Why Make This Recipe

Chewy Pumpkin Chocolate Chip Cookies are the perfect fall treat for anyone who loves pumpkin flavor. They combine the warm, comforting taste of pumpkin spice with rich, melted chocolate, making each bite a delightful experience. Whether you’re sharing them with friends, family, or just enjoying them on your own, these cookies are sure to bring a smile to your face. The chewy texture makes them extra satisfying, while the chocolate adds a touch of sweetness that balances perfectly with the pumpkin.

How to Make Chewy Pumpkin Chocolate Chip Cookies

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 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

Directions

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. As it cooks, it will foam, pop, and crackle—this is normal! Keep stirring occasionally to prevent burning. When you see brown bits on the bottom and it smells nutty, take the pan off 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 every 10-15 minutes until it cools to 75°F but remains liquid.
Spread the pumpkin puree on a plate. Use a stack of paper towels to soak up extra liquid. Continue pressing until the pumpkin feels dry, resembling soft playdough, and measures about 1/3 cup (75 grams).
Once the butter is cool, whisk together 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, and whisk 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 into balls, and place them on the prepared baking trays, spaced 2-3 inches apart. You should get about 15 cookies. For melted chocolate pools, chop the chocolate into larger pieces and press some 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. Right out of the oven, use a large round cookie cutter to scoot the edges in for thicker, perfectly round cookies. Let them cool on a wire rack completely before enjoying!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These cookies are best served warm, straight out of the oven, when the chocolate is still gooey. You can enjoy them on their own or pair them with a glass of milk, a cup of coffee, or even a warm spice chai tea for an extra cozy experience.

How to Store Chewy Pumpkin Chocolate Chip Cookies

Store baked cookies in an airtight container at room temperature for 2-3 days. If you want to save some for later, you can refrigerate or freeze the cookie dough balls. Just make sure to bring them to room temperature before baking, which takes about 1 hour for refrigerated dough and 2 hours for frozen dough.

Tips to Make Chewy Pumpkin Chocolate Chip Cookies

Be careful when browning the butter; keep an eye on it to avoid burning.
Make sure the pumpkin puree is well-drained to prevent overly moist cookies.
Use a cookie scoop for evenly sized cookies.
For a festive touch, sprinkle a little extra pumpkin spice on top before baking.

Variation

If you want to mix things up, consider adding nuts like walnuts or pecans for some added crunch. You can also use white chocolate chips instead of dark chocolate for a different flavor profile.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin puree is best for this recipe as pumpkin pie filling contains added sugars and spices that may affect the recipe.
How long do these cookies last?
These cookies will stay fresh in an airtight container for about 2-3 days at room temperature.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough balls. Place them on a baking sheet to freeze, then store them in a freezer bag. When you are ready to bake, let them sit at room temperature for about 2 hours before baking.