Name: Chewy Pumpkin Chocolate Chip Cookies
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (1 stick), softened; 3/4 cup white granulated sugar; 1/2 cup light brown sugar; 1/3 cup pumpkin puree; 1 egg yolk; 1 teaspoon pure vanilla extract; 1 1/2 cups all-purpose flour (spooned and leveled); 1/2 teaspoon baking soda; 1/2 teaspoon table salt; 1/2 teaspoon pumpkin pie spice; 1 1/2 cups mini semi-sweet chocolate chips, divided

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These Chewy Pumpkin Chocolate Chip Cookies are a warm, spiced treat that perfectly captures the flavors of fall. Soft and tender with just the right amount of chew, these cookies combine pumpkin puree, cozy spices, and melty chocolate chips for a seasonal favorite you’ll want to bake all year long.

Why You’ll Love This Recipe

If you’re craving fall flavors with a chocolatey twist, this cookie recipe is for you. Unlike cakey pumpkin cookies, these are chewy and rich, thanks to the perfect ratio of butter, sugars, and pumpkin. They’re quick to make, don’t require chilling, and are full of comforting pumpkin spice flavor. Whether you serve them fresh from the oven or save them for later, they stay soft and delicious for days.

Chewy Pumpkin Chocolate Chip Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter (1 stick), softened
¾ cup white granulated sugar
½ cup light brown sugar
⅓ cup pumpkin puree
1 egg yolk
1 teaspoon pure vanilla extract
1½ cups all-purpose flour (spooned and leveled)
½ teaspoon baking soda
½ teaspoon table salt
½ teaspoon pumpkin pie spice
1½ cups mini semi-sweet chocolate chips, divided

Directions

Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl, use a hand mixer to cream together the butter, white sugar, and brown sugar until light and fluffy.
Add in the pumpkin puree, egg yolk, and vanilla extract. Mix until fully combined.
Gradually stir in the flour, baking soda, salt, and pumpkin pie spice until the dough forms.
Fold in 1¼ cups of the mini chocolate chips, reserving the remaining ¼ cup for topping.
Use a 2-tablespoon cookie scoop to portion out heaping dough balls and place them 2 inches apart on the prepared baking sheet.
Bake for 16–18 minutes, or until the edges are just beginning to brown.
Remove from the oven and let the cookies cool on the baking sheet for 15 minutes.
While the cookies are still warm, press the remaining chocolate chips on top for a bakery-style finish.
Transfer to a wire rack to cool completely.

Servings and timing

Servings: 18 cookies
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

Variations

Add nuts: Mix in ½ cup of chopped pecans or walnuts for a crunchy texture.
Spiced up: Add a pinch of ground cinnamon or nutmeg for extra warmth.
White chocolate: Substitute some or all of the chocolate chips with white chocolate chips.
Dairy-free: Use dairy-free butter and chocolate chips to make these cookies dairy-free.
Pumpkin lovers: Add a bit more pumpkin pie spice for a stronger seasonal flavor.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy over time.

To freeze, place cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving. For a warm, just-baked feel, microwave a cookie for 10–12 seconds.

FAQs

Can I use pumpkin pie filling instead of puree?

No, use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which would throw off the flavor and texture.

Why only use the egg yolk?

Using just the yolk helps create a chewier texture by reducing moisture and adding richness.

Do I need to chill the dough?

No chilling is required, making this a quick and easy cookie recipe.

Can I make these cookies gluten-free?

Yes, you can use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Why are my cookies too cakey?

Too much pumpkin or over-measuring flour can make the cookies cakey. Be sure to spoon and level your flour and use only ⅓ cup of pumpkin puree.

Can I make the dough ahead of time?

Yes, the dough can be made ahead and stored in the fridge for up to 24 hours. Let it sit at room temperature for 10–15 minutes before baking.

Can I use regular-sized chocolate chips?

Yes, though mini chips distribute more evenly throughout the dough.

Do these cookies spread much?

Not much—these cookies stay fairly thick. You can flatten the dough slightly before baking if desired.

Are these cookies freezer-friendly?

Yes, both the baked cookies and the unbaked dough balls freeze well.

How do I keep them soft?

Store them in an airtight container with a slice of bread to keep the cookies moist and chewy.

Conclusion

These Chewy Pumpkin Chocolate Chip Cookies are everything you crave in a fall dessert—warm, spiced, chocolatey, and satisfying. With their tender centers and rich flavor, they’re sure to become a seasonal staple in your kitchen. Whether you enjoy them with coffee, serve them at a fall gathering, or tuck a few into lunchboxes, they’re always a hit.

Jessica