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Chewy Pumpkin Chocolate Chip Cookies | Soft, Spiced & Loaded with Chocolate

Pumpkin season calls for cookies that are soft, spiced, and completely irresistible. These Chewy Pumpkin Chocolate Chip Cookies combine the warmth of pumpkin spice with the gooey richness of melted chocolate. Unlike cakey pumpkin cookies, this recipe uses just egg yolks and the right balance of butter and pumpkin purée to achieve that perfect chewy texture. They’re the ultimate fall baking treat—perfect for cookie swaps, holiday trays, or cozy nights with hot cocoa. With every bite, you get the comforting flavor of pumpkin spice and the indulgence of rich chocolate chunks.
Print Recipe Pin Recipe
Prep Time 15 minutes
bake time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Ingredients Equipment Method Notes

Ingredients
  

  • ⅔ cup pumpkin purée not pumpkin pie filling
  • 2 large egg yolks
  • 1 cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 2 ½ tsp pumpkin spice
  • 1 cup chocolate chips or chopped chocolate bar

Equipment

  • Mixing bowls (large & medium)
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups & spoons
  • Baking sheets
  • Parchment paper or silicone mats
  • Cooling rack

Method
 

Step 1: Prep oven
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream butter & sugars
  1. In a large bowl, beat butter, granulated sugar, and brown sugar until creamy and fluffy.
Step 3: Add pumpkin & egg yolks
  1. Mix in pumpkin purée, egg yolks, and vanilla until smooth.
Step 4: Combine dry ingredients
  1. In another bowl, whisk flour, baking soda, salt, and pumpkin spice. Gradually add to wet ingredients.
Step 5: Fold in chocolate
  1. Stir in chocolate chips or chunks until evenly distributed.
Step 6: Scoop & bake
  1. Scoop dough (about 1½ tbsp per cookie) onto prepared baking sheets, spacing 2 inches apart. Bake 10–12 minutes, until edges are set but centers look slightly soft.
Step 7: Cool & enjoy
  1. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

🧊 Storage & Reheating
Room Temperature: Store in an airtight container up to 4 days.
Refrigerator: Keeps 5–6 days.
Freezer (Baked): Freeze up to 2 months.
Freezer (Dough): Freeze dough balls up to 3 months; bake straight from frozen, adding 1–2 minutes.
🥄 Variations
Double Chocolate: Use cocoa powder in the dough + chocolate chunks.
Nutty Pumpkin Cookies: Add chopped pecans or walnuts for crunch.
Spiced White Chocolate: Swap chocolate chips for white chocolate.
Salted Caramel Pumpkin: Drizzle caramel sauce and sprinkle flaky salt.
Mini Cookies: Scoop 1 tsp dough per cookie for bite-sized versions.
Gluten-Free: Use a 1:1 gluten-free flour blend.
❓ 10 FAQs
Do I need to chill the dough?
Not required, but chilling 30 minutes gives thicker cookies.
Why just egg yolks?
They add richness without making the cookies cakey.
Can I use pumpkin pie filling?
No—stick to pure pumpkin purée.
Can I use dark chocolate instead of semisweet?
Yes, any chocolate variety works.
Why are my cookies cakey?
Too much pumpkin or overmixing flour can cause cakiness.
Can I double the recipe?
Yes, this recipe doubles easily.
Do they freeze well?
Yes—both baked cookies and dough balls freeze great.
Can I make them vegan?
Yes—use dairy-free butter, egg replacer, and vegan chocolate.
Will kids like these?
Definitely—the pumpkin spice is mild and chocolate makes them fun.
Can I make them crispier?
Bake a minute or two longer for firmer edges.
🏁 Conclusion
These Chewy Pumpkin Chocolate Chip Cookies are the perfect balance of warm spice and melty chocolate, all wrapped in a soft, chewy bite. They’re cozy, festive, and everything fall baking should be.
Whether for a holiday dessert tray, a fall bake sale, or a family night treat, these cookies are guaranteed to disappear quickly. Bake a batch and taste autumn in every bite.