Thick & Chewy Pumpkin Chocolate Chip Cookies

When the leaves start to fall and there’s a chill in the air, nothing beats the cozy aroma of freshly baked Thick & Chewy Pumpkin Chocolate Chip Cookies. These cookies are soft, fluffy, perfectly spiced, and packed with melty chocolate chips — a fall dessert dream come true.

Unlike many pumpkin cookies that turn out cakey, this recipe uses a few special techniques to keep them thick, chewy, and rich in flavor. By slightly reducing the pumpkin purée and balancing the moisture with brown sugar, we achieve the perfect texture — soft in the center, chewy around the edges, and bursting with autumn spices.

Whether you’re baking for a holiday gathering, a weekend treat, or just because it’s pumpkin season, these cookies are guaranteed to disappear quickly. The combination of warm cinnamon, nutmeg, and pumpkin spice with gooey chocolate chips is simply irresistible.

Best of all, this recipe is quick, easy, and requires no chilling time. In under 30 minutes, you’ll have a batch of bakery-style cookies that taste like fall in every bite.

Get ready to fill your kitchen with cozy aromas and enjoy the ultimate autumn indulgence — these Thick & Chewy Pumpkin Chocolate Chip Cookies will become your new seasonal favorite!

---

What Makes These Pumpkin Chocolate Chip Cookies Special?

• Thick & Chewy Texture – Perfectly soft inside, slightly crisp on the edges.

• Bold Fall Flavor – Warm cinnamon, nutmeg, and pumpkin spice in every bite.

• No-Chill Recipe – Bake right away, no need to refrigerate the dough.

• Loaded with Chocolate – Semi-sweet chips balance the spiced pumpkin base.

• Perfect for Fall Gatherings – Great for parties, bake sales, or cozy nights in.

---

Ingredient Notes

• Pumpkin Purée (½ cup)
  Use pure canned pumpkin, not pumpkin pie filling. Blotting with paper towels helps reduce excess moisture.

• Brown Sugar (¾ cup)
  Adds richness and helps create chewiness. Light or dark brown sugar both work.

• Granulated Sugar (¼ cup)
  Balances sweetness without overpowering the pumpkin flavor.

• Melted Butter (½ cup)
  Provides depth and enhances chewiness. Unsalted is best.

• Egg Yolk (1 large)
  Using just the yolk reduces moisture and keeps cookies thick.

• Pumpkin Pie Spice (1½ tsp)
  A blend of cinnamon, nutmeg, ginger, and cloves for cozy warmth.

• Baking Soda (½ tsp)
  Helps cookies rise and stay soft.

• All-Purpose Flour (1¾ cups)
  Spoon and level to avoid dry cookies.

• Chocolate Chips (1 cup)
  Semi-sweet or dark chocolate chips pair beautifully with pumpkin.

• Vanilla Extract (1 tsp)
  Enhances overall flavor.

---

How to Make Thick & Chewy Pumpkin Chocolate Chip Cookies

1. Preheat the oven

   • Set your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Blot the pumpkin purée

   • Place pumpkin on paper towels and gently press to remove excess liquid. This keeps cookies chewy, not cakey.

3. Mix the wet ingredients

   • In a bowl, whisk together melted butter, brown sugar, granulated sugar, pumpkin purée, egg yolk, and vanilla extract.

4. Combine the dry ingredients

   • In another bowl, whisk together flour, baking soda, pumpkin pie spice, and a pinch of salt.

5. Make the dough

   • Gradually fold the dry mixture into the wet ingredients until just combined. Avoid overmixing to keep cookies soft.

6. Add chocolate chips

   • Stir in the chocolate chips, reserving a few to press on top before baking.

7. Bake the cookies

   • Scoop dough into 2-tablespoon balls and place 2 inches apart. Bake for 11-13 minutes until edges are set but centers are soft.

8. Cool and enjoy

   • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

---

Storage Options

• Room Temperature: Store in an airtight container for up to 5 days.

• Refrigeration: Keeps cookies fresh for 1 week; warm before serving.

• Freezing Dough: Freeze cookie dough balls for up to 3 months; bake from frozen, adding 1-2 minutes to bake time.

• Freezing Baked Cookies: Freeze fully baked cookies for up to 2 months.

---

Variations and Substitutions

• White Chocolate Pumpkin Cookies – Swap semi-sweet chips for white chocolate.

• Nutty Delight – Add chopped pecans or walnuts for crunch.

• Extra Spiced – Increase cinnamon or add ground ginger for bolder flavor.

• Gluten-Free – Substitute all-purpose flour with a 1:1 gluten-free baking blend.

• Stuffed Pumpkin Cookies – Add a dollop of Nutella or cream cheese filling for a surprise center.

---

Frequently Asked Questions

1. Why are my pumpkin cookies cakey?
Too much moisture from pumpkin causes cakiness. Blotting the purée helps prevent this.

2. Can I make the dough ahead of time?
Yes! Store in the fridge for up to 24 hours before baking.

3. Do I need to chill the dough?
No chilling required, but chilling for 30 minutes makes cookies even thicker.

4. Can I use fresh pumpkin purée instead of canned?
Yes, but make sure to drain well to remove excess liquid.

5. What chocolate works best?
Semi-sweet balances the sweetness, but dark or milk chocolate works too.

---

Print