• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Stress Baking
  • Recipes
  • Baking Basics
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Recipes
  • Baking Basics
  • Subscribe
  • Shop
  • About
  • Desserts
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Basics
    • Subscribe
    • Shop
    • About
    • Desserts
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Recipes » Cookies

    Soft and Chewy Pumpkin Chocolate Chip Cookies

    Published: Sep 30, 2019 · Last modified: Oct 8, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 1 vote
    Text over a bowl of pumpkin chocolate chip cookie dough
    Text over a collage of four photos about making pumpkin chocolate chip cookies
    Soft and Chewy Pumpkin Chocolate Chip Cookies

    These are the softest, chewiest pumpkin cookies loaded with chocolate chips – and there’s no mixer required! Try my no-chill chocolate chip cookies next time.

    Stack of chewy pumpkin chocolate chip cookies on a wire rack and dark background

    This probably goes without saying, but the hardest thing about making a recipe that has ingredients you don’t like or can’t have is that you can’t taste test your own recipe. Well, I mean, you can, but you’ll hate it and it’s not worth making yourself miserable.

    That’s the situation I was in making these pumpkin chocolate chip cookies. Pumpkin and I don’t hang out, so I don’t make recipes that have it.

    But people have asked for a pumpkin chocolate chip recipe, and I found out through my site analytics that people have been searching my site for them and come up empty handed.

    Well, be disappointed no more, pumpkin lovers! I’ve found myself some reliable and willing taste testers, and they helped me deliver on this one: pumpkin chocolate chip cookies.

    Side shot of a stack of chewy pumpkin chocolate chip cookies on a wire rack and dark background

    Fall is when all things pumpkin come out. Pumpkin spice lattes, pumpkin flavored pastas, pumpkin bread and cookies. So frankly it’s a little insulting to the majority of America that I haven’t done this sooner. I’M SORRY. Better late than never, right?

    What I’ve found is that it’s really, really hard to make a pumpkin cookie that isn’t puffy and just like eating a little round piece of cake. Those are easy to make, and I’m told they’re delicious.

    But I wanted a soft, chewy cookie that you could sink your teeth into. Guess what? I did it.

    I suppose I should give credit where credit is due though – it happened with the help of Karo® Corn Syrup.

    A bottle of Karo® Corn Syrup on a dark background surrounded by loose chocolate chips

    By leaving out egg entirely and substituting granulated sugar for corn syrup, you get the softest cookie I’ve ever made that has that super satisfying slow separation when you tear in half to share with a friend.

    You know what I’m talking about. That slow-mo video, beautiful visual of a crinkled, chewy cookie being torn in half, exposing the soft center and melty chocolate chips.

    Sorry, I’m gonna need a minute.

    A pumpkin chocolate chip cookies on a wire rack and dark background with a bite taken out showing the chewy and soft inside

    Using Karo syrup

    How familiar are you with Karo® Corn Syrup? Probably more familiar than you realize! It’s been around for over 100 years and is the top corn syrup brand, and you might recognize it as a key ingredient to a classic pecan pie during the holidays, but have you ever used it in brownies or cookies?

    If not, I can’t tell you how much you’re missing out. Karo® Corn Syrup gives cookies this irresistible chewiness and soft texture. And as you now now, I freaking love soft and chewy cookies.

    Stack of chewy pumpkin chocolate chip cookies on a wire rack and dark background

    What I’ve found over the years is that I can get these wonderfully soft and chewy textures by swapping out some of the white or brown sugar in my cookie recipes with 75% that amount in corn syrup. Karo® Corn Syrup always makes my cookies chewier on the outside, but still soft in the middle.

    And that’s how cookies should always be. Don’t at me.

    A chewy pumpkin chocolate chip cookie broken in half to show the soft and chewy inside against a dark background

    Tips for making chewy pumpkin chocolate chip cookies

    • Make sure all your canned pumpkin is room temperature before you start – if you had some leftover in the fridge that you’re going to be using, just let it set out for 15 minutes to come to room temperature. The texture changes slightly when it’s chilled and could be difficult to combine, so make your life easier and start with room temperature canned pumpkin.
    • Use a large sturdy whisk for mixing the wet ingredients, then switch over to a wooden spoon or spatula for the rest. The mixture will get too thick for the whisk and get stuck in it.
    A four photo collage showing the process of making pumpkin chocolate chip cookie batter
    • Use your favorite kind of chocolate chips: semi-sweet, milk chocolate, dark chocolate – whatever you like! You can even use mini chocolate chips if you want.
    • Cover your bowl of dough with plastic wrap and place in the fridge for at least 30 minutes, but I recommend 1 hour. Chilling the dough is non-negotiable because it’s pretty sticky and needs that time to firm up before you bake them. 
    Four photo collage showing the process of making pumpkin chocolate chip cookie dough
    • Press down on the top of each cookie (and add a few more chocolate chips to the top, if you want, for presentation’s sake) to flatten them a bit – they won’t spread much as they bake. They will be a bit puffy when they first come out of the oven and then deflate a bit and crinkle on top as they cool.
    • I find the best results when you portion out 6 cookies on each baking sheet, but only work on sheet at a time. Scoop out six cookies from your chilled dough, roll them into balls, flatten the tops, stick the pan in the oven and put the bowl back in the fridge.

