Name: Chewy Pumpkin Chocolate Chip Cookies Recipe
Prep time: 1 h 30 min
Cook time: 13 min
Total time: 1 h 43 min
Cuisine: American
Ingredients: 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; 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

Jump to Recipe· 4.4 from 59 reviews

If you’re anything like me and crave soft, chewy treats that scream fall vibes, then I’m about to share a game-changer with you. This Chewy Pumpkin Chocolate Chip Cookies Recipe is the absolute best way to get those cozy pumpkin flavors with melted chocolate goodness all wrapped in one bite. Trust me, once you try these, visiting the pumpkin patch or pumpkin spice latte won’t feel complete without baking up a batch of these beauties. Ready to dive in? Let’s make some magic happen!

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Why This Recipe Works

Brown Butter Magic: Browning the butter adds a deep, nutty flavor that elevates these cookies beyond the usual pumpkin cookie fare.
Pumpkin Purée Prep: Blotting the pumpkin to remove excess moisture ensures these cookies stay chewy, not cakey.
Balanced Spices: The pumpkin spice blend perfectly complements the chocolate without overpowering the cookie’s tender texture.
Timing and Texture: Baking just until edges turn golden with slightly underbaked centers helps lock in that soft, chewy bite everyone loves.

Chewy Pumpkin Chocolate Chip Cookies, pumpkin chocolate chip cookies, fall cookie recipes, pumpkin desserts, soft pumpkin cookies - A stack of light brown chocolate chip cookies with dark melted chocolate chunks and a few flakes of sea salt on top, arranged on crinkled brown parchment paper on a white marbled surface. The cookies have a soft texture with slightly cracked tops and are packed closely together, with some overlapping edges. In the upper left corner, there is a small white decorative pumpkin adding a cozy touch. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Chewy Pumpkin Chocolate Chip Cookies Recipe lies not only in the technique but also in understanding why each ingredient is a must. From the browned butter flavor boost to taking care with your pumpkin puree, these ingredients come together in harmony to create cookie perfection.

Chewy Pumpkin Chocolate Chip Cookies, pumpkin chocolate chip cookies, fall cookie recipes, pumpkin desserts, soft pumpkin cookies - Flat lay of a small mound of cold unsalted butter with a pale yellow hue, a neat pile of bright orange smooth pumpkin puree spread on a simple white plate, two large brown eggs with clean shells, a small white bowl filled with fine white granulated sugar, a small white bowl containing light golden packed brown sugar, a small white bowl holding pure vanilla extract, a small neat heap of all-purpose flour, a small white bowl with warm-toned pumpkin spice powder, a small white bowl with fine white baking soda powder, a small white bowl of fine sea salt, and a small white bowl overflowing with glossy dark chocolate chunks, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Unsalted butter: Browning it unlocks rich, toasty notes that add depth beyond plain butter flavor.
Pumpkin puree: Draining it reduces excess liquid, ensuring chewy instead of cakey cookies.
Granulated and light brown sugar: Brown sugar adds moisture and chewiness while granulated sugar helps with structure and sweetness balance.
Egg yolks: Provide richness and tender texture, keeping cookies moist and chewy.
Vanilla extract: Enhances all flavors without stealing the show.
All-purpose flour: Acts as the cookie’s backbone but measuring properly is key to avoid dry, crumbly results.
Pumpkin spice: A fragrant blend that makes the pumpkin flavor truly pop.
Baking soda: Gives just the right lift to create soft edges without puffing up too much.
Fine sea salt: Balances sweetness and intensifies flavors.
Chocolate chips or chopped chocolate: Melt into pools of indulgence, adding richness and texture contrast.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Chewy Pumpkin Chocolate Chip Cookies Recipe is how flexible it is. I love playing around with mix-ins and spices depending on the season or what’s in my pantry, so don’t be shy about making it your own!

Variation: Sometimes I swap half the chocolate chips for chopped toasted pecans or walnuts — the crunch and warmth pair so well with pumpkin.
Dietary tweaks: For a dairy-free twist, substitute browned butter with coconut oil browned carefully in a skillet; texture will still be super satisfying.
Holiday spin: Add a pinch of ground cloves or ginger for extra cozy fall vibes that’ll wow guests during Thanksgiving.
Challenge level: If you’re new to baking brown butter, don’t worry—stand close, watch carefully, and stir. You’ll get the hang of it quickly!

Step-by-Step: How I Make Chewy Pumpkin Chocolate Chip Cookies Recipe

Step 1: Master the Brown Butter

Browning butter sounds fancy but it’s truly simple—and the secret to that deep, nutty flavor in these cookies. Use a heavy-bottomed pan on medium heat. The butter will foam and pop, so don’t walk away! Stir occasionally and watch closely for those golden brown flecks forming at the bottom. When it smells toasty, remove it from heat and scoop it into a bowl. Then comes the wait: pop it in the fridge for about an hour, stirring every 10-15 minutes until it’s cool but still liquid at around 75°F. This controlled cooling is crucial for the perfect cookie texture.

