Chewy Pumpkin Chocolate Chip Cookies Recipe

If you’re looking for the ultimate fall treat, you’re in the right place. I absolutely adore this Chewy Pumpkin Chocolate Chip Cookies Recipe because it strikes the perfect balance between soft, chewy texture and rich pumpkin-spice flavor, all studded with melty chocolate chips that take every bite over the top. Trust me, once you try these cookies, you’ll find yourself baking them again and again through the cozy season.

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Ingredients You’ll Need

The magic of this Chewy Pumpkin Chocolate Chip Cookies Recipe starts with a few key ingredients that work beautifully together — browned butter for depth, pumpkin puree (but blotted to remove extra moisture), and just the right amount of flour and pumpkin spice blend. Having quality chocolate makes a huge difference too, so pick your favorite!

• Cold Unsalted Butter: Browning the butter adds a nutty, rich flavor that’s essential for these cookies.
• Libby’s Pumpkin Puree: The pumpkin is blotted to remove excess water, making the cookie chewy instead of cakey.
• Granulated Sugar: Helps with the crisp edges and sweetness balance.
• Light Brown Sugar: Adds moisture and chewiness with its molasses content.
• Large Egg Yolks: Only yolks are used for richness and moisture without extra egg whites that could dry the cookie.
• Vanilla Extract: Enhances the overall flavor without overpowering the pumpkin.
• All-Purpose Flour: Measuring correctly is crucial—fluff and spoon it in or weigh it with a scale for best results.
• Pumpkin Spice: The blend of cinnamon, nutmeg, and cloves gives that lovely fall vibe.
• Baking Soda: Helps the cookies spread just the right amount and rise slightly.
• Fine Sea Salt: Balances the sweetness and enhances all the flavors.
• Finely Chopped Chocolate Bar or Chocolate Chips: Using chopped bars lets you control chocolate size and creates delightful melty pools.

Variations

I love playing around with this Chewy Pumpkin Chocolate Chip Cookies Recipe depending on the occasion or what I have on hand. It’s incredibly flexible, so I encourage you to customize it how you like best!

• Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free baking flour blend. I’ve tried this with Bob’s Red Mill, and it works beautifully if you measure carefully.
• Dairy-Free Option: Replace butter with a high-quality vegan butter substitute, but don’t skip the browning step—it really transforms flavor.
• Nuts or Seeds: Add chopped toasted pecans or walnuts for an extra crunch—my family goes nuts over this twist!
• Spice It Up: Feel free to increase the pumpkin spice or add a dash of ginger or allspice for a bolder flavor.
• Chocolate Variations: Use white chocolate chips or chunks for a different sweet contrast, or mix semi-sweet and dark chocolate chips for depth.

How to Make Chewy Pumpkin Chocolate Chip Cookies Recipe

Step 1: Bring Butter to Browned Perfection

Start by melting your cold unsalted butter in a large stainless steel pan over medium heat. It’ll foam and sizzle, so stand close and stir occasionally to prevent burning. When the butter turns golden brown with nutty browned bits on the bottom and smells amazing, take it off the heat immediately. Pour it into a glass bowl, then place it in the fridge, stirring every 10-15 minutes until it cools to about 75°F but remains liquid. This step is key! It adds incredible depth and helps the cookies develop that chewy texture you’re aiming for.

Step 2: Prep the Pumpkin Puree

I discovered this trick of blotting the pumpkin puree on a plate with paper towels to soak up the extra moisture—and it’s a game changer for chewy cookies. Press the puree with fresh paper towels until it feels soft and pliable, about the consistency of soft playdough. You want roughly 1/3 cup of this “dried” pumpkin. If you skip this step, the cookies turn cakey and won’t have that signature chewiness.

Step 3: Mix Sugars and Butter

Whisk the cooled browned butter together with both the granulated and brown sugars for exactly one minute. This creates a pale, sandy mixture that’s just right for incorporating the rest of the ingredients evenly. Timing here matters—you don’t want to over mix or the cookies won’t hold their chewy texture.

Step 4: Add Egg Yolks, Vanilla, and Pumpkin

Next, whisk in the large egg yolks, vanilla extract, and your beautifully blotted pumpkin puree. This mixture should be smooth and luscious, setting the stage for the next step.

Step 5: Fold in Dry Ingredients and Chocolate

Gently fold in the flour, pumpkin spice, baking soda, salt, and finely chopped chocolate. Don’t overmix—stir just until everything is combined. The dough will have a slightly sticky, soft feel with chocolate generously dispersed throughout, promising pockets of pure joy once baked.

Step 6: Shape and Bake the Cookies

Use a 3-tablespoon cookie scoop to spoon out dough balls, then roll them between your palms to get smooth rounds. Place them on your parchment-lined baking trays about 2-3 inches apart—15 cookies in total from this batch. If you want those gorgeous melted chocolate pools, press a few larger chunks on top of the dough balls before baking.

Bake the cookies one tray at a time at 350°F (180°C) for 9-13 minutes. Look for golden edges with a slightly underbaked center. When you pull them out, you can do a fun trick with a large round cookie cutter: gently push the edges inward to make the cookies thicker and perfectly round. Let them cool on the pan on a wire rack completely before removing — they firm up wonderfully as they cool and keep that chewy texture.

How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe

Garnishes

I usually keep it simple—no fancy garnishes. But if I’m serving these at a party, a light dusting of cinnamon sugar on top before baking or a drizzle of melted white chocolate after cooling adds that extra wow factor without overpowering the pumpkin and chocolate harmony.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea, coffee, or even a scoop of vanilla ice cream for a dessert twist. I’ve also served them alongside pumpkin-flavored lattes or hot chocolate during chilly fall evenings, which my guests absolutely love.

Creative Ways to Present

For holiday gatherings, I arrange the cookies in a rustic basket lined with a cozy fall-themed napkin, or stack them neatly tied with a twine bow for gifting. Sometimes, I even sandwich them with cream cheese frosting in the middle for a decadent pumpkin cookie sandwich that’s a showstopper.

Make Ahead and Storage

Storing Leftovers

I store leftover baked cookies in an airtight container at room temperature, where they stay perfectly chewy for 2-3 days. If I want to keep them fresher longer, I add a slice of bread to the container to maintain moisture—it’s a little trick I swear by from my baking adventures.

Freezing

I freeze dough balls on a parchment-lined tray and once solid, transfer them to a freezer bag. When I’m ready to bake, I let them thaw at room temperature about 2 hours. This way, you can enjoy fresh-baked cookies anytime without the fuss!

Reheating

To bring cookies back to life, I pop one or two in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. This method revives their soft, chewy texture and melty chocolate goodness.

FAQs

Final Thoughts

This Chewy Pumpkin Chocolate Chip Cookies Recipe has become one of my absolute favorites to bake every autumn. It’s reliable, delicious, and has just enough hands-on steps to feel special without being intimidating. I love how the browned butter and pumpkin spice create an enticing aroma that fills my kitchen, and I know you’ll enjoy every chewy, chocolatey bite just as much as my family does. So grab your apron and give it a go—these cookies are made for sharing and savoring with the people you love.

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