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? 





390 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??


      • sabrinareplied on September 23rd, 2014 at 11:18 am

        It is the gluten free equivalent to bisquick. You can find it sometimes in the baking aisle with cake mixes, but most often with the organic foods/gluten free stuff.

    • Amandareplied on October 8th, 2014 at 10:35 pm

      Thank you for letting us know! I used to love making pumpkin chocolate chip cookies and was happy to see your comment about using gf flour. Yay!


  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.


  11. #
    leandraposted September 23, 2014 at 2:31 pm

    Can you directly double this recipe or is there a trick to it?


    • Sallyreplied on September 23rd, 2014 at 4:57 pm

      This is such a heavy cake, I fear doubling the recipe wouldn’t really produce the best resulting cake. Best to make two cakes.


  12. #
    Kathy Eiselposted September 24, 2014 at 11:53 am

    wow – Your recipes all look so wonderful. I have to start baking soon!! :)


  13. #
    kelliposted September 25, 2014 at 7:23 pm

    I had to try these! I’m crazy for anything with pumpkin in it!! They are chilling in my fridge so to speak! Can’t wait to try them tonight! Thanks for sharing this recipe!!! It’s much appreciated to pumpkin fans like me!


  14. #
    Angela Raumposted September 28, 2014 at 6:28 am

    What would oil do to the cookie?


  15. #
    Lorelleposted September 28, 2014 at 1:16 pm

    Just made these cookies and they turned out great! I made them a bit smaller and I got 36 cookies. Very moist and flavourful, but still cookie-like!


  16. #
    Ordinary Blogger (Rivki Locker)posted September 28, 2014 at 10:39 pm

    Just came across your blog while searching for just the right pumpkin dessert recipe. SO pleased to have found this – my daughter’s going to try these now. We’ll try to report back and let you know how they turn out. Thanks!!


  17. #
    Cynthiaposted September 29, 2014 at 3:37 pm

    I’m so glad you have a recipe for pumpkin cookies! Can’t wait to try it since your other cookie recipes all turned out absolutely delicious!


  18. #
    Elaineposted September 30, 2014 at 4:58 pm

    I just made these! Love every thing about them. So much so, that I’ve just gone back to the recipe again and did the math & quadrupled the recipe!


  19. #
    Rivki Locker (Ordinary Blogger)posted September 30, 2014 at 8:32 pm

    We made these tonight and they are AWESOME. Next time I’m doubling it! It made exactly 18 cookies (as promised) but we wanted more! By the time the kids were done nibbling, there were hardly any left. :)
    Fantastic recipe. Definitely a keeper for us. Thank you!!


  20. #
    Dianeposted October 1, 2014 at 8:05 pm

    Hi. I wondered what difference if any it would make to leave out all the spices except for cinnamon?


    • Sallyreplied on October 13th, 2014 at 9:29 am

      Hi Diane. Sorry for the delay responding, I was on vacation. There may not be enough spice taste, but if that is what you prefer – that’s fine.


  21. #
    Laurissaposted October 2, 2014 at 9:46 pm

    These cookies turned out absolutely DELICIOUS. They are so moist and flavourful and have such a great texture! The cookies do get chewier as time passes and this recipe will work great for me as I am participating in a bake sale next week and will need to make it a couple days before. So pleased! Thanks so much for this great recipe!!


  22. #
    Cynthiaposted October 3, 2014 at 2:52 pm

    Quick question about all-spice. You say that it can replace all the spices that you mentioned in this recipe, but when I looked up the ingredients of all-spice, it’s essentially the same spices. Does it make any difference at all to use all-spice then?

    And another question that I asked before: you use about a fifth of an average can of pumpkin, so I was just wondering what the difference is if you use more of it?


