Chewy Pumpkin Chocolate Chip Cookies Recipe

Chewy Pumpkin Chocolate Chip Cookies are the ultimate autumn treat: irresistibly soft in the center, perfectly chewy at the edges, with the dreamy swirl of brown butter, fall spices, and big pools of melty chocolate. The secret? Carefully blotted pumpkin puree and cozy pockets of rich, nutty flavor in every bite. These aren’t your average cakey pumpkin cookies—they’re a decadent, gooey delight everyone will crave, whether it’s sweater weather or not!

Ingredients You’ll Need

The magic of these chewy pumpkin chocolate chip cookies is all about simple pantry staples that each play a big role in the final flavor and texture. Look closely—each ingredient brings something special, from deep pumpkin warmth to rich chocolate, and your cookie game is about to upgrade for good!

• Cold unsalted butter: Browning the butter transforms it into a deeply aromatic, nutty base that makes the cookies taste truly special.
• Libby’s Pumpkin Puree (room temperature): Blotting the pumpkin ensures a chewy, not cakey, texture and infuses the batter with unmistakable pumpkin richness.
• Granulated sugar: This classic sweetener helps create crisp edges and the perfect touch of sweetness.
• Light brown sugar (packed): Adds moisture and a gentle caramel note, making every bite extra gooey.
• Large egg yolks (room temperature): Only the yolks go in—delivering richness and helping the cookies stay soft and chewy.
• Vanilla extract: Just a dash transforms the flavor, making everything rounder and more inviting.
• All-purpose flour: The backbone of the cookies; measure carefully (using a scale, if you have one) for the ideal texture.
• Pumpkin spice: The heart of fall flavor; this blend of cinnamon, nutmeg, ginger, and cloves wraps each bite in delicious warmth.
• Baking soda: Lifts the dough slightly, making cookies thick and chewy instead of flat.
• Fine sea salt: Balances the sweetness and brings all the flavors into sharp, perfect focus.
• Finely chopped chocolate bar or chocolate chips: For irresistible melty pockets—use a mix of chopped chocolate and chips for the ultimate effect.

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Brown the Butter

Start by taking your cold, unsalted butter and browning it in a stainless steel pan. The transformation happens quickly: after bubbling and foaming, toasted brown bits appear and the aroma goes nutty. Scrape every bit into a bowl and chill—stirring occasionally—until it’s cool but still liquid (about 75°F). Brown butter is the superpower behind these chewy pumpkin chocolate chip cookies—don’t skip this!

Step 2: Blot the Pumpkin Puree

Spread the pumpkin puree on a plate, blot with several layers of paper towels, and repeat until it feels dry and dense, like soft, malleable playdough. Don’t underestimate this step: removing excess moisture takes your cookies from cakey to chewy, which is key for this recipe’s signature texture!

Step 3: Mix the Sugars and Butter

Now that your brown butter is chilled and ready, whisk in granulated sugar and brown sugar for exactly one minute. The mixture will lighten to a wet, sandy texture—this is your cue that it’s perfectly blended and ready for the next step.

Step 4: Add Egg Yolks, Vanilla, and Pumpkin

Whisk in the egg yolks, vanilla, and thoroughly blotted pumpkin puree until seamlessly combined. This is where the cookies gain that deep orange hue and luscious, soft chew.

Step 5: Fold in the Dry Ingredients and Chocolate

Add your measured all-purpose flour, pumpkin spice, baking soda, and salt. Gently fold the dry mix into the wet—no over-mixing! Fold in the chopped chocolate and/or chips, making sure there are chocolatey bits in every scoop.

Step 6: Scoop and Shape Your Cookie Dough

Use a 3-tablespoon cookie scoop to portion the dough. Roll each mound between your palms for smooth, thick rounds and space them out on parchment-lined trays. For extra pools of chocolate, press larger chunks on top now. You should have around 15 gorgeous dough balls, each ready to become the star of your cookie jar.

Step 7: Bake to Chewy Perfection

Bake one tray at a time in a preheated 350°F oven, watching closely for the edges to go golden while the centers stay underbaked and soft. As soon as you pull them out, use a round cookie cutter to nudge the edges inward for perfectly round, thick cookies. Cool them completely on the pan—they’ll firm up into perfect chewy pumpkin chocolate chip cookies as they rest.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

Garnishes

Try finishing these cookies with a light sprinkle of flaky sea salt right out of the oven, or drizzle them with a touch of extra melted chocolate for added decadence. Chopped pecans or toasted pumpkin seeds also make for a nutty, seasonal crunch that looks as tempting as it tastes.

Side Dishes

These chewy pumpkin chocolate chip cookies pair delightfully with a cozy mug of spiced chai, hot apple cider, or classic cold milk. If you’re in a dessert mood, sandwich a scoop of vanilla ice cream or pumpkin gelato between two cookies for a fall-inspired ice cream sandwich that is pure happiness.

Creative Ways to Present

Arrange the cookies on a rustic board piled with mini pumpkins, cinnamon sticks, and bars of chocolate for a jaw-dropping fall dessert display. Or gift them in mason jars with festive ribbon—your friends and neighbors will be wowed by both taste and the adorable presentation.

Make Ahead and Storage

Storing Leftovers

Baked cookies keep best in an airtight container at room temperature for 2 to 3 days. If you’ve got cookie monsters at home, good luck making them last—the pumpkin and brown butter keep them moist, chewy, and irresistible for days!

Freezing

For longer storage, freeze the unbaked cookie dough balls on a tray until solid, then transfer them to a zip-top freezer bag for up to 2 months. Baked cookies can also be frozen, but for that just-baked magic, baking fresh is hard to beat.

Reheating

To enjoy cookies warm and gooey again, pop a baked cookie in the microwave for 8–10 seconds. Frozen dough balls can be baked straight from the freezer—just add an extra minute or two to the bake time and enjoy the same perfect chewy pumpkin chocolate chip cookies any time the craving hits!

FAQs

Why are my pumpkin cookies turning out cakey instead of chewy?

The most common culprit is not blotting enough moisture from the pumpkin puree. If the pumpkin is too wet, your dough will behave more like a cake batter, resulting in puffier, softer cookies. Make sure you blot until it’s nearly dry—this is the trick for true chewy pumpkin chocolate chip cookies!

Can I substitute pumpkin pie filling for pure pumpkin puree?

For best results, use pure pumpkin puree only. Pumpkin pie filling contains extra sugar and spices that can throw off the recipe’s balance, making the cookies too sweet and altering their texture.

Is it okay to use chocolate chips instead of chopped chocolate bars?

Absolutely! Both chocolate chips and chopped chocolate bars make delicious cookies. For extra gooey pools of chocolate, a mix of chopped chocolate and chips is ideal, but either will still yield spectacular chewy pumpkin chocolate chip cookies.

How do I know when the cookies are baked just right?

Bake until the edges are golden but the centers look ever-so-slightly underbaked—usually after 9 to 13 minutes. The residual heat will finish the job, giving you the perfect cookie texture as they cool.

Can I make the dough in advance?

Yes! Cookie dough can be refrigerated for up to 24 hours or frozen for months. Bring dough balls to room temperature before baking for even spread and optimal chewiness.

Final Thoughts

If you’re craving a cookie that captures everything magical about fall, give these chewy pumpkin chocolate chip cookies a whirl. They’re foolproof, flavor-packed, and sure to convert even the biggest pumpkin skeptic. Bake a batch, share with friends—or keep them all to yourself. They’re just that good!

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