Name: hick Chewy Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 2 1/4 cups (280 g) all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1 tbsp cornstarch (helps with chewiness); 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg or 1/2 tsp pumpkin pie spice; 1/2 tsp fine salt; 1/2 cup (115 g) unsalted butter, softened; 3/4 cup (150 g) packed light brown sugar; 1/4 cup (50 g) granulated sugar; 1 cup (240 g) pumpkin puree (not pumpkin pie filling); 1 large egg; 1 tsp vanilla extract; 1 1/2–2 cups chocolate chips (milk, dark, or mix); Flaky sea salt, for topping (optional)

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Thick, chewy pumpkin chocolate chip cookies — fall in one bite. If you want cookies that look great on Pinterest and still taste like a warm hug, these Thick Chewy Pumpkin Chocolate Chip Cookies are your new best friend. Seriously: melty chips, that soft, pillowy center, and a hint of spice make them impossible to resist. This recipe walks you through everything — no PhD in baking required — so you can have bakery-style Thick Chewy Pumpkin Chocolate Chip Cookies from your home oven.

Why This Recipe is Awesome — Thick Chewy Pumpkin Chocolate Chip Cookies

Because it solves the eternal fall dessert dilemma: you want pumpkin flavor, not pumpkin cake. These cookies give you real pumpkin taste without turning everything cakey or cakey-adjacent. They stay chewy for days, freeze beautifully, and photograph well (Pinterest-approved: press extra chips on top). Also — and this is crucial — you don’t need 12 bowls and a PhD in spice mixing. Simple ingredients, big payoff.

Ingredients You’ll Need — Thick Chewy Pumpkin Chocolate Chip Cookies

2 1/4 cups (280 g) all-purpose flour — spoon & level when measuring.
1 tsp baking soda
1/2 tsp baking powder
1 tbsp cornstarch (trust me — chewiness booster)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg (or a pinch of pumpkin pie spice)
1/2 tsp fine salt
1/2 cup (115 g) unsalted butter, softened (room temp)
3/4 cup (150 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 cup (240 g) pumpkin puree — not pumpkin pie filling (different beast)
1 large egg
1 tsp vanilla extract
1 1/2–2 cups chocolate chips (semi-sweet or mix dark + milk)
Flaky sea salt, for finishing (optional, but highly recommended)

Step-by-Step Instructions

Preheat & prep. Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. This isn’t optional — cookies like a non-stick friend.
Dry stuff first. Whisk flour, baking soda, baking powder, cornstarch, spices, and salt in a bowl. Set aside so the leaveners don’t get stage fright.
Cream butter + sugars. In a large bowl, beat softened butter with brown and granulated sugar until smooth and slightly fluffy (about 1–2 minutes). Scrape sides. Do not let it melt.
Add pumpkin, egg & vanilla. Mix in the pumpkin puree, then the egg and vanilla until uniform. The batter will look glossy and pleasantly cakey — that’s fine.
Combine dry + wet. Add dry ingredients to wet in two additions. Mix until just incorporated. Avoid overmixing — we want thick, not tough.
Fold in chips. Stir in the chocolate chips with a spatula. Reserve a handful to press onto cookie tops later for photogenic points.
Chill (optional but recommended). Scoop using a large cookie scoop (about 2–3 tablespoons each) onto a tray and chill 30–60 minutes. Chilling firms the dough for thicker cookies. If impatient, bake right away — they’ll still be tasty.
Bake. Space dough balls 2 inches apart. Bake 12–15 minutes for large cookies — edges set, centers still soft. For smaller cookies, reduce time to 10–12 minutes. Underbake slightly for chewiness.
Finish & cool. Press reserved chips into warm cookies, sprinkle flaky sea salt if using, then cool 5 minutes on the sheet before transferring to a rack. They’ll firm up but remain chewy inside.

Yield: About 18–22 large cookies. Adjust baking time if you go tiny.

Common Mistakes to Avoid

Thinking you can skip preheating. Rookie move. Oven temperature matters.
Using pumpkin pie filling. That’s seasoned sugar masquerading as pumpkin — don’t do it.
Overmixing the dough. You’ll build gluten and end up with hockey-puck vibes. Nobody wants that.
Baking until “fully set.” If the center still looks a touch soft, that’s perfect — it finishes while cooling.
Measuring flour like you’re dumping a sandcastle. Scoop into a cup and level with a knife or else the cookies dry out.

Alternatives & Substitutions

No butter? Swap 1:1 coconut oil (solid) or vegan butter for dairy-free cookies. IMO, butter wins for flavor but swap if needed.
Brown sugar out? Use all granulated + 2 tbsp molasses for that caramel-y vibe.
Want gluten-free? Use a 1:1 gluten-free flour blend and add an extra 1–2 tbsp to get a similar texture.
Hate pumpkin? Sub in sweet potato puree—similar texture, slightly different flavor profile.
Nutty add-ins? Toss in 1 cup chopped pecans or walnuts. Toast them first for extra oomph.
Chocolate-free? Use cinnamon chips, butterscotch, or raisins. Yes, raisins in cookies still have fans.

FAQ (Frequently Asked Questions)

Can I use canned pumpkin? Yes — use plain canned pumpkin puree, not pumpkin pie mix. Pie mix = sugar + spices; it’ll ruin your balance.
Can I freeze the dough? Want to be a weekend cookie wizard later? Freeze scooped dough on a tray, then bag. Bake from frozen +2–3 minutes. Lifesaver.
How long do these keep? In an airtight container at room temp, they stay chewy for ~4 days. Refrigerate for up to a week, but bring to room temperature before serving.
Can I skip chilling? Sure — but chilling = thicker cookies. If you’re after that bakery height, chill it.
Can I make them smaller? Absolutely. Mini cookies bake faster (10–12 mins). Bonus: more dunking potential.
Will more pumpkin make them cakier? Yep. Keep it to 1 cup; more tips into cake territory.
Can I use margarine? Technically yes, but why hurt your soul like that? Use butter or a good dairy-free stick instead.

Final Thoughts

Alright—you’ve got everything you need to bake cookies that smell like fall and disappear faster than you can Instagram them. Pro tip: Press extra chips on the hot cookies for that drool-worthy look. Serve warm with milk, coffee, or a smug smile. Go impress someone — or yourself — with these chewy pumpkin delights. You’ve earned it.

hick Chewy Pumpkin Chocolate Chip Cookies

Yield: 12 large cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Bake irresistibly soft and gooey Thick Chewy Pumpkin Chocolate Chip Cookies that are full of warm fall spices and melty chocolate chips. Perfect for cozy nights, holiday gatherings, or snack cravings, these cookies are thick, tender, and incredibly easy to make.