You know that mythical pumpkin cookie that isn’t cakey? The one that’s soft, thick, chewy, and dotted with melty chocolate? This is it.
These pumpkin chocolate chip cookies are packed with warm spices, real pumpkin, and plenty of chocolate chips — but thanks to a little trick (more on that below), they bake up chewy and cookie-like, not muffin-y. Perfect for fall baking sprees, cookie swaps, or just eating straight off the baking sheet on a Tuesday night. No judgment here.
If you love these, you might also love my Maple Brown Sugar Blondies or Salted Caramel Apple Bars — another two cozy-season favorites!
✅ Quick Tip:
- ✔️ Blot your pumpkin purée with paper towels before mixing — too much moisture makes cakey cookies.
📋 Ingredients
- 1/2 cup (1 stick) unsalted butter, melted & cooled
- 1/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup pumpkin purée (blotted to remove excess moisture — see tip above)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup semisweet chocolate chips
- 1/4 cup chopped dark chocolate (optional for pools of melty chocolate)
🧁 Instructions
1️⃣ In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the blotted pumpkin, egg yolk, and vanilla; whisk again.
2️⃣ In a separate bowl, whisk together flour, baking soda, baking powder, salt, and spices.
3️⃣ Gradually fold the dry ingredients into the wet mixture using a spatula. Stir just until combined. Fold in the chocolate chips and chopped chocolate.
4️⃣ Chill the dough for at least 30 minutes (or up to overnight) — this helps keep them chewy.
5️⃣ Preheat oven to 350°F. Line baking sheets with parchment. Scoop dough into 1.5–2 tablespoon balls and place a couple inches apart.
6️⃣ Bake 10–12 minutes, until the edges look set but the centers are still slightly soft. Cool on the baking sheet 5 minutes before transferring to a wire rack.
🎉 Serving Tips
- Stack on a rustic cake stand and sprinkle a few extra chocolate chips on top for presentation.
- These pack up beautifully for cookie boxes and hostess gifts — tuck in parchment and tie with twine.
- For parties: arrange on a big platter with a little bowl of cinnamon sugar for dipping.
🌟 Creative Variations
- Swap chocolate chips for white chocolate or butterscotch for a twist.
- Add a handful of toasted pecans for crunch.
- Make them gluten-free with a 1:1 gluten-free flour blend.
🧊 Storage
- Room temp: In an airtight container, up to 4 days.
- Fridge: Up to 1 week.
- Freeze: Dough balls or baked cookies can be frozen up to 2 months. Thaw at room temp before enjoying.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup 1 stick unsalted butter, melted & cooled
- 1/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup pumpkin purée blotted to remove excess moisture — see tip above
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup semisweet chocolate chips
- 1/4 cup chopped dark chocolate optional for pools of melty chocolate
Instructions
- 1️⃣ In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the blotted pumpkin, egg yolk, and vanilla; whisk again.
- 2️⃣ In a separate bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- 3️⃣ Gradually fold the dry ingredients into the wet mixture using a spatula. Stir just until combined. Fold in the chocolate chips and chopped chocolate.
- 4️⃣ Chill the dough for at least 30 minutes (or up to overnight) — this helps keep them chewy.
- 5️⃣ Preheat oven to 350°F. Line baking sheets with parchment. Scoop dough into 1.5–2 tablespoon balls and place a couple inches apart.
- 6️⃣ Bake 10–12 minutes, until the edges look set but the centers are still slightly soft. Cool on the baking sheet 5 minutes before transferring to a wire rack.
Notes
- Pumpkin: Do not skip blotting your pumpkin purée! Lay it on paper towels and gently press out moisture.
- Chocolate: Feel free to use all chips if you don’t have dark chocolate.
- Make ahead: Dough freezes beautifully.
Let me know if you make them — tag me on Pinterest or Instagram, I’d love to see your twist on these chewy little beauties! Happy baking! 💛
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