Thick & Chewy Pumpkin Chocolate Chip Cookies for Fall Bliss

Why You’ll Love This Recipe

I adore this recipe because it gives me everything I crave in a pumpkin cookie—chewiness instead of cake-like fluff, deep caramel notes from the browned butter, and melty chocolate pockets throughout. The secret is blotting the pumpkin puree to remove excess moisture, giving the cookies a perfectly dense, chewy texture. I like how easily they come together and how each cookie fills the kitchen with that irresistible pumpkin-spice aroma.

Ingredients

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

For the batter:

• 1 cup cold unsalted butter (brown it for a nutty flavor)

• 1 cup Libby’s pumpkin puree (blotted well)

• 1 cup granulated sugar

• 1 cup light brown sugar, packed

• 2 large egg yolks, room temperature

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons pumpkin spice

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

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

For optional toppings:

• 1/2 cup chopped nuts (walnuts or pecans)

• 1/2 cup dried fruits (cranberries or raisins)

Directions

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

2. In a saucepan, I melt the butter over medium heat, whisking often until golden brown and fragrant—about 5–7 minutes. I remove it from the heat and let it cool slightly.

3. While the butter cools, I blot the pumpkin puree on paper towels to remove excess moisture until it feels thick and dough-like.

4. In a large bowl, I whisk the cooled brown butter with the granulated sugar and brown sugar until it looks like pale wet sand.

5. I add the egg yolks, vanilla extract, and blotted pumpkin puree, then mix until smooth and creamy.

6. In another bowl, I sift together the flour, pumpkin spice, baking soda, and sea salt.

7. I fold the dry mixture into the wet ingredients until just combined—being careful not to overmix.

8. I fold in the chopped chocolate and, if desired, the nuts or dried fruit.

9. Using a cookie scoop, I portion the dough onto prepared trays, spacing them about 2–3 inches apart.

10. I bake for 9–13 minutes, until the edges are golden but the centers are still soft and slightly underbaked.

11. While the cookies are still warm, I use a round cookie cutter to shape the edges for a perfectly thick, uniform look.

12. I let them cool completely on a wire rack before serving.

Servings and Timing

This recipe makes about 24 cookies. The prep time is 20 minutes, the bake time is 13 minutes, and the total time is about 33 minutes. Each cookie has approximately 150 calories.

Variations

• I sometimes drizzle melted white chocolate or caramel on top for an extra festive touch.

• A sprinkle of flaky sea salt right after baking adds a beautiful balance to the sweetness.

• For a holiday twist, I fold in chopped candied ginger or mini marshmallows.

• If I want smaller cookies, I use a 1½ tablespoon scoop and reduce the bake time by 1–2 minutes.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze wonderfully—either the baked cookies or the dough balls. When baking from frozen, I just add 1–2 minutes to the baking time. To refresh, I warm the cookies in the microwave for 10 seconds for that freshly baked softness.

FAQs

Why do I need to blot the pumpkin puree?

Blotting removes moisture, preventing the cookies from becoming cakey. It’s the key to achieving that chewy, bakery-style texture.

Can I use pumpkin pie filling instead of puree?

No, I always use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices that can affect the flavor and texture.

Why are my cookies flat?

This can happen if the butter is too hot or the flour is under-measured. I make sure to let the butter cool and measure flour properly using the spoon-and-level method.

Can I make the dough ahead of time?

Yes! I often chill the dough for a few hours or overnight. It helps the flavors deepen and prevents the cookies from spreading too much.

What kind of chocolate works best?

I prefer chopped dark chocolate bars for those melty pools, but chocolate chips or milk chocolate also work beautifully.

Conclusion

I love how these Thick & Chewy Pumpkin Chocolate Chip Cookies bring together all my favorite fall flavors—pumpkin, spice, brown butter, and chocolate—into one irresistible cookie. Each bite is soft, chewy, and full of cozy warmth. Whether I’m baking them for a festive gathering or just treating myself on a crisp autumn day, these cookies never fail to bring a little bliss to the season.

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