Why Make This Recipe

If you’re looking for a delightful way to celebrate the fall season, these Chewy Pumpkin Chocolate Chip Cookies are the perfect treat! Combining the warm, comforting flavors of pumpkin and spices with the sweetness of chocolate, these cookies are a soft, chewy indulgence. Ideal for sharing at gatherings or enjoying as a cozy dessert at home, they bring a taste of autumn right to your kitchen. Plus, the unique texture created by browning the butter elevates the flavor to a whole new level, making these cookies a must-try!

How to Make Chewy Pumpkin Chocolate Chip Cookies

Creating these delicious cookies is easier than you might think! Follow these step-by-step instructions for a perfect batch every time.

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 (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

Directions:

Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
In a large stainless steel pan, brown the butter. Watch it carefully as it foams, pops, and crackles. Stir occasionally to prevent burning. Remove from heat once the bottom is covered with brown bits and it smells nutty. You should have just under 1 cup of browned butter (184 g). Transfer it to a glass measuring bowl and cool in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F.
Spread the pumpkin puree on a plate and soak up excess liquid using paper towels. Continue until the pumpkin feels dry, resembling soft playdough, and measures about 1/3 cup (75 grams).
Once the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute until it resembles pale wet sand.
Add the egg yolks, vanilla, and dried pumpkin puree, mixing until just combined.
Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips.
Using a 3-tablespoon cookie scoop, roll the dough into balls and place them on the prepared baking trays, spaced 2-3 inches apart. For extra melted chocolate pools, press larger chocolate pieces on top before baking.
Bake one tray at a time for 9-13 minutes until the edges are golden brown but the centers are still slightly underbaked. Use a large round cookie cutter to shape the cookies while they’re still hot. Allow them to cool on a wire rack before enjoying!
Store baked cookies in an airtight container at room temperature for 2-3 days. Refrigerate or freeze cookie dough balls, bringing them to room temperature before baking—about 1 hour for refrigerated and 2 hours for frozen dough.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These cookies can be enjoyed warm, straight from the oven, or cooled. Serve them with a cozy cup of coffee, tea, or warm apple cider for a delicious fall treat. You can also drizzle some melted chocolate on top or serve with a scoop of vanilla or pumpkin ice cream for an extra indulgent dessert.

How to Store Chewy Pumpkin Chocolate Chip Cookies

To keep these cookies fresh, store them in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate the dough or freeze the baked cookies. If freezing, ensure they are properly wrapped or placed in a freezer-safe container.

Tips to Make Chewy Pumpkin Chocolate Chip Cookies

Browning Butter: Watch closely while browning the butter to avoid burning. The nutty aroma is essential to achieve that signature flavor.
Pumpkin Puree Drying: Ensuring the pumpkin puree is not too watery will lead to a better cookie texture. Don’t skip the paper towel step!
Chocolate Choices: Use high-quality chocolate or a mix of dark and milk chocolate for a richer flavor.

Variation

Feel free to customize your cookies! Add nuts, like pecans or walnuts, for added crunch, or substitute the chocolate for butterscotch chips for a different sweetness. You can also experiment with different spices, such as adding a pinch of nutmeg or cloves for more depth.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use freshly cooked and pureed pumpkin. Make sure to drain any excess moisture just as you would with canned pumpkin.

2. How do I know when the cookies are done?

The edges should be golden brown while the centers appear slightly underbaked. They will continue to solidify as they cool.

3. Can I freeze the cookie dough?

Absolutely! You can freeze the dough in balls. Just allow them to thaw at room temperature before baking them. This can take about 1-2 hours depending on if they were in the fridge or freezer.

Indulge in these Chewy Pumpkin Chocolate Chip Cookies and make your kitchen a cozy haven filled with the scents of fall!