Thick & Chewy Pumpkin Chocolate Chip Cookies for Fall Bliss
These thick and chewy pumpkin chocolate chip cookies are rich, gooey, and full of autumn spice—perfect for cozy fall baking and chocolate lovers.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Batter
1 cup cold unsalted butter (brown it for a nutty, rich flavor)
1 cup Libby’s pumpkin puree (blotted dry for chewy texture)
1 cup granulated sugar (or coconut sugar for a deeper flavor)
1 cup light brown sugar, packed (dark brown sugar also works)
2 large egg yolks (room temperature)
1 tsp vanilla extract (pure extract preferred)
2 cups all-purpose flour (measure accurately using spoon-and-level method)
2 tsp pumpkin pie spice (or substitute with cinnamon, nutmeg & ginger)
1 tsp baking soda
½ tsp fine sea salt
1 cup chopped chocolate bar or chocolate chips (semi-sweet or dark)
Optional Toppings
½ cup chopped nuts (pecans or walnuts for crunch)
½ cup dried fruits (cranberries or raisins for sweetness)
Instructions
Step-by-Step Instructions
Preheat the Oven:
Preheat oven to 350°F (180°C) and line baking trays with parchment paper.
Brown the Butter:
Melt cold butter in a saucepan over medium heat. Stir continuously until golden brown and nutty, about 5–7 minutes. Let cool slightly.
Blot the Pumpkin:
Spread pumpkin puree on paper towels and press to remove excess liquid. The texture should resemble soft Play-Doh.
Mix the Wet Ingredients:
In a large bowl, whisk cooled brown butter with granulated sugar and brown sugar until pale and sandy. Add egg yolks, vanilla, and blotted pumpkin. Mix until well combined.
Combine Dry Ingredients:
In another bowl, whisk together flour, pumpkin spice, baking soda, and salt. Gently fold the dry mixture into the wet ingredients until just combined.
Add Chocolate & Mix-Ins:
Fold in chopped chocolate (and optional nuts or dried fruit) until evenly distributed.
Shape the Cookies:
Scoop dough using a cookie scoop onto prepared trays, spacing 2–3 inches apart.
Bake:
Bake for 9–13 minutes, until edges are golden brown and centers are slightly underbaked.
Shape & Cool:
Use a round cookie cutter to gently shape cookies while warm for perfect edges. Cool completely on a wire rack.
Notes
Blot Your Pumpkin: Removing excess moisture prevents cakey cookies.
Brown Butter Right: Watch closely to avoid burning — it should smell nutty and turn amber.
Measure Flour Properly: Use the spoon-and-level method or weigh for accuracy.
Chill the Dough: For thicker cookies, refrigerate dough for 30–60 minutes before baking.
Customization: Add extra chocolate chunks, drizzle with caramel, or sprinkle flaky salt on top for bakery-style cookies.
