These pumpkin chocolate chip cookies happened because I couldn’t stop thinking about two things: the half-used can of pumpkin purée in the fridge and the way a kitchen smells when cookies are in the oven. You know that warm, spiced, sweet scent that somehow feels like a blanket? That’s the one. I was aiming for a cookie that was chewy, not cakey—because while cake is lovely, sometimes you just want a cookie that bites back a little. The trick is all in the details: blotting the pumpkin to get rid of extra moisture, melting the butter so it blends silky-smooth with the sugars, and skipping the egg altogether so the texture stays just right. I’ll be honest, my first batch was more like pumpkin muffin tops than cookies—still tasty, but not the goal. I learned quickly: pumpkin holds a lot of water, and you need to coax it into behaving. The second try was magic. A golden edge, soft center, with little pockets of melted chocolate that make you stop mid-sentence just to appreciate it. The kitchen looked like a cinnamon-sugar bomb had gone off, and I had chocolate smudges on my shirt, but there’s something wonderful about a recipe that doesn’t require perfection to be incredible. These cookies forgive you for using a slightly dented baking sheet or forgetting to set a timer for the chill step. And that smell—oh, that smell—made the neighbors poke their heads over the fence to ask what was baking. I usually press a few extra chocolate chips on top right before they go in the oven. Not because it’s necessary, but because it makes them look like the kind of cookies you see in a bakery case, and honestly, presentation matters when you’re about to brag about them. They cool on the rack (well, most of them do—quality control requires at least one warm cookie), and once you’ve had your first bite, you’ll understand why I keep pumpkin in my pantry year-round.
Detailed Ingredients with measures
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ¼ cup (50 g) packed light or dark brown sugar
- ½ cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 6 tbsp (86 g) pumpkin purée, blotted
- 1½ cups (188 g) all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ cup (90 g) semi-sweet chocolate chips, plus extra for topping
Prep Time
Around 45 minutes—includes blotting pumpkin, mixing dough, and defending the bowl from spoon-wielding “taste testers.”
Cook Time, Total Time, Yield
Cook Time: 11–12 minutes per batch. Total Time: About 1 hour 10 minutes, including chilling and cooling. Yield: Roughly 18 cookies—unless warm-cookie temptation takes over.
Detailed Directions and Instructions
Butter, Sugar & Pumpkin Hug (and maybe spill a bit)
Melt half a cup of butter—don’t scorch it like I always almost do. Whisk it together with brown sugar and granulated sugar until there are no sugar lumps. Then stir in vanilla and blotted pumpkin puree until it looks smooth and sorta glowing. I once forgot the blotting step and ended up with cakey cookies—lesson learned the sticky way.
Dry Spices & Flour Meet
In another bowl, whisk together flour, salt, baking powder AND baking soda, cinnamon, and pumpkin pie spice. Don’t skip that spice—it’s the secret whisper of autumn in each bite.
Combine & Chocolate Chip Chaos
Pour your wet mixture into the dry ingredients and stir gently until you have a soft, pumpkin-spice–kissed dough. Fold in half a cup of chocolate chips—mine ran wild once and refused to stick to the dough because the butter was too melted, but a gentle swirl eventually tamed them.
Dough Chill (true love waits)
Cover the dough and let it chill for at least 30 minutes—or you can let it mature in the fridge for up to 3 days. I promise, that chill time works magic on the flavor and chewiness.
Shape, Flatten & Bake (spread that dough right)
Preheat your oven to 350°F. Line baking sheets with parchment paper. Scoop out about 1½ tablespoons of dough each and roll them into balls—then gently flatten each with the back of a spoon so they spread just right (too thick and they stay stodgy; too flat and they crisp up). Bake for 11–12 minutes, until the edges look set but the centers are still soft and wobbly underneath.
Final Touch (because looks matter)
If your cookies didn’t naturally spread, “help” them a bit by pressing the back of a spoon as soon as they come out of the oven. If you’re feeling fancy—or messy—press a few extra chocolate chips on top so those melty gems peek out.
Cool & Taste (tiny bites needed)
Let them cool on the baking sheet for at least 10 minutes before shifting to a wire rack to cool completely. I sometimes sneak a warm one—it’s my favorite unofficial testing method.
Notes
Blot That Pumpkin
Pumpkin puree is crazy full of water. If you don’t blot it, your cookies turn cakey and… not the chewy, cozy treat we want.
Chewiness Over Perfection
These cookies are meant to be dense and soft. If they look underdone in the middle, that’s perfect—they firm up while cooling.
