I absolutely love how this Chewy Pumpkin Chocolate Chip Cookies Recipe brings together the warm, cozy flavors of fall in every bite. The rich pumpkin and the melty chocolate chips create this delightful, soft chewiness that’s just perfect for a chilly afternoon snack or a holiday treat. Whenever I make these cookies, my kitchen smells amazing, and everyone keeps coming back for more—they really do go crazy for them!
When I first tried this recipe, I was amazed by how chewy the cookies stayed even after cooling, which can be tricky with pumpkin treats. You’ll find that the secret lies in properly drying the pumpkin puree and browning the butter—it’s worth taking the extra time for these steps because it changes everything. This Chewy Pumpkin Chocolate Chip Cookies Recipe is a must-try if you want something that’s comforting, easy to bake, and just downright delicious.
Why You’ll Love This Recipe
- Perfectly Chewy Texture: Thanks to drying the pumpkin and browning the butter, these cookies have an unbeatable softness with just the right chew.
- Rich Pumpkin Flavor: Using pumpkin spice and real pumpkin puree gives each cookie that authentic fall taste you’ll crave.
- Simple Yet Impressive: This recipe is straightforward but feels fancy enough to serve at holiday parties or give as gifts.
- Adaptable and Fun: You can play around with the chocolate type or add nuts to make it your own.
Ingredients You’ll Need
Each ingredient in this Chewy Pumpkin Chocolate Chip Cookies Recipe works together to create a balance of flavor and texture—browned butter adds a nutty depth, the pumpkin spice warms things up, and the chocolate chips give melty bursts that make the cookies irresistible.
- Unsalted butter: Browning it enhances the flavor; don’t skip this step!
- Libby’s Pumpkin Puree: Use real pumpkin puree, not pumpkin pie filling for the best taste and texture.
- Granulated sugar: Adds sweetness and helps with cookie structure.
- Light brown sugar: Contributes moisture and chewiness.
- Large egg yolks: Room temperature yolks give rich flavor and bind the dough nicely.
- Vanilla extract: Enhances all the other flavors beautifully.
- All-purpose flour: Proper measuring is key—fluff and spoon, don’t scoop directly.
- Pumpkin spice: The classic mix of cinnamon, nutmeg, and cloves to spice these cookies up.
- Baking soda: Helps the cookies rise just right without becoming cakey.
- Fine sea salt: Balances sweetness and rounds out flavors.
- Chocolate chips or finely chopped chocolate: Choose quality chocolate for gooey pockets of chocolatey goodness.
Variations
I love to experiment with this Chewy Pumpkin Chocolate Chip Cookies Recipe depending on the season or my mood. Feel free to swap in different types of chocolate or add nuts for some crunch. You’ll find it’s easy to tweak while still keeping that amazing chewy texture you’re after.
- Nutty Addition: I sometimes toss in chopped pecans or walnuts for extra texture and a toasty flavor that pairs perfectly with pumpkin.
- Dairy-Free Version: Substitute butter with coconut oil and use dark chocolate chips that are dairy-free—still delicious with a slightly different twist.
- Spice It Up: Feel free to adjust the pumpkin spice blend adding more cinnamon or even a pinch of ginger if you like your cookies with a little more zing.
- Chocolate Variety: Using chunks of bittersweet or even white chocolate changes the flavor game, and I love pressing extra big pieces on top before baking for those beautiful melty pools.
How to Make Chewy Pumpkin Chocolate Chip Cookies Recipe
Step 1: Brown the Butter Like a Pro
Start by browning the butter in a stainless steel pan—it’ll foam, pop, and smell nutty as it cooks, which always feels a little magical in my kitchen. Watch closely and stir occasionally to prevent burning. Once you see golden brown bits at the bottom, take it off the heat and scrape it into a bowl. Pop it in the fridge to cool to about 75°F, stirring every so often. This step adds a rich, complex flavor that you won’t get with plain melted butter.
