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 teaspoons 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· 4.9 from 10 reviews

If you love autumn flavors and crave a cookie that’s soft, chewy, and downright irresistible, then this Chewy Pumpkin Chocolate Chip Cookies Recipe is going to be your new favorite. Trust me, these cookies pack just the right balance of rich browned butter, cozy pumpkin spice, and melty chocolate chips that feel like a warm fall hug in every bite. Stick around, because I’ll walk you through the little tricks that make these cookies perfect every single time!

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Why This Recipe Works

Browned Butter Magic: Browning the butter adds a nutty depth that takes ordinary cookies to extraordinary.
Blotting the Pumpkin: Removing extra moisture from the pumpkin puree ensures a chewy, not cakey, texture.
Precise Flour Measurement: Using the spoon-and-level method or a scale prevents dry, crumbly cookies.
Underbaking Just Right: Keeping the centers slightly underbaked keeps the cookies soft and luscious as they cool.

Chewy Pumpkin Chocolate Chip Cookies, pumpkin cookies with chocolate chips, fall pumpkin cookies, easy pumpkin cookie recipe, best chewy 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

Every ingredient here plays its part in creating that perfect chewy texture and rich flavor. Plus, a few quick tips on picking or prepping your ingredients so your Chewy Pumpkin Chocolate Chip Cookies Recipe comes out flawless.

Cold Unsalted Butter: Cold butter is browned slowly to develop a toasty flavor; unsalted lets you control the salt in the dough.
Libby’s Pumpkin Puree: Make sure to blot it dry—that extra moisture can make your dough too wet, leading to cakey cookies.
Granulated and Light Brown Sugar: Brown sugar adds moisture and chewiness; granulated sugar balances sweetness and crisp edges.
Egg Yolks: Using yolks alone gives richness without extra liquid from whites.
Vanilla Extract: Enhances all the warm flavors and rounds out sweetness.
All-Purpose Flour: Measured carefully to keep the dough from drying out or getting too dense.
Pumpkin Spice: The essential warm spices (cinnamon, nutmeg, cloves) for that fall cookie vibe.
Baking Soda: Helps cookies rise just enough while keeping them tender.
Fine Sea Salt: Balances sweetness and amplifies the chocolate flavor.
Chocolate Chips or Finely Chopped Chocolate: I love using chunks for melty pools of chocolate—feel free to get generous!

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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 things I love about this Chewy Pumpkin Chocolate Chip Cookies Recipe is how easy it is to tweak for your own tastes. Whether you want more spice, a different chocolate, or even a dairy-free twist, it’s a forgiving dough that welcomes your creativity.

More Spice: I sometimes add a pinch of ginger or extra cinnamon for an extra kick that feels festive and warming.
Swap the Chocolate: Dark chocolate, white chocolate, or even butterscotch chips can change the flavor profile deliciously.
Dairy-Free Option: Use a vegan butter substitute and your favorite dairy-free chocolate chips to keep it chewy and cozy for everyone.
Nuts: Toasted pecans or walnuts add a delightful crunch that pairs beautifully with pumpkin.

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

Step 1: Brown the Butter to Perfection

This step is pure magic. Melt the cold butter in a stainless steel pan over medium heat. Be ready for it to foam, pop, and crackle—that means it’s browning. Once you see those beautiful amber bits collecting on the bottom and smell that nutty aroma, take the pan off the heat immediately. Scrape the butter into a glass bowl and let it cool in the fridge, stirring occasionally until it reaches about 75°F. Patience here is key; if the butter is too warm or cold, it changes how the dough will behave.

Step 2: Dry Out the Pumpkin Puree

Lay your pumpkin puree on a plate and press paper towels into it to soak up excess moisture. Repeat this with fresh paper towels until the pumpkin feels like soft playdough—drier but still pliable. This drying step is my number one tip to keep these cookies chewy instead of cakey, and I can’t stress it enough.

Step 3: Mix Sugars and Egg Yolks into Browned Butter

Once your browned butter has cooled to the right temperature but stays liquid, whisk in both the brown and granulated sugars for one full minute. It will look pale and sandy; that’s your cue to add in the egg yolks, vanilla, and dried pumpkin, mixing until just combined. This creates a luscious and richly flavored base for your dough.