    • Sallyreplied on October 13th, 2014 at 8:51 am

      Hi Cynthia – I suggest using pumpkin pie spice instead of the listed spices. I find the flavors of pumpkin pie spice taste exactly the same as the spices listed in this recipe. Use your favorite fall spices here and adjust to fit your taste. The more pumpkin, the cakier the cookie. I tested around until I got the right amount to still yield a chewy cookie.


  23. #
    Tabi Booklessposted October 3, 2014 at 6:59 pm

    I just made these cookies and used white chocolate chips instead of chocolate. YUM!! Wonderful recipe! Thank you! :)


  24. #
    Catposted October 3, 2014 at 9:17 pm

    So good! I didnt have the spices to add, but its still amazing, I’ve never had such awesome cookies. I think the baked texture is perfect, and the dough is just as good as the finished product. A perfect fall treat! :-)


  25. #
    Rysmomposted October 4, 2014 at 9:20 am

    I am hoping somebody will be able to help me. I am getting so very frustrated. Every time I make “chewy” cookies (these and others) they turn out cakey. I have followed the recipe. The only thing that’s different is I used margarine instead of butter. Could that be the problem? Thanks in advance for your replies. :-)


    • Sallyreplied on October 12th, 2014 at 9:02 pm

      Margarine is likely the issue.


  26. #
    QuaWannaposted October 5, 2014 at 4:52 pm

    I tried these today and they are quite rich but tasty!


  27. #
    Maryannposted October 6, 2014 at 12:36 pm

    Made these yesterday. They should have baked longer. Baked 10 minutes until still soft. But they are doughy, not chewey. They are edible. May try them again sometime.


  28. #
    Magdaposted October 7, 2014 at 5:33 am

    OMG! I’ve just made your cookies and they are a-maz-ing. Coldn’t help myself and ate one straight form the rack (just cooled a bit)- the cookie was so delicate and the liquid chocolate- too good to be true! Thank you so much for this wonderful recipe!


  29. #
    Heatherposted October 7, 2014 at 4:55 pm

    I just made these tonight and they were great! Thanks for sharing!!!


  30. #
    Monica R.posted October 7, 2014 at 11:15 pm

    I love the taste of these cookies, but I just took mine out of the oven and they are pretty cakey… chewy yes, but still cakey. I’m wondering if me being at high altitude has to do with anything? Thanks for the recipe!


    • Sallyreplied on October 13th, 2014 at 11:55 am

      Hi Monica! Thank you for the comment – I apologize that I am just getting back to you. I was on vacation. While I’ve had readers at high altitude come back with great results, it’s different for everyone at different sea levels. I’m afraid that altitude has everything to do with it in your case, unfortunately. I don’t have any experience baking at high altitude but from the research I’ve done, I’ve learned this is a common problem with cookies. How about adding a little more melted butter (maybe 2 Tablespoons). And 1 more Tablespoon granulated sugar. This should help.


  31. #
    Ruth Logan Herneposted October 8, 2014 at 2:47 pm

    Sally, I saw the white chocolate version on facebook and followed it to these. Oh my stars, I think I’m in love! I played a little bit with it and I’m featuring your site and your recipe on our author’s cooking blog “www.yankeebellecafe.blogspot.com tomorrow. I’m putting in a link to your website and I hope all kinds of folks keep discovering you! Anyone with a baking addiction is close to my heart! Thank you so much for these, we love them in upstate New York!



    • Sallyreplied on October 12th, 2014 at 8:11 pm

      Thank you for the sweet comment, Ruth!


  32. #
    Mel Mposted October 10, 2014 at 1:37 pm

    If you do not have parchment or silicone liners on hand, can you just bake these on a greased cookie sheet?


    • Sallyreplied on October 12th, 2014 at 7:19 pm

      That would be fine.


  33. #
    Tiriposted October 10, 2014 at 4:06 pm

    Could I use applesauce instead of sugar?


  34. #
    xtinaposted October 12, 2014 at 10:12 am

    the batter was too gooey for me to mold into a ball, despite refrigeration – any ideas what causes this and how to avoid it?