Step 2: Dry Out the Pumpkin Puree
This is the secret to a chewy texture! Spread the pumpkin puree on a plate and blot it with paper towels multiple times until it feels less wet and more like soft playdough. Trust me, skipping this step leads to cakey cookies, which you don’t want. Aim for about 1/3 cup of pumpkin after blotting.
Step 3: Mix Sugars with Butter
Whisk your cooled browned butter with the granulated sugar and brown sugar for exactly one minute. I know timing sounds finicky, but this helps the mixture get that pale, wet sand look which is perfect for binding the dough later. It’s a small detail that makes a big difference.
Step 4: Add Egg Yolks, Vanilla, and Pumpkin
Whisk in the two room temperature egg yolks, vanilla extract, and your dried pumpkin puree until everything comes together into a smooth mix. This blend creates a creamy base that supports the cookie’s chewy texture and rich flavor.
Step 5: Fold in Dry Ingredients and Chocolate
Gently fold in the flour (measured carefully!), pumpkin spice, baking soda, sea salt, and chocolate chips. Don’t overmix here—you want the ingredients just combined so your cookies stay tender.
Step 6: Shape and Bake
Using a 3-tablespoon scoop, form dough balls and roll them gently between your palms. Place them spaced 2-3 inches apart on parchment-lined trays—they’ll spread a little but stay thick. Bake one tray at a time at 350°F for 9-13 minutes until the edges are golden but the middle looks slightly underbaked. Right out of the oven, I like to use a round cookie cutter to gently push in the edges for perfectly round and thick cookies. Let the cookies cool fully on the tray for best texture.
Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies Recipe
- Brown Butter Patience: Don’t rush this – browning slowly gives the deepest flavor and prevents burning.
- Pumpkin Purée Blotting: Dry the pumpkin really well to keep that chewy texture; it’s a total game-changer I discovered after many cakey batches.
- Flour Measurement Magic: Use the spoon-and-level method or a kitchen scale to avoid adding too much flour which can dry out the cookies.
- Cookie Cutter Trick: Right out of the oven, scoot the edges with a cookie cutter for thick, round cookies that look professionally baked.
How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe
Garnishes
I often sprinkle a tiny sea salt flake on top of a few cookies right after baking—it balances the sweetness and adds a gourmet touch. Sometimes, I dust them lightly with cinnamon sugar for a little sparkle and extra warmth.
Side Dishes
These cookies pair fabulously with a hot cup of chai tea or a mug of creamy pumpkin spice latte. I also love serving them alongside vanilla ice cream for a simple yet indulgent dessert.
Creative Ways to Present
For holiday parties, I arrange these cookies stacked with small cinnamon sticks and sprigs of rosemary for a festive look. Wrapping a few in parchment paper tied with twine makes an adorable gift too—people always ask me for the recipe when I do this!
Make Ahead and Storage
Storing Leftovers
I store baked cookies in an airtight container at room temperature and they stay soft and chewy for 2-3 days. Adding a slice of bread inside the container helps keep moisture in and the cookies fresh.
Freezing
I often freeze the dough balls before baking, which is super convenient when I want fresh cookies on-demand. Just thaw them at room temperature for about 2 hours before baking—they turn out just as perfect as fresh dough.
Reheating
If you have leftover cookies that have firmed up, pop them in the microwave for 10-15 seconds to bring back their softness—or warm them briefly in a low oven. It’s incredible how just a little heat revives their chewy goodness.
FAQs
-
Why are my Chewy Pumpkin Chocolate Chip Cookies puffy and cakey?
This usually means there was too much moisture in the dough—most often from not drying the pumpkin puree enough. Make sure to blot the pumpkin thoroughly to remove excess liquid, and check that you haven’t added too much flour. The goal is a soft, pliable pumpkin that keeps cookies chewy, not cakey.
-
How do I get my cookies to be thick and not flat?
Ensure your oven temperature is correct—too low and cookies spread too much. Also, make sure to cool your browned butter to the suggested temperature before mixing. Proper flour measurement and chilling the dough (if needed) can help keep cookies from flattening out.
