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I am so excited to share this recipe with you! My husband and I have been on the hunt for chewy pumpkin chocolate chip cookies, but all the recipes we tried were cakey. We wanted more of a regular chocolate chip cookie taste, rather than a cookie that had a muffin or cake-like texture.
If you’re anything like me, once fall hits, I immediately start craving anything pumpkin. Pumpkin bread, pumpkin muffins, pumpkin cream cold brew… if it has that warm, cozy pumpkin spice vibe, I’m in. But the one thing I’ve always been picky about is pumpkin cookies. So many of them turn out cakey, fluffy, or almost muffin-like—and while that’s great for some recipes, it’s not what I want when I’m craving a classic cookie. I want a chewy, soft, cozy, sweet, pumpkin tasting cookie.
And that’s exactly what these chewy pumpkin chocolate chip cookies are. Not cakey. Not fluffy. Just the perfect soft-and-chewy texture with melty chocolate and warm pumpkin spice in every bite. Honestly, they’re kind of addictive.
Why These Pumpkin Cookies Are Different
Most pumpkin cookie recipes use a whole bunch of pumpkin purée, which adds a lot of extra moisture. That extra moisture is what gives cookies that fluffy, cake-like texture. With these, you’re using just the right amount of pumpkin purée—enough for flavor and moisture, but not so much that your cookies puff up like little muffins.
Using softened coconut oil keeps them tender and gives them that rich, melt-in-your-mouth texture while also helping them stay beautifully chewy. And the combination of sugar and coconut sugar adds depth and richness to the sweetness. If you’ve only ever made pumpkin cookies with butter, just wait until you taste how good they are with coconut oil.
Perfect for Thanksgiving, Christmas, and Every Cozy Day in Between
I have to say—these cookies feel like fall and winter wrapped up into a warm, delicious bite. They’re the kind of treat you’d happily bring to:
• Thanksgiving dessert tables (they disappear fast)
• Christmas cookie exchanges
• Holiday parties
• A cozy night at home watching Christmas movies
• Or just “it’s chilly outside and I want something warm and sweet” kind of evenings
If you love bringing homemade goodies to family gatherings or church events, these are perfect because they’re easy to make, they stay soft for days, and pretty much everyone loves anything pumpkin around the holidays.
What Makes Them Chewy (Not Cakey)
Here’s the magic:
- Less pumpkin purée keeps them from puffing up too much.
- Coconut oil creates that perfectly soft, chewy texture.
- No excessive flour—just enough to keep them together.
- The chocolate chips add meltiness that keeps the center soft even after they cool.
The result?
Warm, cozy pumpkin flavor + gooey chocolate + soft, chewy centers = perfection.
The Ingredients You Need
You don’t need anything fancy—just simple pantry staples and a few fall favorites:
- All-purpose flour
- Baking soda
- Fine sea salt
- Pumpkin pie spice
- Softened (not melted!) coconut oil
- Sugar
- Brown sugar
- Pumpkin purée (not pumpkin pie filling)
- Egg
- Vanilla extract
- Dairy-free or regular chocolate chips
If you’re dairy-free or serving anyone who is, these cookies are such an easy win. And honestly—even if you’re not dairy-free, the chocolate chips melt perfectly and taste amazing, so you won’t be able to tell the difference.
How to Make Them
These cookies come together in less than 20 minutes, which makes them ideal for holiday baking when your kitchen is already full of dishes, casseroles, and all things chaos.
Step 1: Whisk the dry ingredients
Flour, baking soda, salt, and pumpkin pie spice—simple and easy.
Step 2: Cream the coconut oil and sugars
Make sure your coconut oil is softened, not melted. If it’s melted, the cookies can spread too much. Creaming them together gives you that rich, chewy texture.
Step 3: Add your wet ingredients
Mix in the pumpkin purée, egg, and vanilla. The pumpkin makes it smell like fall instantly.
Step 4: Combine
Add your dry mixture into the wet and mix until just combined.
Step 5: Add the chocolate chips
Fold them in—you can use dairy-free or regular depending on what you prefer.
Step 6: Bake
About 10–12 minutes at 350°F. They’ll look soft when you take them out, and that’s exactly what you want. They finish setting as they cool.
Tips for the Best Chewy Cookies
Want bakery-style cookies? Here are a few secrets:
Don’t overbake.
This is the number one rule. Take them out when the edges look set. The centers should still look soft.
Make sure your pumpkin purée isn’t watery.
Some brands are thicker than others. If yours looks watery, just blot it gently with a paper towel to remove excess moisture.
Use a cookie scoop.
It keeps the cookies the same size so they bake evenly.
Let them cool on the baking sheet first.
Five minutes is perfect. It finishes the cooking process without drying them out.
Pairing These Cookies With… Everything
Since these cookies scream fall and holiday cheer, here are some super cozy pairings:
- A mug of hot chocolate
- A warm chai latte
- Peppermint mocha coffee (so good at Christmas!)
- Homemade apple cider
- A holiday movie night with the kids
Or honestly, just eat them straight off the cooling rack like I do. They’re dangerously good when the chocolate chips are still melty.
Why These Belong on Your Holiday Baking List
If you’re planning your Thanksgiving dessert menu or putting together a Christmas cookie box, these cookies are such an easy addition. Here’s why:
- They’re quick
- They use simple ingredients
- They stay soft and chewy for days
- They travel well
- They’re not too sweet, so people want “just one more”
- They have that perfect fall-to-winter flavor
Plus, they’re different from the traditional holiday cookies everyone always brings, so they stand out in the best way.
If you’ve been searching for a pumpkin cookie that’s chewy—not cakey—this recipe is going to be your new favorite. It’s easy, cozy, and packed with warm fall flavor. Perfect for Thanksgiving, Christmas, or honestly any chilly day when you want something sweet and comforting. Make a batch for your family, your neighbors, your holiday parties… or just keep them all for yourself (no judgment here). These are the cookies you’ll want to make on repeat all season long.
