Pumpkin Chocolate Chip Moofies

10 minutes



If a chocolate chip cookie and a pumpkin muffin had a love child, it would be this light and fluffy “moofie.”


Moofies were the accidental outcome of my attempt at making pumpkin cookies about 12 years ago. I thought, ‘I’ll simply replace the butter with pumpkin puree!’ Well, it didn’t exactly work out as I’d hoped. However, what I ended up with were moist and fluffy cookies that resembled a muffin top.


Over the years, I’ve honed the recipe for moofies as well as a few different variations. I introduced some of the butter back into the recipe, reduced the pumpkin puree by half, and even played around with different icings and mix-ins.


The recipe for moofies is pretty simple; it’s similar to that of a chocolate chip cookie, with a few ingredient swaps. Moofie dough requires no chilling, which means that you can have these tasty little treats ready in under half an hour!


Bowl of pumpkin cookie batter being mixed with a rubber spatula


To ‘Chip’ or not to ‘Chip’?

I realize that some people have a strong stance against mixing pumpkin with chocolate. I’m here to tell you: it’s ok. Not only do the mini chocolate chips enhance these taste of the moofies, but the texture as well. And, hey, if you prefer no chips, simply omit them in your recipe.


Bowl of pumpkin cookie batter with a cup of mini chocolate chips poured on top of the batter


Cookie or Muffin?

There’s no real answer here. Moofies are some sort of hybrid between the two. But there is a way to lean into one direction or the other. With a few ingredient adjustments, you can have yourself a flat, slightly crispy pumpkin cookie or an extra fluffy ball of pumpkin muffin top goodness.


Cookie dough is scooped an arranged on a baking sheet lined with brown parchment paper


Make it a cookie

If you’d like to try these as more of a cookie, make the following adjustments:

• Increase the butter from 1/2 cup to 3/4 cup

• Reduce the pumpkin puree by half – from one cup to 1/2 cup

• Increase your baking temperature from 350 to 375 degrees

• Bake for 9-11 minutes


Cookie broken in half with crumbs falling onto the counter, next to a plate of freshly baked cookies and cold glass of milk in the background


Make it a muffin

If you really want to get the moofiest of moofies, make the following adjustments:

• Reduce the butter by half to 1/4 cup

• Keep the pumpkin ratio the same

• Increase the oven temperature to 375 degrees and baking for 9 minutes


Freshly baked pumpkin muffin cookies are cooling on a baking sheet atop a white folded tea towel


Recipe Variations

Luckily, there’s more than one way to enjoy pumpkin moofies. Try these recipe modifications!

• Replace the chocolate chips with chopped walnuts.

• Once cooled, freeze the moofies and turn them into a frozen treat! Make ice cream sandwiches by sandwiching some cinnamon ice cream between two moofies.

• Omit the chocolate chips and top with a lemon icing. Mix 3/4 cup confectioners sugar, 1 tbsp freshly squeezed lemon juice, the zest of one lemon, 1 tbsp coconut or heavy cream, and a drop of vanilla. Mix well and ice the moofies once they’re completely cool.

• Swap your spices! Try cinnamon and nutmeg, clove and anise, or a hint of cardamom for a delightful and seasonal treat.


Copper one cup measuring cup overflowing with mini chocolate chips


So, what do you say? Bake some moofies today!


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Pumpkin Chip Moofies

  • Author: Nancy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 30 servings 1x
  • Category: Pastries
  • Method: Bake
  • Cuisine: Holiday


A pumpkin and chocolate chip treat that’s flat like a cookie, but moist and fluffy like a muffin.



2 ¼ cups all-purpose flour

1 tsp baking soda

1 tsp finely ground kosher salt

1 tsp pumpkin pie spice

½ cup softened unsalted butter (1 stick)

1 cup pumpkin puree

1 cup brown sugar

½ cup granulated sugar

1 ½ tsp vanilla extract

2 large eggs

1 ½ cups mini chocolate chips (semi-sweet)


  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, combine the flour, baking soda, salt, and pumpkin pie spice. Whisk well and set aside.
  3. In a large bowl, beat the butter and both sugars until creamy and smooth.
  4. Add the eggs, pumpkin puree, and vanilla and continue to beat until smooth.
  5. Combine the wet and dry ingredients, continuing to mix with a stand or hand mixer.
  6. Fold in the chocolate chips using a rubber spatula until they are evenly distributed.
  7. Using two spoons or an ice cream scooper, spoon about 3 tablespoons of batter (about ¾ of an ice cream scoop) onto a parchment-lined baking sheet.
  8. Bake for 10-12 minutes and let rest for about 10 minutes before transferring to a cooling rack.
  9. Store in an air-tight container.


For a more cookie-like texture, replace ½ cup of pumpkin with ¼ cup of butter.

Keywords: pumpkin, pumpkin cookie, pumpkin spice, pumpkin chocolate chip, muffin, fall spice, cookie

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