When fall arrives, nothing hits the spot quite like a batch of Thick & Chewy Pumpkin Chocolate Chip Cookies. These cookies are soft in the center, packed with warm spices, and studded with rich chocolate chips that perfectly balance the sweetness of pumpkin. If you’re looking for a cookie that’s cozy, flavorful, and bakery-worthy, this recipe is your new go-to.
Why You’ll Love These Cookies
- Thick and chewy texture – no cakey cookies here, just soft, dense goodness.
- Perfect fall flavors – pumpkin and chocolate are a match made in autumn heaven.
- Easy to make – simple ingredients, no special equipment required.
- Crowd favorite – ideal for Thanksgiving, fall bake sales, or cozy nights in.
Ingredients You’ll Need
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk (for chewiness)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice (or mix cinnamon, nutmeg, ginger, and cloves)
- 1 ¼ cups semi-sweet chocolate chips
Step-by-Step Instructions
1. Prepare the Dough
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Stir in the pumpkin puree, egg yolk, and vanilla extract.
2. Mix Dry Ingredients
In a separate bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Fold in the chocolate chips evenly.
4. Chill the Dough
Cover the bowl and refrigerate for at least 30–60 minutes. This helps the dough firm up and keeps the cookies thick.
5. Preheat the Oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Scoop and Bake
Scoop 2–3 tablespoon portions of dough, roll into balls, and place on the prepared sheets. Bake for 11–13 minutes, until the edges are golden and the centers look set but still soft.
7. Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Thick & Chewy Pumpkin Cookies
- Use only egg yolk: This prevents cakiness and gives the cookies a chewy texture.
- Chill the dough: Skipping this step may cause the cookies to spread too much.
- Don’t overbake: They should look slightly underdone in the center when removed.
- Pumpkin puree trick: For extra thick cookies, blot the pumpkin puree with paper towels to remove excess moisture before mixing.
Flavor Variations
- Dark chocolate chips for a bolder flavor.
- White chocolate and dried cranberries for a festive twist.
- Chopped pecans or walnuts for added crunch.
- Sea salt sprinkle on top before baking for a gourmet touch.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Serving Ideas
- Pair with a pumpkin spice latte or hot cocoa for the ultimate fall treat.
- Stack and tie with ribbon for a homemade holiday gift.
- Serve warm with a scoop of vanilla ice cream for a decadent dessert.
Final Thoughts
These Thick & Chewy Pumpkin Chocolate Chip Cookies are everything you want in a fall dessert — soft, flavorful, and loaded with chocolate in every bite. Whether you bake them for your family, bring them to a gathering, or keep them all to yourself, they’re guaranteed to become a seasonal favorite.
