Chewy Pumpkin Chocolate Chunk Cookies
These chewy pumpkin chocolate chunk cookies have crisp cinnamon-sugar edges, soft centers, melted chocolate and just enough pumpkin flavor.
Creator: Leslie Stokes
This post is sponsored by KitchenAid® and Target. All opinions and love for these chewy pumpkin cookies are my own.
I think I may have made the cookie of the season—and this is not your usual soft, cakey pumpkin cookie.
These chewy pumpkin chocolate chunk cookies have crisp cinnamon-sugar edges, a soft and chewy center and pools of melted chocolate in every bite. They have just enough pumpkin and warm spice to make them feel like fall without tasting overwhelmingly like pumpkin.
I originally made these cookies to go with our September table dinner. I wanted a dessert that felt cozy and seasonal but was still easy to make ahead and serve after dinner. Cookies always feel a little more relaxed than a big layered cake or complicated dessert, and these ended up being exactly what I had in mind.
I made the dough using my new KitchenAid® Artisan Plus Mixer in Sun Dried Tomato, which has quickly become the prettiest pop of color in my kitchen. It’s one of those colors that feels perfect for fall but will also transition right into Christmas. The precision speed control made it easy to bring the dough together without overmixing, and the integrated bowl light let me see exactly when everything was combined.
But as pretty as the mixer and these cookies are, the texture is what really makes this recipe. Pumpkin cookies have a tendency to turn out fluffy and cake-like because pumpkin contains so much moisture. These are different. Blotting the pumpkin before adding it to the dough removes some of that excess moisture and gives the cookies a much chewier texture.
Roll each scoop of dough in cinnamon sugar, press a few extra pieces of chocolate into the top and finish the warm cookies with flaky salt. The result is a cookie that tastes like fall but still gives you everything you want from a really good chocolate chip cookie.
Why You’ll Love These Pumpkin Chocolate Chunk Cookies
These cookies are the perfect in-between fall dessert. They have plenty of warm pumpkin flavor, but they don’t feel like you’re eating a piece of pumpkin bread disguised as a cookie.
Here’s what makes them so good:
- Crisp cinnamon-sugar edges
- Soft and chewy centers
- Plenty of melted chocolate
- Just enough pumpkin flavor
- Easy to prepare ahead of time
- Perfect for fall gatherings and dinner parties
- Delicious served warm with vanilla ice cream
- Freezer-friendly cookie dough
They’re beautiful enough to serve at a fall dinner but familiar enough that the kids will immediately grab one from the tray.
The Secret to Chewy Pumpkin Cookies
The most important step in this recipe is removing some of the moisture from the pumpkin purée.
Pumpkin contains a lot of water, which is wonderful in muffins, cakes and quick breads but can make cookies puff up and become cakey. Blotting the pumpkin with paper towels concentrates the pumpkin flavor while helping the cookies bake with crisp edges and chewy centers.
The dough also uses an egg yolk instead of a whole egg. The yolk adds richness and helps bind the dough without adding more liquid from an egg white.
Finally, be careful not to overbake the cookies. Take them out when the edges look set but the centers still appear slightly soft. They will continue to set as they rest on the warm baking sheet.
Chocolate Chunks vs. Chocolate Chips
I love using chopped semisweet chocolate for this recipe. Chopping a chocolate bar creates a mixture of large pieces, small shards and tiny flecks. The bigger pieces form those beautiful pools of melted chocolate, while the smaller pieces spread chocolate throughout the dough.
Regular semisweet chocolate chips will still work, but chocolate chunks or a chopped baking bar will give you a more bakery-style appearance.
You can also use dark chocolate if you prefer a less-sweet cookie. I wouldn’t use milk chocolate because the cinnamon-sugar coating already adds plenty of sweetness.
Don’t Skip the Cinnamon Sugar
Rolling the dough in cinnamon sugar gives the cookies a lightly crisp exterior and makes the warm fall spices stand out.
It also creates that slightly crackled finish that makes the cookies look so good coming out of the oven. The coating is simple, but it makes these feel much more special than a basic pumpkin chocolate chip cookie.
How to Serve Pumpkin Chocolate Chunk Cookies
These are amazing straight from the baking sheet with a little flaky salt, but serving them warm with vanilla ice cream takes them to another level.
For a really fun presentation, place a large scoop of vanilla ice cream in a shallow bowl and lay a warm cookie directly over the top. As the cookie warms the ice cream, it starts to soften and curve around the scoop. Break into the center to reveal the melted chocolate, then add a small drizzle of salted caramel or maple caramel.
For our September dinner, I prepared the dough ahead of time so I could bake the cookies shortly before dessert. That gave everyone warm cookies without leaving me stuck in the kitchen making dough while we had guests over.
Make-Ahead Instructions
The cookie dough can be prepared up to 48 hours in advance.
Scoop the dough, roll it in cinnamon sugar and arrange the portions in an airtight container with parchment paper between the layers. Refrigerate until you’re ready to bake.
