Pumpkin Chocolate Chip Cookies.

These pumpkin chocolate chip cookies are a MUST try this fall! Perfectly soft & chewy pumpkin chocolate chip cookies without being cakey.

These CHEWY (not cakey!) pumpkin chocolate chip cookies are a must try recipe from sallysbakingaddiction.com. You will love them!

Introducing this week’s pumpkin recipe. It’s a doozy.

I am 100% in the autumn state of mind.  There is no turning back for me. Pumpkin coffee, harvest scented candles, apple pie, fall inspired Pinterest boards. I can’t believe it’s already September, but I am truly loving every moment of it.

Earlier this week I compiled a little list of things I want to do this fall. I can’t wait to carve pumpkins and put them on our new patio out front.  Looking forward to pumpkin brews, boots, long walks, and fuzzy scarves. This is the best time of year. :)

To do this fall...

What are you looking forward to this fall season?

Hopefully pumpkin cookies are on your list.  I’m a little crazy when it comes to pumpkin cookies. I am not a fan of soft, cakey pumpkin cookies and pumpkin tends to make every single batch of cookies – cakey.  It’s like eating a pumpkin muffin top or something. Which is obviously delicious, but when I want a cookie – I want a cookie, not a muffin.

Still with me? This “cakey pumpkin cookie issue” has haunted me for 2 years.  Pumpkin cookie problems, I call it.  I made about 5 batches of cakey pumpkin cookies last year and experienced the same amount of cakey cookie batches this year as well.  I have been secretly making pumpkin cookies the entire summer, trying desperately to find the solution to my cakey cookie problem. But guess what? I solved it. I FINALLY made a chewy, soft pumpkin chocolate chip cookie that – gasp!! – doesn’t taste like a piece of pumpkin cake.

Don’t get me wrong, these pumpkin chocolate chip cookies are still extremely soft. However, they are not soft like a piece of cake.

These CHEWY (not cakey!) pumpkin chocolate chip cookies are a must try recipe from sallysbakingaddiction.com. You will love them!

Let’s discuss how these chewy (!!) pumpkin cookies came to life.

Pumpkin is, for lack of better words, gloppy.  It’s soft, it’s mushy, it’s full of moisture.  It’s approximately 90% water by mass. Excessive moisture = cakey.  Think about muffin batter. It’s a lot more wet than cookie dough, right?  Muffins are cakey.  Cookies should not be cakey.  So we want the cookie dough to be much drier than muffin batter.  However, we don’t want to go throwing a bunch of flour into the cookie dough to soak up all the moisture.  There’s a few tricks I learned along the way.

First, I took what I know from my tried and true Chewy Chocolate Chunk Cookies.  Melted butter. Melted butter makes cookies ultra chewy, so I knew right off the bat that I wanted to melt the butter, not cream it, for my pumpkin cookies.  Plus, the extra liquid from the melted butter helps cookies spread in the oven. Spreading means a crispier edge.  And while these cookies aren’t crispy in the slightest, I still wanted to get as close to a crispy/chewy cookie as I could.  So melted butter it is.

Second, I took a second thought about eggs. What is the purpose of eggs in a cookie recipe? They bind things together, they tenderize the baked cookie, and leave behind moisture.  I cut out the eggs completely.  After some experimenting, I learned that pumpkin can replace the eggs.

These CHEWY (not cakey!) pumpkin chocolate chip cookies are a must try recipe from sallysbakingaddiction.com. You will love them!

I try not to add too many chocolate chips to the dough. Blasphemy, I know.  I want the pumpkin flavors to shine through and chocolate has a way of overpowering things.  1/2 cup of chocolate chips was the right amount.

The cookie dough will be a bit sticky. I chilled the dough for only about 30 minutes and suggest you do the same.  The cookies spread slightly in the oven, so when you roll the cookie dough into balls, slightly flatten them out.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookie Dough

All ovens are different. If you find that your cookies didn’t spread much during their 8-10 minute bake time, flatten them out a bit when you remove them from the oven to cool. After I remove them from the oven, I like to press a few chocolate chips into the tops. The chips will melt and the cookies will be pretty.

The most important part of the cookies’ journey to chewiness is to let them sit. Let them cool on the cookie sheet or on a wire rack for awhile. I found that the cookies get chewier over time. I baked a batch yesterday and notice that they are much chewier and softer on day two, even when left uncovered overnight. The pumpkin flavor is also much stronger on day two as well – similar to how banana bread’s flavor is glorified over the course of a day or two.

Because of this, these cookies are a GREAT make ahead recipe.

These CHEWY (not cakey!) pumpkin chocolate chip cookies are a must try recipe from sallysbakingaddiction.com. You will love them!

