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 truly 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. Doesn’t that sound appetizing? But seriously. 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 Cookie Dough

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.

Chewy not cakey! Pumpkin Chocolate Chip Cookies on sallysbakingaddiction.com

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.

Chewy Pumpkin Chocolate Chip Cookies

Yield: 18 cookies

Print Recipe

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


  • 1/2 cup (1 stick or 115 grams) unsalted butter
  • 1/4 cup (50 grams) packed 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 (measured correctly)
  • 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 nutmeg1
  • 1/4 teaspoon ground cloves1
  • 1/4 teaspoon allspice1
  • 1/2 cup (90 grams) semi-sweet chocolate chips


  1. 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.
  2. 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.
  3. Take the dough out of the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  4. 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.
  5. 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.
  6. Make ahead tip: Roll the chilled dough into balls and freeze in a large ziplock bag for up to 2 months. Bake at 350°F (177°C) for an extra minute or two. Do not thaw. Baked cookies may also be frozen up to 2 months. Thaw overnight in the refrigerator before serving.

Additional Notes:

  1. 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

Q: What is on your fall check list? Anything you have planned? Anywhere you want to go? Anything you want to bake? 

CHEWY NOT CAKEY! Pumpkin Chocolate Chip Cookies-- a chewy pumpkin cookie is hard to come by. This recipe nails it!

427 Responses to “Pumpkin Chocolate Chip Cookies.”

  1. #
    Erinposted November 8, 2014 at 1:18 am

    The key to keeping these chewy is to keep them flat. I flattened them again halfway through the bake time and it made a huge difference. You definitely don’t want them to rise up, otherwise they dry out and lose their chewyness.


  2. #
    Miaposted November 11, 2014 at 1:08 pm

    Yes!! THANK YOU! Exactly what I was searching for (and not finding). You did the research and saved me all the trial and error, you are awesome!


  3. #
    Danaposted November 12, 2014 at 12:50 pm

    Do you think it matters if I have a week old leftover of canned pumpkin that I’ve kept in the fridge, cold? thanks! can’t wait to try these!!


  4. #
    Jeanetteposted November 13, 2014 at 12:23 am

    These are delicious! I really liked that they weren’t too sugary.

    I left mine in the oven for 11 minutes, the same as I do with every other cookie I bake and they were still moist and gooey, obviously everyone’s oven is different but mine has never been ‘weak’ so I don’t know who can get away with 8 min on these.

    Also this recipe only makes 18 cookies, I recommend doubling it right off the go! You are going to need more than 18!


  5. #
    Judyposted November 13, 2014 at 1:01 am

    Made these Monday nite & they are to die for!! Great cookies! Highly recommend!! Now looking for the ones that incorporate oatmeal in them!


  6. #
    Sarahposted November 14, 2014 at 6:48 pm

    Thank you, thank you, thank you. I have been on a quest for non-cakey pumpkin cookies for a long time, and you nailed it! Yours is hands-down the best recipe I have come across, and I so appreciate all your hard work and your willingness to share with the masses. Also – I was so happy to find so many other great recipes on your site! (Love the funfetti cookie cake and the extra frosting-y cookie bars! :-)


  7. #
    Sunshineposted November 16, 2014 at 11:54 am

    i made these last night. And they were delicious!! I used mini chocolate chips instead. I might use a little less cinnamon next time. I’ve got a picky toddler. Oh well! More for me!!


  8. #
    Sarah Connorsposted November 20, 2014 at 9:21 pm

    I love love love this recipe! I made them last year and they came out amazing! I just made a double batch now and they were still pretty doughy in the center, so back in the oven they go. Anyone else have that issue? I pushed mine down before baking and just after baking and they aren’t spreading out as much as I had hoped. I should add I rarely bake (the last thing I baked was these, and that was last year lol)!


  9. #
    Lesleyposted November 23, 2014 at 11:54 pm

    Holy crap, I just made these tonight and they’re PERFECT. I think I had just accepted pumpkin cookies as cakey but this is SO much better. Best pumpkin cookies I’ve ever had.


  10. #
    Yioulaposted November 24, 2014 at 6:54 pm

    I just made this recipe and it is delicious!! I replaced granulated sugar with honey, I put whole wheat flour and skipped the nutmeg and all spice :) I love the chewy effect and that they are not cake-y !!

    I will be doing them again for sure and I am going to recommend it to others too.


  11. #
    Beckyposted November 25, 2014 at 12:32 pm

    Trying these today! Do you pack the brown sugar?


    • Sallyreplied on November 25th, 2014 at 12:54 pm

      yep, brown sugar is packed for all my recipes.


  12. #
    Matthewposted November 25, 2014 at 10:52 pm

    I added 1/4 teaspoon of ginger to this recipe and used a Pampered Chef small cookie scoop for placing them. It makes smaller cookies so you can eat a few and not feel so bad! Doing so yields 45 cookies instead of 18.


  13. #
    Christina Hillposted November 29, 2014 at 6:03 pm

    I have made your recipe exactly as is and they are delicious, but I made them today with white chocolate chips and I have to say I love them even more that way! Either way, I’m so glad I discovered this recipe! It will be one of my favorite go to recipes when I’m in the mood for pumpkin!


  14. #
    Donnaposted December 18, 2014 at 1:17 pm

    I made these 4 times this season and they were excellent! The only problem I had was when I froze a batch. They did not unfreeze well; they were a darker color and didn’t taste as good. I am not sure why that happened, but I will be sure to make fresh every time as they are SO GOOD!


  15. #
    Michelleposted December 24, 2014 at 2:15 pm

    Do you have to use parchment paper? Can you just put them on non stick cookie sheets?


    • Karenreplied on August 17th, 2015 at 7:30 pm

      I don’t see the answer  to the question “if you have to use parchment paper or will a nonstick pan work?”


  16. #
    Jazposted January 2, 2015 at 12:37 pm

    Apologies if this question has already been asked but I was just wondering if you could substitute the canned pumpkin for some real pumpkin?
    Many thanks! love your recipes!


    • Sallyreplied on January 2nd, 2015 at 1:43 pm

      fresh pumpkin puree is just fine. enjoy!


1 3 4 5

Leave a Comment