Step 2: Perfect Your Pumpkin Purée

This is the step I used to skip—but never again! Pumpkin has quite a bit of water, and if you don’t blot it out, your cookies turn cakey, not chewy. Spread your pumpkin on a plate, then press paper towels into it repeatedly until it feels like soft playdough. This simple trick transformed my pumpkin cookies from meh to magical.

Step 3: Mix and Fold Like a Pro

Grab that cooled browned butter and whisk it vigorously with both sugars until the mixture looks like pale, wet sand—about a full minute. Then add your egg yolks, vanilla, and that perfectly dried pumpkin. After that, gently fold in your flour, pumpkin spice, baking soda, salt, and chocolate chips. Remember: mix just until combined. Over-mixing develops too much gluten and makes cookies tougher.

Step 4: Scoop, Shape, and Bake

Scoop the dough in generous 3-tablespoon mounds and roll them between your palms for that classic round shape. Space them 2-3 inches apart on parchment-lined trays. Want intense pockets of gooey chocolate? Chop your chocolate into bigger chunks and press a few more on top before baking. Bake at 350°F (180°C) for about 9-13 minutes—you want golden edges but a slightly underbaked center. Right out of the oven, use a large cookie cutter to gently nudge the edges inward for perfectly thick and round cookies. Let them cool completely on a wire rack before indulging!

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Tips from My Kitchen

Flour Measuring: Always spoon and level your flour instead of scooping directly—it keeps your dough from getting too dense.
Timing the Brown Butter: Don’t rush cooling—getting the butter too cold will make mixing tricky, too warm and the dough won’t set properly.
Chocolate Chunks: Bigger pieces give that luscious melty pool effect; try chopping up a chocolate bar instead of just chips for a super indulgent bite.
Don’t Overbake: Take them out a bit early—the residual heat finishes them off, and you keep that perfect chew.

How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe

Chewy Pumpkin Chocolate Chip Cookies Recipe - Serving Suggestion

Garnishes

I love dusting finished cookies with a light sprinkle of cinnamon sugar for a subtle sparkle and extra warmth. Sometimes I’ll even melt a bit of white chocolate and drizzle it on top for a pretty contrast—plus it adds a sweet creaminess to every bite.

Side Dishes

These cookies are perfect paired with a steaming mug of chai tea or your favorite autumn-inspired latte. For a fun dessert platter, add spiced nuts or a scoop of vanilla bean ice cream on the side—ideal for impressing guests or indulging your sweet tooth.

Creative Ways to Present

I’ve gifted these cookies in cellophane bags tied with rustic twine and a small cinnamon stick—instantly festive and eye-catching. For parties, I like arranging them stacked on a wooden board surrounded by fresh mini pumpkins and colorful autumn leaves. It’s so inviting and makes the treat feel extra special.

Make Ahead and Storage

Storing Leftovers

After cooling completely, store your cookies in an airtight container at room temperature. They stay soft and chewy for 2-3 days—perfect for grabbing a quick snack or lunchbox treat.

Freezing

I often freeze the cookie dough balls lined on a tray, then transfer them to a zip-lock bag once firm. This way, I can bake fresh cookies anytime—just thaw dough balls to room temperature (about 2 hours) before baking. It saves so much time and keeps the cookies tasting freshly made.

Reheating

To warm up leftovers, I pop a cookie or two in the microwave for about 10 seconds or pop them in a 300°F oven for 3-5 minutes to revive that just-baked softness and melty chocolate. It’s like fresh cookies all over again!

FAQs

Why are my cookies cakey instead of chewy?

Most likely, the pumpkin puree wasn’t properly blotted to remove extra moisture, or too much flour was added. Ensure your pumpkin feels soft but not wet like playdough and measure the flour carefully using the spoon-level method or a kitchen scale.
Can I use canned pumpkin pie filling instead of puree?

I don’t recommend canned pumpkin pie filling since it’s pre-seasoned and sweeter, which can throw off the balance of spice and moisture in the cookies. Stick with pure pumpkin puree for best results.
How do I know when the cookies are done?

Look for golden edges with centers that still look slightly underbaked and soft. They’ll firm up as they cool, which keeps the chewy texture intact.
Can I substitute the pumpkin spice? What spices should I use?

Absolutely! You can make your own blend with cinnamon, nutmeg, ground cloves, and ginger—experiment with ratios to find your favorite fall flavor mix.

Final Thoughts

Making this Chewy Pumpkin Chocolate Chip Cookies Recipe has become one of my go-to ways for capturing fall’s cozy spirit in my kitchen—and I hope you’ll feel the same. They’re just that perfect combo of soft, chewy, and chocolatey goodness with a warm pumpkin hug in every bite. So, pour yourself a cup of coffee or tea, roll up your sleeves, and treat yourself to something uniquely comforting and delicious. You deserve this pumpkin goodness. Happy baking, friend!