      Keeping the dough chilled until you’re ready for it will result in evenly baked cookies, and they’ll be more uniform in size and spread.
    A chewy pumpkin chocolate chip cookies being held against a dark background

    While I might not love the taste of pumpkin, I have to admit the batter for this pumpkin chocolate chip cookie recipe is pretty. Just look at these swirls of pumpkin getting mixed in below!

    And I’m always in love with the process of adding chocolate chips to a batter – I don’t know what it is. The finished cookie dough just looks frame-worthy, if you ask me:

    Pumpkin chocolate chip cookie dough in a clear bowl with a metal whisk
    Pumpkin chocolate chip cookie dough with a pile of chocolate chips and a wooden spoon
    Pumpkin chocolate chip cookie dough in a clear bowl

    So if you’re still looking for pumpkin recipes to pass the time until we turn to all things peppermint and gingerbread, add this to your list. 

    It’s just enough pumpkin and pumpkin spiced flavor to satisfy a pumpkin craving, but not so much that it’s overwhelming and makes you feel like you’re eating the inside of a jack o’ lantern.

    Stack of chewy pumpkin chocolate chip cookies on a wire rack and dark background

    Now go grab yourself a bottle of Karo® Corn Syrup and get to baking! And don’t forget – if you’re looking for even more recipes to make with that red bottle of magic, check out these cookie and bar recipes for more ideas!

    Overhead shot of a stack of chewy pumpkin chocolate chip cookies on a wire rack and dark background

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Soft and Chewy Pumpkin Chocolate Chip Cookies

    Soft and Chewy Pumpkin Chocolate Chip Cookies

    5 from 1 vote
    These are the softest, chewiest pumpkin chocolate chip cookies – and there's no mixer required!
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 10 minutes
    Total Time 1 hour 10 minutes
    Servings 18 cookies
        ✓ Read the recipe from beginning to end
          ✓ Check oven calibration
            ✓ Check expiration dates
              ✓ Properly measure ingredients
                ✓ Check butter temperature

    Recommended Equipment

    • Small saucepan
    • Mixing bowls
    • Whisk
    • Baking sheets
    • Nonstick silicone mat
    • Mixing spoon
    • Wooden spoon

    Ingredients
     
     

    • ½ cup unsalted butter, melted and cooled slightly
    • 1 ½ cups all-purpose flour
    • 2 teaspoons pumpkin pie spice*
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup light brown sugar, packed
    • ¼ cup Karo® Corn Syrup
    • ⅓ cup canned pumpkin, not pumpkin pie filling
    • 1 teaspoon pure vanilla extract
    • ½ cup chocolate chips of choice, milk, semi-sweet or dark

    Instructions
     

    • Melt butter in your preferred manner (either in the microwave or in a small saucepan on the stove), and let cool slightly (about 10 minutes).
      ½ cup unsalted butter
    • In a medium bowl, combine flour, pumpkin pie spice*, baking soda and salt. Whisk to combine, and set aside.
      1 ½ cups all-purpose flour | 2 teaspoons pumpkin pie spice* | 1 teaspoon baking soda | ¼ teaspoon salt
    • In a large bowl, combine melted butter, brown sugar and corn syrup. Whisk to combine.
      ½ cup light brown sugar | ¼ cup Karo® Corn Syrup
    • Add pumpkin and vanilla, and whisk again to combine.
      ⅓ cup canned pumpkin | 1 teaspoon pure vanilla extract
    • Add the flour mixture to the pumpkin mixture and stir until just combined. Add chocolate chips and stir again until just combined.
      ½ cup chocolate chips of choice
    • Cover bowl and place in the fridge to chill for at least 30 minutes, preferably 1 hour.
    • Preheat oven to 350°F and line two baking sheets with nonstick silicon mats or parchment paper. Set aside.
    • Use a medium cookie scoop to portion out dough onto first prepared baking sheets (no more than 6 on a sheet at a time), roll into balls, flatten the tops a bit with your hand or the bottom of a glass, and bake for 10 minutes. Let cool for 10-15 minutes on baking sheet, then move to wire rack to cool completely.
    • Put the bowl of dough back in the fridge between each batch to ensure it stays chilled as long as possible – this will make it easier to work with and more uniform when they bake. Enjoy!

