Chewy Pumpkin Chocolate Chip Cookies

Why You’ll Love This Recipe

• Chewy, not cakey: Blotting the pumpkin keeps the texture perfectly chewy.

• Rich brown butter flavor: Adds depth and nuttiness.

• Loaded with chocolate: Melty chocolate chunks in every bite.

• Perfectly spiced: Just the right blend of pumpkin spice for fall vibes.

• Great for make-ahead: Dough can be chilled or frozen for later.

• Crowd favorite: Always a hit at parties and gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• cold unsalted butter
• Libby’s Pumpkin Puree, room temperature
• granulated sugar
• light brown sugar, packed
• large egg yolks, room temperature
• vanilla extract
• all-purpose flour
• pumpkin spice
• baking soda
• fine sea salt
• finely chopped chocolate bar or chocolate chips

Directions

1. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.

2. Brown the butter in a stainless steel pan. It will foam and pop—stir occasionally until the bottom is covered in brown bits and it smells nutty. Remove from heat, transfer to a bowl, and cool in the fridge for 50–60 minutes, stirring every 10–15 minutes until it reaches 75°F.

3. Blot the pumpkin puree by spreading it on a plate and pressing it with paper towels until it feels like soft playdough and reduces to about 1/3 cup.

4. Whisk together the cooled brown butter with both sugars for exactly 1 minute.

5. Add egg yolks, vanilla, and blotted pumpkin puree to the butter mixture and mix until smooth.

6. Fold in the dry ingredients: flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.

7. Scoop dough using a 3-tablespoon cookie scoop. Roll into balls and place on prepared trays, 2–3 inches apart. For extra chocolate pools, press a few larger chocolate pieces on top.

8. Bake one tray at a time for 9–13 minutes until edges are golden and centers are slightly underbaked.

9. Shape cookies straight out of the oven using a round cookie cutter for a perfect appearance.

10. Cool on wire rack completely before serving.

Servings and timing

• Servings: 15 cookies

• Prep Time: 1 hour 30 minutes

• Cook Time: 11 minutes

• Total Time: 1 hour 41 minutes

Variations

• Add nuts: Mix in chopped pecans or walnuts for crunch.

• Different chips: Swap chocolate chips with white chocolate or butterscotch.

• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend.

• Mini cookies: Use a smaller cookie scoop and adjust bake time accordingly.

• Add a sprinkle of sea salt: For extra flavor contrast.

• Pumpkin spice twist: Add extra spice or a dash of cinnamon on top before baking.

Storage/Reheating

• Room Temperature: Store baked cookies in an airtight container for 2–3 days.

• Refrigerated Dough: Store cookie dough balls in the fridge for up to 3 days. Let sit at room temperature for about 1 hour before baking.

• Frozen Dough: Freeze dough balls for up to 2 months. Let sit at room temperature for about 2 hours before baking.

• To Reheat: Briefly warm baked cookies in the microwave for 10–15 seconds to revive that gooey center.

FAQs

1. How do I make sure the cookies stay chewy?

Blotting the pumpkin and using just egg yolks helps eliminate excess moisture, giving the cookies their chewy texture.

2. Can I use canned pumpkin pie filling instead of pumpkin puree?

No, use only pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that will alter the taste and texture.

3. Why do I need to brown the butter?

Browning the butter adds a rich, nutty flavor that elevates the cookies beyond basic chocolate chip recipes.

4. What type of chocolate is best?

Chopped chocolate bars create melty pools, but chocolate chips work well too. Use high-quality dark or semi-sweet chocolate for best results.

5. Do I need to chill the dough?

No chilling is required after the dough is formed, but you can chill or freeze it for later use.

6. Can I make these cookies smaller?

Yes, use a smaller scoop and reduce the baking time by 2–3 minutes.

7. Can I make them vegan?

You can try using plant-based butter and egg substitutes, but the texture may vary.

8. How do I know when the cookies are done baking?

They’re ready when the edges are golden and the centers look slightly underbaked. They’ll continue to set as they cool.

9. Can I freeze the baked cookies?

Yes, store baked cookies in an airtight container in the freezer for up to 2 months. Let them thaw at room temperature before serving.

10. Can I double the recipe?

Absolutely. This recipe can be doubled or tripled for larger batches.

Conclusion

These chewy pumpkin chocolate chip cookies are everything you want in a fall dessert—cozy, rich, and irresistibly gooey. With their perfectly spiced flavor, chewy centers, and melty chocolate, they’re sure to become a seasonal favorite. Whether you make them fresh or freeze the dough for later, these cookies are the ultimate autumn indulgence.

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