• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Pastries
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    You are here: Home / Desserts / Cookies / Pumpkin Chocolate Chip Cookies

    Pumpkin Chocolate Chip Cookies

    October 21, 2019 By Sam 30 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    Cookies arranged on marble surface

    Pumpkin Chocolate Chip Cookies that are soft, thick, chewy (not cakey!), and loaded with Fall flavor! These are simple to make (no mixer required) and a must-try this season! 

    Chewy Pumpkin Chocolate Chip Cookies in a pile

    Pumpkin Chocolate Chip Cookies

    These cookies are like a pumpkin-spiced version of my “Worst” Chocolate Chip Cookies. They’re soft, chewy, full of flavor, infused with just the right amount of pumpkin and pumpkin spice.

    They’re also Zach’s current obsession. He probably won’t be thrilled I’m sharing this, but he loves pumpkin spice and pumpkin-flavored desserts maybe even more than he loves bacon. Seriously. Since he doesn’t typically have much of a sweet tooth, I do love having him as my designated taste-tester of all things pumpkin during the Fall baking season.

    He helped me perfect my pumpkin cheesecake last year and he gave two major thumbs-up to these pumpkin chocolate chip cookies. There’s a lot to love about them. Soft, chewy, buttery, perfectly spiced, I definitely get the attraction. It took a lot of testing to get us here, though.

    Ingredients needed for pumpkin chocolate chip cookies

    Ingredients for Pumpkin Chocolate Chip Cookies

    How to Make the PERFECT Pumpkin Chocolate Chip Cookies

    Baking with pumpkin can be a bit of a science. There’s a lot of water in pumpkin, and water in baked goods often results in baked goods that are cakey. This isn’t necessarily a problem if we’re making something like… Pumpkin Cake, but if you’re trying to make a nice, chewy cookie it’s definitely not what you’re looking for.

    To help combat this, I highly recommend blotting your pumpkin before using. If you’ve made my Pumpkin Scones before, you’re already familiar with blotting pumpkin puree before baking with it.

    This simply means we measure out our pumpkin and then use a paper towel to, well, blot it until most of the water has been absorbed and is removed from the pumpkin. Check out my video below the recipe for a more visual guide to how to do this, but it’s really as simple as folding up several paper towels and then blotting until they no longer come away wet.

    Pumpkin Chocolate chip Cookie Dough in a glass mixing bowl

    Blotting our pumpkin puree is a great first step, but we’re not going to be able to get all of that water out of our pumpkin, nor do you want to spend the time trying. Another way to cut the overall amount of water in the recipe is to use a single egg yolk and leave out the egg white. Egg whites contain a lot of water, so removing the white in this instance helps to yield a more chewy, tender, and less cakey cookie.

    Another thing that helps is using melted butter. I am a huge fan of using melted butter in my cookie recipes as it usually yields chewier, buttery-er cookies.

    By melting our butter, we skip the step of having to cream together our butter and sugar. Creaming together butter and sugar creates little air pockets that also tend to puff up our cookies and make them more cake-y. Melting our butter avoids this step and keeps the cookies softer and chewier.

    Pumpkin Chocolate Chip Cookies cooling on marble slab

    Two important things when making a cookie dough that uses melted butter:

    1. Let the butter cool after melting it, at least until it’s no longer warm to the touch. If your butter is too hot when you add the sugars it can actually melt the sugars. If this happens, your cookie dough is likely to be a runny mess and your cookies will be a mess, too. Unfortunately no amount of chilling will help salvage this.
    2. Cookie doughs made with melted butter often require chilling. This Pumpkin Chocolate Chip Cookie recipe is no exception. The dough will need to sit in the refrigerator for at least 60 minutes before baking. It’s worth the wait, though, and also gives all of your ingredients time to meld together and helps develop the flavor of these cookies.

    Freshly baked pumpkin chocolate chip cookies on marble board

    Enjoy!

    More Pumpkin Recipes You Might Like:

    • Pumpkin Muffins
    • Pumpkin Cupcakes
    • Pumpkin Bars
    • Pumpkin Snickerdoodles

    Let’s bake together! Follow me on my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!

