Chewy Pumpkin Chocolate Chip Cookies Recipe

If you’re ready to fall head over heels for the coziest treat of the season, these Chewy Pumpkin Chocolate Chip Cookies are waiting for you! They combine gooey pools of chocolate with the warmth of pumpkin spice and a hint of nuttiness from browned butter, making every bite a joyful bite of autumn, any time of year.

Why You Should Make This Recipe

• Ultimate Chewy Texture: Browned butter plus dried pumpkin puree creates cookies that are soft and chewy with caramelized edges—never cakey!
• Real Pumpkin Flavor: Unlike many pumpkin cookies, these deliver bold flavor from real pumpkin puree, enhanced by cozy pumpkin spices.
• Chocolate In Every Bite: Pools of melted chocolate bars or chips swirl through each cookie, making every mouthful pure bliss.
• Perfect for Sharing: These Chewy Pumpkin Chocolate Chip Cookies are a guaranteed crowd-pleaser, whether you’re baking for a fall gathering or just surprising your favorite humans.

Ingredients & Substitutions

The magic behind Chewy Pumpkin Chocolate Chip Cookies lies in using straightforward but purposeful ingredients, each lending a signature touch to the cookies’ taste, chewy bite, and vibrant color. Let’s take a closer look at what you’ll need and how you can swap or tweak as needed.

• Cold Unsalted Butter: Browning the butter adds a deep, nutty flavor and is essential for that perfect chewy texture—don’t skip this step!
• Pumpkin Puree: Make sure to dry it well with paper towels to keep your cookies dense and chewy, not soft and cakey; Libby’s is my go-to brand for consistency.
• Granulated Sugar: Adds sweetness and helps create crisp edges for great texture contrast.
• Light Brown Sugar: Packed brown sugar brings moisture and subtle caramel undertones—using both sugars balances chewiness perfectly.
• Egg Yolks: Extra yolks make the cookies richer and even more tender than whole eggs would.
• Vanilla Extract: A flavor booster that rounds out the spices and chocolate.
• All-Purpose Flour: Spoon and level for accuracy, or ideally use a scale to avoid heavy cookies (incorrect flour measurement is the #1 cookie culprit).
• Pumpkin Spice: The heart of these fall-flavored cookies—cinnamon, ginger, nutmeg and clove in one perfect blend.
• Baking Soda: Ensures just the right lift and softness without making the cookies puffy.
• Fine Sea Salt: Key for balancing the sweetness and intensifying every flavor.
• Chocolate Chips or Chopped Chocolate Bar: Go for semi-sweet or dark for melty pools; chop the chocolate yourself for gooey pockets in every bite!

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Brown the Butter

Start by melting and browning cold butter in a stainless steel pan. As it cooks, it’ll foam and sizzle—just keep an eye out, stirring so it doesn’t burn. Once you see beautiful golden specs on the pan’s bottom and your kitchen smells nutty and toasty, take it off the heat. Scrape every last bit (the brown flecks are pure flavor!) into a bowl and let it chill, stirring every 10–15 minutes, until it’s cool but still liquid.

Step 2: Dry Out the Pumpkin Puree

This step is the real secret to chewy—not cakey—pumpkin cookies. Spread the pumpkin puree on a plate, press it with paper towels to wick away excess moisture, and keep going (switching towels as you need) until the puree feels thick and clay-like. This extra work is totally worth it to avoid soggy cookies!

Step 3: Whisk Sugars and Butter

Now that the butter’s cool, beat in the brown sugar and granulated sugar for exactly one minute. The mixture should look like pale, damp sand—this step ensures those classic chewy cookie edges.

Step 4: Add Yolks, Vanilla, and Dried Pumpkin

Blend in your egg yolks, vanilla extract, and the now dried pumpkin puree until everything is smooth and evenly combined. This builds the cookie’s rich flavor base and keeps the texture just the right amount of soft and chewy.

Step 5: Mix in the Dry Ingredients and Chocolate

Add in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips (or chopped chocolate). Gently fold until just combined—don’t over-mix, or your Chewy Pumpkin Chocolate Chip Cookies may end up tough instead of irresistible.

Step 6: Shape and Bake the Cookies

Use a 3-tablespoon scoop for big, bakery-style cookies, rolling the dough into balls and placing them a few inches apart on lined trays. Press extra chocolate pieces on top if you love gooey chocolate puddles. Bake one tray at a time until the edges are deep golden and the centers still look a touch underbaked. For perfect rounds, gently swirl each hot cookie with a big cookie cutter right out of the oven!

Step 7: Cool and Enjoy

Let the cookies cool on the tray to finish setting up and then transfer to a rack. The fragrance of pumpkin spice and chocolate wafting through your kitchen is its own reward, but nothing beats biting into a fresh, chewy, melty cookie!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

Garnishes

Sprinkle a pinches of flaky sea salt on top of each warm cookie for an amazing burst of flavor that heightens both the chocolate and the pumpkin. You can also add an extra dusting of cinnamon or a handful of mini chocolate chips, pressed in just after baking, for that over-the-top bakery look.

Side Dishes

Pair these Chewy Pumpkin Chocolate Chip Cookies with a cozy mug of chai tea or homemade hot cocoa—something warm and spicy brings out the best in them. For a light finish to a meal, serve with sliced fresh pears or apples to add a nice, refreshing crunch on the side.

Creative Ways to Present

For a special occasion, stack the cookies on a rustic wooden platter and tuck in cinnamon sticks and tiny pumpkins for a festive fall display. Or, for a decadent dessert plate, sandwich vanilla ice cream between two Chewy Pumpkin Chocolate Chip Cookies for the ultimate autumn ice cream sandwich—trust me, it’s a showstopper!

Make Ahead and Storage

Storing Leftovers

Baked cookies keep beautifully at room temperature for 2–3 days in an airtight container. If you want to maintain extra chewiness, slip a slice of bread into the container—the cookies absorb just enough moisture to stay soft but never soggy.

Freezing

You can freeze unbaked dough balls for up to 2 months—no need to thaw, just bake a couple minutes longer from frozen! The baked Chewy Pumpkin Chocolate Chip Cookies can also be frozen in a well-sealed container or freezer bag for up to a month. Just be sure to let them cool completely before freezing to preserve texture.

Reheating

For that “just-baked” taste, pop a cookie in the microwave for about 10–15 seconds, or warm several on a baking sheet in a low oven for a few minutes. This softens the chocolate and wakes up the spices for next-level comfort food joy!

FAQs

Final Thoughts

There’s just something magical about baking a tray of Chewy Pumpkin Chocolate Chip Cookies and sharing them with people you love. If you’re craving a warm, cozy treat that’s equal parts nostalgic and new, I hope you’ll give these cookies a try—they’re sure to become an instant classic in your kitchen too!

Print