Chewy Pumpkin Chocolate Chip Cookies Recipe
Get ready for an autumnal treat you’ll want to bake on repeat! Chewy Pumpkin Chocolate Chip Cookies combine the best of both worlds: rich, nutty browned butter, warmly spiced pumpkin, and pools of melty chocolate tucked into every bite. The result? An irresistibly soft, chewy cookie with just the right touch of seasonal flavor. Whether you’re cozied up with coffee or sharing with friends, these cookies are all about pure joy and comfort.
Ingredients You’ll Need
Don’t let the simple ingredient list fool you — each component adds something special to these Chewy Pumpkin Chocolate Chip Cookies. Here’s everything you need, plus the little tips that make a big difference in flavor and texture.
- Cold unsalted butter: Browning the butter brings unrivaled depth and creates that classic chewy texture.
- Libby’s Pumpkin Puree (room temperature): Make sure to thoroughly dry it, so your cookies turn out perfectly chewy, not cakey.
- Granulated sugar: Gives the cookies structure and a bit of crisp edge.
- Light brown sugar (packed): Adds moisture and a subtle caramel note — don’t skip it!
- Large egg yolks (room temperature): Only the yolks keep things wonderfully rich and fudgy.
- Vanilla extract: Enhances every other flavor in the dough.
- All-purpose flour: Stir it in gently for just the right amount of chewiness (measure carefully for best results).
- Pumpkin spice: The secret to that classic autumn aroma and cozy feel.
- Baking soda: Gives these cookies their slight lift and tender bite.
- Fine sea salt: Balances the sweetness and intensifies the pumpkin and chocolate notes.
- Finely chopped chocolate bar or chocolate chips: Using chopped chocolate adds gorgeous melty pools, but chips will work in a pinch.
How to Make Chewy Pumpkin Chocolate Chip Cookies
Step 1: Prep Your Pans and Oven
Preheat your oven to 350 F (180 C), and line two baking trays with parchment paper. Getting this step done first means that when your dough is ready, there’s nothing stopping you from baking right away!
Step 2: Brown the Butter
Place your cold butter in a stainless steel pan and cook it over medium heat. Butter will foam and sizzle, so stay close and stir often. Once the butter smells nutty and you see golden bits settling on the bottom, remove it from the heat immediately to avoid burning. Scrape every bit of the browned butter into a glass bowl, then chill it in the fridge, stirring every 10-15 minutes until it cools to about 75°F (still liquid, but not hot). Browned butter is the key to bringing irresistible flavor and that extra chew to these cookies!
Step 3: Drain the Pumpkin Puree
Spoon your pumpkin puree onto a plate and use a paper towel or two to press out as much liquid as you can. Repeat with fresh towels until the puree is thick and almost dry, like soft playdough. This vital move keeps your Chewy Pumpkin Chocolate Chip Cookies from becoming cakey.
Step 4: Cream Butters and Sugars
Once your browned butter has cooled to the right temperature, add the granulated and brown sugars. Whisk together for exactly one minute — it’ll look like wet sand and smell divine. This step beats in lots of air and helps the cookies bake up thick and chewy.
Step 5: Add the Egg Yolks, Vanilla, and Pumpkin
Whisk in the egg yolks, vanilla extract, and dried pumpkin puree. Mix just until smooth. The yolks add fat for richness and prevent cakey texture, while the pumpkin brings that signature autumn flavor.
Step 6: Fold in the Dry Ingredients and Chocolate
Using a spatula, gently fold in your flour, pumpkin spice, baking soda, salt, and chocolate pieces until just combined. Over-mixing can lead to tough cookies, so take it easy here for that perfect chewy bite in every Chewy Pumpkin Chocolate Chip Cookie.
Step 7: Portion and Arrange
Scoop the cookie dough with a 3-tablespoon scoop (or large spoon), roll into balls, and set them on your prepared trays, leaving space to spread. For bakery-style pools of chocolate, press a few extra chunks or chips into the tops of each dough ball. You should get around 15 cookies total.
Step 8: Bake and Shape
Bake one tray at a time for 9-13 minutes, until the edges are golden and the centers just set but still slightly underbaked. Out of the oven, take a large cookie cutter and gently swirl it around each cookie to make the edges neat and thick. Let them cool on the tray before transferring to a rack — patience here pays off for the chewiest result!
