Chewy Pumpkin Chocolate Chip Cookies – Soft, Spiced, and Perfectly Sweet

🎉 Introduction

Pumpkin season means one thing: cozy treats straight from the oven. While pumpkin pies and breads get plenty of love, these Chewy Pumpkin Chocolate Chip Cookies deserve just as much attention. They’re the ultimate fall cookie—soft and chewy in the middle, crisp at the edges, perfectly spiced with warm pumpkin pie flavors, and studded with melty chocolate chips.

Unlike cakey pumpkin cookies, this recipe creates a rich and chewy texture thanks to using egg yolks instead of whole eggs, a higher ratio of butter, and just the right amount of pumpkin puree. The result? A bakery-style cookie that’s loaded with flavor and melts in your mouth with every bite.

Whether you’re baking for a cozy night in, a Halloween party, or just to fill the kitchen with the warm aroma of fall spices, these cookies are guaranteed to be a hit.

🧰 Equipment Needed

• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Whisk and spatula
• Baking sheet(s)
• Parchment paper or silicone baking mat
• Wire cooling rack

🛒 Ingredients

For about 24 cookies:

Wet Ingredients:

• 1 cup unsalted butter (softened)
• ⅔ cup pumpkin puree (Libby’s recommended)
• 2 large egg yolks
• 2 tsp vanilla extract

Sugars:

• ½ cup granulated sugar
• ½ cup packed light brown sugar

Dry Ingredients:

• 1 ¾ cups all-purpose flour
• 2 ½ tsp pumpkin spice
• 1 tsp baking soda
• ½ tsp fine sea salt

Add-Ins:

• 1 cup chopped chocolate bar or chocolate chips

👩‍🍳 Directions

Step 1: Prepare the Oven

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper or silicone baking mats.

Step 2: Cream Butter and Sugars

1. In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy.
2. Add pumpkin puree, egg yolks, and vanilla extract. Mix until smooth.

Step 3: Combine Dry Ingredients

1. In a separate bowl, whisk together flour, pumpkin spice, baking soda, and sea salt.

Step 4: Make the Dough

1. Gradually add dry ingredients to the wet mixture, mixing until just combined.
2. Fold in chocolate chips or chunks with a spatula.

Step 5: Chill (Optional for Best Texture)

• Chill the dough in the refrigerator for 30 minutes to prevent spreading and enhance chewiness.

Step 6: Bake

1. Scoop dough (about 1 ½ tbsp each) onto prepared baking sheets, spacing 2 inches apart.
2. Bake for 10–12 minutes, until edges are set but centers are still soft.

Step 7: Cool and Enjoy

• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

🍽️ Servings & Timing

• Yield: About 24 cookies
• Prep Time: 15 minutes
• Chill Time (optional): 30 minutes
• Bake Time: 12 minutes
• Total Time: 27–42 minutes

🧊 Storage & Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing Dough: Scoop dough balls onto a tray, freeze, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2 extra minutes.
• Freezing Baked Cookies: Freeze baked cookies in a sealed container for up to 2 months. Warm in the oven at 300°F for 5 minutes to refresh.

🥄 Variations

• White Chocolate Twist: Use white chocolate chips instead of dark or milk chocolate.
• Nutty Version: Add ½ cup chopped pecans or walnuts.
• Stuffed Cookies: Place a small caramel square or piece of chocolate in the center of the dough ball for a gooey surprise.
• Extra Spice: Increase pumpkin spice to 1 tbsp for a bold flavor.
• Gluten-Free: Use a 1:1 gluten-free flour blend.

❓ 10 FAQs

1. Why are pumpkin cookies usually cakey?
Pumpkin puree adds moisture; using yolks only and less puree keeps these chewy.

2. Can I use homemade pumpkin puree?
Yes, but strain it well to remove excess liquid.

3. Do I have to chill the dough?
Not required, but it helps the cookies stay thick and chewy.

4. What’s the best chocolate to use?
Chopped dark chocolate adds gooey puddles, but chips work great too.

5. Can I double the recipe?
Yes! This recipe doubles easily for larger batches.

6. Can I make them dairy-free?
Use vegan butter and dairy-free chocolate chips.

7. How do I get bakery-style cookies?
Slightly underbake, then let them firm up on the tray.

8. Can I add oats to the dough?
Yes, replace ½ cup flour with oats for a heartier cookie.

9. Can I make the dough ahead?
Yes, chill for up to 48 hours before baking.

10. Do these taste strongly of pumpkin?
The flavor is subtle—more about warm spice and chocolate than pumpkin-heavy.

🏁 Conclusion

These Chewy Pumpkin Chocolate Chip Cookies are everything you love about fall wrapped into one delicious bite. They’re chewy, soft, and filled with cozy pumpkin spice flavors balanced by rich chocolate. Perfect with a cup of coffee, a glass of milk, or a mug of hot cider, these cookies are sure to become your go-to autumn bake.

Bake up a batch for family gatherings, Halloween parties, or just to celebrate pumpkin season at home—you won’t be disappointed.

