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 pumpkin chocolate chip cookies are a must try this fall! Recipe on sallysbakingaddiction.com

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, fuzzy socks. 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 pumpkin chocolate chip cookies are a must try this fall! Recipe on sallysbakingaddiction.com

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.

These CHEWY pumpkin chocolate chip cookies are a must try this fall! Recipe on sallysbakingaddiction.com

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.

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

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 (spoon & level)
  • 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 10 minutes. The cookies will look very soft and underbaked. 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.

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.

Recipe 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.


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These CHEWY pumpkin chocolate chip cookies are a must try this fall! Recipe on sallysbakingaddiction.com

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



  1. Kent service on February 9, 2017 at 12:10 am

    Thanks, and your recipe Chewy Pumpkin Chocolate Chip Cookies too yummy.

  2. Look at these Seattle Bicycle Lawyer on February 17, 2017 at 6:51 am

    These were a hit at home, with the neighbors, and at the office. They came out with a nice, velvety texture. I will definitely be making them again!

  3. Siobhan on June 12, 2017 at 12:06 pm

    These are the best pumpkin cookies!! I make them all year long, and everyone always raves about them. My two biggest tips are: chill the dough the full time and DON’T overbake. Thanks for sharing, Sally!

  4. Donna Milne on September 5, 2017 at 5:53 pm

    How many calories are in the pumpkin chocolate chip cookies.

  5. Lorr on September 15, 2017 at 5:34 pm

    As an alternative, I bet these cookies would be great made with dark chocolate covered raisins in place of the chocolate chips!

  6. Julie on September 24, 2017 at 3:36 pm

    I just made these, can someone tell me the best storing method for them?!

  7. Rachel on September 24, 2017 at 5:00 pm

    Cold dough and par-baking are the keys to getting these cookies chewy! Slightly pressing down the dough ball was sage advice. Thanks for a crowd-pleasing recipe!

  8. Ruth on September 25, 2017 at 1:52 pm

    Do you need to blot the pumpkin puree? And if I use fresh pumpkin puree, do I need to blot it as well?

    • Sally on September 25, 2017 at 5:46 pm

      Yes– for fresh or canned– otherwise there is too much moisture.

      • Carrie on October 13, 2017 at 2:36 am

        What is “blotting”?

      • Valerie on October 21, 2017 at 1:32 am

        blotting is using a paper towel to soak up some of the extra water

      • Cam on November 11, 2017 at 1:56 am

        Wait, I just made the dough and it is chilling. Should I have blotted the pumpkin? It doesn’t state that anywhere in the recipe!

      • Sally on November 11, 2017 at 7:21 am

        I recommend blotting if using fresh pumpkin puree. For canned, it’s typically fine (without blotting) for this recipe.

      • Cam on November 11, 2017 at 3:53 pm

        They turned out perfectly, best texture of any pumpkin cookie I’ve ever had. Kudos to you for figuring out the secret to chewy pumpkin cookies!

      • Jessica on November 30, 2017 at 2:54 pm

        If I use leftover canned pumpkin that has been in the refrigerator for almost a week, should I blot it?

      • Sally on November 30, 2017 at 6:57 pm

        I would, yes!

      • Jessica on November 30, 2017 at 7:13 pm

        Okay. I read that you use paper towels, but exactly how is it done?

  9. Tala Campbell on October 2, 2017 at 2:33 pm

    Oh My Goodness! Deliciousness! My friend made these for our ladies church group on Sunday and we were all LOVING them sooooooo much! I am super picky about my cookies and I was in heaven with the texture and flavor (not too pumkiny). I got the link to your recipe and am baking them for my family today! YUM! Thank you!!!!

  10. Trisha on October 3, 2017 at 2:42 pm

    I have been on a quest for *THE* perfect pumpkin cookie recipe for years. I like my cookies crispy. And I love making pumpkin everything this time of year. But I’ve never been able to combine to the two. So while I’ve accepted that the perfect, crispy, pumpkin cookie may not exist, I will definitely be trying these!

  11. monique on October 4, 2017 at 7:50 pm

    Hi Sally,
    Is there a substitute for all spice? I have trouble finding it in the grocery store.

    • Sally on October 5, 2017 at 8:40 am

      You can leave it out and simply add a little extra of the other spices.

  12. Zee on October 7, 2017 at 12:26 am

    I’m so glad I found a recipe that dealt with the ‘cakey’ pumpkin cookie issue. I left out the chocolate chips and they were a bit under-sweetened for my taste so I think next time I’ll add a couple extra tbsp of brown sugar. Fantastic recipe.

  13. Ashley A on October 8, 2017 at 4:07 am

    Okay, question!? I love this recipe. I want to make these for a friend who is a vegan. What would you substitute the butter with? This is the best recipe I think because we melt the butter and do not use eggs. Brilliant!

    • Sally on October 8, 2017 at 7:46 am

      A vegan butter substitute should be OK or melted coconut oil.

  14. Sar Ali on October 13, 2017 at 4:17 pm

    Can I double this recipe without running into issues?

  15. bee on October 15, 2017 at 5:42 pm

    These cookies prove again why your recipes are my favorite! I love that the recipes are measured out in grams (so helpful because I like to measure out ingredients with a kitchen scale most of the time rather than using measuring cups). I wanted to make these cookies vegan, so I used triple filtered coconut oil instead of butter and I could not be any happier with the results. So deliciously soft and chewy!! I’m definitely making these again and again throughout the season!

    • Sally on October 16, 2017 at 12:40 pm

      Thank you so much, Bee! They are so delicious with coconut oil too!

  16. Kim t on October 20, 2017 at 12:02 am

    Has anyone made these gluten-free yet and had success? If  so – what flour did you use and wasn’t it same combo? 

    • Rebecca on September 18, 2018 at 2:55 pm

      I made these using 1 cup of homemade gluten free flour + 1/4 cup rolled oats + 1/4 cup almond flour. They turned out good!

      • Kimt on September 18, 2018 at 7:58 pm

        Oooh! What is “homemade glutenfeee flour”? Please explain!

  17. Valerie on October 21, 2017 at 1:35 am

    these cookies are beautiful!!! i will always keep this recipe. i browned my butter quite a bit to give the cookies even more flavor, and i accidentally added in the chocolate while the dough was still quite warm, so some of it melted! D E L I C I O U S

  18. Sharon Haslam on October 24, 2017 at 5:55 pm

    Well…mine were definitely cakey. I followed the recipe but I also tripled it (bake sale contribution) Wondering if I used bread flour instead of AP  They are delicious and chewy but they stayed mounded up and do have a cake like quality. Sigh…I have chef training but baking is remains my nemesis. 

  19. Seun Fayiga on November 4, 2017 at 9:53 pm

    How many cookies does this recipe make?

  20. Amber on November 12, 2017 at 2:17 pm

    I was wondering if I use mini chocolate chips, would it change the texture? 

    • Sally on November 12, 2017 at 7:03 pm

      Nope! You’d just have more chocolate chips in each bite. 🙂

      • Amber on November 13, 2017 at 12:18 am

        Thanks so much Sally!

  21. Julie on September 17, 2018 at 8:06 am

    Hi Sally, I have a big family and I am planning to make these for Thanksgiving so can I double or even triple this recipe?

    • Sally on September 17, 2018 at 11:20 am

      Hi Julie! You can double or triple the cookie recipe, yes.



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