Seriously!! You have to try these cookies this pumpkin season. Chewy, chewy, chewy and oh-so-soft. These are my favorite pumpkin cookie and I am so happy (and quite relieved to tell ya the truth) to finally find the perfect recipe.

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Chewy Pumpkin Chocolate Chip Cookies

Perfectly soft & chewy pumpkin chocolate chip cookies without being cakey.

Yield: makes about 18 cookies


  • 1/2 cup (1 stick or 115 grams) unsalted butter
  • 1/4 cup (50 grams) light or dark brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 6 Tablespoons (86 grams) pumpkin puree (use the rest of the can in any of these recipes)
  • 1 and 1/2 cups (190 grams) all-purpose flour (careful not to overmeasure)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1/4 teaspoon allspice*
  • 1/2 cup (90 grams) semi-sweet chocolate chips


In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.  Remove from the oven and press a few more chocolate chips onto the tops, if desired.  If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.  The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying.  I find that their chewiness and pumpkin flavor is more prominent on day 2. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.

Freezing directions: Roll the chilled dough into balls and freeze in a large ziplock bag for up to 2 months.  Baked cookies may also be frozen up to 2 months.

*Use 1 and 1/2 teaspoons of pumpkin pie spice instead of nutmeg, cloves, and allspice, if desired. Don't leave out the cinnamon. I like to add a lot of spices to increase the cookies' spice/pumpkin flavor. Go by your spice preference.


© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


 Try them with dark chocolate chunks, too!

Dark Chocolate Chip Pumpkin Cookies


Today’s pumpkin cookies will be a regular in my cookie jar rotation!

These CHEWY (not cakey!) pumpkin chocolate chip cookies are a must try recipe from sallysbakingaddiction.com. You will love them!


Q: What is on your fall check list?

Anything you have planned?
Anywhere you want to go?
Anything you want to bake? 





343 Responses to “Pumpkin Chocolate Chip Cookies.”

  1. #
    Lauraposted September 8, 2014 at 11:22 pm

    For gluten-free friends: my daughter and I made this recipe, following the recipe exactly until the dry ingredients. For the flour, baking soda, baking powder, and salt, we substituted Pamela’s gluten-free baking mix. They turned out perfectly chewy and wonderful! This recipe will become a perennial in our fall family favorites! Thank you, Sally!


    • Juliereplied on September 17th, 2014 at 12:37 pm


      What is “Pamela’s GF baking mix” Is it a cake mix?
      How much of the baking mix did you use for the cookie recipe??


  2. #
    Kristinposted September 11, 2014 at 1:32 pm

    hi Sally!

    I made these pumpkin cookies yesterday and omg they came out so well! they are the best cookies I have ever made and I can not get over how soft and chewy they are, the flavor of all the spices and pumpkin just pops and the chocolate chips just adds to it, by chance do you know a rough estimate on how many calories are in one cookie?


    • Sallyreplied on September 11th, 2014 at 5:11 pm

      I’m so glad you like them, Kristin! I am unsure about the nutrition stats.


  3. #
    Mandy Vposted September 11, 2014 at 3:51 pm

    Just made these. You are killing me with all these pumpkin recipes!



  4. #
    Katieposted September 11, 2014 at 8:40 pm

    I just made these amazing cookies today! They are good today, looking forward to what they will be like tomorrow! I used a small cookie scoop and it yielded 36 cookies.


  5. #
    Jessposted September 13, 2014 at 1:22 pm

    These were amazing. My new signature cookie!


  6. #
    Brittanyposted September 13, 2014 at 8:49 pm

    I’m making these tonight and instead of white flour I choose to use whole wheat since it was what I had on hand. Cannot wait to try them :)


  7. #
    Micheleposted September 14, 2014 at 12:18 am

    I just made these cookies to give to my best friend tomorrow for her birthday. I took one for myself and it was SO DELICIOUS. I will be making another batch for my family and I soon! Seriously people, make these cookies!!!


  8. #
    Kristinaposted September 14, 2014 at 10:38 am

    These cookies are delicious, Sally. Thank you for yet another great recipe. Today is 48 hours later and you are right, the pumpkin flavor is front and center. Unfortunately there are only 2 cookies left.


  9. #
    Ardiposted September 14, 2014 at 11:47 am

    This is the “BEST” chocolate chip cookie I have ever made! I replaced the semi-sweet chocolate chips with bitter sweet chips since my daughter loves dark chocolate and she just loved it. I will definitely make this over and over again.


  10. #
    Julieposted September 17, 2014 at 12:39 pm


    What type of “flour” did you use for the cookie recipe?


    • Sallyreplied on September 18th, 2014 at 9:21 am

      Hi Julie, the recipe lists all-purpose.


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