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

Why You’ll Love This Recipe

Chewy pumpkin chocolate chip cookies are everything you want in a fall treat — soft, chewy centers, crisp edges, and warm pumpkin spice in every bite. The sweetness of chocolate pairs beautifully with the earthy pumpkin and cozy cinnamon notes, creating a cookie that’s both comforting and irresistible. Unlike cakey pumpkin cookies, this recipe delivers that perfect chewy texture we all crave. I once browned the butter before mixing, and it added a deep, nutty flavor that took them to the next level. Perfect for autumn gatherings, bake sales, or cozy nights in, these cookies bring all the flavors of fall into one deliciously chewy bite.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – The base of the dough, providing structure while keeping the cookies soft and tender.

Baking soda – Ensures the cookies rise slightly without becoming cakey.

Pumpkin pie spice – A fragrant blend of cinnamon, nutmeg, ginger, and cloves that infuses the cookies with warm, autumn flavor.

Salt – Balances the sweetness and enhances the spice notes.

Unsalted butter – Melted for a chewier texture and richer flavor.

Brown sugar – Adds moisture and deep caramel flavor that complements the pumpkin perfectly.

Granulated sugar – Helps the cookies spread and gives them a slightly crisp edge.

Pumpkin purée – The star ingredient. Use pure pumpkin, not pumpkin pie filling.

Egg yolk – Adds richness without extra moisture, helping achieve a chewy texture.

Vanilla extract – Enhances the flavor and ties the spices together.

Chocolate chips – Semi-sweet or dark chocolate chips balance the sweetness and create pockets of melty goodness.

Optional mix-ins – Chopped pecans or walnuts add crunch, or white chocolate chips for a sweeter twist.

Directions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Stir in the pumpkin purée, egg yolk, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Fold in the chocolate chips (and nuts, if using). The dough will be soft and slightly sticky — chill for 30 minutes for best results.

Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each dough ball slightly with your fingertips.

Bake for 10–12 minutes, or until the edges are set and the centers still look slightly underbaked. The cookies will continue to firm up as they cool.

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

Serve warm or store for later — either way, you’ll fall in love with their soft, chewy texture and cozy pumpkin-chocolate flavor.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes about 24 cookies. Preparation takes 15 minutes, chilling 30 minutes, and baking 10–12 minutes per batch. Total time: approximately 1 hour.

Storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months; thaw at room temperature before serving. You can also freeze the cookie dough balls and bake them straight from frozen, adding 1–2 minutes to the bake time. To enjoy that fresh-baked softness, warm cookies for 10 seconds in the microwave before serving.

Variations and Customizations

Brown Butter Pumpkin Cookies – Brown the butter before mixing for a deep, nutty flavor.

White Chocolate Pumpkin Cookies – Swap chocolate chips for white chocolate or a mix of both.

Pumpkin Pecan Cookies – Add chopped pecans or walnuts for crunch and a rustic touch.

Oatmeal Pumpkin Cookies – Mix in ½ cup of rolled oats for a heartier texture.

Spiced Espresso Pumpkin Cookies – Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.

Pumpkin S’mores Cookies – Fold in mini marshmallows and graham cracker pieces with the chocolate chips.

Gluten-Free Version – Use a 1:1 gluten-free flour blend; the texture stays just as chewy.

Vegan Pumpkin Cookies – Use plant-based butter and replace the egg yolk with a tablespoon of almond butter.

Salted Caramel Pumpkin Cookies – Drizzle with caramel and sprinkle with flaky sea salt after baking.

Double Chocolate Pumpkin Cookies – Add ¼ cup cocoa powder to the dough for extra chocolate richness.

FAQs

How do I make sure the cookies stay chewy?

Use melted butter and brown sugar, don’t overbake, and chill the dough before baking.

Can I skip chilling the dough?

You can, but chilling helps prevent spreading and keeps the cookies thick and chewy.

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling contains added sugar and spices that will alter the texture and flavor.

What chocolate chips work best?

Semi-sweet or dark chocolate chips balance the sweetness perfectly.

How do I prevent cookies from becoming cakey?

Use only the egg yolk (no egg white) and don’t add too much pumpkin.

Can I freeze the dough?

Yes, freeze pre-scooped dough balls for up to 3 months. Bake directly from frozen when ready.

Can I use fresh pumpkin puree?

Yes, but make sure it’s well-drained to remove excess moisture.

Can I add extra spices?

Absolutely — cinnamon, nutmeg, and cloves can be adjusted to your liking.

Why are my cookies too soft?

They may need an extra minute of baking or additional chilling before baking.

Can I make them dairy-free?

Yes, use vegan butter and dairy-free chocolate chips.

Conclusion

Chewy pumpkin chocolate chip cookies are the epitome of cozy baking — warm spices, soft centers, and melty chocolate in every bite. They strike the perfect balance between sweet and spiced, making them a must-bake for fall or any time you crave comfort in cookie form. With their rich flavor and irresistibly chewy texture, these cookies are guaranteed to disappear fast. Whether enjoyed fresh from the oven or paired with a warm drink, they’re a treat that perfectly captures the spirit of autumn — simple, comforting, and absolutely delicious.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!