Chewy Pumpkin Chocolate Chip Cookies (Soft, Rich, and No Mixer Needed)

I still remember the first cool afternoon of October last year. I pulled on my coziest sweater, lit a candle that smelled like cinnamon and cloves, and suddenly, I just needed pumpkin chocolate chip cookies. Not the cakey kind. Not the crumbly kind. I wanted soft, chewy centers, warm spice, and puddles of chocolate. So I grabbed a whisk, browned some butter, and made magic in 30 minutes flat.

Why These Pumpkin Chocolate Chip Cookies Stand Out

If you’re tired of pumpkin cookies that turn out more like muffin tops, you’re in the right place. These chewy pumpkin chocolate chip cookies are soft but never cakey. The secret? We use just the yolk—not the whole egg—and we dry our pumpkin puree first.

There’s no need for a mixer, and no chilling time required. Plus, the brown butter adds a nutty depth that takes the warm spices to a whole new level. Every bite melts on your tongue, rich with cinnamon, ginger, and gooey chocolate. They’re quick to make and deeply satisfying, perfect for cozy nights and spontaneous baking sessions.

Key Ingredients & Substitutions

Pure Pumpkin Puree, Not Pumpkin Pie Filling

Always check the label. We want 100% pure pumpkin puree here—not pie filling. Pie filling has added sugar and spices, which throws off the flavor and moisture. To keep your cookies chewy, pat the puree gently with paper towels to remove excess liquid.

Brown Butter for Deep, Nutty Flavor

Brown butter makes everything better. It adds a rich, toasty flavor that pairs beautifully with pumpkin and spice. Let it cool just slightly before mixing—warm is good, hot is not.

Warming Spices and Semi-Sweet Chocolate Chips

A cozy blend of cinnamon, ginger, nutmeg, and cloves brings warmth to every bite. And semi-sweet chocolate chips strike the perfect balance between melty sweetness and deep cocoa richness.

Ingredient Swaps

Need gluten-free? Try a cup-for-cup gluten-free flour blend. For dairy-free, sub a plant-based butter that browns well—like Miyoko’s. And while I love semi-sweet chips, feel free to use dark chocolate chunks or mini chips for fun texture.

How to Make Pumpkin Chocolate Chip Cookies

Step 1 – Brown the Butter

Start by melting your butter in a small saucepan over medium heat. Stir constantly. It’ll foam, then sizzle, then smell heavenly. Look for golden brown specks at the bottom—that’s when it’s done. Pour it into a bowl and let it cool for a few minutes.

Step 2 – Mix Wet Ingredients

In that same bowl, whisk in the pumpkin puree, light brown sugar, and granulated sugar. Stir until smooth. Then add the egg yolk and vanilla. The mixture should be thick, glossy, and fragrant.

Step 3 – Combine with Dry Ingredients

In another bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly stir the dry ingredients into the wet. I like to switch to a spatula at this point—it gives better control and prevents overmixing.

Step 4 – Fold in Chocolate Chips

Once the dough forms, fold in the chocolate chips. Don’t overdo it—just a few turns of the spatula to get even distribution.

Step 5 – Scoop and Bake

Scoop tablespoon-sized portions of dough onto a lined baking sheet. These cookies don’t spread much, so press them slightly with your fingers. Bake at 350°F for 10–12 minutes. You’ll know they’re done when the edges look set and the centers look just a little soft.

Cool on the pan for 5 minutes, then transfer to a wire rack. If you’re anything like me, one will disappear warm from the tray before you know it.

Pro Tips for the Best Chewy Texture

• Pat your pumpkin dry: Too much moisture makes cookies cakey. Use a paper towel and gently press.
• Weigh your ingredients: This small step makes a big difference. It ensures consistency every time.
• Don’t overbake: The cookies keep baking on the pan. Take them out when the centers are just barely set.
• Use only the yolk: The yolk adds richness without extra moisture, which keeps the cookies chewy, not puffy.

Storage and Freezing Instructions

These cookies stay soft for days! Store them in an airtight container at room temperature for up to 4 days. Want to keep the magic going longer?

• Freeze baked cookies: Let them cool completely, then store in a zip-top bag for up to 1 month.
• Freeze unbaked dough balls: Scoop and flash freeze on a tray, then store for up to 2 months. Bake straight from frozen—just add a minute or two to the time.

Chewy Pumpkin Chocolate Chip Cookies Recipe

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Related Recipes to Try

If you’re into pumpkin season (like I definitely am), you’ll love these too:

• Our favorite chewy pumpkin cookies for fall baking are soft, sweet, and so easy to love.
• Try these soft pumpkin oatmeal cookies with cozy spices when you want something heartier.
• Or bake up a batch of our pumpkin chocolate chip muffins recipe for breakfast.
• And of course, easy pumpkin pie for Thanksgiving is always a winner.

Final Thoughts

There’s something deeply comforting about a warm, spiced cookie on a crisp day. These chewy pumpkin chocolate chip cookies come together in no time, no mixer needed, and they’re packed with flavor. If you make them, I’d love to hear how they turn out—leave a comment or tag me on Pinterest. Happy fall baking, friends.

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