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Best Chewy Pumpkin Chocolate Chip Cookies Recipe

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These chewy pumpkin chocolate chip cookies have real pumpkin flavor and a satisfying bend, with slightly crisped edges and a soft, dense center. Made with simple pantry ingredients, they’re the perfect fall treat that’s freezer-friendly and a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ cup (120g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together the flour, cornstarch, baking soda, salt, and pumpkin pie spice.
  3. In a medium bowl, whisk together the melted butter (cooled), brown sugar, and granulated sugar until smooth and glossy, about 30 seconds.
  4. Add the egg yolk, pumpkin puree, and vanilla extract to the butter mixture. Whisk until fully combined and uniform in color.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  6. Fold in the chocolate chips, reserving about 2 tablespoons to press onto the tops of the baked cookies.
  7. Chill the dough for 20-30 minutes. This step is non-negotiable for chewy cookies.
  8. Scoop the dough into 1.5-tablespoon balls (about 20-22g each) and place them 2 inches apart on the prepared baking sheets.
  9. Bake one sheet at a time for 10-12 minutes. The cookies should look puffed and set around the edges but soft in the center.
  10. Remove the baking sheet from the oven and immediately press reserved chocolate chips onto the tops of the warm cookies. Let cool on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire cooling rack and let cool completely.

Notes

Chilling the dough is essential for chewy texture. Blot pumpkin if watery. Use melted butter, not softened. Measure flour correctly by spooning and leveling. Bake one sheet at a time for even results. Let cookies cool on the baking sheet for 5 minutes before transferring.

Nutrition

Keywords: pumpkin chocolate chip cookies, chewy pumpkin cookies, fall cookies, pumpkin dessert, chocolate chip cookies

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