Chewy Pumpkin Chocolate Chip Cookies

These melt-in-your-mouthchewy pumpkin chocolate chip cookies are so soft and ooey-gooey that you'll wonder why you'd ever have a regular chocolate chip cookie again!

Looking for more cookies! Try ourChewiest White Chocolate Macadamia Nut CookiesorCranberry Orange Shortbread Cookies.

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Why this recipe works

These chewy pumpkin chocolate chip cookies are to die for. I knew I wanted to incorporate pumpkin into my chewy chocolate chip cookie recipe and these came out perfect. They are light and remind me of the Chewy Chips Ahoy that I used to eat when I was a kid. Pumpkin desserts are the best in the Fall! I love these and our Pumpkin Butter Blondies with Maple Glaze.

I don't know if it's just that I'm an adult now but the Chips Ahoy version of a chewy chocolate chip doesn't taste the same to me as it did when I was 5. But I'll tell you what, try these cookies and it won't matter.

Ingredients Notes

Pumpkin puree. I strongly recommend using canned pumpkin instead of making your own. It is more dense than fresh pumpkin puree and adds to the chewiness of the cookie.

Why is there no egg? The pumpkin puree acts like a binder. The egg isn't necessary for this recipe. The cookie won't have any crunch to it because of this.

*Please see the recipe card below for more information on the ingredients.

How to make Pumpkin Chocolate Chip Cookies!

Don't worry about preheating the oven yet because we will let these sit in the freezer.

Step 1: Combine the dry ingredients by mixing flour, baking soda, baking powder, salt, nutmeg, ginger, cloves, and cinnamon. Mix thoroughly and set aside.

Step 2: Next, mix your butter, sugar, and brown sugar until well combined.

Step 3: Then mix in your vanilla and pumpkin to the wet ingredients until completely incorporated.

Step 4: Add your dry ingredients to the wet ingredients.

Step 5: Mix until just combined

Step 6: Fold in the chocolate chip cookies.

Step 7: Once combined fold in your chocolate chips and scoop your cookies onto the parchment-lined cookie tray and put in the freezer for 30 minutes. Then you'll preheat your oven to 325℉.

Step 8: Bake for 18-21 minutes. Then cool for 15 minutes before serving and sprinkle with flaky salt.

They are perfect for a bit of dessert on football Sunday or for any of the other fall occasions, especially if you serve it with some Bourbon Candied Pecans! Enjoy with a Pumpkin beer or a glass of milk after a nice bowl of Barley Lentil Soupor Creamy Mushroom Mascarpone Soup.

If you love these cookies, try our Italian Pistachio Cookies or Pignoli Cookies (Italian Pine Nut Cookies)! They're also a soft and chewy cookie!

Pro-tips

1. Put your cookies in the freezer before cooking. Even if it's just 30 minutes. This will help the cookies hold their form and have a soft and chewy center.
2. One of the biggest problems with baking cookies for us is that we don't want to have 20 cookies on the kitchen counter. Freeze the dough in balls on the tray overnight. Then store them in a ziploc bag, take them out of the freezer, and bake at your own leisure!

Recipe FAQs

How does pumpkin puree affect the texture of cookies?

Pumpkin puree will make the cookie chewier and more moist. The pumpkin replaces the egg in the cookie recipe

Why do you rest the cookies in the freezer?

Pumpkin is not as good a binder as eggs are. These cookies will spread like crazy because of the already melted butter and the pumpkin puree.

Why use canned pumpkin instead of fresh pumpkin puree?

Canned pumpkin will always have a deeper and more intense flavor than fresh. Fresh will be a more subtle pumpkin flavor. Canned is always better for baked goods.

Our other favorite desserts!

• Carrot Cake Blondies
• Pistachio Cream Tiramisu
• Pumpkin Butter Blondies with Maple Glaze
• Dark Chocolate Peppermint Sugar Cookies