There’s something about the arrival of fall that makes me crave pumpkin everything—pumpkin bread, pumpkin lattes, pumpkin pies. But my absolute favorite seasonal bake? Thick & Chewy Pumpkin Chocolate Chip Cookies.
These cookies are the perfect mashup of everything you love about fall and the cozy comfort of a homemade chocolate chip cookie. They’re pillowy soft yet satisfyingly chewy, loaded with warm spices, and studded with melty chocolate chips. It’s basically autumn wrapped up in a cookie. 🍂🍪
I still remember the first time I baked pumpkin cookies on a chilly October afternoon. I had a batch cooling on the counter while friends came over, and within minutes, the kitchen was filled with laughter, the smell of cinnamon, and the sound of everyone grabbing “just one more.” Let’s just say the cookies didn’t last long.
Pumpkin can sometimes make cookies too cakey (you know what I mean if you’ve tried a few recipes before). But this recipe is carefully balanced to keep the cookies thick, chewy, and soft without turning them into mini pumpkin cakes. They’re irresistible with a cup of coffee, tea, or even a glass of cold milk.
So, if you’re ready to bring all the cozy vibes into your kitchen, let’s get baking!
Ingredients for Thick & Chewy Pumpkin Chocolate Chip Cookies
Here’s what you’ll need to whip up a batch:
Dry Ingredients
- 2 ½ cups all-purpose flour (can sub with a 1:1 gluten-free blend)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, melted and slightly cooled (sub coconut oil for dairy-free)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- ⅓ cup pumpkin purée (make sure it’s plain pumpkin, not pumpkin pie filling)
- 1 large egg yolk (helps with chewiness)
- 2 teaspoons pure vanilla extract
Add-Ins
- 1 ½ cups semi-sweet chocolate chips (or chunks for extra gooeyness)
Substitution Ideas
- Vegan: Use vegan butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and dairy-free chocolate chips.
- Gluten-Free: Replace flour with a gluten-free baking blend.
- Healthier twist: Swap half the flour with oat flour and reduce sugar slightly.
- Spice variation: Add pumpkin pie spice instead of separate spices for convenience.
Step-by-Step Instructions
- Preheat and Prep
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- Combine Wet Ingredients
- In a large mixing bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy. Stir in pumpkin purée, egg yolk, and vanilla until combined.
- Bring It Together
- Gradually add the dry ingredients into the wet mixture. Stir gently until no streaks of flour remain. Do not overmix, or the cookies may turn cakey.
- Add Chocolate Chips
- Fold in the chocolate chips. The dough will be slightly sticky—that’s normal with pumpkin.
- Scoop and Chill
- Scoop the dough using a cookie scoop (about 2 tablespoons per cookie) onto prepared baking sheets. For best results, chill the dough for 20–30 minutes—this helps prevent spreading and keeps them thick.
- Bake
- Bake for 11–13 minutes, until the edges look set but the centers are still soft. Remember, cookies continue baking on the sheet after being removed from the oven.
- Cool & Enjoy
- Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.
Extra Tips for Perfect Pumpkin Chocolate Chip Cookies
- Serving Suggestions: Pair these cookies with a chai latte, hot apple cider, or even a pumpkin spice latte for the ultimate fall treat.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Reheating: Pop one in the microwave for 10–15 seconds to bring back that warm, gooey chocolate chip texture.
- Freezer-Friendly: Scoop cookie dough balls onto a tray, freeze, then transfer to a zip-top bag. Bake from frozen, adding 2 minutes to the bake time.
- Flavor Boost: Add a sprinkle of flaky sea salt on top before baking for a gourmet touch.
Nutritional Information (per cookie, about 24 cookies)
- Calories: ~210
- Carbohydrates: 28g
- Protein: 2g
- Fat: 10g
- Sugar: 17g
- Fiber: 1g
(Full details can be found at Cambrea Bakes).
FAQ About Thick & Chewy Pumpkin Chocolate Chip Cookies
Q: How long does it take to make these cookies?
A: Prep time is about 15 minutes, chill time 20 minutes, and bake time 12 minutes—so under an hour total.
Q: Can I substitute pumpkin purée with something else?
A: Sweet potato purée or butternut squash purée works, though the flavor will be slightly different.
Q: Can I freeze these cookies?
A: Yes! Freeze baked cookies for up to 3 months, or freeze unbaked dough balls to bake later.
Q: Why do I only use an egg yolk instead of a whole egg?
A: The yolk adds richness and chewiness, while leaving out the white helps prevent cakey cookies.
Conclusion: Why You’ll Love These Thick & Chewy Pumpkin Chocolate Chip Cookies
These Thick & Chewy Pumpkin Chocolate Chip Cookies are the ultimate fall cookie—soft, rich, chewy, and packed with cozy pumpkin spice flavor. Unlike many pumpkin cookie recipes that end up fluffy and cake-like, this one keeps the texture dense and satisfying, with melty chocolate in every bite.
They’re easy to make, freezer-friendly, and perfect for everything from Halloween parties to Thanksgiving dessert spreads. Plus, your house will smell like the best pumpkin-spice candle you’ve ever owned (but edible!).
So grab a can of pumpkin purée and a bag of chocolate chips—you’re about to bake your new favorite fall cookie. When you try this recipe, come back and let me know in the comments how it turned out. And don’t forget to share these cookies with friends and family… though fair warning, they might not last long! 🍪🎃✨