-
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for this recipe because pumpkin pie filling has added sugars and spices that can alter the cookie’s texture and flavor. Using pure pumpkin allows you to control the seasoning and moisture perfectly for chewy cookies.
-
Can I make this recipe vegan?
While the original recipe uses butter and egg yolks, you can experiment with vegan butter and substitutes like flax egg or commercial egg replacers. Just keep in mind that the texture might vary slightly, so testing is key if you go this route.
Final Thoughts
This Chewy Pumpkin Chocolate Chip Cookies Recipe has become one of my all-time favorites because it’s reliable, delicious, and just plain comforting. I love sharing these with friends and family—they always assume I bought them because they look and taste so professional! If you’re looking for a cookie that’s soft, packed with fall flavors, and easy to make, I can’t recommend this recipe enough. Give it a try—you won’t regret it!
Print
Chewy Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Pumpkin Chocolate Chip Cookies are a perfect blend of fall flavors and rich chocolate, featuring browned butter for a deep nutty taste and carefully dried pumpkin puree for a chewy texture. The cookies come out soft in the center with golden edges, making them a delicious seasonal treat loved by all ages.
Ingredients
Wet Ingredients
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree, room temperature
- 2 large egg yolks, room temperature
- 2 teaspoon vanilla extract
Sugars
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
Dry Ingredients
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Add-ins
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat and prepare trays: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Brown the butter: In a large stainless steel pan, melt the cold unsalted butter over medium heat. It will foam, pop, and crackle; stir occasionally to prevent burning. When the butter turns golden with brown bits at the bottom and smells nutty, remove it from the heat. You should have just under 1 cup (184 g) of browned butter. Transfer it to a glass measuring bowl and cool it in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches about 75°F. The butter should be cool but still liquid.
- Dry the pumpkin puree: Spread the pumpkin puree on a plate. Press stacks of paper towels into it to soak up liquid, then scrape the pumpkin into a pile and re-spread it on the plate. Repeat with fresh paper towels until the pumpkin is dry and malleable, about 1/3 cup (75 grams).
- Mix sugars and browned butter: Whisk the cooled browned butter together with the brown sugar and granulated sugar for exactly 1 minute, until the mixture looks like pale wet sand.
- Add egg yolks, vanilla, and pumpkin: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until just combined.
- Fold in dry ingredients and chocolate: Gently fold in the flour, pumpkin spice, baking soda, sea salt, and chopped chocolate chips until just combined, careful not to overmix.
- Scoop and shape cookies: Using a 3 tablespoon cookie scoop, portion the dough and roll each ball between your palms. Place the dough balls on the prepared trays spaced 2-3 inches apart (about 15 cookies total). For extra chocolatey cookies, press larger pieces of chocolate on top before baking.
- Bake the cookies: Bake one tray at a time in the preheated oven for 9-13 minutes until the edges are golden brown and the centers are slightly underbaked.
- Shape the cookies: Immediately after taking out of the oven, use a large round cookie cutter to nudge the edges inward to create thicker, perfectly round cookies. Allow the trays to cool completely on a wire rack before transferring the cookies.
- Store and serve: Store baked cookies in an airtight container at room temperature for 2-3 days. Cookie dough balls can be refrigerated or frozen; bring them to room temperature before baking (about 1 hour refrigerated, 2 hours frozen).
Notes
- Measure flour properly using the spoon-level method or a kitchen scale to avoid dense cookies.
- Blot the pumpkin puree thoroughly to remove excess moisture for chewy cookies instead of cakey ones.
- If cookies become too puffy or cakey, check the moisture level of pumpkin and flour amount used.
- If cookies turn out flat, verify oven temperature accuracy, flour measurement, and that browned butter was cooled to 75°F before mixing.
- Press larger chocolate pieces on top before baking for delicious pools of melted chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Your email address will not be published. Required fields are marked *