🎉 Introduction
There’s no better way to welcome fall than with a warm batch of Chewy Pumpkin Chocolate Chip Cookies. 🍪🎃 These cookies combine the soft chew of your favorite chocolate chip cookie with the warm, cozy flavors of pumpkin spice — the ultimate autumn mashup.
Made with real pumpkin puree, rich brown sugar, and loaded with chocolate chunks or chips, these cookies are soft in the center, slightly crisp on the edges, and packed with flavor. They’re perfect for lunchbox treats, seasonal parties, or weekend baking sessions with the family.
Plus, unlike cakey pumpkin cookies, these are chewy and dense thanks to a few key tricks — making them completely irresistible!
🧰 Equipment Needed
To whip up the best pumpkin cookies of the season, you’ll need:
- Mixing bowls (1 large, 1 medium)
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Hand or stand mixer
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
🛒 Ingredients
Here’s everything you’ll need for a batch of chewy pumpkin perfection:
🎃 Wet Ingredients:
- ⅔ cup Libby’s pumpkin puree
- 2 large egg yolks
- 1 cup unsalted butter, softened
- ½ cup brown sugar, light, packed
- ½ cup granulated sugar
- 2 tsp vanilla extract
🍪 Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 2½ tsp pumpkin spice
- ½ tsp fine sea salt
🍫 Add-Ins:
- 1 cup chocolate bar chunks or chocolate chips (semi-sweet or dark)
Tip: Egg yolks help give these cookies their signature chewy texture without being cakey.
👩🍳 Directions
Let’s get baking! These chewy cookies come together easily in under an hour.
Step 1: Prep the Oven
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper and set aside.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes with a hand or stand mixer.
Step 3: Add Pumpkin and Yolks
- Mix in the pumpkin puree, egg yolks, and vanilla extract.
- Beat until well combined. The mixture should be smooth and rich.
Step 4: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, pumpkin spice, and sea salt.
Step 5: Combine Wet and Dry
- Gradually add the dry ingredients into the wet ingredients.
- Use a rubber spatula or mixer on low speed to mix until just combined.
- Be careful not to overmix — this ensures a tender cookie.
Step 6: Fold in Chocolate
- Gently fold in the chocolate chips or chunks.
- Chill the dough for 20–30 minutes if it’s too soft to scoop.
Step 7: Scoop and Bake
- Scoop dough using a cookie scoop (about 2 tablespoons per cookie).
- Place on prepared baking sheets, spaced 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
Step 8: Cool and Enjoy
- Let cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely — or enjoy warm and gooey!
🍽️ Servings & Timing
- Servings: 24 cookies (approx.)
- Prep Time: 15 minutes
- Chill Time: 20–30 minutes
- Bake Time: 10–12 minutes
- Total Time: ~1 hour
Perfect for snack time, gifting, bake sales, or your own cozy cookie cravings!
🧊 Storage & Reheating
Storage:
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps well for up to 7 days — allow to come to room temp before eating.
- Freezer: Freeze baked cookies for up to 2 months. Freeze dough balls to bake later!
Reheating:
- Warm in the microwave for 10–15 seconds for that fresh-baked feel.
- Or bake chilled/frozen dough balls straight from the freezer (add 1–2 extra minutes to bake time).
Freezing tip: Freeze dough pre-portioned in cookie scoop-sized balls for a faster fresh batch later.
🥄 Variations
Want to spice up your pumpkin cookie game? Try one of these delicious twists:
- Double Chocolate: Use chocolate dough by replacing 2 tbsp flour with cocoa powder.
- Spiced White Chocolate: Swap dark chocolate for white chocolate chips.
- Nuts About Pumpkin: Add ½ cup chopped pecans or walnuts for crunch.
- Coconut Pumpkin Cookies: Stir in ¼ cup shredded coconut.
- Pumpkin Mocha: Add 1 tsp instant coffee to the dough for a coffeehouse vibe.
- Mini Cookies: Use a smaller scoop and bake for 8–9 minutes for bite-sized treats.
- Frosted Version: Add a drizzle of cinnamon glaze or cream cheese frosting.
- Oatmeal Pumpkin Cookies: Replace ½ cup flour with rolled oats for extra texture.
- Salted Chocolate Finish: Sprinkle sea salt on top before baking for sweet & salty balance.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
❓ 10 FAQs
1. Why use egg yolks only?
Egg yolks give these cookies a richer texture and help them stay chewy instead of turning cakey.