    Cookies arranged on marble surface

    Pumpkin Chocolate Chip Cookies

    Pumpkin Chocolate Chip Cookies that are soft, thick, chewy (not cakey!), and loaded with Fall flavor! These are simple to make (no mixer required) and a must-try this season! 
    5 from 11 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 10 minutes
    Chilling Time: 1 hour
    Total Time: 35 minutes
    Servings: 24 cookies
    Calories: 241kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter melted and cooled
    • 1 cup granulated sugar (200g)
    • 1 cup light or dark brown sugar firmly packed (I like to use a blend of light and dark brown sugar, but either will work) (200g)
    • 1 large egg yolk room temperature
    • 2 teaspoons vanilla extract
    • ⅔ cup pumpkin puree (165g), blotted (¹see notes in recipe for instructions on blotting) (weigh before blotting, I find this usually weighs 127g after blotting)
    • 3 cups all purpose flour (375g)
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¾ teaspoon salt
    • 1 ½ teaspoon pumpkin pie spice (click the link for instructions to make homemade pumpkin pie spice)
    • 1 ½ cups chocolate chips Use your preferred type, I like to use a blend of milk and semisweet chocolate chips (255g)

    Recommended Equipment

    • Kitchen Scale
    • Glass mixing bowls
    Prevent your screen from going dark

    Instructions

    • In a large bowl, combine melted, cooled butter and sugars.
    • Add pumpkin, egg yolk, and vanilla extract and stir well.
    • In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until well-combined.
    • Gradually add dry ingredients to wet, stirring until completely combined.
    • Stir in chocolate chips.
    • Cover bowl with plastic wrap and chill dough in refrigerator for at least 60 minutes.
    • Once cookie dough has chilled, preheat oven to 350F (175C), leave cookie dough in the fridge until oven has fully preheated.
    • Scoop dough by 1 ½ Tablespoon-sized scoops and, if desired, roll between your palms to form a smooth round ball. Drop onto parchment paper lined cookie sheet or an ungreased cookie sheet and bake on 350F (175C) for 12-14 minutes.
    • Allow cookies to cool on baking sheet before enjoying.

    Notes

    ¹Blotting the pumpkin is an important step that keeps these pumpkin cookies nice and chewy and not cake-y. To blot, simply measure out the pumpkin puree and place in a bowl. Press a folded up paper towel into the pumpkin repeatedly to extract as much moisture as you can. Repeat with more paper towels until they are no longer picking up substantial amounts of liquid. You can see this technique demonstrated in my video.

    Nutrition

    Serving: 1cookie | Calories: 241kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 10g | Cholesterol: 28mg | Sodium: 111mg | Potassium: 6mg | Fiber: 1g | Sugar: 22g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 3mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    « The Best Apple Pie Recipe
    The Best Dinner Rolls »

    Reader Interactions

    Comments

    1. Esther

      January 09, 2022 at 2:17 am

      5 stars
      These were so delicious, thick and chewy cookies! I loved them! Thank you for including the weight of the pumpkin puree after blotting because I ended up blotting out too much water and had to add some back in. Lol!

      Reply
      • Emily @ Sugar Spun Run

        January 10, 2022 at 1:10 pm

        We’re so happy they were a hit for you, Esther! Enjoy 😊

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    golden brown funnel cake dusted with powdered sugar on a white plate

    Funnel Cake Recipe

    mason jar of iced sweet tea with a lemon round garnish

    Sweet Tea

    Lemonade in glass pitcher

    Homemade Lemonade Recipe

    lemon cake on white plate

    Lemon Cake

    glass jar full of homemade lemon curd on a gray marble surface surrounded by lemon halves and small white baby's breath flowers

    Lemon Curd Recipe

    pink strawberry cake on white plate

    Strawberry Cake

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    stack of 5 chocolate chip cookies

    The WORST Chocolate Chip Cookies

    NEVER MISS A RECIPE!

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    © 2020 Sugar Spun Run. All Rights Reserved