Say goodbye to dry, cakey pumpkin cookies. These super soft and chewy pumpkin chocolate chip cookies are loaded with chocolate chips and are perfectly spiced AKA the best fall cookie you’ll ever have.
The best pumpkin cookie you’ll ever have
I think we can all agree that pumpkin chocolate chip cookies are pretty much the quintessential fall cookie. And with good reason. They’re pumpkin-y, cinnamon spiced, and a serious crowd pleaser. Now, friends, I need you to prepare yourselves for this recipe. Not to toot my own horn, but this is a good one. I’ll just say it, this is the PERFECT chewy pumpkin chocolate chip cookie recipe–and you can believe me, because I have eaten more than my fair share of pumpkin cookies over the years. No more cakey pumpkin cookies. No siree! These pumpkin cookies are soft, chewy, perfectly spiced, and downright delicious.
What are pumpkin chocolate chip cookies?
If you’ve ever had a pumpkin chocolate chip cookie you’re probably envisioning a cakey almost muffin-top like cookie. Now, I’m not knocking those soft, cakey pumpkin cookies, but once you have one of these chewy pumpkin chocolate chip cookies you won’t ever go back. These pumpkin cookies have a gooey middle, chewy edge and are so so so so so so moist. It’s wild. They’re borderline fudgy. Now, I know that sounds like a weird way to describe a pumpkin cookie. But picture that dense, chewy, fudgy brownie texture. Now make it pumpkin. And that’s what these taste like.
What do you need to make pumpkin chocolate chip cookies?
These pumpkin chocolate chip cookies are one of the easiest cookies to whip up this fall! Made in one bowl with 9 ingredients, it doesn’t get much easier than this. You probably have most of these ingredients on hand already.
Pumpkin Puree: We recommend using a firmer pumpkin puree for this pumpkin chocolate chip cookies recipe as watery pumpkin can lead to a cakier cookie. We love the Libby’s, One-Pie Pumpkin, and Nature’s Promise. Whatever brand of pumpkin you get, just double check it’s 100% pure pumpkin puree and not pumpkin pie mix!
Butter: You’ll need 1 stick (1/2 cup) of melted unsalted butter for this pumpkin cookie recipe. We recommend using unsalted, but you can always use salted and go down on the salt in the recipe to taste! Melted butter will keep these cookies super soft!
Egg yolk: Unlike regular chocolate chip cookies, pumpkin puree will provide additional structure to the cookies. Because of this, a whole egg leads to a cakey pumpkin cookie. To get a soft chewy one you’ll use just 1 egg yolk. You can save your whites and make macarons or a pavlova to eliminate any food waste!
Brown Sugar: The only kind of sugar you’ll need for these quintessential fall cookies is brown sugar! Brown sugar will deepen the flavor and keep the cookies super moist.
Flour: All purpose flour works great in these cookies as well as a 1:1 gluten free blend if you’re looking to make these gluten free! We love Bob’s Red Mill 🙂
Baking Soda: Baking soda will give the cookies just enough rise to get a little height, while still staying fudgy.
Baking Powder: You’ll also need a little bit of baking powder to get just the right combination of leavener in these cookies!
Spices: We used a combination of ground cinnamon and nutmeg to make these pumpkin chocolate chip cookies perfectly cozy and bring out the pumpkin flavor. You can feel free to adjust the amount of spice to your taste!
Chocolate Chips: Duh! We recommend using a high quality chocolate chip for the best results!
Tips for the best soft pumpkin cookies
These pumpkin cookies are super easy to make, but these 3 tips will guarantee you perfectly chewy pumpkin chocolate chip cookies every time!
Wring out your pumpkin puree: This is the secret ingredient to baking with pumpkin. Pumpkin puree can have a lot of added water in it which can really affect the outcome of your desserts. In cakes and breads it’s totally fine, but in dessert forms that traditionally have thicker/stiffer batters (think scones, cookies, bars, etc.) wringing out your pumpkin will help to preserve the texture of the baked good and keep it from getting too cakey!
Don’t chill the dough too long: The batter for these pumpkin chocolate chip cookies only needs to chill for a little bit. This will help the cookies maintain their shape. But if you chill it for longer than hour, the cookies will hold their shape too well. If you do want to prep the dough ahead, just make sure to leave the cookies out at room temperature for at least a half hour to soften them up and allow them to spread.
UNDER BAKE them: I truly cannot stress this enough. When baked right these cookies will stay soft for days–nay, weeks. Okay, not weeks, but definitely a whole week. But only if you under bake them. Take the cookies out when they are set on the edges, but still pretty raw in the middle. The cookies will continue to bake as they cool and you’ll be left the gooiest, fudgiest pumpkin center.
In a large bowl, combine the melted butter, brown sugar, and blotted pumpkin puree. Mix to combine.
Add the egg yolk and vanilla extract. Mix well.
Add the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Stir until combined and no streaks of flour remain.
Last, fold in the chocolate chips.
Place in the fridge for 30 minutes to chill.
While the cookie dough chills, line a cookie sheet with parchment paper and preheat the oven to 350°F.
After 30 minutes, use a cookie scoop or a spoon to scoop out about 1 inch dough balls, rolling them into balls in your hands. Place 2 inches apart on the prepared cookie sheet and bake at for 9 to 10 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked.
Allow to cool before eating!
Keywords: pumpkin chocolate chip cookies, pumpkin cookies, chewy pumpkin chocolate chip cookies, fall cookies
To dry out your pumpkin puree, measure the pumpkin out and then place it on an absorbent paper towel. Blot the pumpkin to get out an excess moisture. Repeat with more paper towels until the pumpkin is relatively dry. If your pumpkin is particularly wet, wrap it in a strong paper towel and over the sink or a trash can wring out the pumpkin, effectively straining any water out!
Leave a comment and rate this recipe!
BEST COOKIES EVER EVER! I will forever keep making these cookies during the fall time with my son. The texture was spectacular, the flavors pure perfection and most importantly mom friendly. The recipe is quick, easy and flavorful. Thank you!
That is SO sweet! So happy to hear you and your family enjoy making these!
These are amazing. I used muscavado sugar for half of it and added caramel chips as well. Sooo yummy
Obsessed with this recipe. Getting better each time I make them. I struggle with over baking so I’m trying to trust the process.
These are probably the best homemade cookies I’ve ever made. Second time making them in a row and they are just as chewy and delicious as the first time I made them. Thank you for this recipe, this has officially become my home-baked cookie staple! A quick question – would it be possible to still make these cookies without the pumpkin or is that what makes them chewy? How could I make these as regular chocolate chip cookies and still have it stay soft and chewy? Thanks again!
Hi Maha! Thank you so much for taking the time to leave such a thoughtful review of these cookies. I’m so happy to hear you love these. I think omitting the pumpkin would change the texture on these guys, but you try swapping it out for something similar like mashed banana or another puree!
Would this recipe work as a skillet cookie? I would think increase the oven temp to 375, thoughts?
Ooh I’ve actually never tried that! I do think it would tasty! I would probable do 375 for 18 minutes and then check on them!