If you’ve been searching for a cozy, irresistibly delicious treat to embrace autumn, look no further than these Chewy Pumpkin Chocolate Chip Cookies. They strike the perfect balance between that tender, soft chew you crave and the warm, spicy notes of pumpkin paired with rich, melty chocolate chips. Every bite feels like a comforting hug, making them an absolute must-bake for pumpkin lovers and cookie aficionados alike. These cookies are not just snacks—they’re little seasonal celebrations wrapped in every morsel.

Chewy Pumpkin Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward, pantry-friendly ingredients that merge to create extraordinary flavor and texture. Each component plays a vital role—from the nutty browned butter that amplifies richness to the pumpkin puree that keeps the cookies moist and tender with that iconic fall flair.

Cold unsalted butter (1 cup): Carefully browned to bring deep, nutty undertones that elevate the cookie’s flavor.
Libby’s Pumpkin Puree (2/3 cup, room temperature): The heart and soul of the cookie, adding moisture and subtle earthiness.
Granulated sugar (1/2 cup): Adds sweetness and aids in achieving the perfect cookie texture.
Light brown sugar, packed (1/2 cup): For that classic chewiness and a hint of molasses flavor.
Large egg yolks (2, room temperature): Ensure richness and help bind the cookie together.
Vanilla extract (2 teaspoons): Enhances all the warm flavors seamlessly.
All-purpose flour (1 2/3 cup + 1 tablespoon): Provides structure while keeping cookies soft; measuring carefully is key.
Pumpkin spice (2 1/2 teaspoons): The magical blend of cinnamon, nutmeg, and clove that brings fall right to your kitchen.
Baking soda (1 teaspoon): Helps with just enough rise for a soft texture.
Fine sea salt (1/2 teaspoon): Balances sweetness and intensifies flavors.
Finely chopped chocolate bar or chocolate chips (1 cup): The gooey, melty pockets of happiness that make these cookies utterly addictive.

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Brown the Butter

Start by lovingly browning your cold unsalted butter in a stainless steel pan. The butter will foam, pop, and crackle, which is totally normal and part of the fun. Watch closely as it transforms into a golden-brown, nutty-scented liquid—you want just under 1 cup. This browning step is the secret to elevating the flavor from ordinary to extraordinary. Once browned, chill it until it’s cool but still pourable, so it blends perfectly into your cookie batter.

Step 2: Prepare the Pumpkin Puree

Next, let’s work the pumpkin puree. Spread it out on a plate and press paper towels into it to soak up excess liquid. This step might seem tedious but trust me—it guarantees your cookies won’t turn out soggy. When the pumpkin has been reduced to a soft, dough-like texture, about 1/3 cup, it’s ready to add that concentrated, luscious pumpkin flavor that delivers the trademark chewiness.

Step 3: Mix Sugars and Butter

It’s time to whisk the cooled browned butter with both granulated and brown sugars for exactly one minute. The mixture should look like pale, wet sand. This careful creaming step is vital to give the cookies their tender crumb and subtle sweetness without becoming dense.

Step 4: Add Egg Yolks, Vanilla, and Pumpkin

Whisk the two egg yolks and vanilla extract into your butter-sugar base, then fold in the dried pumpkin puree. These ingredients marry beautifully to create a luscious, flavorful dough that already smells like fall.

Step 5: Combine Dry Ingredients and Chocolate

Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips. Be careful not to overmix here; you want to keep the dough light and tender. The pumpkin spice adds warmth while the finely chopped chocolate melts into delightful pockets, guaranteeing every bite is a moment of pure joy.

Step 6: Scoop and Shape the Cookies

Using a 3-tablespoon cookie scoop, portion the dough and roll into balls. Space them well on parchment-lined trays, about 2 to 3 inches apart, since these cookies spread a bit. For extra chocolate indulgence, sprinkle larger chocolate chunks on top before baking—it’s a simple trick for those beautiful, glossy pools of melty chocolate.

Step 7: Bake and Shape

Bake at 350°F (180°C) for 9-13 minutes, one tray at a time, until edges are golden but centers still look slightly underbaked. Immediately after removing from the oven, use a large cookie cutter to gently scoot the edges inward creating thicker, perfectly round cookies. This finishing touch makes every cookie look as good as it tastes.

Step 8: Cool and Enjoy

Allow your cookies to cool completely on a wire rack before transferring them to a container. This cooling step is essential to set their signature chewy texture. Then, brace yourself for a sweet treat that will quickly become a household favorite.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

Garnishes

A dusting of powdered sugar or a light drizzle of caramel sauce can add a beautiful finishing touch that complements the pumpkin and spice flavors perfectly. If you’re feeling extra festive, a sprinkle of crushed toasted pecans adds a delightful crunch and nutty contrast.

Side Dishes

Pair these chewy pumpkin chocolate chip cookies with a warm mug of chai tea or a rich cup of hot chocolate for an unbeatable fall snack or dessert combo. Creamy pumpkin spice latte is another fantastic match that echoes those cozy spicy notes.

