Best Pumpkin Chocolate Chip Cookies

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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 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? It’s like eating a pumpkin muffin top…. 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 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’ve 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 pumpkin chocolate chip cookies are a must try this fall! Recipe on sallysbakingaddiction.com

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

BEHIND THE RECIPE

Let’s discuss how these chewy pumpkin chocolate chip cookies came to life.

Pumpkin is soft, mushy, and 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? 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.

  1. 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.
  2. 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.

THE COOKIE DOUGH

Resist adding too many chocolate chips to the dough. Blasphemy, I know. You want the pumpkin and spice flavors to shine through and chocolate has a way of overpowering things. 1/2 cup of chocolate chips is the perfect amount.

The cookie dough will be a bit sticky. I chill 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

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 find that the cookies become chewier over time. I baked a batch yesterday and noticed that they are much chewier 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!

With my pumpkin replacing the egg discovery, you simply must try these cookies this pumpkin season. Chewy, chewy, chewy and oh-so-soft. These are my favorite pumpkin cookies and I’m so happy (and quite relieved!!!) to finally find the perfect pumpkin chocolate chip cookies recipe.

Chewy Pumpkin Chocolate Chip Cookies

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

Ingredients:

  • 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 (not pumpkin pie filling)
  • 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
  • 1/4 teaspoon ground nutmeg1
  • 1/4 teaspoon ground cloves1
  • 1/4 teaspoon ground allspice1
  • 1/2 cup (90g) semi-sweet chocolate chips

Directions:

  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. If desired, you can use 3/4 teaspoon of pumpkin pie spice instead of nutmeg, cloves, and allspice. If doing so, don't leave out the cinnamon. You want all that delicious spice flavor in your cookie dough!

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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

587 Comments

All Comments

  1. 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!

  2. 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!

      1. 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!

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

      3. 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!

  3. 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!!!!

  4. 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!

  5. 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.

  6. 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!

  7. 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!

  8. 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

  9. 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. 

  10. My 3-year-old is allergic to eggs, and we’ve been searching for special baked goods—cookies, quickbreads, cakes—to give him during preschool parties, birthdays, etc. This is the first recipe he’s really loved. Thanks so much!

    1. My liytle boy also has an egg allergy. Looking forward to tying this recipe for the same reason. We also love The Best Chocolate Cake Recipe (Ever) from Add a Pinch.

  11. Oh my goodness…..these are SO darn good!!! I made them vegan by using Earth balance butter and they turned out perfect. This will be my new fall go to cookie recipe! Yum!!!

  12. Is there a specific way you recommend cooking the pumpkin to make purée from fresh pumpkin? I’m in Australia and canned pumpkin isn’t really a staple here!!

  13. I love all things pumpkin— even moreso than chocolate! My hometown is where 85% of Libby’s Pumpkin is manufactured, and I only use Libby’s as it’s the best for all pumpkin recipes. I just made my own recipe for pumpkin cookies (which includes an egg), and am going to try yours for comparison. For something differently delicious, I also recommend trying white chocolate chips instead of semi sweet chocolate chips. I either stir them into the batter, or melt them down and spread/drizzle over the cookies! Happy Baking!- Kelle

  14. I have never loved any of the pumpkin cookies I have tried. They are always mushy-soft. I needed a good pumpkin cookie recipe. I tried yours…no eggs made sense to me. I am glad I did. They are excellent! I will definitely be making these again!

    1. Hi Natasha! Pumpkin pie filling has sweeteners, flavors, and spices added. The texture is completely different from pure pumpkin puree and it’s not recommended for these cookies.

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Reviews

  1. My 3-year-old is allergic to eggs, and we’ve been searching for special baked goods—cookies, quickbreads, cakes—to give him during preschool parties, birthdays, etc. This is the first recipe he’s really loved. Thanks so much!

    1. My liytle boy also has an egg allergy. Looking forward to tying this recipe for the same reason. We also love The Best Chocolate Cake Recipe (Ever) from Add a Pinch.

  2. Oh my goodness…..these are SO darn good!!! I made them vegan by using Earth balance butter and they turned out perfect. This will be my new fall go to cookie recipe! Yum!!!

  3. I have never loved any of the pumpkin cookies I have tried. They are always mushy-soft. I needed a good pumpkin cookie recipe. I tried yours…no eggs made sense to me. I am glad I did. They are excellent! I will definitely be making these again!

Questions

  1. Is there a specific way you recommend cooking the pumpkin to make purée from fresh pumpkin? I’m in Australia and canned pumpkin isn’t really a staple here!!

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