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A stack of soft and chewy pumpkin chocolate chip cookies. The top cookie has a bite taken out of it.
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Chewy Pumpkin Chocolate Chip Cookies

Prep Time10 mins
Cook Time11 mins
Servings: 18
Calories: 188kcal


  • 1/2 cup butter
  • 2/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup chocolate chips


  • Melt your butter in the microwave. Set it aside for about 15 to 20 minutes to cool slightly.
  • Stir together the butter and sugars until they are combined.
  • Add in the vanilla, and pumpkin purée. Stir till just combined.
  • Stir in the egg yolk.
  • Add in the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  • Fold in the chocolate chips
  • Cover the dough and refrigerate for one hour, up to overnight.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Scoop the cookie dough into 1.5 to 2 TBS sized balls. Roll into balls and place on a lined cookie sheet.
  • Place pan into the oven and bake for 10-12 minutes, until cookies look set in the edges and mostly set in the middle.
  • Allow cookies to rest on the cookie sheet for another 4 to 5 minutes as they continue cooking on the pan.
  • Place a few extra chocolate chips on the top of each cookie for looks, if desired.
  • Remove from pan to a cooling rack and cool completely, or enjoy warm.


Calories: 188kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 157mg | Potassium: 60mg | Fiber: 1g | Sugar: 18g | Vitamin A: 880IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg