There's something magical that happens when pumpkin meets chocolate. It’s not the most obvious pairing, but trust me, it’s a fall match made in heaven.
Imagine your favorite soft, chewy chocolate chip cookie. Now, give it a warm, spiced hug from the inside. That’s what you get here. This isn't just another cookie recipe; it's the solution to a very specific, very delicious problem.
Most pumpkin cookies are, let's be honest, little cakes. They’re soft and muffin-like, which is nice, but sometimes you crave that classic, dense cookie chew. The culprit? Pumpkin itself.
Pumpkin puree is about 90% water. All that moisture is fantastic for making breads moist, but it creates a cakey texture in cookies. We had to outsmart it. After a lot of testing, a baker named katie cracked the code.
By tweaking a few key elements, we finally landed on a recipe that delivers that iconic chewy texture, all while bursting with warm pumpkin spice and pockets of melted chocolate. This changes everything.
Gathering your ingredients is the first step to cookie success. Using the right stuff makes all the difference. Here’s what you’ll need:
• Unsalted Butter (1/2 cup, melted & cooled): Melted butter is our first secret weapon for chewiness. Let it cool slightly so it doesn’t melt the sugar.
• Brown Sugar (1/4 cup) & Granulated Sugar (1/2 cup): This duo creates a perfect balance. Brown sugar adds moisture and molasses flavor, while white sugar helps the cookies spread just right.
• Pure Vanilla Extract (1 teaspoon): The classic flavor enhancer. It deepens all the other warm notes in the cookie.
• Pumpkin Puree (6 Tablespoons, blotted): This is the star! Blotting it with a paper towel to remove excess water is a game-changing trick for a less cakey texture.
• All-Purpose Flour (1 1/2 cups): The main structure of our cookie. Be sure to spoon it into your measuring cup and level it off for accuracy.
• Salt (1/4 teaspoon): Never skip the salt. It makes the sweet flavors pop and balances the chocolate perfectly.
• Baking Powder & Baking Soda (1/4 teaspoon each): Our leavening team. They give the cookies just the right amount of lift without making them puffy.
• Ground Cinnamon (1 1/2 teaspoons) & Pumpkin Pie Spice (1 teaspoon): The soul of the operation. This spice blend is what makes your kitchen smell like autumn.
• Semi-Sweet Chocolate Chips (1/2 cup): The melty, rich counterpart to the spicy cookie. Feel free to use dark chocolate chips for a less sweet option.
Start by whisking your melted butter with both sugars in a medium bowl. Keep going until those pesky brown sugar lumps have completely disappeared. It should look smooth and glossy.
Now, whisk in the vanilla and your pre-blotted pumpkin puree. Mix it until everything is smooth and beautifully combined. Set this bowl aside for a moment.
In a larger bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. This ensures the leaveners and spices are evenly distributed throughout the flour.
No one wants a bite of just baking soda! Taking this extra minute here guarantees a perfectly balanced cookie in every single bite.
Pour your wet pumpkin mixture into the bowl of dry ingredients. Use a large spoon or a rubber spatula to mix them together. The dough will be very soft—that’s exactly what we want.
Now, gently fold in the chocolate chips. The melted butter might make them a little slippery, but just do your best to distribute them evenly.
Cover the bowl with plastic wrap and pop it in the refrigerator. You need to chill the dough for at least 30 minutes. This step is non-negotiable.
Chilling firms up the butter, which prevents the cookies from spreading too much and helps concentrate the flavors. It’s the key to a chewy, not flat, cookie.
Take the dough out of the fridge. Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats.
Scoop about 1.5 tablespoons of dough for each cookie and roll them into balls. Place them on your baking sheets, leaving about 3 inches between each one for spreading.
Here’s another pro tip: use the back of a spoon or a measuring cup to slightly flatten the top of each dough ball. These cookies don't spread a ton, so this helps them bake into the perfect shape.
If you forget, you might end up with domed cookies. You can always press them down slightly when they come out of the oven, too.
Bake for 11-12 minutes. The edges will look set, but the centers will still appear very soft and underbaked. That’s perfect! They will continue to cook on the hot baking sheet.
For a pretty finish, you can press a few extra chocolate chips into the tops of the warm cookies right when they come out of the oven.
Let the cookies cool on the baking sheet for at least 10 minutes. This allows them to set up properly. Then, transfer them to a wire rack to cool completely.
I know it’s tempting to eat one immediately, but patience is rewarded here. The flavor deepens and the chewiness intensifies as they cool. They’re even better the next day.
Out of something? Don't panic. Here’s how you can adapt. If you need a dairy-free version, use a plant-based butter stick. It works wonderfully as a one-to-one substitute.
No pumpkin pie spice? Make your own! Combine 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice. You’ll still add the full amount of cinnamon separately.
And for the chocolate, feel free to swap in chopped pecans, walnuts, or even white chocolate chips. This recipe is a fantastic canvas for your own creative twists.
These cookies are incredibly versatile. They are the ultimate after-school snack with a glass of cold milk. The cozy spices make them a perfect companion for a hot coffee or tea on a crisp morning.
They are also a must-bake for any fall gathering. Bring them to a Halloween party, a Thanksgiving potluck, or simply package them up as a heartfelt homemade gift. They scream autumn in the most delicious way.
Honestly, any time you need a little comfort is the right time for these cookies. They have a way of making everything feel just a bit warmer and more festive.
To keep them fresh, store your cooled cookies in an airtight container at room temperature. They’ll stay perfectly soft and chewy for up to a week. If they last that long!
You can also freeze the baked cookies for up to 3 months. Just thaw them at room temperature whenever a cookie craving strikes.
For a warm, fresh-from-the-oven experience, pop a cookie in the microwave for about 10 seconds. It will soften the chocolate and make the entire kitchen smell amazing all over again.
The magic is in the method. Omitting the egg removes excess moisture and binding agent, allowing the pumpkin to act as the sole wet ingredient. This alone prevents a cakey rise.
Using melted butter, as opposed to creamed butter, encourages a chewier, denser texture. And blotting the pumpkin is the final masterstroke that ensures we get a cookie, not a muffin top.
It’s a brilliant combination of techniques that finally solves the cakey pumpkin cookie dilemma. Every element has a purpose, and the result is nothing short of spectacular.
These chewy Pumpkin Chocolate Chip Cookies are the perfect fall twist on a classic favorite. Unlike cakey pumpkin cookies, these are dense, soft-baked, and incredibly chewy—thanks to a clever trick of blotting the pumpkin, using melted butter, and skipping the egg. Packed with warm spices and melty chocolate chips, they taste just like your favorite chocolate chip cookie but with all the cozy flavor of pumpkin pie. A reader-favorite recipe since 2013, they're easy to make and disappear fast!
Servings 18
Serving Size 1 cookie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.