Chewy chocolate chip pumpkin cookies

 

Chewy pumpkin cookies filled with warm spices are studded with chocolate chips for a delightful autumn time treat. 

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When autumn rolls around these cookies always make an appearance in my kitchen. I make these cookies every October to bring to our family's annual apple picking day and they are always a hit.

Over the years I've found that many people have a preference for the white chocolate chip version of these chocolate chip pumpkin cookies. Those happen to be my personal preference as well. 

I always make two batches and I usually make one batch with semi-sweet chocolate chips and one batch with white chocolate chips. I find the white chocolate allows the pumpkin and spice flavors to shine a bit more, but the semi-sweet chocolate is classic for a cookie. 

This year I decided to do a third batch and made those ones with pumpkin spice chips. I enjoyed these ones a lot, but the white chocolate ones remain my favorite with the semi-sweet chocolate not too far behind. 

I've made them with dark chocolate chips in the past as well. All of them are very good and you can try out different chocolate chips and other flavored chips to see what you like best. I bet cinnamon chips would work well, too. 

These cookies are best made a day or two ahead of time because as they sit for a while the flavors really develop and the spices come through better. 

Be careful to not over-bake the cookies. You want to take them out of the oven when they are just set around the edges. Then you cool them for about 5 minutes on the baking tray before transferring to a wire rack to completely cool.

Let the cookies sit out on the wire rack until they are completely cool, including all the chocolate chips. You want the chips to be hardened again before storing. I usually cool them at least 2-3 hours before storing.

Since these cookies are not made with eggs, they are a chewier pumpkin cookie. Most pumpkin cookies are on the cakey side due to all the moisture from the eggs and the pumpkin. 

If you find that your pumpkin puree is watery, use a paper towel to blot and soak up some of the moisture before mixing it into the dough.  

Chewy chocolate chip pumpkin cookies will be a hit, so make sure you make enough as they will go quickly! Make a batch for your next fall time gathering or bring them to your family's apple picking day for a post-picking treat! 

Yield: about 2 dozen cookies

Author: Amy (Savory Moments)

Chewy Chocolate Chip Pumpkin Cookies

Chewy pumpkin cookies filled with warm spices are studded with chocolate chips for a delightful autumn time treat. 

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 1/4 packed dark brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 6 tablespoons pumpkin puree
• 1-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1-1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground ginger
• 1/2 cup white chocolate, semi-sweet chocolate chips, or pumpkin spice chips

Instructions

1. In a large bowl whisk together the melted butter and sugars until there are no lumps. Whisk in the vanilla and pumpkin until smooth. Set aside.
2. In a medium bowl, whisk together the dry ingredients (flour through ginger). Pour into the wet ingredients and stir with a wooden spoon until combined. Stir in the chocolate chips. Cover and chill for 30 minutes (or overnight).
3. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper. Roll the dough into 1 tablespoon balls and place on the baking sheet. The cookies will not spread much in the oven so use your fingers to flatten the dough.
4. Bake for 9-11 minutes. You want to cookies to just start to be turning golden on the bottom. They will look under-baked, but you don't want them to dry out or burn so watch them carefully.
5. Remove the trays from the oven and let them sit on the tray for about 5 minutes. You can press a few chocolate chips in the top of each cookie and flatten them out a bit more if you want. Then remove the cookies to a wire rack to cool completely.
6. Store the cookies in an airtight container for up to several days.

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Cookie recipe slightly adapted from Sally's Baking. 

I hope you give these chocolate chip pumpkin cookies a try! Let me know in the comments below. 

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This post was originally published in 2015 and has been updated in 2025 with new photos, new text, and more to improve reader experience. 

Check out these other cookie recipes:  

Chocolate & Almond Owl Eye Cookies 

Butterscotch Pudding Cookies 

Maple Walnut Cookies

Chewy Molasses Spice Cookies