Chewy Pumpkin Chocolate Chip Cookies

5 from 2 votes
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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

  • 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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chewy pumpkin chocolate chip cookies on a board
5 from 2 votes

Chewy Pumpkin Chocolate Chip Cookies

By Erin
Perfectly Chewy Pumpkin Chocolate Chip Cookies (not cakey)
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 36


  • 1/2 cup butter, softened
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 1/2 cups mini chocolate chips


  • Cream butter and sugars together until fluffy, about 2 minutes. Add pumpkin puree and vanilla, stir until combined.
  • 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.
  • Refrigerate dough for at least 30 minutes before baking.
  • Preheat oven to 350 degrees.
  • Scoop balls of dough onto a baking sheet. Bake for 9-10 minutes, until the edges are set.
  • Remove from oven, and let set on the baking sheet for about 5 minutes, before removing to a wire rack.
  • Once completely cool store in an air tight container.


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.


Serving: 1g | Calories: 101kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 70mg | Fiber: 1g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 36
Calories: 101
Like this recipe? Leave a comment below!


About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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