Chewy pumpkin chocolate chip cookies are the perfect treat for cozy days. They bring together the warm, inviting flavors of pumpkin and chocolate, making them a delightful dessert for any occasion. These cookies are soft, chewy, and just a little sweet. Whether you’re baking for your family or a gathering of friends, these cookies will surely brighten everyone’s day.

Why You Will Love This Recipe

These cookies are not only delicious but also incredibly easy to make. With simple ingredients and a straightforward method, even beginner bakers will feel confident. The blend of pumpkin and chocolate creates a rich flavor that your family will adore. Plus, they are great for sharing or enjoying at home.

How to Make Chewy Pumpkin Chocolate Chip Cookies

Making these cookies is a breeze. You only need to follow a few simple steps to enjoy a fresh batch straight from the oven. The process involves mixing, chilling, baking, and then smiling as the aroma fills your kitchen. Let’s get started!

What You Need

Ingredients for Chewy Pumpkin Chocolate Chip Cookies

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 (See notes below for measuring)
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

Step-by-Step

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
Brown the butter in a large stainless steel pan. While it cooks, it will foam, pop, and crackle—this is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat. You should have just under 1 cup of browned butter (184 g). Scrape the butter into a glass measuring bowl and place it in the fridge for 50-60 minutes, stirring it every 10-15 minutes until a thermometer inserted reads 75°F. The butter must be cool but still liquid!
Spread the pumpkin puree on a plate. Press a stack of paper towels into it and soak up the extra liquid. Then, scrape the pumpkin into a pile and re-spread it around the plate. Continue doing this, using a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry, like soft playdough, and now measures roughly 1/3 cup (75 grams).
When the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute. It will look like pale wet sand.
Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.
Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
Scoop the cookie dough with a 3 tbsp cookie scoop, roll them between your palms, then place them on the prepared baking trays spaced 2-3 inches apart. You will have roughly 15 cookies. For pools of melted chocolate, chop the chocolate into larger pieces and press more on top before baking!
Bake one tray at a time for 9-13 minutes or until the edges are golden brown but the middle is slightly underbaked. Straight out of the oven, use a large round cookie cutter to scoot the edges in to make them thicker and perfectly round. Let the pan cool on a wire cooling rack completely then remove the cookies and enjoy!
Store baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls, just bring them to room temperature before baking. This can take about 1 hour for refrigerated dough and 2 hours for frozen dough.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These cookies are best enjoyed warm, straight from the oven. Pair them with a cool glass of milk or a hot cup of coffee for a delicious treat. They also make great snacks for school lunches or casual get-togethers. Serve them at fall gatherings or cozy family dinners for an added touch of sweetness!

How to Store Chewy Pumpkin Chocolate Chip Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for 2-3 days. For longer storage, you can refrigerate the cookie dough or freeze them. Just remember to bring the dough back to room temperature before baking to ensure the best results!

Recipe Tips

Brown the butter carefully to get that nutty flavor without burning it.
Make sure the pumpkin puree is well-dried; this affects the cookie texture.
Use a cookie scoop to get even-sized cookies for uniform baking.
Let cookies cool completely on a wire rack to maintain the right texture.
Feel free to adjust the chocolate chips for more or less chocolatey cookies.

Variations & Swaps

Nutty Twist: Add chopped pecans or walnuts for a crunchy texture.
Spice it Up: Use different spices like cinnamon or nutmeg to enhance the flavor.
Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a gluten-free option.

FAQs

Can I make these cookies ahead of time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 3 days. Just scoop and bake them when you’re ready for warm cookies. This way, you can enjoy fresh cookies whenever you want!

Can I freeze the cookie dough?
Yes, you can freeze the dough. Just portion them into balls and freeze them on a baking sheet. Once frozen, transfer to a bag and store for up to 3 months. Thaw in the fridge before baking.

How do I reheat the cookies?
To reheat, pop them in the microwave for about 10-15 seconds. This will warm them up while keeping them soft and chewy.

Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree. Pumpkin pie filling comes with added spices and sugars, which may not work as well in this recipe.

What if my cookies spread too much?
If your cookies spread too much, ensure the butter is chilled but still liquid before mixing. Also, check the amount of flour; too little flour can cause spreading.