A chewy (not cakey) pumpkin cookie recipe is hard to find…but here it is! This easy recipe calls for simple ingredients and it’s a great way to use leftover pumpkin puree!

Pumpkin chocolate chip cookie with bite taken out on parchment lined rack. Other cookies, crumbs, and chocolate chips scattered.

It took a few tries and several adjustments but I can finally say these are chewy pumpkin cookies. Nothing against cakey pumpkin recipes as long as they are cake or muffin recipes! I love pumpkin cake and pumpkin muffins (check out my Pumpkin Layer Cake with Maple Buttercream) I just want my cookies to be soft and chewy. I don’t like it when cookies are more like a cookie-shaped muffin and they is often the case with pumpkin cookies because of all of the added moisture and the consistency of the pumpkin puree.

This recipe still calls for pumpkin puree but you also get pumpkin flavor from the pumpkin pie spice. The mix of warm spices and rich chocolate gives these cookies a unique flavor for the fall season and they are so easy to make, they are sure to become one of your favorite pumpkin recipes.

Ingredients for Pumpkin Chocolate Chip Cookies

KAMUT® White Flour or other All-Purpose White Flour
Baking Soda
Pumpkin Pie Spice
Ground Cinnamon
Fine Salt
Egg
Unsalted Butter
White Sugar
Brown Sugar
Canned Pumpkin
Vanilla Extract
Semi-Sweet or Dark Chocolate Chips

Tools to Make Pumpkin Chocolate Chip Cookies

Parchment Paper
3 Cookie Sheets
Measuring Cups and Spoons
Stand Mixer or Hand Mixer
Medium Mixing Bowl
Whisk or Dough Hook
Sturdy Silicone Spatula
2 oz Cookie Scoop

All About Ingredients for Pumpkin Chocolate Chip Cookies

Flour

My favorite flour is KAMUT® White Flour because of the quality, taste and nutritional profile. You can learn more about KAMUT® Brand Wheat here and find out why I prefer this flour here. However, you don’t have to buy KAMUT® White Flour to make this or any of my recipes! I always include the measurements for all-purpose flour so we can all bake together! But I will say that flour makes up the bulk of the ingredient list in most baking recipes so choose the highest-quality flour that’s available in your area (or to order!) and works for you and your budget!

Butter

I use cold butter in most of my cookie recipes and this one is no exception. I like cold butter because it often reduces or eliminates dough chill time but, for this recipe, you will still need to chill the dough even if you use cold butter because pumpkin puree adds so much moisture to the cookie dough and they will spread too much without chilling.

If you are using a tilt-head stand mixer or a hand mixer, I recommend you use room temperature butter and just add 30 minutes to dough chill time.

Pumpkin Pie Spice & Cinnamon

The mixture of pumpkin pie spice and extra cinnamon brings a nice warmth and depth of flavor to these cookies. Use any brand of pumpkin spice mix or make your own!

Canned Pumpkin

Make sure you use canned pumpkin puree and not pumpkin pie filling for these cookies because you will add your own sweetener and flavor.

Chocolate Chips

I’ve made this recipe with semi-sweet chocolate chips and dark chocolate chips. You could also use chocolate chunks. I wouldn’t recommend milk chocolate chips since this is already a sweeter cookie dough but try my Milk Chocolate Chip Cookies with Sea Salt for a great milk chocolate chip recipe!

How to Make Pumpkin Chocolate Chip Cookies

Line 3 cookie sheets with parchment paper and set aside.

In a medium mixing bowl, combine flour, salt, baking soda, pumpkin pie spice, and cinnamon using a whisk or dough hook. Set dry ingredients aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl if using a hand mixer, cream together the butter and both sugars. Start the mixer on low speed and once the butter is broken up, mix on medium speed.

When smooth, reduce the mixer to low speed and add the egg and vanilla. When combined, add the pumpkin. Scrape down the sides of the bowl as needed.

In a few batches, add the flour mixture into the wet ingredients and mix until just combined. Remove bowl from stand mixer or set hand mixer aside and mix in chocolate chips by hand using a sturdy silicone spatula.

Using a slightly overfilled large, 2 ounce cookie scoop, place 6 cookie dough balls on each prepared baking sheet, evenly spaced apart.

Place prepared baking sheets in the fridge for 30 minutes (60 minutes if you used room temperature butter).

Meanwhile, preheat oven to 350 degrees.

Bake in preheated oven for 18-22 minutes or until cookies are set and the bottom edges are turning golden brown.

Let cookies cool completely on the tray.

Store cookies in an airtight container or zip top bag at room temperature for 3-5 days or freeze for up to 3 months.