Easy bakery style, (non-cakey) chewy Pumpkin Chocolate Chip Cookies.

Chewy pumpkin chocolate chip cookies on a wooden board.

I’ve known I wanted to share a great chewy pumpkin cookie recipe for a while now. I’d imagine the best chocolate chip cookie of my life, and add the wonderful flavors of pumpkin and fall spices to it. Can you get more heavenly?

Unlike so many pumpkin cookie recipes that are soft and cakey (and don’t get me wrong, I LOVE that kind as well!), this recipe makes unbelievable, crisp on the outside and soft on the inside, chewy pumpkin chocolate chip cookies.

A chewy pumpkin chocolate chip cookie that is split in half.

There is definitely a place for both types of cookies, am I right? I don’t ever discriminate when it comes to pumpkin cookies. Love them all. These cakey pumpkin cookies with caramel frosting are pretty much the greatest dessert to enter my mouth. I think it just depends on your mood.

A line up of several pumpkin chocolate chip cookies.

Lately I’ve been craving chocolate chip cookies. Like this chocolate chip skillet cookie that I posted recently. Absolutely amazing. My husband, however, has been beggggggging for pumpkin cookies. So this recipe was a beautiful mash-up of two of our favorites and OH boy, did this make us both delightfully happy. I love you, chewy pumpkin chocolate chip cookies! Best mash-up ever.



You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!


Prep 10 minutes
Cook 15 minutes
Refrigerate 30 minutes
Total 25 minutes
Save Recipe



  • Use an electric mixer (or stand mixer) to combine the butter, brown sugar and granulated sugar until well combined. Mix in the vanilla and pumpkin.
  • Add the flour, salt, soda, cinnamon ginger, nutmeg and cloves and mix just until combined. Stir in chocolate chips.
  • Cover bowl and refrigerate dough for 30 minutes. (Mandatory!)
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Scoop two tablespoon size balls and place one on top of the other, and lightly squish the two dough balls together. (they will look like really tall “cylinders”. This way, when they bake, the bottom half will cook first, and then the top half, resulting in cookies that are soft and chewy on the inside, but slightly crisp on the outside. ) 
  • Arrange on a cookie sheet, 2 inches apart. (I bake mine in two batches. While the first batch cooks, I roll the dough for the second and store it, covered, in the fridge.)
  • Bake cookies for 13-17 minutes or until they are just slightly golden around the edges. Transfer them to a cooling rack to cool completely.


Calories: 223kcalCarbohydrates: 32gProtein: 1gFat: 9gSaturated Fat: 5gCholesterol: 16mgSodium: 173mgPotassium: 94mgFiber: 1gSugar: 21gVitamin A: 970IUVitamin C: 0.2mgCalcium: 23mgIron: 1.3mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

This post contains affiliate links.

Related Posts

Share Recipe


About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 4 stars
    The flavor is totally awesome. Two comments though, using a Tablespoon cookie scoop, I only got 10. Not sure what size you used. My other comment would be to use weight as you have a more exact measurement and less dishes. That being said, I will be making these again and soon. Thanks for a great recipe.

  2. I found these to have good flavour but very cakey.
    I can’t seem to find a good pumpkin cookie that is Chewy. Any tips of trying this again?

  3. In Step 4 of the instructions, do you mean two one tablespoon scoops? I just want to be sure because I’m going to make these today! Thanks

    1. Yep! I scoop two small balls and place them on top of each other so that when they bake, the bottom half will cook first, and then the top half, resulting in cookies that are soft and chewy on the inside, but slightly crisp on the outside. I’d love to hear how you like them!

      1. My husband and daughter liked these a lot. They fell over though and were oddly shaped. I’m making them again today using fall m&ms. I plan to refrigerate the dough longer before I bake. Maybe that will help keep them upright.