Fall is officially here, and there’s no better way to welcome it than with the warm, cozy aroma of Chewy Pumpkin Chocolate Chip Cookies fresh from the oven. Imagine soft, tender pumpkin-infused dough studded with rich, melty chocolate chips that create the perfect balance of sweet and spice in every bite. The hint of cinnamon, nutmeg, and cloves brings that quintessential autumn vibe straight into your kitchen.
Whether you’re enjoying them with a hot cup of coffee, sharing with friends, or sneaking one (or two) before anyone notices, these cookies are pure comfort in edible form. Pin this delight now for later—your future self will thank you when the craving strikes!
What makes these cookies truly irresistible is their chewy texture, achieved by just the right mix of pumpkin puree and brown sugar. They’re easy to make, requiring simple pantry staples, yet they feel indulgent and special enough for holiday gatherings or just a cozy night in.
Perfect for gifting, lunchboxes, or dessert platters, they’re versatile, fun, and downright addictive. Bake a batch, and let the magic of fall fill your home with warmth, sweetness, and the irresistible aroma of pumpkin and chocolate.
Thick & Chewy Pumpkin Chocolate Chip Cookies
Description
Chewy Pumpkin Chocolate Chip Cookies are a perfect autumn treat, blending the warm flavors of pumpkin and spices with sweet, melty chocolate chips.
Each bite offers a soft, tender texture that melts in your mouth, while the subtle hints of cinnamon, nutmeg, and cloves evoke cozy fall memories.
These cookies are easy to bake, making them ideal for seasonal gatherings, Halloween parties, or Thanksgiving dessert tables.
They pair beautifully with a cup of hot cocoa or spiced latte. Enjoy the comforting taste of fall in every chewy, chocolate-studded bite.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps cookies bake evenly.
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In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3–4 minutes. Properly creamed butter and sugar give cookies their soft and chewy texture.
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Beat in the egg and vanilla extract until fully incorporated. Then add the pumpkin puree, mixing until smooth. The pumpkin adds moisture and a subtle natural sweetness, contributing to the chewy texture that makes these cookies special.
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In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices: cinnamon, nutmeg, ginger, and cloves. These spices provide a warm, autumnal flavor that pairs perfectly with chocolate.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing, as this can make the cookies tough instead of chewy.
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Gently fold in the chocolate chips and optional nuts. The chocolate chips melt slightly during baking, creating pockets of gooey chocolate in every bite. Nuts, if used, add a delightful crunch.
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Using a cookie scoop or tablespoon, drop generous amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread slightly, so giving them room prevents them from merging.
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Bake in the preheated oven for 12–15 minutes. The edges should be lightly golden, while the centers may look slightly undercooked. This ensures the cookies stay soft and chewy as they cool.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Cooling on the sheet helps them set without becoming dry.
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Once cooled completely, store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer for 1–2 months. Reheat briefly in the microwave for a soft, fresh-from-the-oven experience.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3g15%
- Cholesterol 20mg7%
- Sodium 120mg5%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 12g
- Protein 2g4%
- Calcium 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chewy Pumpkin Chocolate Chip Cookies – Tips, Tricks, and Serving Ideas
Chewy Pumpkin Chocolate Chip Cookies are a fall favorite that perfectly balance sweet, spiced pumpkin flavor with rich, melty chocolate chips. Achieving that perfect chewy texture can sometimes be tricky, but with the right techniques, you can consistently bake cookies that are soft, flavorful, and irresistible. Here’s a comprehensive guide to help you master them.
1. Choosing the Right Pumpkin
The foundation of these cookies is pumpkin puree. For best results, use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. Pure pumpkin gives you control over sweetness and allows the spices to shine. Canned pumpkin is convenient, but homemade roasted pumpkin puree can add depth of flavor and a vibrant color.
2. Balancing Wet and Dry Ingredients
The chewy texture comes from the careful balance of wet and dry ingredients. Use all-purpose flour and slightly less than you might think — too much flour can make cookies cakey rather than chewy. Brown sugar is your best friend here; it contains molasses, which locks in moisture and enhances chewiness. Some recipes combine brown sugar and white sugar for a slight crisp on the edges but soft centers.
3. Egg and Fat Tips
Eggs add moisture and help bind the ingredients. For extra chewiness, use room-temperature eggs, and consider adding an extra egg yolk — yolks are rich in fat and help make cookies tender. Butter should also be at room temperature to cream properly with sugar, but if you want an even softer, more pillowy cookie, try using half butter and half vegetable oil.
4. Spices and Flavoring
Pumpkin is mild on its own, so spices are key. Cinnamon, nutmeg, ginger, and a pinch of cloves or allspice bring that classic autumn warmth. Vanilla extract enhances sweetness and adds a rounded flavor. For a fun twist, a small sprinkle of sea salt on top before baking can contrast beautifully with the sweet chocolate chips.
5. Chocolate Chip Choices
While semi-sweet chocolate chips are traditional, feel free to experiment. Dark chocolate chips add richness, milk chocolate chips give a creamier sweetness, and white chocolate can pair wonderfully with pumpkin and spices. For a gooey effect, slightly chop large chocolate bars instead of using pre-sized chips — they melt more irregularly and create pockets of chocolate throughout.
6. Mixing and Baking
Avoid overmixing the dough once you add flour — overmixing can develop gluten and make cookies tough. Chill the dough for 15–30 minutes if you have time; this prevents spreading and concentrates the flavors. Bake at 350°F (175°C) until the edges are set but centers are soft, usually around 12–15 minutes. They may seem slightly underbaked, but they continue to cook on the hot baking sheet.
7. Serving Tips
Chewy Pumpkin Chocolate Chip Cookies are perfect warm from the oven. Serve with a glass of milk, spiced coffee, or hot apple cider for an autumn-inspired treat. They also store well in an airtight container for 3–5 days, or freeze for longer storage. Reheat briefly to regain that freshly baked warmth.
8. Tricks for Presentation and Fun
For festive occasions, roll the cookies in cinnamon sugar before baking or drizzle with white chocolate after baking. You can even sandwich them with cream cheese frosting for an indulgent pumpkin cookie sandwich. Mini chocolate chips work well for a kid-friendly cookie, while larger chunks make them look rustic and gourmet.
9. Avoiding Common Mistakes
- Too dry: Add a teaspoon of milk or an extra yolk.
- Too flat: Chill dough and measure flour accurately.
- Not flavorful: Don’t skimp on spices; a cookie without enough spice can taste bland.
Tips for Perfect Chewy Pumpkin Chocolate Chip Cookies:
- Use Fresh Pumpkin Puree: Canned pumpkin is convenient, but fresh roasted pumpkin gives a more vibrant flavor.
- Don’t Overbake: Slightly underbaking ensures the cookies remain soft in the center. They continue to set as they cool.
- Spice it Up: Adjust the spices according to your preference. Some love a pinch more cinnamon or ginger for extra warmth.
- Mix-ins: Try white chocolate chips, butterscotch chips, or dried cranberries for a twist on the classic.
Serving Suggestions:
These cookies are perfect with a warm cup of coffee, chai, or hot chocolate. They also pair wonderfully with a scoop of vanilla ice cream for a festive fall dessert. For a Halloween-themed presentation, drizzle melted chocolate or cream cheese frosting on top and sprinkle with autumn-colored sprinkles.
Conclusion:
Chewy Pumpkin Chocolate Chip Cookies are a seasonal delight that combines the rich flavors of fall spices with the comfort of soft, chocolate-filled cookies. Their chewy texture, aromatic spices, and sweet pumpkin flavor make them a favorite treat for holidays, gatherings, or cozy evenings at home.
With these tips and tricks, your Chewy Pumpkin Chocolate Chip Cookies will turn out moist, flavorful, and perfectly chewy every time. They’re ideal for fall gatherings, Halloween treats, Thanksgiving desserts, or cozy evenings at home. Mastering these cookies is all about balance, quality ingredients, and a little bit of patience — but the results are well worth it.
Whether baked for a festive event or simply for indulgence, these cookies never fail to impress with their warmth, flavor, and irresistible chewiness.
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Frequently Asked Questions
How do I make my pumpkin chocolate chip cookies chewy instead of cakey?
To achieve chewy cookies, use more brown sugar than white sugar, as brown sugar adds moisture and softness. Make sure not to overmix the dough once the wet and dry ingredients are combined—overmixing can incorporate too much air and make cookies cakier. Baking at a slightly lower temperature (around 175–180°C / 350°F) for a few extra minutes ensures they stay soft and chewy in the center while the edges set. Adding a little cornstarch to the flour can also help create a tender, chewy texture.
Can I freeze the cookie dough or baked cookies?
Yes! Cookie dough can be frozen either as individual balls or as a whole log wrapped tightly in plastic wrap for up to 3 months. When ready to bake, thaw slightly at room temperature or bake straight from frozen, adding a few extra minutes to the baking time. Baked cookies can also be stored in an airtight container in the freezer for up to 2 months. Thaw at room temperature or warm slightly in the oven before serving.
Can I substitute pumpkin puree with something else?
Pumpkin puree is ideal because it adds moisture and flavor without thinning the dough. Sweet potato or butternut squash puree can be used as a substitute in equal amounts. Ensure the puree is well-drained to prevent overly wet dough.
How can I add more flavor to the cookies?
Enhance flavor by adding warm spices like cinnamon, nutmeg, ginger, and cloves. A pinch of salt in the dough balances the sweetness and brings out the chocolate flavor. For extra richness, swirl in a little cream cheese or add a handful of chopped nuts like pecans or walnuts.