Step 4: Fold in the Dry Ingredients and Chocolate

Sift together your flour, pumpkin spice, baking soda, and sea salt, then fold gently into the wet mixture along with the chopped chocolate or chips. Don’t overmix here — just combine until you see no more flour streaks to keep the texture tender.

Step 5: Scoop, Shape, and Bake

Use a 3-tablespoon cookie scoop to portion out dough balls. Roll them between your palms to smooth them, then space them 2-3 inches apart on parchment-lined trays. I love pressing a few extra chocolate chunks on top for those dreamy molten pockets. Bake at 350°F for 9-13 minutes, or until the edges are golden but the centers are still a touch underbaked. That’s what gives you that perfect chewy center.

Step 6: Perfect Edges Every Time

Right out of the oven, grab a large round cookie cutter to gently push the edges inward, making your cookies thicker and perfectly round. Let them cool completely on the pan before transferring. This little trick gives the cookies a bakery-quality finish that always impresses guests.

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Tips from My Kitchen

Blotting the Pumpkin: I always use fresh paper towels multiple times to get the pumpkin just right—don’t rush this or your texture suffers.
Butter Temperature Matters: Cooler than room temp but still liquid browned butter is my sweet spot for mixing the dough perfectly.
Chocolate Chunks Rule: Bigger chunks mean gooier melted chocolate—my favorite surprise bites in these cookies.
Use a Cookie Cutter Right Away: This simple step really shapes the look and stops cookies from spreading too thin.

How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe

Chewy Pumpkin Chocolate Chip Cookies Recipe - Serving Suggestion

Garnishes

I like sprinkling just a tiny pinch of flaky sea salt on top right before baking to lift all the sweetness and deepen the chocolate flavor. Sometimes a dusting of cinnamon sugar before baking adds a nostalgic sweet-spicy crust that’s to die for.

Side Dishes

These cookies are perfect alongside a steaming mug of chai latte or a rich hot chocolate. For brunch or dessert, I like serving them with spiced whipped cream or a scoop of vanilla bean ice cream—pure heaven.

Creative Ways to Present

At holiday parties, I’ve stacked these cookies between parchment paper inside a mason jar tied with a rustic ribbon—makes a charming homemade gift. Or line a tray with fall leaves and scatter the cookies with cinnamon sticks and mini pumpkins for festive guest trays.

Make Ahead and Storage

Storing Leftovers

I store leftover baked cookies in an airtight container at room temperature for 2-3 days—keeps the texture just right. If your kitchen’s dry, add a slice of apple to the container to maintain softness without sogginess.

Freezing

You can freeze both the cookie dough balls and the baked cookies! I like freezing dough balls individually on a tray, then transferring to a zip-top bag. When ready to bake, let dough thaw for about 2 hours to room temp for even baking. Baked cookies freeze well in airtight containers too, just thaw at room temp before enjoying.

Reheating

To revive stored cookies, pop them in a 300°F oven for 3-5 minutes or microwave for 10-15 seconds. This warms the chocolate and softens them up without drying them out—like freshly baked all over again.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree, like Libby’s, is perfect for this recipe. Just be sure to blot out the extra moisture before mixing to keep your cookies chewy rather than cakey.
Why are my cookies cakey instead of chewy?

This usually happens if the pumpkin isn’t dried properly or if you accidentally add too much flour. Make sure you blot the pumpkin puree well and measure your flour carefully using the spoon-and-level method or a kitchen scale to avoid cakey cookies.
Can I substitute regular butter for unsalted butter?

Yes, you can use salted butter, but reduce or omit the extra added salt in the recipe to avoid over-salting your dough.
How do I prevent my cookies from spreading too much?

This often happens if the oven temperature is too low, the butter is too warm, or there’s too little flour. Make sure your oven is fully preheated to 350°F and that your browned butter is cooled to the recommended temperature before mixing.
Can I add nuts to this recipe?

Definitely! Toasted pecans, walnuts, or even pepitas make a wonderful addition to complement the pumpkin and chocolate flavors.

Final Thoughts

This Chewy Pumpkin Chocolate Chip Cookies Recipe is one of those seasonal treasures that I find myself baking over and over as soon as the leaves start to change. It’s all in the details—the browned butter, the careful pumpkin prep, that perfect bake time—that combine to create cookies that are wonderfully soft, flavorful, and simply addictive. I can’t wait for you to make them your own and taste that cozy fall goodness with every bite. Promise me you’ll give it a try, and then make a second batch to share with friends (or not!).