Introduction

These chewy pumpkin chocolate chip cookies combine the warm flavors of pumpkin spice with rich chocolate for a comforting treat. Perfect for autumn or any time you crave something sweet with a seasonal twist.

A close-up view showing a stack of chocolate chip cookies with a golden brown color and soft texture. The cookies have melted dark chocolate chunks scattered on top and inside, with some flaky sea salt sprinkled over them. The cookies rest on crinkled brown parchment paper placed on a white marbled surface. A small white ceramic pumpkin is seen on the left side, and a part of a white plate is just visible at the bottom left corner. The cookies look warm and inviting with a slight shine on the chocolate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
Step 2: Brown the butter in a large stainless steel pan by heating it until it foams, pops, and crackles. When the butter is nutty and covered in brown bits, remove from heat. Scrape the butter into a glass bowl and chill in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F and is cool but still liquid.
Step 3: Spread the pumpkin puree on a plate and press stacks of paper towels into it to absorb excess liquid. Repeat until the pumpkin feels dry like soft playdough, measuring about 1/3 cup (75 grams).
Step 4: Whisk the cooled browned butter with brown sugar and granulated sugar for exactly 1 minute until it resembles pale wet sand.
Step 5: Add the egg yolks, vanilla extract, and dried pumpkin puree to the butter mixture and whisk until combined.
Step 6: Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips gently until just combined.
Step 7: Scoop the dough using a 3-tablespoon cookie scoop, roll into balls, and place on the baking trays 2-3 inches apart. You should have about 15 cookies. For extra melted chocolate, press larger chocolate pieces on top before baking.
Step 8: Bake one tray at a time for 9-13 minutes, until edges are golden but centers remain slightly underbaked. Immediately after baking, use a large round cookie cutter to gently push the edges inward for a thicker, perfect round shape. Cool on the tray on a wire rack completely before removing.

Tips & Variations

For a deeper chocolate flavor, use a mix of dark and semi-sweet chocolate chips or chunks.
If you don’t have pumpkin spice, substitute with a mix of cinnamon, nutmeg, and cloves.
Ensure the browned butter is cool but still liquid for the best cookie texture.
Press larger chocolate chunks on top before baking for gooey chocolate pools.

Storage

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 before baking. This typically takes about 1 hour from the fridge and 2 hours from the freezer.

How to Serve

A close-up of two soft-baked chocolate chip cookies resting on crinkled brown paper set on a white marbled texture. The visible cookie layers include a light golden-brown dough base with melted rich, dark chocolate chunks swirled through, topped with a few coarse grains of white sea salt. One cookie has a bite taken out, showing a gooey, moist inside with uneven chocolate melting, while the cookie next to it remains whole, showing soft cracks and texture. Some cookie crumbs are scattered around, emphasizing the fresh and chewy look. In the background, a white pumpkin shape is out of focus, adding a subtle seasonal touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree instead of fresh pumpkin?

Yes, canned pumpkin puree works perfectly. Just make sure to press out excess moisture with paper towels for a similar dry consistency.

How do I know when the cookies are done?

The edges should be golden brown while the centers remain slightly underbaked. This ensures they stay chewy once cooled.

Chewy Pumpkin Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.4 from 113 reviews

These Chewy Pumpkin Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the moist texture of pumpkin puree, complemented by warm pumpkin spice and generous chunks of chocolate. Perfectly soft and slightly underbaked in the center, these cookies offer a delightful chewy bite with gooey chocolate pockets, ideal for fall or any cozy occasion.

Author: Marco
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 15 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet 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

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

Additional

1 cup finely chopped chocolate bar or chocolate chips

Instructions

Preheat and Prepare Pans: Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper. Set aside.
Brown the Butter: In a large stainless steel pan, melt the cold butter over medium heat, stirring occasionally. Watch as it foams, pops, and crackles, then browns with nutty aroma and brown bits form on the bottom. Remove from heat when browned. Scrape browned butter into a glass bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until the temperature reaches 75°F (cool but still liquid).
Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels into it to absorb excess moisture. Repeat with fresh paper towels until the pumpkin feels dry and measures about 1/3 cup (75 grams).
Mix Sugars and Butter: Whisk the cooled browned butter with both sugars for exactly 1 minute until pale and sandy in texture.
Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree thoroughly until combined.
Fold in Dry Ingredients and Chocolate: Gently fold the flour, pumpkin spice, baking soda, salt, and chocolate chips into the wet mixture until just combined, being careful not to overmix.
Form Cookie Dough Balls: Use a 3-tablespoon cookie scoop to portion the dough, roll between palms, and place on lined trays spaced 2-3 inches apart. You should have roughly 15 cookies. For extra melted chocolate pools, press larger chopped chocolate pieces on top before baking.
Bake: Bake one tray at a time for 9-13 minutes until edges are golden but centers remain slightly underbaked. Immediately use a large round cookie cutter to gently push in edges, creating a thicker, perfectly round shape.
Cool and Store: Let cookies cool completely on the tray over a wire rack before removing. Store baked cookies in an airtight container at room temperature for 2-3 days. Dough balls can be refrigerated or frozen; bring to room temperature before baking (approx. 1 hour refrigerated, 2 hours frozen).

Notes

Measure flour by spooning it into the measuring cup and leveling off with a knife to avoid too dense dough.
Ensure browned butter is cooled but still liquid for proper mixing with sugars.
Drying the pumpkin puree is essential to prevent soggy cookies and maintain chewiness.
Use a cookie cutter right after baking to shape cookies while warm and pliable.
Dough can be frozen for future baking; thaw completely for best results.

Keywords: pumpkin cookies, chewy cookies, chocolate chip cookies, fall dessert, pumpkin spice cookies, browned butter cookies