How to Serve Chewy Pumpkin Chocolate Chip Cookies
Garnishes
For an extra-special finish, try sprinkling the tops of your warm cookies with a little flaky sea salt, or dust with a tiny pinch of pumpkin spice. These little touches emphasize the decadent chocolate and give a pleasing pop of fall flavor.
Side Dishes
Chewy Pumpkin Chocolate Chip Cookies are fabulous with just a mug of coffee or tea, but for indulgence, serve them with a scoop of vanilla ice cream or alongside a cozy hot chocolate. The richness of the cookie balances beautifully with cold, creamy treats!
Creative Ways to Present
If you want to go beyond the usual cookie plate, consider stacking these cookies in a rustic jar tied with a ribbon, or sandwiching marshmallow or ice cream between two cookies for a fun dessert twist. They also shine as party favors wrapped in parchment and twine for autumn gatherings.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, Chewy Pumpkin Chocolate Chip Cookies keep well in an airtight container at room temperature for 2-3 days. Pop a slice of sandwich bread in the container to help maintain perfect softness.
Freezing
You can freeze the shaped cookie dough balls on a tray until firm, then transfer to a freezer bag for up to two months. Bake directly from frozen, adding a couple extra minutes to your bake time (no need to thaw!). Baked cookies freeze beautifully, too — just let them thaw at room temperature when the craving strikes.
Reheating
For that fresh-from-the-oven experience, pop a cookie in the microwave for 5-10 seconds or warm in a 300°F oven for a few minutes. This revives their gooey, melty texture — the chocolate gets luscious all over again.
FAQs
Can I use homemade pumpkin puree?
Absolutely! Just make sure to drain it extra well, as homemade puree can be more watery than canned. The drier your pumpkin, the chewier your Chewy Pumpkin Chocolate Chip Cookies.
Why do I have to brown the butter?
Browning the butter is a small but mighty step that adds a nutty, caramelized depth, making the cookies rich, flavorful, and delightfully chewy. If you skip this step, you lose a lot of flavor magic!
Can I substitute chocolate chips with something else?
Of course! Chopped white chocolate, toffee bits, or even dried cranberries swap in beautifully, letting you customize your Chewy Pumpkin Chocolate Chip Cookies to your taste.
Why remove so much liquid from the pumpkin?
Extra moisture is the enemy of a chewy cookie. If you leave too much water in the pumpkin, your Chewy Pumpkin Chocolate Chip Cookies will turn out soft and cakey rather than gooey and dense.
What should I do if my cookies spread too much?
If your cookies are spreading too thin, try chilling the dough balls for 30 minutes before baking. This helps set the fats and ensures thick, rich cookies every time!
Final Thoughts
If you crave the taste of autumn in a gooey, irresistible bite, you have to give these Chewy Pumpkin Chocolate Chip Cookies a try. They’re easy, festive, and absolutely packed with flavor — perfect for sharing, but so good you might want to keep them all to yourself!
Print
Chewy Pumpkin Chocolate Chip Cookies Recipe
- Total Time: 1 hour
- Yield: 15 cookies 1x
- Diet: Vegetarian
Description
These Chewy Pumpkin Chocolate Chip Cookies are a delightful autumn treat that perfectly combines the flavors of pumpkin, warm spices, and rich chocolate. The chewy texture and gooey chocolate make these cookies irresistible for any occasion.
Ingredients
For the Cookies:
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large egg yolks (room temperature)
- 2 teaspoon vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour (*See notes below for measuring*)
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter: Brown the butter in a large pan until nutty and browned. Cool in the fridge until liquid but cool.
- Prepare the pumpkin: Dry out the pumpkin puree by pressing out excess liquid with paper towels.
- Mix the wet ingredients: Whisk the cooled brown butter with sugars until pale, then add egg yolks, vanilla, and pumpkin.
- Combine the dry ingredients: Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips.
- Shape and bake: Scoop and roll the dough into balls, place on trays, and bake until golden with slightly underbaked centers.
- Cool and enjoy: Shape the cookies with a cutter while warm, then cool completely on a wire rack.
- Storage: Store in an airtight container at room temperature for 2-3 days.
Notes
- For best results, measure the flour by spooning it into the measuring cup and leveling off with a knife.
- Feel free to add chopped nuts or dried fruit for extra texture and flavor.
- If you prefer a less sweet cookie, reduce the sugar slightly.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: Pumpkin, Chocolate Chip, Cookies, Fall Baking, Dessert
