Chewy Pumpkin Chocolate Chip Cookies Recipe

Introduction

These chewy pumpkin chocolate chip cookies combine the warm flavors of pumpkin spice with rich chocolate for a perfect fall treat. Soft, moist, and full of autumnal goodness, they’re easy to make and irresistible to eat.

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

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
2. Step 2: Brown the butter in a large stainless steel pan. It will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. When it smells nutty and has brown bits on the bottom, remove from heat. Scrape into a glass bowl and place in the fridge for 50–60 minutes, stirring every 10–15 minutes until it reaches 75°F. The butter should be cool but still liquid.
3. Step 3: Spread the pumpkin puree on a plate and press a stack of paper towels into it to soak up extra liquid. Scrape and re-spread the pumpkin, replacing towels to remove moisture until it feels dry and resembles soft playdough, measuring about 1/3 cup (75 grams).
4. Step 4: Whisk the cooled browned butter with brown sugar and granulated sugar for exactly 1 minute until it looks like pale wet sand.
5. Step 5: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until combined.
6. Step 6: Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
7. Step 7: Using a 3-tablespoon scoop, portion the dough and roll into balls. Place them 2-3 inches apart on the baking trays. For extra pools of melted chocolate, press larger pieces on top before baking.
8. Step 8: Bake one tray at a time for 9–13 minutes until edges are golden brown but centers remain slightly underbaked. Right out of the oven, use a large round cookie cutter to push edges inward for a thicker, round shape. Cool completely on a wire rack before removing.
9. Step 9: Enjoy your cookies fresh or follow storage tips below.

Tips & Variations

• Make sure the browned butter is cool but still liquid for the best texture.
• Drying the pumpkin puree helps prevent soggy cookies and intensifies flavor.
• Use a good quality pumpkin spice blend or make your own with cinnamon, nutmeg, ginger, and cloves.
• Try bittersweet or semi-sweet chocolate for a balance of sweet and rich flavors.
• For a nutty twist, add chopped walnuts or pecans to the dough.

Storage

Store baked cookies in an airtight container at room temperature for 2–3 days. You can refrigerate or freeze unbaked cookie dough balls; bring them to room temperature for about an hour before baking for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of Libby’s Pumpkin Puree?

Yes, any plain canned pumpkin puree works well. Just make sure it’s pure pumpkin and not pumpkin pie filling.

Why do I need to brown the butter for this recipe?

Browning the butter adds a deep, nutty flavor and richness that enhances the pumpkin and chocolate in these cookies.

Chewy Pumpkin Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

These Chewy Pumpkin Chocolate Chip Cookies offer the perfect balance of soft, moist pumpkin flavor combined with rich, melty chocolate chips. Using browned butter and pumpkin puree, these cookies are irresistibly tender with a comforting pumpkin spice aroma, making them ideal for autumn or any cozy occasion.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 12 minutes per batch
• Total Time: 1 hour 15 minutes (including cooling browned butter and drying pumpkin)
• Yield: Approximately 15 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup cold unsalted butter
• 2/3 cup Libby’s Pumpkin Puree (room temperature)
• 2 large egg yolks (room temperature)
• 2 teaspoon vanilla extract

Dry Ingredients

• 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

Sugars

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar (packed)

Add-ins

• 1 cup finely chopped chocolate bar or chocolate chips

Instructions

1. Preheat Oven and Prepare Trays: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside for later use.
2. Brown the Butter: In a large stainless steel pan, melt the cold unsalted butter over medium heat. Watch carefully as it foams, pops, and crackles—this is normal and signals the browning process. Stir occasionally to prevent burning. When you see brown bits and smell a nutty aroma, remove from heat. You should have just under 1 cup (184 g) of browned butter. Transfer it to a glass bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until it cools to 75°F but remains liquid.
3. Dry the Pumpkin Puree: Spread the pumpkin puree on a plate. Press a stack of paper towels into it to soak up excess liquid. Scrape the pumpkin into a pile, then re-spread and repeat using fresh towels until the pumpkin feels dry like soft playdough and measures roughly 1/3 cup (75 grams).
4. Mix Sugars and Butter: Once the browned butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute until the mixture resembles pale wet sand.
5. Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until fully combined.
6. Incorporate Dry Ingredients and Chocolate: Fold in the flour, pumpkin spice, baking soda, salt, and chopped chocolate chips gently until just combined, taking care not to overmix.
7. Scoop and Shape Dough: Use a 3 tablespoon cookie scoop to portion the dough. Roll each scoop between your palms to form balls, then place them spaced 2-3 inches apart on the prepared trays. This should yield roughly 15 cookies. For more melted chocolate pools, press additional larger chocolate pieces on top of the dough balls before baking.
8. Bake Cookies: Bake one tray at a time for 9-13 minutes or until edges are golden brown but the centers remain slightly underbaked. Immediately out of the oven, use a large round cookie cutter to gently scoot the cookie edges inward, making them thicker and perfectly round. Allow cookies to cool completely on a wire rack before removing.
9. Storage and Serving: Store baked cookies in an airtight container at room temperature for 2-3 days. Cookie dough balls can be refrigerated or frozen; bring them to room temperature (about 1 hour) before baking to get the best texture.

Notes

• Browned butter adds a rich, nutty flavor that deeply enhances these cookies.
• Drying the pumpkin puree is key to prevent soggy cookies and achieve the perfect chewy texture.
• Use a kitchen thermometer to check browned butter temperature; it should be cool but still liquid at 75°F.
• For a more pronounced chocolate effect, press larger chocolate pieces on top of the dough balls before baking.
• Cookies are best enjoyed fresh but can be stored for a few days or the dough can be frozen for future baking.
• Measure flour accurately by spooning into the cup and leveling with a knife to avoid dense cookies.

Keywords: pumpkin cookies, chocolate chip cookies, chewy cookies, autumn desserts, browned butter cookies, pumpkin spice cookies