Best Pumpkin Chocolate Chip Cookies

I’m confident you’ll love these pumpkin chocolate chip cookies! I worked hard to create a chewy pumpkin cookie that’s not cakey like most pumpkin cookie recipes. Omitting the egg, using melted butter, and blotting the pumpkin guarantee these pumpkin cookies taste like our favorite chewy chocolate chip cookies with brilliant pumpkin spice flavor.

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

Sometimes you just need a chocolate chip cookie, especially when pumpkin spice season– I mean fall– takes over.

Out of all my pumpkin recipes, you’re looking at one of the best. Originally published in 2013, these pumpkin chocolate chip cookies are a constant hit with bakers around the world. I bake at least 3-4 batches each fall season and they ALWAYS put me in a fall state of mind. Sometimes I even replace the chocolate chips with chopped pecans or roll them in cinnamon sugar to yield white chocolate pumpkin snickerdoodles!

What are you looking forward to this fall season? We can add pumpkin cookies to this list!

To do this fall...

These Pumpkin Chocolate Chip Cookies Are:

  • Soft-baked, but not as soft as a piece of cake
  • Chewy
  • Egg-free
  • Buttery
  • Perfectly pumpkin spiced
  • Relatively quick– only 30 minutes to chill the dough

Pumpkin Chocolate Chip Cookies Video

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

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

This is Not a Cakey Pumpkin Cookie

I have appreciation for all pumpkin cookies, but I definitely prefer chewy pumpkin cookies over cakey pumpkin cookies. You know the pumpkin cookies that taste like soft pieces of pumpkin cake? They’re obviously good, but when I want a cookie, I want a cookie. Not cake.

This “cakey pumpkin cookie issue” haunted me for years. I made about 10 different pumpkin cookie recipes, desperate to find the solution to my cakey cookie problem.

And guess what? I finally solved it. You see, pumpkin is soft, mushy, and full of moisture. In fact, pumpkin puree is approximately 90% water by mass. (That’s what helps make pumpkin bread so moist!) But for cookies, excessive moisture = cakey texture. Think about cake batter or muffin batter– it’s a lot more wet than cookie dough, right? We actually want cookie dough to be sturdier and drier to produce denser, chewier cookies.

My 4 Tricks to Apply in this Recipe

  1. Blot the Pumpkin: This first trick is actually optional, but I find it remarkably useful when I make pumpkin oatmeal cookies. Using a paper towel, blot out some of the pumpkin’s moisture so all that’s left is the flavor. See photo below. Use the blotted pumpkin in the cookie dough.
  2. Melted Butter: As you know from chewy chocolate chip cookies, melted butter makes cookies ultra chewy. Instead of creaming butter and sugars together, start with melted butter and whisk in the sugars. You don’t need a mixer!
  3. Skip the Eggs: What is the purpose of eggs in a cookie recipe? They bind ingredients together, tenderize the texture, and leave behind moisture. After some experimenting, I cut out the egg completely. Pumpkin replaces the eggs.
  4. Give it Time: Let the cookies cool on a cooling rack for awhile. They’re delicious warm from the oven, but I find both their chewiness and flavor amplify over time. Sometimes I even leave them uncovered on the cooling rack overnight. The next day, they’re chewier and more flavorful. That being said, this is an awesome make-ahead dessert recipe!

Blotting pumpkin with paper towel

Chill for Only 30 Minutes

This pumpkin chocolate chip cookie dough is a little sticky. Chill for at least 30 minutes before rolling into balls and baking. The cookies only spread slightly in the oven, so slightly flatten out the cookie dough balls with the back of a spoon before baking.

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

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

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

Chewy Pumpkin Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


I’m confident you’ll love these pumpkin chocolate chip cookies! Omitting the egg, using melted butter, and blotting the pumpkin guarantee a chewier texture.


  • 1/2 cup (1 stick or 115g) unsalted butter, melted & slightly cooled
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86g) pumpkin puree (see note)*
  • 1 and 1/2 cups (190g) 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
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops


  1. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
  2. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. 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. The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill for 30 minutes or up to 3 days. Chilling is mandatory.
  3. Remove dough from 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. Using the back of a spoon, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
  5. Bake for 10-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. Press a few chocolate chips into the tops of the warm cookies, if desired.
  6. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.  The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
  7. Cookies stay fresh covered at room temperature for up to 1 week.


  1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then 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. Here are my tips for how to freeze cookie dough.
  2. Pumpkin: Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing here! Measure 6 Tablespoons AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.
  3. Pumpkin Pie Spice: If desired, you can use 1/4 teaspoon each: ground nutmeg, ground allspice, and ground cloves instead of pumpkin pie spice. If doing so, don’t leave out the cinnamon.
  4. Bigger Batch: Cookie recipe can easily be doubled by doubling each ingredient. Chill the cookie dough for 45 minutes.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: chocolate chip pumpkin cookies

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

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


  1. I am making these for the second time on two days. Today I’ve run out of chocolate chips so roasted pecans are in for the substitution. I have not needed to chill either of the doughs and have been very happy with the outcome!

