🎉 Introduction
Nothing says fall like the warm aroma of pumpkin spice drifting from the oven. These Chewy Pumpkin Chocolate Chip Cookies are soft in the center, chewy at the edges, and bursting with chocolate chunks. Unlike cakey pumpkin cookies, this recipe uses only the yolks of the eggs and the right balance of pumpkin puree to ensure a dense, chewy texture.
These cookies are perfect for Halloween parties, Thanksgiving gatherings, or just a chilly autumn afternoon treat with hot cocoa or cider. They’re simple, delicious, and guaranteed to be a family favorite.
🧰 Equipment Needed
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone mats
- Wire cooling rack
🛒 Ingredients
- 1 cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large egg yolks
- ⅔ cup pumpkin puree (Libby’s or similar)
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 ½ tsp pumpkin spice
- ½ tsp fine sea salt
- 1 cup chocolate chips or chopped chocolate bar
👩🍳 Directions
Step 1: Cream the butter and sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Step 2: Add the wet ingredients
Mix in the egg yolks, pumpkin puree, and vanilla extract until fully combined and smooth.
Step 3: Combine dry ingredients
In a medium bowl, whisk together flour, baking soda, pumpkin spice, and sea salt.
Step 4: Make the cookie dough
Gradually add the dry mixture into the wet ingredients, folding with a spatula until just combined. Be careful not to overmix.
Step 5: Add chocolate
Fold in the chocolate chips (or chopped chocolate) until evenly distributed. Cover the bowl with plastic wrap and chill the dough for at least 30 minutes.
Step 6: Bake the cookies
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized dough balls onto the sheets, spacing them 2 inches apart. Bake for 10–12 minutes, until edges are set but centers look slightly soft.
Step 7: Cool and serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
🍽️ Servings & Timing
- Servings: ~24 cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 12 minutes
- Total Time: ~1 hour
🧊 Storage & Reheating
- Store in an airtight container at room temperature for 4–5 days.
- Refrigerate for up to 1 week.
- Freeze baked cookies for up to 2 months. Thaw at room temperature.
- Microwave for 10 seconds to enjoy them warm and gooey.
🥄 Variations
- Pumpkin White Chocolate Cookies: Swap dark chocolate for white chocolate.
- Nutty Pumpkin Cookies: Add chopped pecans or walnuts.
- Extra Spice: Increase pumpkin spice to 3 tsp for stronger flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Pumpkin S’mores Cookies: Add mini marshmallows and graham cracker chunks.
❓ 10 FAQs
- Why use only egg yolks? – It prevents cakey cookies and keeps them chewy.
- Do I need to chill the dough? – Yes, chilling helps the cookies stay thick and chewy.
- Can I use fresh pumpkin puree? – Yes, but drain excess liquid first.
- Why are my cookies cakey? – Too much pumpkin puree or skipping chilling causes puffiness.
- Can I make the dough ahead of time? – Yes, keep covered in the fridge for up to 48 hours.
- Can I freeze the dough? – Yes, scoop into balls and freeze for up to 2 months. Bake from frozen.
- What type of chocolate works best? – Semi-sweet or dark chocolate balances the pumpkin spice flavor.
- Can I make them vegan? – Yes, use vegan butter, flax yolks, and dairy-free chocolate.
- Do they spread much? – Slightly, but chilling keeps them thick.
- What’s the texture like? – Chewy edges, soft centers, with melty chocolate throughout.
🏁 Conclusion
These Chewy Pumpkin Chocolate Chip Cookies bring together everything we love about fall—warm pumpkin spice, rich chocolate, and soft chewy centers. They’re simple to bake, cozy to enjoy, and perfect for any autumn occasion.
Whether for a Halloween party, Thanksgiving dessert platter, or just a family baking day, these cookies will quickly become a seasonal favorite. Bake a batch, grab a mug of cider, and enjoy fall in cookie form!
Chewy Pumpkin Chocolate Chip Cookies | Cozy Fall Baking
Ingredients
Equipment
Method
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Mix in the egg yolks, pumpkin puree, and vanilla extract until fully combined and smooth.
- In a medium bowl, whisk together flour, baking soda, pumpkin spice, and sea salt.
- Gradually add the dry mixture into the wet ingredients, folding with a spatula until just combined. Be careful not to overmix.
- Fold in the chocolate chips (or chopped chocolate) until evenly distributed. Cover the bowl with plastic wrap and chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized dough balls onto the sheets, spacing them 2 inches apart. Bake for 10–12 minutes, until edges are set but centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
These Chewy Pumpkin Chocolate Chip Cookies bring together everything we love about fall—warm pumpkin spice, rich chocolate, and soft chewy centers. They’re simple to bake, cozy to enjoy, and perfect for any autumn occasion. Whether for a Halloween party, Thanksgiving dessert platter, or just a family baking day, these cookies will quickly become a seasonal favorite. Bake a batch, grab a mug of cider, and enjoy fall in cookie form!
