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Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies – classic chewy chocolate chip cookies dressed up for fall with a little pumpkin!  These are thick, chewy and anything but cakey!

I love chewy cookies, I am definitely not in the thin and crispy camp.  These Perfect Chocolate Chip Cookies are my go to when it comes to classic cookies.  But when it comes fall, I am all about anything pumpkin.  But I still want my cookies chewy.  

Pumpkin makes for the most tender and moist Pumpkin Cake, but it can be tricky to deal with in cookies and leave them chewy.  But it can be done!  And you still get the pumpkin flavor with the cinnamon that always goes with pumpkin. 


chewy pumpkin chocolate chip cookies on a board

 

Pumpkin Chocolate Chip Cookies are super easy to make.  If you can whip up a batch of chocolate chip cookies, you can handle these.  A mixer does help make it go faster with less of an arm workout, but no worries you can still make them if you don’t have a mixer.  Just make sure you butter is super soft when you start.  

The key to making these cookies chewy is the amount of butter, pumpkin and flour.  Pumpkin usually leaves things very wet, so you need to make sure you have enough flour and butter to counteract that from happening, and still give you the great flavor and texture of a cookie.  

chewy pumpkin chocolate chip cookies on a board

I love adding pumpkin to some of my favorite family recipes to see how they turn out.  Pumpkin Caramel Layers bars is a take on a recipe my grandma used to make and a great use for some of the extra pumpkin you will have leftover. 

Or Pumpkin Pancakes are a great use with the leftover pumpkin.  This cookie recipe does not use a whole can of pumpkin, so having a couple other things to make with the leftovers is a great idea! 

chewy pumpkin chocolate chip cookies on a board

One secret whenever you make a batch of cookies is how to freeze cookie dough! 

  • Start by scooping balls of dough onto a baking sheet.  You do not need to leave any space between the cookies, you are not actually baking them. 
  • Place the baking sheet in the freezer for 1 hour.  
  • Once the balls of dough are hard, place in a freezer storage bag.  Make sure to label the bag with the date and the kind of cookie, so you know what they are later. 
  • Then just put in the freezer for up to 4 months.  
  • To bake just take however many balls of dough you want to bake out.  Let them sit on the counter for a few minutes while the oven preheats and then bake as the recipe states.  
  • Fresh out of the oven cookies any time! 

Chewy Pumpkin Chocolate Chip Cookies - classic chewy chocolate chip cookies dressed up for fall with a little pumpkin!  These are thick, chewy and anything but cakey!

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Yield: 36

Chewy Pumpkin Chocolate Chip Cookies

chewy pumpkin chocolate chip cookies on a board

Perfectly Chewy Pumpkin Chocolate Chip Cookies (not cakey)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1/2 cup butter, , softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1/3 cup pumpkin puree
  • 1 tsp vanilla
  • 1 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp salt
  • 1 1/2 cup mini chocolate chips

Instructions

  1. Cream butter and sugars together until fluffy, about 2 minutes. Add pumpkin puree and vanilla, stir until combined.
  2. In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Slowly add to pumpkin mixture. Fold in chocolate chips.
  3. Refrigerate dough for at least 30 minutes before baking.
  4. Preheat oven to 350 degrees.
  5. Scoop balls of dough onto a baking sheet. Bake for 9-10 minutes, until the edges are set.
  6. Remove from oven, and let set on the baking sheet for about 5 minutes, before removing to a wire rack.
  7. Once completely cool store in an air tight container.

Notes

To freeze, shape dough into balls. Place on a baking sheet, and freeze for 60 minutes. Remove, and place in a freezer safe storage bag. Freeze for up to 3 months.

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Nutrition Information

Yield

36

Serving Size

1

Amount Per Serving Calories 101Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 7mgSodium 70mgCarbohydrates 15gFiber 1gSugar 9gProtein 1g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

Did you make this recipe?

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Erin S
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Catalina

Friday 13th of September 2019

I love everything pumpkin! I will try these cookies!

Sara Welch

Friday 13th of September 2019

This was the perfect treat! Exactly what I needed to cure my sweet tooth! Delicious!

Jacque Hastert

Friday 13th of September 2019

The combination of flavors is amazing! I love the mixture of pumpkin and chocolate in one soft and chewy cookie.

Demeter

Thursday 12th of September 2019

I love the idea of freezing these to pull out and bake at any time I have a craving. I need to keep these on hand at all times.

Kristin

Sunday 22nd of December 2013

I just made these and they stayed in ball shape and didn't flatten to look like the picture at all. I'm not familiar with the science behind baking, so I don't know what would cause that to happen. I didn't miss any ingredients and let it sit in the fridge for at least 30mins. Thoughts?

Erin S

Sunday 22nd of December 2013

Dough can be touchy sometimes. I would flatten them slightly before you bake them, if they are not spreading out.

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