  2. I made these cookies on Sunday and they are heaven! So chewy, so pumpkiny, the spice amount is perfect too! I went with dark chocolate chips and even though I wanted to dump the whole bag in, I refrained, and I’m SO glad I did. The choco-pumpkin balance is perfect!

  3. I tried these out last night and they turned out so great!! I’m thinking about adding pecans to the next batch. Thanks for doing all the “chewy cookie” research!

  4. Just made these last night–were DELICIOUS. I was a bit skeptical not having egg in there but they came out beautiful. I didn’t melt the butter, just softened it then used an electric mixer to make sure the butter and sugar really creamed well together but so easy and flavorful. Thanks for sharing!!

  5. All of your cookies that I have made have been phenomenal and these are no exception, especially for a pumpkin FREAK like me! Your chewy chocolate chip cookies are the best I’ve ever had so I was excited to see you introduced pumpkin into them. I have never had pumpkin cookies before so I have no idea what a cakey cookie is like and after making these, I have no desire to try another recipe where as these are so perfect and I’m so happy there are no eggs in them because it made for some good cookie dough eatin! lol. Is it weird that I want to include these in my holiday baking?

    1. Heather, it’s not weird at all. 😉 I am definitely making these around the holidays too! They are so good and I’m very very glad you love them too! Thanks for trying my cookie recipes, it’s always nice to hear that readers love them as much as I do. Have a great weekend!

  6. I love this recipe, I never though of making pumpkin cookies. I came across your blog while searching for inspiration for my blog. I love it!!

  7. I just made these cookies today, and I think they are great! I got 26 in my batch (used a cookie scoop). Mine didn’t quite flatten out like yours, so I did flatten them a bit myself when they came out of the oven. Never thought of doing that before! I also tried your mini cinnamon sugar muffins today too – divine!

  8. These cookies are amazing. I made a different recipe yesterday and they were awful. I don’t like pumpkin spice, cloves, or nutmeg so I didn’t add them and they still turned out great. Baked 2 minutes longer but my oven always seems to need a few extra minutes. Thanks for the great recipe,

  9. Sooo these are pretty much the most amazing things! And I am NOT a pumpkin fan. They are the right amount of cookie and pumpkin. I’m making these for everyone right now. I also threw the wet ingredients in the fridge while I mixed the dry and it seemed to make them a little more cookie consistency while mixing but also made the chocolate chips stick a bit more. Still chilled them as well after all incorporated. My biggest thing is that I can “sample” as much as I’d like because there are no eggs! But I do that anyway with normal cookies…soo…. 😀

    1. So glad that not even a huge pumpkin lover – LOVED these cookies! Danielle, that makes my day. Thank you so much for reporting back!

      And the cookie dough – yeah, it’s amazing.

  10. I made these today, and they taste incredible! I’m very excited to see you have a cookbook coming out soon; it looks gorgeous, and I’m thrilled that you’re including lots of photographs. I definitely eat with my eyes before my mouth, and I love being able to see what the end result should look like. Congratulations on all your success!

  11. Sally- these are to die for!! I’ve been going through my “Fall To-Bake List” and came across these babies. I made pumpkin bread last week, but it does not even come close to the goodness that is this recipe.

    All I can say is…Oh.. my god. I typically use a different recipe for my pumpkin cookies but these are SO MUCH BETTER. Thank you!!


    1. Pumpkin bread sounds amazing. But I love a good pumpkin chocolate chip cookie. 🙂 Happy you love these so much, Erin! I appreciate you reporting back.

  12. Your recipe was an absolute hit yesterday!!! Thank you for secretly testing your recipe all summer because you nailed it! These are a must for Autumn Harvest Celebrations!

  13. Wow, Sally, these might be the best cookies I’ve ever had, and easily the best I’ve ever made from scratch. I just came across your site when looking for a pumpkin cookie recipe. It seems like all the cookies I’ve made recently are too cakey, so I was excited when you said you intentionally developed this recipe not to be cakey. Well you nailed it. These are amazingly moist and chewy. I used half dark chocolate chips and half white, and substituted 1/3 cup of white flour for white whole wheat. And I doubled it and have stored half the dough in the freezer per your directions. Thank you so much for sharing the recipe! Can’t wait to try your others.

    1. Hi Kate! So glad you landed on my blog! These have to be one of the best cookies I’ve ever made. Everyone I know loves them! So glad you doubled the recipe 🙂 and the dark & white chocolate is amazing! Thanks for taking the time to report back!

  14. I made these last night for an Oktoberfest party today. I doubled the recipe (glad I did!). They turned out FANTASTIC. By far the best pumpkin cookies I’ve made and the first to not have the cake-like consistency. I did need to cook them for a bit longer (12 minutes) as I found 8-10 left them raw, even after cooling.

    Thank you so much for sharing this recipe.