Make-Ahead Happiness
You’re welcome to chill the dough up to 3 days or freeze baked cookies for later. I always stash a few—it’s like happy emergency dessert planning.
• Cook techniques
Blotting the pumpkin for chew, not cakey
The first time I made these, I skipped blotting the pumpkin puree because I was impatient. Big mistake. The extra moisture puffed the cookies into soft little cakes instead of chewy rounds. Now I lay a few paper towels on a plate, scoop the puree onto them, press gently, and let them sit for a minute. It’s quick, makes the batter thicker, and keeps that perfect dense texture.
Melted butter instead of creamed
One day I absentmindedly creamed the butter and sugar like I do for other cookies, and the result was almost muffin-like. Melting the butter changes the game—it blends right into the sugar, creating a glossy base that bakes into chewy edges and soft centers. It also means no electric mixer is necessary, which makes cleanup so much easier.
Eggs? Skip ’em
Pumpkin is already a natural binder, so eggs just add unnecessary moisture. I learned this after adding one in a “why not” moment. The cookies were tall, bready, and not at all what I wanted. Leaving the egg out keeps them closer to a traditional chewy chocolate chip cookie in texture, just with a pumpkin twist.
Chill the dough, even when you’re impatient
I’ve definitely baked these without chilling the dough, and they spread like pancakes. Chilling for at least 30 minutes lets the flour hydrate, the butter firm up, and the flavors settle into each other. If you chill overnight, the spices come through even stronger, and the dough is so much easier to scoop.
• FAQ
What if I skip blotting the pumpkin?
You’ll end up with more moisture in the dough, and that means more rise and less chew. The blotting step really is the difference between cake-like and cookie-like.
Can I swap the butter for another fat?
Butter brings richness and a little crispness at the edges that’s hard to beat. Coconut oil works in a pinch, but you might lose some of that classic cookie flavor.
How can I speed up chilling?
If you’re short on time, stick the bowl in the freezer for 15 minutes. Just don’t forget about it or the dough will be too stiff to scoop.
How do I store or prep ahead?
Scoop the dough into balls and freeze them unbaked for up to three months. Bake straight from frozen, adding a couple extra minutes. If you’ve already baked them, keep them in an airtight container at room temperature for a few days or in the fridge for up to a week. They stay soft and full of flavor either way.
Conclusion
You’ve just baked Sally’s chewy pumpkin chocolate chip cookies, and oh, what a comforting whirlwind that is. The dough—rich with melted butter and just a whisper of blotted pumpkin purée—comes together softer than you expect (the egg is totally skipped, trust her on that). I’ll admit, when I scooped those dough balls at only 1.5 tablespoons each, one oozed right off the spoon and made a tiny orange puddle on the floor. Cue my dog zooming in for a taste. But once I nudged them onto parchment and popped them in the oven, the magic began. They emerge golden-edged, with centers so soft they wobble like tiny pumpkin-spiced cushions. I pressed a few extra chocolate chips on top while they were still warm—pure visual therapy. There might be a little crack on one cookie’s edge or a chocolate drip trail across your countertop—don’t fret. That’s your kitchen’s battle scars from heartfelt baking. One bite, and you might find powdered sugar on your sweater or a stray chip on your chin. That chew, that warm spice, that melty chocolate—it’s like autumn decided to take a vacation in your mouth. You’re bound to sneak a second (or third) and either blame it on “taste-testing” or just honest pumpkin craving.
More recipes suggestions and combination
Pumpkin Oatmeal Chocolate Chip Cookies
Think the same fall flavors, but with hearty oats stirred in. I once mismeasured and ended up with a dough that looked more like oatmeal porridge—you bake it anyway, of course. Turns out, chewy, oaty, and full of chocolatey surprise.
Chewy Pumpkin Chocolate Chip Cookie Bars
Why shape individual cookies when you can press the dough into a baking pan? My first bar was so thick it barely cooked through—but we called it “fudgy fall slab” and dug in with spoons. Less rolling, more diving in.
Mini Pumpkin Chocolate Chip Cookie Sandwiches
Bake it small, then sandwich a dollop of whipped cream or cream cheese frosting between two bite-size cookies. Mine squished out the sides and dripped onto my lap, but that mess was the most delicious mess I’ve made all week. Serve the full cookies when you want that classic, warm-bite nostalgia. Oatmeal versions for extra texture and comfort. Bars when you want to skip the scooping. And mini sandwich versions for cheeky, indulgent fun. Expect your counters to collect crumbs, your spatula to need scrubbing, and maybe a pumpkin-chip or two in your hair—but isn’t that just evidence of real, delicious kitchen love?