Creative Ways to Present

Serve these cookies stacked on a rustic wooden board tied with twine for a charming gift presentation. They also make an excellent topping for vanilla ice cream sundaes or crumbled into bowls of spiced yogurt for a fun textural contrast. The options are as limitless as your imagination!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chewy Pumpkin Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They will maintain their melt-in-your-mouth chewiness for 2 to 3 days, perfect for savoring a bit longer or sharing with friends.

Freezing

You can freeze the cookie dough balls ahead of time—just pop them into a freezer bag. When you’re ready to bake, let the dough thaw to room temperature (which takes about 2 hours from frozen) before placing them on your baking sheets. This is a perfect way to have fresh-baked cookies on demand!

Reheating

If you want that just-out-of-the-oven warmness, reheat your baked cookies in a 300°F oven for 5-7 minutes. This gentle warmth will revive their softness and make the chocolate chips gooey again, bringing back the magic of freshly baked Chewy Pumpkin Chocolate Chip Cookies.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is the preferred option here—as long as it’s pure pumpkin and not pumpkin pie filling to avoid excess sweetness or spices.

Why do I need to brown the butter?

Browned butter adds a deep, nutty flavor and complexity that really elevates these cookies from ordinary to gourmet. It also enhances the chewy texture by impacting how the fats interact in the dough.

How do I ensure the cookies stay chewy and not cakey?

Focus on using both brown sugar and granulated sugar, browning the butter, and avoiding overbaking. Also, drying out the pumpkin puree just right prevents extra moisture that could make cookies cakey.

Can I substitute chocolate chips for chopped chocolate?

Yes, chopping your favorite chocolate bar yields delightful melty pockets and varied textures, making your cookies even more indulgent. Feel free to mix both for contrast.

How long do these cookies last?

Stored properly in an airtight container, these Chewy Pumpkin Chocolate Chip Cookies stay fresh for 2-3 days at room temperature. Beyond that, they’re perfect candidates for freezing!

Final Thoughts

There is something truly special about Chewy Pumpkin Chocolate Chip Cookies that brings warmth and joy to any day, especially when the weather turns chilly and the leaves start to fall. Once you make these, you’ll find them impossible to resist sharing—or maybe you’ll want to keep them all to yourself. Either way, the simple process and comforting flavors make this recipe an absolute champion of any cookie jar. So, go ahead, bake a batch and experience that perfect chewy pumpkin chocolate chip magic firsthand!

Chewy Pumpkin Chocolate Chip Cookies Recipe

★★★★★

4.9 from 23 reviews

Author: Lily
Total Time: 1 hour 32 minutes
Yield: About 15 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These chewy pumpkin chocolate chip cookies offer a perfect blend of fall-inspired flavors, featuring browned butter, pumpkin puree, and warm pumpkin spice. The cookies have a soft, tender texture with gooey chocolate chunks, ideal for cozy autumn treats.

Instructions

Preheat and Prepare: 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. As it cooks, it will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. Once the butter has browned bits at the bottom and smells nutty, remove from heat. Transfer the butter into a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until it reaches about 75°F. The butter should be cool but still liquid.
Preparing the Pumpkin: Spread the pumpkin puree on a plate and press a stack of paper towels into it to soak up excess moisture. Scrape the pumpkin together and repeat this process with fresh paper towels until the pumpkin feels dry and measures approximately 1/3 cup (75 grams).
Mixing Sugars and Butter: Once the browned butter is cooled, whisk in the brown sugar and granulated sugar for exactly one minute until it looks like pale wet sand.
Combining Wet Ingredients: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until fully combined.
Adding Dry Ingredients and Chocolate: Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chocolate chips until just combined to avoid overmixing.
Shaping the Cookies: Using a 3-tablespoon cookie scoop, scoop the dough and roll each ball between your palms. Place them on prepared baking trays about 2-3 inches apart, yielding roughly 15 cookies. For pools of melted chocolate, chop the chocolate into larger pieces and press some on top before baking.
Baking: Bake one tray at a time for 9-13 minutes until the edges are golden brown but the centers remain slightly underbaked. Immediately after removing from the oven, use a large round cookie cutter to gently push the edges inward to form thick, perfectly round cookies.
Cooling and Storage: Allow the baking tray to cool completely on a wire rack before transferring the cookies. Store baked cookies in an airtight container at room temperature for 2-3 days. Refrigerate or freeze dough balls if desired; bring dough to room temperature before baking (about 1 hour for refrigerated dough and 2 hours for frozen dough).

Notes

Measure flour by spooning it into the cup and leveling off with a knife instead of scooping directly, to avoid dense cookies.
Browned butter adds a nutty, rich flavor enhancing the cookie’s depth.
Drying the pumpkin puree removes excess moisture to prevent soggy cookies.
Use a combination of chocolate chunks and chips for textural contrast.
Underbaking slightly in the center keeps the cookies chewy.
For thicker cookies, shape dough with a cookie cutter immediately after baking while still warm.
Store cookies in an airtight container to maintain freshness.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 38 grams)
Calories: 170 kcal
Sugar: 14 g
Sodium: 110 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1.5 g
Protein: 2 g
Cholesterol: 40 mg

Keywords: pumpkin cookies, chocolate chip cookies, chewy cookies, fall baking, autumn desserts, pumpkin spice cookies