You may need to add one or two minutes to the baking time when baking the dough directly from the refrigerator.
How to Store the Cookies
Store completely cooled cookies in an airtight container at room temperature for up to four days.
To bring back that warm, gooey texture, microwave one cookie for about 10 seconds. You can also place the cookies in a 300°F oven for three to five minutes.
Can You Freeze Pumpkin Cookie Dough?
Yes. Scoop and roll the dough in cinnamon sugar, then freeze the portions on a parchment-lined baking sheet until solid. Transfer them to a freezer-safe bag and freeze for up to three months.
Bake the cookie dough directly from frozen, adding approximately two to four minutes to the baking time. Keep an eye on the centers and remove the cookies while they still look slightly soft.
Frequently Asked Questions
Why are pumpkin cookies usually cakey?
Pumpkin contains quite a bit of water. That added moisture creates a soft, fluffy texture similar to cake. Blotting the pumpkin before mixing it into the dough helps create a chewier cookie.
Can I use pumpkin pie filling?
No. Pumpkin pie filling already contains sugar and spices and will change the flavor and texture of the cookies. Use plain canned pumpkin purée.
Do I have to chill the dough?
Yes, I recommend chilling it for at least 30 minutes. Chilling allows the flour to hydrate and keeps the cookies from spreading too much in the oven.
Can I use chocolate chips?
Absolutely. Semisweet chocolate chips will work, but chopped chocolate creates larger melted pockets and gives the cookies a more bakery-style finish.
Can I make smaller cookies?
Yes. Use approximately two tablespoons of dough per cookie and begin checking them after nine minutes. Remove them when the edges are set and the centers remain soft.
Tips for the best Chewy Pumpkin Cookies
- Use pumpkin purée, not pumpkin pie filling.
- Blot the pumpkin thoroughly to remove excess moisture.
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Mix in the dry ingredients only until the flour disappears.
- Chop a semisweet chocolate bar for the best pools of melted chocolate.
- Chill the dough so the cookies don’t spread too quickly.
- Press extra chocolate into the tops before baking.
- Remove the cookies while the centers still look slightly underdone.
- Add the flaky salt as soon as the cookies come out of the oven.
I hope this recipe helps you! Don’t forget to follow along on social media for more Meal Prep + healthy recipes!
Chewy Pumpkin Chocolate Chunk Cookies
Equipment
- The Mixer I used https://on.ltk.com/+jYANEzyLh4bTNOAcOOZqxg
Ingredients
Pumpkin Chocolate Chunk Cookies
- 1¾ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter softened
- ¾ cup packed dark brown sugar
- ⅓ cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ⅓ cup pumpkin purée blotted to remove excess moisture
- 1 cup chopped semisweet chocolate or chocolate chunks
- Flaky salt for finishing
Cinnamon Sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Optional Maple Caramel Drizzle
- ⅓ cup prepared salted caramel sauce
- 1 tablespoon pure maple syrup
- Pinch of flaky salt
Let's Make It
- Place the pumpkin purée between several layers of paper towels. Press firmly to remove as much moisture as possible. The pumpkin should reduce to approximately ¼ cup and have a thick, paste-like consistency.
- In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda and salt. Set aside.
- Add the softened butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for two to three minutes, or until light and creamy.
- Add the egg yolk and vanilla. Mix until combined.
- Add the blotted pumpkin and mix again until smooth, scraping down the sides of the bowl as needed.
- Turn the mixer to its lowest speed and gradually add the dry ingredients. Mix only until a soft dough forms and no streaks of flour remain.
- Add the chopped chocolate and mix on low for a few seconds, just until evenly distributed.
- Cover the dough and refrigerate for 30–45 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Combine the granulated sugar and cinnamon in a shallow bowl.
- Portion the dough into approximately ¼-cup-sized balls. Roll each portion in the cinnamon sugar and arrange them on the prepared baking sheets, leaving plenty of room between each cookie.
- Gently flatten each ball into a thick disc and press a few additional pieces of chopped chocolate into the top.
- Bake one sheet at a time for 12–14 minutes. The edges should look set, but the centers should still appear slightly soft.
- Sprinkle the cookies with flaky salt immediately after removing them from the oven.
- Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack.
- If making the optional drizzle, stir together the caramel sauce, maple syrup and flaky salt. Drizzle lightly over warm cookies or serve alongside vanilla ice cream.
Notes
- Don’t skip blotting the pumpkin. This is the key to achieving a chewy texture.
- The cookies will continue to bake and set on the hot baking sheet.
- For a perfectly round shape, use a large round cookie cutter or bowl to gently scoot the cookies into circles immediately after baking.
- The optional caramel drizzle and ice cream are not included in the nutrition estimate.
Nutrition Facts
Serving size: 1 large cookie
Calories: 360
Carbohydrates: 49g
Protein: 4g
Fat: 18g
Saturated fat: 10g
Cholesterol: 45mg
Sodium: 230mg
Fiber: 2g
Sugar: 32g
Nutrition information is an estimate and may vary depending on the specific ingredients and brands used.
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