2. Can I use fresh pumpkin instead of canned?
Yes, just be sure it’s thick and not watery. Drain excess moisture if needed.
3. What kind of chocolate is best?
Semi-sweet or dark chocolate pairs beautifully with pumpkin. You can use chips or chopped bars.
4. Can I skip chilling the dough?
Yes, but chilling helps prevent spreading and enhances chewiness.
5. Can I make these cookies vegan?
Use vegan butter and replace egg yolks with 2 tbsp pumpkin puree + 1 tbsp ground flax mixed with water.
6. Are these cookies soft or crispy?
They’re soft and chewy with slightly crisp edges — the perfect texture!
7. Can I use pumpkin pie spice instead of individual spices?
Yes! That’s exactly what this recipe uses — 2½ tsp pumpkin spice blend.
8. Can I freeze the dough?
Yes! Scoop and freeze the dough balls on a tray, then store in freezer bags for up to 2 months.
9. Do these cookies spread a lot?
Not much — especially if you chill the dough. They stay thick and chewy.
10. What’s the best way to serve them?
Warm with a glass of milk, almond milk, or a hot pumpkin latte!
🏁 Conclusion
These Chewy Pumpkin Chocolate Chip Cookies are everything you want in a fall dessert — soft, sweet, perfectly spiced, and loaded with gooey chocolate goodness. 🍪🎃
Whether you’re baking for a Halloween party, Thanksgiving platter, or just a cozy treat to enjoy with your favorite blanket and hot drink, these cookies bring the flavors of fall right to your fingertips.
So preheat that oven, scoop that dough, and bake up a batch of cookies that will disappear before they even cool!
Chewy Pumpkin Chocolate Chip Cookies | Fall’s Coziest Cookie Ever
Ingredients
Equipment
Method
- Let’s get baking! These chewy cookies come together easily in under an hour.
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes with a hand or stand mixer.
- Mix in the pumpkin puree, egg yolks, and vanilla extract.
- Beat until well combined. The mixture should be smooth and rich.
- In a medium bowl, whisk together the flour, baking soda, pumpkin spice, and sea salt.
- Gradually add the dry ingredients into the wet ingredients.
- Use a rubber spatula or mixer on low speed to mix until just combined.
- Be careful not to overmix — this ensures a tender cookie.
- Gently fold in the chocolate chips or chunks.
- Chill the dough for 20–30 minutes if it’s too soft to scoop.
- Scoop dough using a cookie scoop (about 2 tablespoons per cookie).
- Place on prepared baking sheets, spaced 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely — or enjoy warm and gooey!
Notes
Egg yolks give these cookies a richer texture and help them stay chewy instead of turning cakey. 2. Can I use fresh pumpkin instead of canned?
Yes, just be sure it’s thick and not watery. Drain excess moisture if needed. 3. What kind of chocolate is best?
Semi-sweet or dark chocolate pairs beautifully with pumpkin. You can use chips or chopped bars. 4. Can I skip chilling the dough?
Yes, but chilling helps prevent spreading and enhances chewiness. 5. Can I make these cookies vegan?
Use vegan butter and replace egg yolks with 2 tbsp pumpkin puree + 1 tbsp ground flax mixed with water. 6. Are these cookies soft or crispy?
They’re soft and chewy with slightly crisp edges — the perfect texture! 7. Can I use pumpkin pie spice instead of individual spices?
Yes! That’s exactly what this recipe uses — 2½ tsp pumpkin spice blend. 8. Can I freeze the dough?
Yes! Scoop and freeze the dough balls on a tray, then store in freezer bags for up to 2 months. 9. Do these cookies spread a lot?
Not much — especially if you chill the dough. They stay thick and chewy. 10. What’s the best way to serve them?
Warm with a glass of milk, almond milk, or a hot pumpkin latte! 🏁 Conclusion These Chewy Pumpkin Chocolate Chip Cookies are everything you want in a fall dessert — soft, sweet, perfectly spiced, and loaded with gooey chocolate goodness. 🍪🎃 Whether you’re baking for a Halloween party, Thanksgiving platter, or just a cozy treat to enjoy with your favorite blanket and hot drink, these cookies bring the flavors of fall right to your fingertips. So preheat that oven, scoop that dough, and bake up a batch of cookies that will disappear before they even cool!
