep Wet Ingredients
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy.
- Mix in pumpkin puree, egg yolks, and vanilla until smooth.
Step 2 – Whisk Dry Ingredients
3. In another bowl, whisk flour, baking soda, pumpkin spice, and sea salt.
Step 3 – Combine Dough
4. Gradually add dry ingredients into wet mixture, stirring until just combined.
5. Fold in chocolate chips or chunks.
Step 4 – Scoop & Chill
6. Scoop cookie dough onto a parchment-lined baking sheet.
7. Chill for 30 minutes in the refrigerator (helps cookies stay chewy, not cakey).
Step 5 – Bake
8. Preheat oven to 350°F (175°C).
9. Bake cookies for 10–12 minutes, until edges are set but centers look soft.
10. Cool on baking sheet for 5 minutes, then transfer to wire rack.
🍽️ Servings & Timing
- Servings: 18–20 cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 10–12 minutes
- Total Time: ~1 hour
🧊 Storage & Reheating
- Room Temp: Store in airtight container up to 3 days.
- Refrigerator: Keeps up to 1 week.
- Freezer: Freeze dough balls up to 2 months; bake from frozen, adding 2 extra minutes.
- Reheating: Microwave a cookie for 10–15 seconds for that fresh-from-oven gooeyness.
🥄 Variations
- Double Chocolate: Add 2 tbsp cocoa powder to dough for extra chocolate flavor.
- Nutty Twist: Stir in chopped pecans or walnuts.
- Espresso Kick: Add 1 tsp instant espresso powder for mocha pumpkin vibes.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
❓ 10 FAQs
- Why only egg yolks, not whole eggs?
Yolks add richness and chewiness without making cookies cakey. - Can I skip chilling the dough?
You can, but chilling helps prevent spreading and keeps them chewy. - Do I need to pat the pumpkin dry?
No, the ratio balances moisture. - Can I use pumpkin pie filling instead of puree?
No, it’s too sweet and spiced already. Stick to puree. - What chocolate works best?
Semi-sweet chips or chopped dark chocolate balance the pumpkin spice. - Can I reduce the sugar?
Yes, reduce by ¼ cup total, but flavor may be less rich. - How do I get bakery-style thick cookies?
Chill longer (1 hour) and bake slightly taller scoops. - Can I make these vegan?
Yes, replace butter with vegan butter and egg yolks with flax egg yolks. - Do these taste strongly of pumpkin?
They have a light pumpkin flavor with strong pumpkin spice notes. - Can I make them ahead?
Yes, refrigerate dough overnight and bake next day.
🏁 Conclusion
These Chewy Pumpkin Chocolate Chip Cookies are the perfect fall cookie — chewy, soft, warmly spiced, and packed with gooey chocolate. Whether you’re baking for a cozy weekend treat, a fall party, or just to enjoy with coffee, they’ll disappear fast!
Chewy Pumpkin Chocolate Chip Cookies – Soft, Spiced & Loaded with Chocolate
Ingredients
Equipment
Method
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy.
- Mix in pumpkin puree, egg yolks, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, pumpkin spice, and sea salt.
- Gradually add dry ingredients into wet mixture, stirring until just combined.
- Fold in chocolate chips or chunks.
- Scoop cookie dough onto a parchment-lined baking sheet.
- Chill for 30 minutes in the refrigerator (helps cookies stay chewy, not cakey).
- Preheat oven to 350°F (175°C).
- Bake cookies for 10–12 minutes, until edges are set but centers look soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
Yolks add richness and chewiness without making cookies cakey. Can I skip chilling the dough?
You can, but chilling helps prevent spreading and keeps them chewy. Do I need to pat the pumpkin dry?
No, the ratio balances moisture. Can I use pumpkin pie filling instead of puree?
No, it’s too sweet and spiced already. Stick to puree. What chocolate works best?
Semi-sweet chips or chopped dark chocolate balance the pumpkin spice. Can I reduce the sugar?
Yes, reduce by ¼ cup total, but flavor may be less rich. How do I get bakery-style thick cookies?
Chill longer (1 hour) and bake slightly taller scoops. Can I make these vegan?
Yes, replace butter with vegan butter and egg yolks with flax egg yolks. Do these taste strongly of pumpkin?
They have a light pumpkin flavor with strong pumpkin spice notes. Can I make them ahead?
Yes, refrigerate dough overnight and bake next day. 🏁 Conclusion
These Chewy Pumpkin Chocolate Chip Cookies are the perfect fall cookie — chewy, soft, warmly spiced, and packed with gooey chocolate. Whether you’re baking for a cozy weekend treat, a fall party, or just to enjoy with coffee, they’ll disappear fast!
