Chewy Pumpkin Chocolate Chip Cookies

Why You’ll Love This Recipe

I adore this recipe because it takes pumpkin cookies to a whole new level. Instead of being fluffy and cake-like, these cookies are rich, buttery, and chewy with just the right hint of spice. The browned butter gives them an irresistible caramelized depth, and the bits of melty chocolate make every bite pure heaven. I like that the recipe uses simple, everyday ingredients but delivers bakery-quality cookies that stay soft for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup cold unsalted butter

• 2/3 cup Libby’s pumpkin puree, room temperature (blotted to about 1/3 cup or 75 g)

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar, packed

• 2 large egg yolks, room temperature

• 2 teaspoons vanilla extract

• 1 2/3 cups + 1 tablespoon all-purpose flour (measured properly—see notes)

• 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

Directions

1. I preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.

2. In a large stainless steel pan, I brown the butter over medium heat. It will foam, pop, and crackle before turning golden with nutty brown bits at the bottom. I remove it from the heat once fragrant and pour it into a glass measuring bowl. Then, I chill it in the fridge for 50–60 minutes, stirring occasionally, until it cools to about 75°F—still liquid but not hot.

3. While the butter cools, I blot the pumpkin puree. I spread it on a plate and press paper towels into it several times until the excess moisture is absorbed. The pumpkin should feel soft and dry, like pliable dough.

4. Once the butter is ready, I whisk in the brown sugar and granulated sugar for exactly 1 minute, until the mixture looks pale and sandy.

5. I whisk in the egg yolks, vanilla, and blotted pumpkin puree until everything is well combined.

6. I fold in the flour, pumpkin spice, baking soda, and salt until just combined, then gently stir in the chopped chocolate or chocolate chips.

7. Using a 3-tablespoon cookie scoop, I portion out the dough and roll each scoop into a ball. I place them on the baking trays about 2–3 inches apart.

8. For a bakery-style look, I press a few extra chocolate chunks on top of each cookie before baking.

9. I bake one tray at a time for 9–13 minutes, just until the edges are golden brown and the centers look slightly underbaked.

10. Straight from the oven, I use a round cookie cutter to gently “scoot” the edges for perfect, thick, round cookies.

11. I let them cool on the baking tray completely before removing and enjoying.

Servings and Timing

This recipe makes about 15 large cookies. The prep time is 30 minutes (plus cooling for the butter), and the bake time is 9–13 minutes per batch.

Variations

• I sometimes use chopped dark chocolate for a richer, less sweet flavor.

• A sprinkle of flaky sea salt on top after baking adds the perfect contrast to the sweetness.

• For extra warmth, I add a pinch of cinnamon or cardamom to the dough.

• I’ve also added white chocolate chips or a swirl of caramel sauce for a fun twist.

Storage/Reheating

I store baked cookies in an airtight container at room temperature for 2–3 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 2 months. To reheat, I microwave a cookie for about 10–15 seconds to bring back that soft, gooey texture. I also freeze unbaked dough balls and bake them straight from frozen, just adding a minute or two to the baking time.

FAQs

Why are my cookies cakey instead of chewy?

If the cookies turned out cakey, the pumpkin probably wasn’t blotted enough. I make sure to remove as much moisture as possible before mixing it in.

Can I use canned pumpkin pie filling?

No, I only use pure pumpkin puree. Pumpkin pie filling has added sugar and spices that can change the texture and flavor.

Why did my cookies spread too much?

The butter may have been too warm. I ensure it’s cooled to 75°F before mixing, and I double-check my flour measurement.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 24 hours before baking. Chilling helps the flavors develop and gives even chewier cookies.

What’s the best chocolate to use?

I like using a chopped chocolate bar for big, melty pools, but chocolate chips work just as well if that’s what I have.

Conclusion

I love how these Chewy Pumpkin Chocolate Chip Cookies capture the cozy essence of fall while staying irresistibly chewy and rich. The browned butter, spiced pumpkin, and gooey chocolate make them absolutely unforgettable. Whether I’m baking them for friends or enjoying one fresh from the oven with a cup of coffee, these cookies always bring that warm, comforting, autumn magic.

Print