If you’re into cozy fall flavors and cookies that just melt in your mouth, wait till you try this Chewy Pumpkin Chocolate Chip Cookies Recipe. I absolutely love how these cookies balance the warm spice of pumpkin with rich, melty chocolate chunks—it’s the kind of treat that instantly makes any afternoon feel special. Plus, they stay nice and chewy, which, trust me, is everything when it comes to pumpkin cookies. Stick around and I’ll share all my insider tips to get these just right!
Why You’ll Love This Recipe
- Perfect Chewiness: Thanks to the pumpkin and browned butter, these cookies have a soft, chewy texture that’s hard to beat.
- Deep Flavor: Brown butter and pumpkin spice add amazing depth that elevates the classic chocolate chip cookie.
- Hands-On Tips: I share my favorite tricks—like blotting the pumpkin—to help you avoid cakey or flat cookies.
- Easy to Customize: Whether you want more chocolate or a gluten-free twist, this recipe is super flexible.
Ingredients You’ll Need
The ingredients work together to bring out that classic fall cookie vibe with a chewy texture. I’ll walk you through some pointers on how to prep them for the best results, especially with the pumpkin puree—which can make or break the texture.
- Cold unsalted butter: Browning this adds nutty richness that’s a game-changer for flavor.
- Libby’s Pumpkin Puree: The secret is to blot out excess moisture so your cookies stay chewy, not cakey.
- Granulated sugar and light brown sugar: A combo that sweetens while keeping that soft chewiness.
- Large egg yolks: Using just yolks keeps the cookies tender and moist.
- Vanilla extract: Enhances the flavors beautifully—don’t skip it!
- All-purpose flour: Be sure to measure it correctly with a spoon-level or a scale for perfect texture.
- Pumpkin spice: This blend is what gives the cookies that warm fall aroma.
- Baking soda: Helps with spread and rise—balance is key here.
- Fine sea salt: A little salt always enhances sweetness and flavor depth.
- Chocolate chips or finely chopped chocolate bar: I like to use chopped bars for a variety of melted chocolate pools.
Variations
I love mixing things up depending on what I have on hand or the occasion. This Chewy Pumpkin Chocolate Chip Cookies Recipe is fantastic as is, but you can totally make it your own. Don’t be shy to tweak it!
- Nutty Twist: Add chopped pecans or walnuts for an extra crunch. My family goes crazy for the texture contrast.
- Gluten-Free Option: Swap all-purpose flour for a gluten-free blend and you’ll still get great chewiness.
- More Spice: If you’re all about warming spices, add a pinch of ground cloves or nutmeg to intensify the pumpkin spice flavor.
- Chocolate Variations: Use white chocolate chips or a mix of milk and dark chocolate for a fun twist on classic chocolate chip cookies.
How to Make Chewy Pumpkin Chocolate Chip Cookies Recipe
Step 1: Brown the Butter for That Nutty Kick
Start by slowly browning 1 cup of cold unsalted butter in a stainless steel pan. I always stand close and keep an eye on it—the butter will foam, pop, and crackle, and that’s exactly what you want. When it smells deeply nutty with golden brown bits at the bottom, remove it immediately. Scrape the butter into a glass bowl and pop it into the fridge. Here’s a trick: stir the butter every 10-15 minutes until a thermometer reads 75°F. The butter should be cool but still liquid—this helps your dough come together perfectly chewy.
Step 2: Blot the Pumpkin Puree
This step is key and makes a huge difference. Spread your pumpkin puree on a plate and press paper towels into it to soak up excess liquid. You might need to repeat this a couple of times with fresh towels. You’re aiming for something soft and doughy—not watery. The drier your pumpkin, the less cakey your cookies will be—trust me, I learned that the hard way!
Step 3: Mix Sugars into Browned Butter
Whisk the cooled browned butter with your light brown sugar and granulated sugar for exactly one minute. It’ll lighten up and look like wet sand—that’s your cue to move on!
Step 4: Add Egg Yolks, Vanilla, and Pumpkin
Whisk in the egg yolks, vanilla extract, and your dried pumpkin puree until everything is smooth and evenly mixed. The egg yolks help keep these cookies extra soft and rich.
Step 5: Fold in Dry Ingredients and Chocolate
Gently fold in your flour (measured carefully!), pumpkin spice, baking soda, salt, and chocolate chips or chopped chocolate. Be careful not to over-mix here—just combine until you see no more dry flour.
Step 6: Scoop, Shape, and Bake
Using a 3-tablespoon cookie scoop, portion the dough and roll between your palms for nicely rounded cookies. Place them on parchment-lined baking trays with plenty of space in between—around 2-3 inches works well. If you want those dreamy pools of melted chocolate, chop some extra chunks and press them onto the tops of each cookie right before baking. Bake one tray at a time at 350°F (180°C) for 9 to 13 minutes. Look for golden edges but slightly underbaked centers—that’s your sweet spot!
Right out of the oven, I like to use a large round cookie cutter to gently push the edges inward. This gives the cookies a perfect round shape with thicker edges—such a simple trick but one I always use! Let them cool completely on the pan, then transfer to a wire rack.
Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies Recipe
- Blotting Pumpkin is a Game Changer: Removing excess moisture from pumpkin puree keeps your cookies chewy, not cakey—don’t skip this step.
- Measure Flour Correctly: Use the spoon-level method or a kitchen scale to avoid dense or flat cookies from too much flour.
- Cool, But Still Liquid Butter: Getting the browned butter to 75°F before mixing helps the sugars incorporate perfectly for ideal texture.
- Don’t Overbake: Pull your cookies out when centers are still a bit underbaked—it’s how they stay soft and chewy as they cool.
How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe
Garnishes
I usually keep it simple with these cookies—sometimes a light dusting of cinnamon sugar if I’m feeling festive. Occasionally, I’ll sprinkle a tiny pinch of flaky sea salt on top right before baking to contrast perfectly with the sweetness. It’s subtle but totally worth it.
Side Dishes
For a cozy treat, I love pairing these with a warm mug of chai tea or a frothy latte. They also make an awesome dunking cookie with a tall glass of cold milk, which my kids are always happy about!
Creative Ways to Present
For autumn get-togethers, I like to stack these cookies on a rustic wooden board with a few cinnamon sticks and miniature pumpkins scattered around. Wrapping them in parchment paper tied with twine also makes for a charming homemade gift everyone appreciates.
Make Ahead and Storage
Storing Leftovers
I keep leftover baked cookies in an airtight container at room temperature for up to 3 days. They stay soft and chewy without drying out—though if you like them extra fresh, you could warm them slightly before serving.
Freezing
I’ve found freezing the cookie dough balls works wonders if you want fresh cookies later. Just freeze the scooped dough on a tray, then transfer to a freezer bag. When ready, thaw at room temperature for about 2 hours before baking—they come out just like fresh-baked!
Reheating
Leftover cookies get a quick revival in a warm oven at 300°F (150°C) for 5 minutes or so. This brings back that fresh-from-the-oven softness and a little melty chocolate magic—just perfect.
FAQs
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Can I use canned pumpkin or fresh pumpkin for this Chewy Pumpkin Chocolate Chip Cookies Recipe?
I recommend using canned pumpkin puree like Libby’s because it has a consistent moisture level and smooth texture. Fresh pumpkin needs to be cooked and pureed properly—and you still might need to blot extra liquid—to get the perfect cookie texture.
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Why are my pumpkin cookies cakey instead of chewy?
The most common reason is excess moisture in the pumpkin puree. Make sure to blot it well to remove liquid. Also, double-check your flour measurement; too much flour can make cookies cakey. And remember, using only egg yolks here helps keep them tender.
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Can I substitute the brown butter with regular melted butter?
You can, but the flavor won’t be as rich and nutty. Browning the butter really adds that deep, caramel-like aroma that makes these pumpkin cookies special. I’d encourage you to give it a try at least once—you’ll thank me!
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How do I prevent these cookies from spreading too much or being too flat?
Make sure your oven is properly preheated to 350°F/180°C and your flour is measured accurately. Also, cooling the browned butter to the right temperature before mixing helps the dough hold its shape. If cookies still spread too much, chill the dough before baking.
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Can I make these cookies vegan?
It’s a bit tricky because the recipe relies on egg yolks and butter for texture and flavor. But you could try using vegan butter and a flax egg substitute, though you might need to experiment a bit to nail the chewy texture.
Final Thoughts
Honestly, I can’t recommend this Chewy Pumpkin Chocolate Chip Cookies Recipe enough—it’s the perfect blend of fall flavors with a chewy, satisfying bite every time. Whether you’re baking for a crowd or just because you need a little pumpkin love in your life, these cookies will deliver smiles. Don’t hesitate to give the blotting pumpkin step your full attention—it’s the little things that make a big difference here. So grab your spatula, turn on some comfy music, and get ready to bake a batch that feels like a warm hug. You’re going to love it!
Print
Chewy Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 41 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Pumpkin Chocolate Chip Cookies are a perfect blend of fall flavors with a soft, moist texture. Featuring browned butter and carefully blotted pumpkin puree, these cookies deliver rich, nutty undertones and a perfectly chewy bite paired with melty chocolate chips. Ideal for autumn indulgence, they strike a balance between sweet spice and comforting warmth in every delightful bite.
Ingredients
Butter and Pumpkin
- 1 cup (226 g) cold unsalted butter
- 2/3 cup (160 g) Libby’s Pumpkin Puree, room temperature, blotted dry to 1/3 cup (75 g)
Sugars and Eggs
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large egg yolks (36 g), room temperature
- 2 teaspoon vanilla extract
Dry Ingredients and Chocolate
- 1 2/3 cup + 1 tablespoon (220 g) all-purpose flour
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (125 g) finely chopped chocolate bar or chocolate chips
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Brown the Butter: Using a large stainless steel pan, brown the cold unsalted butter over medium heat. Stir occasionally as it foams and crackles until the butter solids turn golden brown and it smells nutty. Remove from heat when just under 1 cup (184 g) of browned butter remains. Transfer to a glass measuring bowl and cool in the refrigerator for 50-60 minutes, stirring every 10-15 minutes until the temperature reaches 75°F and the butter is cool but still liquid.
- Prepare the Pumpkin Puree: Spread the Libby’s pumpkin puree on a plate and blot repeatedly with paper towels to absorb excess moisture until it feels like soft playdough and measures about 1/3 cup (75 g). This step ensures chewy cookies instead of cakey ones.
- Mix Sugars with Butter: Whisk the cooled browned butter with the granulated sugar and brown sugar for exactly 1 minute until the mixture looks pale and has a wet sand texture.
- Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined.
- Incorporate Dry Ingredients and Chocolate: Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chopped chocolate chips until just combined, taking care not to overmix.
- Scoop and Shape Cookies: Using a 3 tablespoon cookie scoop, portion the dough, then roll between palms to create balls. Place them 2-3 inches apart on prepared baking trays. For pools of melted chocolate, press a few larger chocolate pieces on top before baking. You should get roughly 15 cookies.
- Bake: Bake one tray at a time for 9-13 minutes or until edges are golden brown but centers remain slightly underbaked. Immediately after removing from oven, use a large round cookie cutter to gently push the edges inward to form perfectly round, thicker cookies.
- Cool and Store: Allow cookies to cool completely on the baking sheet placed on a wire rack before removing. Store baked cookies in an airtight container at room temperature for 2-3 days. Cookie dough balls can be refrigerated (bring to room temp for 1 hour before baking) or frozen (allow 2 hours to thaw before baking).
Notes
- Measure your flour properly using the spoon-level method or a kitchen scale to avoid too much flour, which affects texture.
- Blot the pumpkin puree thoroughly to remove excess moisture for chewy cookies instead of cakey.
- For extra melty chocolate pools, use larger chopped chocolate pieces pressed on top before baking.
- Cookies turn puffy and cakey if pumpkin is not blotted properly or too much flour is used.
- Cookies can turn flat if oven temperature is too low, flour is under-measured, or butter is not cooled properly to 75°F.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 115 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
