Can I make these cookies without eggs?

Yes! You can skip the yolk and replace it with 2 tablespoons of unsweetened applesauce. The texture will be slightly softer, but still chewy and delicious.

How do I keep Chewy Pumpkin Chocolate Chip Cookies soft for days?

Store them in an airtight container with a slice of bread inside. The cookies absorb moisture from the bread, keeping them tender. This trick also works for our Super Moist Chocolate Cupcakes .

Can I use fresh pumpkin instead of canned purée?

Yes, but it must be cooked and strained well. For best results, follow King Arthur Baking’s pumpkin purée guide to avoid excess liquid that makes cookies cakey.

What type of chocolate works best?

Semi-sweet chips are the classic choice. For a richer cookie, use dark chocolate chunks. For a sweeter bite, try mixing in white chocolate like we do with our Halloween Monster Cookies .

Can I freeze the dough?

Absolutely. Freeze scooped dough balls on a tray, then transfer to a bag for up to 3 months. Bake directly from frozen, adding 2–3 minutes to the oven time.

How do I stop cookies from spreading too much?

Chilling the dough is key. Cold dough bakes slower, helping the cookies hold their shape and stay chewy inside.

Chewy Pumpkin Chocolate Chip Cookies: How To Bake Soft, Gooey Treats Every Time

Name: Chewy Pumpkin Chocolate Chip Cookies: How To Bake Soft, Gooey Treats Every Time
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon pumpkin spice blend; ½ teaspoon salt; ½ cup unsalted butter, melted and cooled; ¾ cup brown sugar, packed; ¼ cup granulated sugar; 1 large egg yolk; ½ cup canned pumpkin purée; 1 ½ cups semi-sweet chocolate chips; ½ cup chopped pecans or walnuts (optional)

Description

Soft, chewy, and packed with chocolate, these Chewy Pumpkin Chocolate Chip Cookies are the ultimate fall treat. Warm spices, rich pumpkin, and melty chocolate chips make every bite irresistible.

Ingredients

Dry Base

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin spice blend
½ teaspoon salt

Wet Mix

½ cup unsalted butter, melted and cooled
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg yolk
½ cup canned pumpkin purée

Mix-Ins

1 ½ cups semi-sweet chocolate chips
½ cup chopped pecans or walnuts (optional)

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Instructions

1️⃣ Prepare the Wet Ingredients
• In a large bowl, whisk melted butter, sugars, egg yolk, and pumpkin purée until smooth.

2️⃣ Mix the Dry Ingredients
• In another bowl, stir flour, baking soda, pumpkin spice, and salt.

3️⃣ Combine
• Add dry mix to wet in two parts. Stir gently until just blended.

4️⃣ Fold In Chips
• Mix in chocolate chips and optional nuts.

5️⃣ Chill
• Cover and chill dough 30–45 minutes.

6️⃣ Bake
• Scoop onto parchment-lined tray. Bake at 350°F for 11–13 minutes.

7️⃣ Cool & Enjoy
• Rest cookies for 5 minutes before transferring.

Notes

Slightly underbake for extra chew.
Chill dough longer if cookies spread too much.
Use dark chocolate chunks for richer flavor.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American