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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Chewy Pumpkin Chocolate Chip Cookies

Yield: 18 cookies

Prep Time: 45 minutes (includes chilling)

Total Time: 1 hour, 10 minutes

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 (not pumpkin pie filling)
  • 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 in 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.
  6. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days.Allow to come to room temperature and continue with step 3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

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!

502 Responses to “Pumpkin Chocolate Chip Cookies.”

  1. #
    Jaciposted October 27, 2015 at 8:56 pm

    I LOVE THESE!  I made these last week and on the first day I ate about 6 cookies, I couldn’t stop myself.  🙂  I’ve got another batch in the oven as I’m typing… yum! 


  2. #
    Katposted October 29, 2015 at 10:34 pm

    Just made these cookies tonight and they are fantastic! Thank you so much!


  3. #
    Kiwanaposted October 30, 2015 at 1:40 am

    My cookies came out cakey. Why is that? I did not chill the dough. 


  4. #
    shelbyw.posted October 30, 2015 at 7:17 pm

    so i made these and they scared me at first. they baked for 8 mins and they seemed not done at all and they didn’t spread or flatten out at all. but they turned out ok after a little longer in the oven. just have to really baby sit them. they take a while in the oven and they are very fluffy but to make them look more like the pic you need to really smoosh them down. the won’t spread. i liked that. very tasty! i’ll be making them again. 


  5. #
    Erin Christensenposted October 31, 2015 at 6:29 pm

    Do we need eggs for this recipe? 


  6. #
    Jaymeposted November 1, 2015 at 10:47 am

    Made these exactly as she wrote them and they are the perfect chewy, tasty pumpkin cookies I have been looking for!! Perfect balance of pumpkin and chocolate. Thank you!!!


  7. #
    Kimposted November 5, 2015 at 11:24 am

    Do you happen to know the nutritional facts?  I couldn’t go through all 400+ comments to see if there was an answer. Thanks!


  8. #
    Alyssiaposted November 14, 2015 at 7:24 pm

    Hi Sally,

    Thanks so much for this recipe! Do you need to use parchment paper or is there a substitute for this?

    I don’t have any paper but don’t want to ruin the cookies!


    • Sallyreplied on November 15th, 2015 at 8:47 am

      Do you have a nonstick pan? If not, you need parchment or a silicone baking mat for best results.


  9. #
    Amandaposted November 19, 2015 at 3:12 am

    Amazing! Great texture and flavor and appearance. I made the batch for a work potluck and now I’m tempted to keep them to myself 😉 can’t wait to see how they go over with the coworkers tomorrow. I have had pumpkin puree I canned myself waiting to be crafted so thank you for giving me the perfect recipe.


  10. #
    Rosalyn Tangorraposted November 19, 2015 at 2:08 pm

    I was so happy with these cookies!!!  They surprised me with how much they rose with just 1/4 tsp B.P. & B.S. and no eggs!  Amazing!  Great for the raw cookie dough lovers!!!!  Saw this recipe made on Eliie & Jared  & Bonnie Hollerin’s U- tube


  11. #
    LFposted November 20, 2015 at 2:02 am

    Can I omit the chocolate chips? I really don’t like pumpkin with chocolate! 


    • Sallyreplied on November 20th, 2015 at 9:36 am



  12. #
    katieposted November 20, 2015 at 6:41 pm

    These were great (AND VEGAN btw). I used a mixer in lieu of hand mixing and though it probably made the dough a little more gummy than otherwise, it wasn’t a noticeable baked difference. I also used mini chips (same 1/2c) in lieu of regular chips and they mixed in easily and I didn’t bother with adding any on top. I also accidently read 1 1/2 T instead of tsp, so while it was a lot of cinnamon, it wasn’t too much. Overall, YUM!


    • Meganreplied on November 23rd, 2015 at 8:22 pm

      They’re not quite vegan since they contain butter and chocolate chips (which usually contain dairy.)


  13. #
    Pseudonymous Anonymousposted November 20, 2015 at 7:00 pm

    I have made this recipe 4 times over the last two years and never changed a thing. I LOVE this recipe, my friends are always asking for it!!


  14. #
    Alyssa Silvaposted November 20, 2015 at 8:59 pm

    Sally, I LOVE your blog. Anything you post I know is amazing! Every recipe of yours I make is just perfect and they become ones I want to make again and again and again. Thank you for doing what you do. Will you be coming to Northern California anytime soon for your book tour? 


    • Sallyreplied on November 21st, 2015 at 9:07 am

      Here’s my book tour schedule, Alyssa! I’ll be in Cali in Feb.


      • Mary Koziakreplied on September 18th, 2016 at 10:35 pm

        Please come to Nashville sometime.  Parnassus hosts many authors.  It is a small bookstore owned by an author.  Hope to see you here sometime.  I am now famous for YOUR Choc. Chunk cookies.  I give you all the credit, but they are calling them Koziak cookies….ha.  Delicious.

        • Sallyreplied on September 19th, 2016 at 10:38 am

          I would LOVE to come to Nashville sometime! I am hoping I can tour for my next book as well. Thanks Mary 🙂

  15. #
    Erinposted November 21, 2015 at 12:42 pm

    Calculated that 1 cookie (at 18 per recipe) is 120 Calories


  16. #
    Christieposted November 22, 2015 at 12:47 pm

    Is it possible to sub coconut oil instead of butter? 


  17. #
    Angelaposted November 23, 2015 at 7:04 pm

    Hi Sally, 

    Just wanted to let you know how much I love this recipe. I have been baking these cookies every fall for the last 4 years. I usually make 2 batches because they go so quick! Everyone loves them and cannot get enough. I have also made the pumpkin chocolate chip cake and bread as well as many of your other recipes like chicago deep dish pizza. Every recipe has been a success. I appreciate having access to your recipes and wonderful world of baking. 

    Thank you Sally!


  18. #
    Tiffanyposted November 24, 2015 at 9:37 am

    Followed the recipe to a T, turned out as blobby, gelatinous globs, which didn’t even taste that good. Will just stick with my regular pumpkin cookie recipe from now on.


  19. #
    Danielleposted November 24, 2015 at 2:34 pm

    If I am substituting earth balance vegan butter should I still use half a cup?? (I’m allergic to dairy 🙁 )


    • Denisereplied on September 16th, 2016 at 10:19 pm

      I was going to try this too. And using the dairy free chocolate chips. I see this comment is from 2016… did you make them? If so, how did they turn out? My daughter has a dairy allergy too. Many of Sally’s recipes can be converted to be dairy free! 🙂


  20. #
    Stephanie Lewisposted November 24, 2015 at 10:01 pm

    Thank you so much for this recipe!  I was looking for pumpkin cookies that were less cake-like.  These are wonderful!  I did overcook a batch which was a bummer but that’s on me.  Thanks for the extra advise about how undercooked they should look.  I followed it after I learned the hard way.  😉


  21. #
    Crystalposted December 3, 2015 at 8:38 am

    These are amazing! My love said they are almost as good as his mother used to make which is great because I think I have tried every single recipe for these I could find! Love them and a lot of your other recipes, too. 


  22. #
    Amyposted December 9, 2015 at 1:30 pm

    SO good —— “Chewy, soft pumpkin chocolate chip cookie that – gasp!! – doesn’t taste like a piece of pumpkin cake.” Loved these and how easy they are to make!  Another wonderful recipe.


  23. #
    Hollyposted December 18, 2015 at 1:45 am

    Thank you for this recipe, Sally!  They were delicious, soft and chewy!  My hubby loves these so much…best aphrodisiac ever, lol.  😉  I’ll be sharing this recipe for sure.  Happy Holidays!


  24. #
    Allyposted December 23, 2015 at 2:21 pm

    So perfect! I used tenderflake shortening rather than butter, and they turned out wonderful. Just make sure to let them sit for a while before you eat them. So soft and delicious!


  25. #
    Suzieposted January 4, 2016 at 12:01 pm

    I live in scotland and dont think i can buy pumpkin puree could i substitute with grated butternut squash?


  26. #
    Kamposted March 14, 2016 at 5:29 pm

    OMG, these are to die for. Thanks so much for sharing the recipe! I have to make a double batch otherwise they are just gone in no time. The only thing is they were way too sweet for us, so I cut the sugar in half and only use a coconut one. Absolute favourite in my household!


  27. #
    Shalaposted September 8, 2016 at 9:43 pm

    These are simply the best. Dough is so good. Cookies are perfect! I would recommend doubling every time because there aren’t enough in one batch!!!so glad I found this recipe! 2 years ago! 


  28. #
    Lakotaposted September 16, 2016 at 7:04 am

    Aloha! I loved this recipe! Thank you. Though I thought it was funny you mentioned melted butter supposedly leading to spreading cookies with a crispier edge, but you melt and mix it, then put it in the fridge to firm up, resulting in non melted butter. Haha. Regardless they tasted good. You just have to manually press them for sure. 


  29. #
    The Finer Cookie/Kimposted September 17, 2016 at 10:04 am

    Sally, thanks for these delicious cookies. I tried them and loved them for their texture and taste. I have a cookie website http://www.thefinercookie.com. They are definitely worth posting. Just to let you know that I gave you full credit with a link back. Your site is wonderful. Keep up the good work. Here’s the link to my post. Please come and see. http://www.thefinercookie.com/cookie-recipes/pumpkin-chocolate-chip-cookies.


  30. #
    Dudleyposted September 21, 2016 at 4:45 pm

    Just made these, BEEYOUTIFUL cookies!!! I subbed ground cardamom for nutmeg as I was out of nutmeg (how does that HAPPEN???). Also reversed ratio of dark sugar to white so my cookies are a little darker. Pressed choco chips on top after they had cooled 5 mins post-baking. Stunning! Would post pic but don’t know how?

    Am MAKING myself wait till tomorrow to try as you said better with age! 😉

    Dudley in NC


  31. #
    Wendy Zposted September 22, 2016 at 1:59 pm

    I am so excited to try this recipe! Have you drained your pumpkin before? I tried another no-egg pumpkin chocolate chip cookie recipe that called for draining canned pumpkin on paper towels. It did not have melted butter, so I will try your recipe with drained pumpkin. Hopefully that will intensify the pumpkin flavor. But do you think it will need more moisture?



    • Sallyreplied on September 25th, 2016 at 10:01 am

      Hi Wendy! It shouldn’t need more moisture.


  32. #
    Artiposted September 23, 2016 at 1:14 pm

    These cookies are amazing ! My children and husband loved them. I used home made pumpkin purée instead of tinned and followed the rest of the recipe exactly . However, the cookies stuck to the baking parchment and crumbled when I tried to take them off. Anybody else face this problem ? Can you suggest why this happened and how to avoid this problem ? Was it the chocolate chips ?


  33. #
    Heatherposted September 25, 2016 at 11:46 pm

    These were great!!! I have always disliked that pumpkin cookies are cakey!   Dally, you get me.  I just made them tonight and I LOVE them. I was surprised how much pumpkin flavor they have with only 6tbsp of pumpkin.  Also I thought the dough looked so small, but it worked out.  I would probably double this if I make it again, though, since it only makes 18cookies and I feel like most cookie recipes make 24-36. FIVE STARS!


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