    Notes

    • *If you don’t have pumpkin pie spice, substitute the following:        
    • Make sure all your canned pumpkin is room temperature before you start – if you had some leftover in the fridge that you’re going to be using, just let it set out for 15 minutes to come to room temperature. The texture changes slightly when it’s chilled and could be difficult to combine, so make your life easier and start with room temperature canned pumpkin.
    • Use a large sturdy whisk for mixing the wet ingredients, then switch over to a wooden spoon or spatula for the rest. The mixture will get too thick for the whisk and get stuck in it.
    • Use your favorite kind of chocolate chips: semi-sweet, milk chocolate, dark chocolate – whatever you like! You can even use mini chocolate chips if you want.
    • Cover your bowl of dough with plastic wrap and place in the fridge for at least 30 minutes, but I recommend 1 hour. Chilling the dough is non-negotiable because it’s pretty sticky and needs that time to firm up before you bake them.
    • Press down on the top of each cookie (and add a few more chocolate chips to the top, if you want, for presentation’s sake) to flatten them a bit – they won’t spread much as they bake. They will be a bit puffy when they first come out of the oven and then deflate a bit and crinkle on top as they cool.
    • I find the best results when you portion out 6 cookies on each baking sheet, but only work on sheet at a time. Scoop out six cookies from your chilled dough, roll them into balls, flatten the tops, stick the pan in the oven and put the bowl back in the fridge. Keeping the dough chilled until you’re ready for it will result in evenly baked cookies, and they’ll be more uniform in size and spread.

    Nutrition

    Calories: 139kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 100mg | Potassium: 32mg | Fiber: 1g | Sugar: 12g | Vitamin A: 864IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
    Course Dessert
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

    Related Posts

    • Cranberry Pumpkin Banana Bread
    • Pumpkin and Peanut Butter Dog Treats
    • Paleo Nutella Swirled Pumpkin Pie Bars
    • Quick & Easy Mexican Corn Dip
    • Maple Sugar Cookies (No Chill!)

    More Comfort Food

    • Homemade Hot Cocoa Mix
    • Pumpernickel Sausage Cheese Toasts (Hanky Panky Recipe)
    • How to Cook Bacon in the Oven
    • One Bowl Chocolate Depression Cake
    Leslie Kiszka in a red dress

    About Leslie

    I'm the hot mess behind every recipe you see here! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure.

    learn more about Leslie →

    Reader Interactions

    Comments

      Leave a rating and comment (and always be kind)! Cancel reply

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

      Recipe Rating




    1. Tracy

      October 01, 2019 at 1:49 pm

      5 stars
      My kids had been asking for pumpkin cookies and I didn’t know what to make. Someone shared your recipe with me and it was a big hit. I used mini chocolate chips and added walnuts.

      Reply
      • Leslie Kiszka

        October 01, 2019 at 4:15 pm

        I’m so glad you liked them – thanks for stopping by to leave your feedback and a rating!

        Reply

    Primary Sidebar

    Hi there, I'm Leslie! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure. About Leslie ⟶

    FAN FAVORITES

    • Easy Homemade Mozzarella Sticks
    • The Perfect Banana Bread
    • The Best Mascarpone Whipped Cream Frosting
    • Copycat Ruby Tuesday Pasta Salad

    BAKING BASICS

    • How to Soften Brown Sugar (6 Ways!)
    • How to Make a Lemon Twist Garnish
    • How to Store Leftover Champagne
    • How to Make Simple Syrup

    My Favorite Thermometer

    Thermapen ONE

    Footer

    List of different websites that Stress Baking has been featured on

    About

    • What is "stress baking"?
    • Meet Leslie
    • Work With Me

    Disclaimers

    • Privacy Policy
    • Disclaimers

    Resources

    • Recipes
    • Baking Basics
    • Tips & Recommendations
    • Shop my favorites

    Newsletter

    • Sign up for email updates
    • Pinterest
    • Facebook
    • Instagram
    • TikTok
    • YouTube
    Blue Stress Baking logo

    Not responsible for computer or phone repairs caused by excessive amounts of drool ;)

    As an Amazon Associate, I earn from qualifying purchases - see disclaimers.

    COPYRIGHT © 2015-2023 Stress Baking

    811 shares