Chewy Pumpkin Chocolate Chip Cookies Recipe

Looking for the perfect fall cookie that embodies the cozy flavors of the season? These Chewy Pumpkin Chocolate Chip Cookies are a mouthwatering fusion of spiced pumpkin, rich chocolate, and nutty browned butter. With a soft, chewy texture and a burst of fall flavor in every bite, these cookies will become your new seasonal favorite. Whether you’re hosting a fall gathering, planning a weekend baking session, or simply craving something sweet and comforting, this recipe covers you.

In this comprehensive guide, you’ll find everything you need to create the perfect chewy pumpkin chocolate chip cookies, from a detailed ingredients list to step-by-step baking instructions, expert tips, common mistakes to avoid, serving suggestions, storage recommendations, and answers to frequently asked questions.

Why You’ll Love These Chewy Pumpkin Chocolate Chip Cookies

These cookies aren’t your average pumpkin treat. Most pumpkin cookies tend to be cakey due to the high water content in pumpkin puree. However, this recipe goes the extra mile to create a truly chewy and moist cookie that’s rich and flavorful—thanks to the secret techniques of browning butter and drying the pumpkin puree.

Highlights:

• Chewy texture instead of cakey

• Warm pumpkin spice flavor with rich chocolate chunks

• Made with browned butter for a nutty, deep flavor

• Easy to make with pantry staples

• Freezer-friendly and great for make-ahead batches

Ingredients for Chewy Pumpkin Chocolate Chip Cookies

Here’s a list of the ingredients you’ll need to make a batch of 15 cookies. These simple pantry staples come together to create an unforgettable fall treat.

Dry Ingredients:

• 1 2/3 cups + 1 tablespoon all-purpose flour

• 2 1/2 teaspoons pumpkin spice

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

Wet Ingredients:

• 1 cup cold unsalted butter

• 2/3 cup Libby’s Pumpkin Puree (room temperature, and dried per instructions)

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 2 large egg yolks (room temperature)

• 2 teaspoons vanilla extract

Add-Ins:

• 1 cup finely chopped chocolate bar or chocolate chips (semi-sweet or dark preferred)

Step-by-Step Instructions

Follow these detailed steps to achieve the perfect chewy texture and depth of flavor.

1. Preparation: Gather and Prep Ingredients

Before you begin baking, make sure all ingredients are at room temperature. This ensures they incorporate smoothly into the dough for even texture.

Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.

2. Brown the Butter

Browning the butter enhances the flavor, adding a subtle nutty aroma that pairs perfectly with pumpkin and spices.

• Melt the butter in a stainless steel pan over medium heat.

• Stir occasionally. The butter will foam, sizzle, and eventually turn golden brown with brown specks at the bottom.

• Once you smell a nutty aroma, remove it from the heat. You should be left with slightly under 1 cup of browned butter (around 184g).

• Transfer it to a glass measuring cup and refrigerate, stirring every 10-15 minutes, until it cools to about 75°F and is still liquid.

3. Dry the Pumpkin Puree (Essential for Chewy Texture!)

This crucial step removes excess water from the pumpkin puree, helping to create a dense, chewy cookie instead of a soft, cakey one.

• Spread the puree on a plate and press paper towels into it.

• Repeat this process using fresh towels until the texture resembles soft playdough.

• You should end up with about 1/3 cup (75g) of dried pumpkin puree.

4. Mix the Dough

In a large mixing bowl:

• Whisk the cooled browned butter with both sugars for exactly 1 minute until the mixture resembles pale, wet sand.

• Add the egg yolks, vanilla extract, and dried pumpkin puree. Whisk until fully combined and smooth.

In a separate bowl, combine the dry ingredients:

• Flour, pumpkin spice, baking soda, and sea salt.

Gently fold the dry mixture into the wet ingredients using a spatula. Stir until just combined—do not overmix.

Add the chocolate chips or chopped chocolate and fold them into the dough.

5. Shape the Cookies

Using a 3-tablespoon cookie scoop, portion out the dough. Roll each portion into a smooth ball with your hands.

Place the dough balls onto the prepared baking trays, leaving 2-3 inches between each one.

Optional: Press a few extra chocolate chips or chunks on top for picture-perfect cookies with gooey chocolate pools.

6. Bake to Perfection

Bake one tray at a time in the center rack of your oven for 9–13 minutes.

• The edges should be golden brown.

• The centers should appear slightly underbaked—they’ll continue to cook as they cool.

Immediately after removing from the oven, use a large round cookie cutter to “scoot” the edges into a neat, thick, round shape.

Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Expert Baking Tips

Here are some tips to help you perfect your cookies:

• Use room temperature ingredients to ensure even mixing and baking.

• Brown your butter carefully—watch closely to prevent burning.

• Dry your pumpkin puree thoroughly. This single step makes a huge difference in texture.

• Don’t overmix once you add the flour. Overworking the dough can make cookies tough.

• Bake one tray at a time for consistent results.

Common Mistakes to Avoid

Avoid these pitfalls to ensure your cookies come out just right:

Over-browning the Butter

Burnt butter has a bitter taste. Remove it from heat as soon as the foam subsides and brown specks form.

Using Watery Pumpkin Puree

Excess moisture from pumpkin puree will lead to cakey cookies. Always blot dry thoroughly.

Overbaking

Cookies that look underdone in the center are often perfectly baked. They’ll firm up while cooling.

Serving Suggestions

These cookies are best enjoyed fresh and slightly warm with:

• A mug of spiced chai tea or hot coffee

• A cold glass of milk

• A scoop of vanilla bean ice cream

Want to elevate the presentation for a holiday or fall-themed party? Try these ideas:

• Drizzle the cooled cookies with melted white chocolate.

• Sprinkle with a mix of cinnamon sugar.

• Serve on a rustic wooden tray or vibrant autumn-themed platter.

Storage Tips

Here’s how to store your chewy pumpkin chocolate chip cookies:

Room Temperature:

• Store in an airtight container for up to 3 days.

Refrigerated Dough:

• Keep unbaked dough balls in the fridge for up to 3 days.

• Bring to room temperature before baking.

Freezer:

• Freeze dough balls for up to 3 months. Thaw before baking or bake from frozen by adding 1-2 minutes to baking time.

• Freeze baked cookies for up to 3 months in a sealed container.

FAQs About Chewy Pumpkin Chocolate Chip Cookies

1. Can I use a different type of flour?

Yes, but the texture may vary. For gluten-free cookies, use a 1:1 gluten-free flour blend that includes xanthan gum.

2. How do I know when the cookies are done?

The cookies are done when the edges are golden and set, but the centers still look a little soft. They’ll finish baking on the hot tray.

3. Can I use canned pumpkin pie filling instead of puree?

No. Pumpkin pie filling contains added sugar and spices, which will throw off the balance of the recipe. Use pure pumpkin puree only.

4. Can I use whole eggs instead of egg yolks?

Egg yolks help create a denser, chewier texture. Using whole eggs may result in softer, cake-like cookies.

5. What kind of chocolate works best?

Use high-quality semi-sweet or dark chocolate for rich flavor. Finely chopped chocolate creates gooey puddles, but chips work too.

Conclusion

These Chewy Pumpkin Chocolate Chip Cookies bring together everything we love about fall: warm spices, sweet pumpkin, and indulgent chocolate. They’re chewy, flavorful, and utterly irresistible. Whether you’re making them for a cozy weekend at home, a bake sale, or your next holiday gathering, they’re sure to impress.