Adam

Chewy Pumpkin Chocolate Chip Cookies – Soft, Spiced, and Perfectly Sweet

Pumpkin season means one thing: cozy treats straight from the oven. While pumpkin pies and breads get plenty of love, these Chewy Pumpkin Chocolate Chip Cookies deserve just as much attention. They’re the ultimate fall cookie—soft and chewy in the middle, crisp at the edges, perfectly spiced with warm pumpkin pie flavors, and studded with melty chocolate chips. Unlike cakey pumpkin cookies, this recipe creates a rich and chewy texture thanks to using egg yolks instead of whole eggs, a higher ratio of butter, and just the right amount of pumpkin puree. The result? A bakery-style cookie that’s loaded with flavor and melts in your mouth with every bite. Whether you’re baking for a cozy night in, a Halloween party, or just to fill the kitchen with the warm aroma of fall spices, these cookies are guaranteed to be a hit.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

bake & Chill Time 42 minutes mins

Total Time 57 minutes mins

Servings: 24 cookies

Ingredients Equipment Method Notes

Ingredients

  

For about 24 cookies:

Wet Ingredients:

• 1 cup unsalted butter softened
• ⅔ cup pumpkin puree Libby’s recommended
• 2 large egg yolks
• 2 tsp vanilla extract

Sugars:

• ½ cup granulated sugar
• ½ cup packed light brown sugar

Dry Ingredients:

• 1 ¾ cups all-purpose flour
• 2 ½ tsp pumpkin spice
• 1 tsp baking soda
• ½ tsp fine sea salt

Add-Ins:

• 1 cup chopped chocolate bar or chocolate chips

Equipment

• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Whisk and spatula
• Baking sheets
• Parchment paper or silicone baking mat
• Wire cooling rack

Method

 

Step 1: Prepare the Oven

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper or silicone baking mats.

Step 2: Cream Butter and Sugars

1. In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy.
2. Add pumpkin puree, egg yolks, and vanilla extract. Mix until smooth.

Step 3: Combine Dry Ingredients

1. In a separate bowl, whisk together flour, pumpkin spice, baking soda, and sea salt.

Step 4: Make the Dough

1. Gradually add dry ingredients to the wet mixture, mixing until just combined.
2. Fold in chocolate chips or chunks with a spatula.

Step 5: Chill (Optional for Best Texture)

1. Chill the dough in the refrigerator for 30 minutes to prevent spreading and enhance chewiness.

Step 6: Bake

1. Scoop dough (about 1 ½ tbsp each) onto prepared baking sheets, spacing 2 inches apart.
2. Bake for 10–12 minutes, until edges are set but centers are still soft.

Step 7: Cool and Enjoy

1. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

🧊 Storage & Reheating

Room Temperature: Store in an airtight container for up to 5 days.

Freezing Dough: Scoop dough balls onto a tray, freeze, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2 extra minutes.

Freezing Baked Cookies: Freeze baked cookies in a sealed container for up to 2 months. Warm in the oven at 300°F for 5 minutes to refresh.

🥄 Variations

White Chocolate Twist: Use white chocolate chips instead of dark or milk chocolate.

Nutty Version: Add ½ cup chopped pecans or walnuts.

Stuffed Cookies: Place a small caramel square or piece of chocolate in the center of the dough ball for a gooey surprise.

Extra Spice: Increase pumpkin spice to 1 tbsp for a bold flavor.

Gluten-Free: Use a 1:1 gluten-free flour blend.

❓ 10 FAQs

1. Why are pumpkin cookies usually cakey?
Pumpkin puree adds moisture; using yolks only and less puree keeps these chewy.

2. Can I use homemade pumpkin puree?
Yes, but strain it well to remove excess liquid.

3. Do I have to chill the dough?
Not required, but it helps the cookies stay thick and chewy.

4. What’s the best chocolate to use?
Chopped dark chocolate adds gooey puddles, but chips work great too.

5. Can I double the recipe?
Yes! This recipe doubles easily for larger batches.

6. Can I make them dairy-free?
Use vegan butter and dairy-free chocolate chips.

7. How do I get bakery-style cookies?
Slightly underbake, then let them firm up on the tray.

8. Can I add oats to the dough?
Yes, replace ½ cup flour with oats for a heartier cookie.

9. Can I make the dough ahead?
Yes, chill for up to 48 hours before baking.

10. Do these taste strongly of pumpkin?
The flavor is subtle—more about warm spice and chocolate than pumpkin-heavy.

🏁 Conclusion

These Chewy Pumpkin Chocolate Chip Cookies are everything you love about fall wrapped into one delicious bite. They’re chewy, soft, and filled with cozy pumpkin spice flavors balanced by rich chocolate. Perfect with a cup of coffee, a glass of milk, or a mug of hot cider, these cookies are sure to become your go-to autumn bake.

Bake up a batch for family gatherings, Halloween parties, or just to celebrate pumpkin season at home—you won’t be disappointed.