  35. #
    Amandaposted October 12, 2014 at 5:31 pm

    Hello! Must made these cookies using plain puréed pumpkin. I added the spices that are required except cinnamon and allspice because I am allergic to cinnamon. Mine still came out cake. Any reason as to why?


  36. #
    Staceyposted October 12, 2014 at 5:45 pm

    I can’t even begin to express my love with this recipe. It is not only a fall favourite but an all year round favourite. It’s low cal and delicious. Thank you so much for sharing this recipe. :)


  37. #
    Denisse@ Le Petit Chefposted October 17, 2014 at 1:26 pm

    Made these on a whim last night- they came out perfect and totally satisfied my late night sweet tooth! Thanks Sally!


  38. #
    Ashleyposted October 18, 2014 at 2:55 pm

    Would this recipe be okay using salted butter rather an Unsalted?
    Love your pumpkin chocolate chip loaf by the way, and can’t wait to make these!


    • Sallyreplied on October 18th, 2014 at 7:30 pm

      Salted would be just fine, Ashley. In fact, I use salted butter here all the time without changing the amount of added salt in the recipe.


      • A.J.replied on October 21st, 2014 at 12:19 am

        Yes. I used salted butter and still added the salt and I think the flavor was great! Thank you so much for the recipe. I am 24 and just recently started baking, like this year. Your recipe is the first batch of cookies I ever made from scratch. Thanks again for helping me this world. Also for figuring out how to make pumpkin cookies that I love! I used to say I don’t like pumpkin cookies but it was because usually they were more like a muffin than a cookie. Haha. Thanks!

  39. #
    Medaposted October 20, 2014 at 11:40 am

    My 5 year old granddaughter and I made these over the weekend. I ended up having to make another batch because the first one disappeared so quickly. These are, without a doubt, the best cookies I’ve ever put in my mouth. AWESOME!


  40. #
    Maraposted October 20, 2014 at 12:36 pm

    Hi! I’ve been scouring the internet for a non cake-like, chewy, pumpkin chocolate chip cookies for my upcoming halloween party! In reading your ingredients I realized the only things keeping this cookie for vegan are the butter and chips- I know it’s easy to substitute the chocolate for dairy-free enjoy life choc chips without affecting the texture, what are you thoughts on using coconut oil in place of the butter? or using melted coconut butter?
    any ideas?

    They look delish! Normally I would also try to make things gluten-free and refined sugar-free, as well, but I know that the brown sugar is a key ingredient to a good cookie!

    thanks so much for any thoughts! xo


    • Sallyreplied on October 20th, 2014 at 3:44 pm

      Brown sugar is indeed a key ingredient. I’ve had readers report back saying melted coconut oil worked out well for them. I have never tried it myself though. Let me know how you like them. Enjoy!


  41. #
    Andreaposted October 21, 2014 at 3:58 pm

    Just wanted to add to the gluten free comment that I also converted mine to gluten free as well. I followed everything the same except for subbed my gluten free flour blend for the regular flour 1:1 (I had Pillsbury Gluten Free Flour Blend on hand). Cookies came out delicious and moist! Great texture for a gluten free cookie!


  42. #
    Leahposted October 21, 2014 at 10:51 pm

    These are soooo yummy and FINALLY the first batch of cookies I’ve made in a while that haven’t been “cakey.” So glad someone else is so concerned with this issue :)


  43. #
    Jen Allenposted October 22, 2014 at 9:57 am

    Hi. You mentioned melted butter. Do I wait until it is cooled to mx it in with the other ingredients or do I put the butter in while it is still warm? Thank you!


    • Sallyreplied on October 22nd, 2014 at 10:22 am

      it can be warm.


  44. #
    Reginaposted October 22, 2014 at 10:30 am

    I made these yesterday and they took a while to set. They are definitely soft and chewy today. Had to bake a bit longer than 10 min, only about 5 min more. Love em!!


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