    1. Hi Tim! Very glad these cookies were a hit! I’m so glad that you liked them. And sometimes oven times differ between readers. So I’m glad you let me know yours took a bit longer. Thanks for reporting back!

  15. I’ve never made pumpkin cookies before, but I stumbled onto this recipe and made it exactly as described, using gluten free flour for my wheat-allergic husband. What a hit! We love the consistency/texture and the lack of cakiness. 😉 Thanks for sharing!

  16. Hi Rebecca! I love making these into vegan cookies for a few of my friends who don’t eat dairy products. So happy you enjoy them. I love to use a lot of spices too. 🙂

  17. I made these cookies recently. They are delicious and easy to make! I did a mix of chocolate and butterscotch chips.

    I reccomend followng the baking instructions exactly to ensure soft, chewy cookies. I had mine in the oven for 8 minutes and even though they seemed a bit undercooked, they were perfect after they had time to cool.

    I like to eat mine as an after-work snack with some apple cider. 🙂 They are the perfect fall treat!

    1. Thanks so much Ruchita. I hope other readers will follow my directions too! I love your idea of adding butterscotch. Sounds amazing! I must try it next.

  18. Sally, amazing!! I have been on the search for a chewy pumpkin cookie for ages… and you’ve done it!! They were so great- and full of pumpkin flavor! I did half white chocolate chips, half regular in mine. Now the problem is- I can’t stop eating them!

    Seriously though, I’ll be making these several times a season!!

  19. Sally, these are amazing and beautiful cookies! I live at high altitude, thus anything but a flat cookie is hard to come by. These are easy to make, very tasty and beautiful. Thank you! I will be visiting your site often for more recipes!

    1. Amy, I’m so glad these worked perfectly for you – even at high altitude! That’s great to hear and I’m sure will be helpful for my other readers at high altitude. And yes, I love how easy they are too!

  20. These came out wonderfully! Thank you for all your hardwork to find out the perfect mix of ingredients for a perfect consistency! I love pumpkin and white chocolate, so I used white chocolate chips instead of dark chocolate. Delicious! I can’t wait to try your milky way cookies!

  21. These cookies had the perfect texture and tasted SO good too. My search for a chewy pumpkin cookie is now over, so thank you so much!

    Also, I always seem to stumble across your blog when searching for recipes and have never been let down by any of them. 🙂

  22. I just wanted to stop by and say that I baked these last week for the first time and they were gone (it’s just my hubby and I…) by the next day. Oops! But so delicious! I’m about to make another batch today. I cannot stand cakey cookies especially where pumpkin is concerned so thanks for doing all the chewy cookie research! 🙂

    1. I am very glad to hear it! Thank you for taking the time to come back and let me know how much you both love these. They are truly one of my favorites – ever! I don’t really like cakey pumpkin cookies either, so I was a girl on a mission for this recipe. Thank you again!

  23. These are so tasty!!! They don’t look a lot like your pictures, I think I need to press them down more, but the flavor is amazing!! The only problem is that the dough is also delicious! I think I like it better than the actual cookies! So good!!! (Also, random side note, I love this font you use for the comments…)

    Can’t wait to try some more of your recipes. I think I need to try the healthy pumpkin cookies next, since I’m sure these won’t last very long.

    1. Anne, sometimes I don’t press the cookies down at all (I forget) and they look like pumpkin dough balls. Still SO good. Speaking of dough – yes, the cookie dough is so good. And there’s no eggs, so I always taste test more than normal. 😉 I love the healthier pumpkin cookies. Hope you try those!

  24. I am eating the first cooking as I type this. They are amazing. I am in love. I didn’t have chocolate chips so I substituted with chocolate chunks 😉

    I could barely wait the 10 minutes before putting them onto the wire rack. I waited 2 minutes before sampling the first one and when my husband comes home I doubt there will be any cookies left to test day 2 chewiness.

    Thanks for an awesome recipe.

    1. Hi Kay! I’m so glad you are loving these! Chocolate chunks make an excellent substitution for the chips of course. It is hard to have these last to day 2, trust me – I know how you feel!

  25. Sally – I came across your recipe when I scoured the net for “real” pumpkin chocolate chip cookies and you’re the winner! Holy cow your pictures are mouth watering and I have my batch in the fridge and I just can’t wait to bake them and taste them! Once I mixed up the batch, I just KNEW I would want more (and that my friends would eat them all away from me) so I already made a second batch. 🙂 I am planning to blog about it and of course will be giving due credit to the master chef and her fabulous blog! I hope that’s okay!

    1. Marina, I’m so glad you’re making these pumpkin cookies! One of my favorite cookie recipes ever. And they are so simple to make. You’re going to love taking that first bite! Thanks for sharing the recipe on your blog.

  26. I’ve made these 3 times already and they are AMAZING! I doubled the recipe because my family loves them so much! Can’t wait to try the Pumpkin Oatmeal recipe. Your recipes rock!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally