If you’re craving a cozy treat that wraps you in the flavors of autumn, these Chewy Pumpkin Chocolate Chip Cookies are pure magic. Imagine the perfect balance of tender, chewy pumpkin-infused dough packed with rich pockets of melty chocolate chips—every bite bursting with comforting warmth and just the right amount of spice. These cookies are an irresistible way to celebrate the season and make any day feel special.

Chewy Pumpkin Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on simple, wholesome ingredients that work together to create the ideal texture and flavor masterpiece. Each element is essential, from the creamy browned butter that deepens the taste, to the pumpkin puree which brings moisture and autumn essence, and finally the signature pumpkin spice and chocolate that complete the experience.

Cold unsalted butter (1 cup): Browning the butter adds a nutty, caramel note that elevates the entire cookie.
Libby’s Pumpkin Puree (2/3 cup, room temperature): The star ingredient that keeps cookies moist and tender with seasonal flair.
Granulated sugar (1/2 cup): Provides sweetness and helps achieve the perfect chewy texture.
Light brown sugar (1/2 cup, packed): Adds moisture and a subtle molasses flavor for depth.
Egg yolks (2 large, room temperature): Contribute richness and bind the ingredients beautifully.
Vanilla extract (2 teaspoons): Highlights the pumpkin and chocolate with a warm, fragrant background.
All-purpose flour (1 2/3 cups + 1 tablespoon): The structure-builder whose proper measuring is key for chewiness.
Pumpkin spice (2 1/2 teaspoons): A blend of cinnamon, nutmeg, and cloves that brings vibrant autumn aroma.
Baking soda (1 teaspoon): Helps cookies rise just enough without losing their tender texture.
Fine sea salt (1/2 teaspoon): Enhances all the flavors, balancing sweetness perfectly.
Finely chopped chocolate bar or chocolate chips (1 cup): Melt-in-your-mouth pockets of chocolate that make these cookies simply addictive.

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Prepare Your Oven and Baking Sheets

Begin by preheating your oven to 350°F (180°C). Line two baking trays with parchment paper—this prevents sticking and helps your cookies bake evenly. Setting everything up beforehand makes the process smooth and stress-free.

Step 2: Brown the Butter

Browning the butter is a game changer. Use a large stainless steel pan and melt the cold butter over medium heat. You’ll see it foam and hear it crackle—that’s the magic happening. When you see golden brown bits at the bottom and it smells nutty, it’s ready. Scrape into a bowl and cool it in the fridge until it’s cool but still pourable—this step adds rich depth to your cookies.

Step 3: Dry Out the Pumpkin Puree

Pumpkin can be watery, which might make your dough too soft. To fix this, spread the pumpkin onto a plate and blot with paper towels to soak up extra moisture. Repeat until it feels like soft playdough and measures about 1/3 cup. This little trick ensures your cookies stay chewy, not cakey.

Step 4: Mix Sugars and Butter

Whisk the cooled browned butter with the granulated and brown sugars for exactly one minute. This creates a pale, moist mixture that lays the foundation for the best chewy texture your cookie dough can have.

Step 5: Add Flavors and Pumpkin Puree

Incorporate the egg yolks, vanilla extract, and dried pumpkin puree into your sugar and butter mix. Mixing these wet ingredients carefully ensures everything blends perfectly and supports a tender, moist cookie crumb.

Step 6: Fold in Dry Ingredients and Chocolate

Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. Be careful not to overmix here to keep your cookies soft and chewy rather than tough or crumbly.

Step 7: Scoop and Shape the Dough

Using a 3-tablespoon cookie scoop, portion the dough and roll gently between your palms to smooth each ball. Place them on the baking trays at least 2-3 inches apart to give them room to spread properly. For a gooey chocolate burst, press a few chopped bigger chocolate pieces on top of each cookie before baking.

Step 8: Bake and Perfect the Shape

Bake one tray at a time for 9-13 minutes, watching for golden edges with a slightly underbaked center. Take them out and, while warm, use a round cookie cutter to gently nudge the edges inwards to make thick, perfectly round cookies. Let cool completely on a wire rack before removing to enjoy.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

Garnishes

A light dusting of powdered sugar adds a delicate sweetness and festive look, while a sprinkle of flaky sea salt enhances the chocolate’s richness. For a cozy touch, serving them with a tiny dollop of whipped cream or a drizzle of caramel sauce creates a dreamy finishing touch.

Side Dishes

Pair these chewy pumpkin chocolate chip cookies with a hot cup of coffee, chai tea, or creamy hot chocolate to elevate your snack or dessert time. A scoop of vanilla ice cream alongside warm cookies makes for an indulgent treat perfect for chilly evenings.

Creative Ways to Present

Try stacking a few cookies with a spread of cream cheese frosting or marshmallow fluff in between like mini sandwich cookies. You can also crumble them over yogurt or pumpkin spice ice cream for a fall-inspired parfait that’s as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Chewy Pumpkin Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They’ll stay moist and delicious for 2 to 3 days, maintaining that perfect chewy texture you love.

Freezing

You can freeze both the baked cookies and the cookie dough. Wrap baked cookies individually or in small batches with plastic wrap and place them in a freezer-safe bag. For the dough, freeze the cookie balls on a tray first, then transfer them to a bag. Thaw refrigerated cookie dough for about an hour and frozen dough for about two hours before baking.

Reheating

To bring your cookies back to that fresh-baked warmth, heat them for about 10 seconds in the microwave or 3-5 minutes in a preheated 300°F (150°C) oven. The chocolate will soften beautifully, and the cookies will feel freshly made again.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree, like Libby’s, works perfectly in this recipe. Just be sure to dry it out a bit with paper towels as described to keep the cookies chewy, not soggy.

What’s the best way to measure flour for these cookies?

Fluff up your flour, spoon it gently into your measuring cup, and level it off with a knife. Avoid scooping directly from the bag to prevent packing it too tightly, which can dry out the cookies.

Can I substitute chocolate chips with other mix-ins?

Yes! Chopped nuts, white chocolate chips, or dried cranberries can be great alternatives or additions. Just remember that the chocolate helps keep the gooey, melty magic, so consider mixing some chocolate in with other mix-ins for balance.

Why do you use egg yolks instead of whole eggs?

Egg yolks add richness and tenderness without adding too much liquid, which helps keep the cookies extra chewy and soft rather than cakey or dry.

How do I know when the cookies are done?

Look for golden edges with centers that look slightly underbaked; this ensures they will set perfectly as they cool and retain that signature chewy texture.

Final Thoughts

These Chewy Pumpkin Chocolate Chip Cookies have quickly become a favorite in my kitchen, bringing warmth and joy with every bite. If you love the flavors of fall and crave a cookie that’s soft yet chewy, rich yet spicy, this recipe is a must-try. I can’t wait for you to make them, share them, and savor every delicious moment.

Chewy Pumpkin Chocolate Chip Cookies Recipe

★★★★★

4.9 from 23 reviews

Author: Olivia
Total Time: 40 minutes
Yield: 15 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These chewy pumpkin chocolate chip cookies are the perfect fall treat, combining rich browned butter, flavorful pumpkin puree, warm pumpkin spices, and melty chocolate chips for a soft, moist, and indulgent cookie experience.

Instructions

Preheat oven and prepare trays: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
Browning the butter: In a large stainless steel pan, brown the cold unsalted butter over medium heat. The butter will foam, pop, and crackle during this process—this is normal. Stir occasionally to prevent burning. Once the butter has brown bits on the bottom and smells nutty, remove from heat. Transfer to a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until the temperature reaches 75°F. The butter should be cool but still liquid.
Drying the pumpkin puree: Spread the pumpkin puree on a plate and blot with paper towels repeatedly to absorb excess moisture. Continue until the pumpkin measures about 1/3 cup (75 grams) and has the consistency of soft playdough.
Mixing sugars and butter: Whisk the cooled browned butter together with the brown sugar and granulated sugar for exactly 1 minute until the mixture resembles pale wet sand.
Incorporate yolks, vanilla, and pumpkin: Whisk in the two egg yolks, vanilla extract, and dried pumpkin puree until fully combined.
Add dry ingredients and chocolate: Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined, avoiding overmixing to keep the cookies tender.
Forming the cookies: Use a 3-tablespoon cookie scoop to portion the dough. Roll each scoop between your palms to form balls, then place them on the prepared trays spaced 2-3 inches apart. For extra chocolatey cookies, press larger chopped chocolate pieces onto the tops before baking.
Baking: Bake one tray at a time for 9-13 minutes or until the edges turn golden brown and the center is slightly underbaked. Immediately after removing from oven, use a large round cookie cutter to gently push in the edges for a thicker, perfectly round shape.
Cooling and storing: Cool the trays completely on wire racks before transferring cookies to an airtight container. Store at room temperature for 2-3 days. The cookie dough balls can be refrigerated or frozen, but bring them to room temperature before baking (about 1 hour for refrigerated dough and 2 hours for frozen dough).

Notes

Measure flour by spooning into the cup and leveling with a knife to avoid dense cookies.
Browned butter adds a nutty depth to the cookies—do not skip this step for best flavor.
Drying the pumpkin puree is crucial to avoid excess moisture which can cause flat cookies.
Use a thermometer to cool browned butter to exactly 75°F for optimal texture.
If you prefer chewier cookies, slightly underbake them and let cool on the tray.
Cookies can be frozen after baking for up to 2 months; thaw at room temperature before serving.

Prep Time: 25 minutes
Cook Time: 12 minutes per batch
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 13g
Sodium: 110mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg

Keywords: pumpkin chocolate chip cookies, chewy pumpkin cookies, fall cookies, browned butter cookies, pumpkin spice cookies