Chewy Pumpkin Chocolate Chip Cookies

There’s nothing quite like the comforting aroma of pumpkin and warm spices filling your kitchen during the fall season. But what if you could take that cozy feeling and combine it with melty chocolate in a soft, chewy cookie? Enter Chewy Pumpkin Chocolate Chip Cookies—a dessert that’s soft in the center, slightly crisp on the edges, and packed with seasonal flavor. With brown butter and blotted pumpkin for that perfect chew, these cookies are a must-bake for anyone craving the ultimate fall treat.

Whether you’re baking for a holiday gathering, a cozy family night, or just to enjoy a sweet treat with your morning coffee, these cookies deliver that bakery-quality texture and flavor right at home.

Why You’ll Love These Cookies

This recipe isn’t just any pumpkin cookie. Here’s why it stands out:

• Chewy, Not Cakey: Blotting the pumpkin puree removes excess moisture, giving you a soft, chewy center instead of a cake-like texture.
• Brown Butter Magic: Browning the butter adds a nutty depth of flavor that elevates these cookies to a professional level.
• Rich Chocolate Bites: Finely chopped chocolate bars or chips melt perfectly, creating little pockets of gooey chocolate in every bite.
• Fall Spice Perfection: Pumpkin spice and a touch of sea salt perfectly complement the pumpkin and chocolate, creating the ultimate autumn dessert.
• Make-Ahead Friendly: You can prepare the dough in advance and bake fresh cookies whenever you like.

Ingredients Breakdown

Here’s everything you’ll need to make Chewy Pumpkin Chocolate Chip Cookies, with exact measurements preserved:

Cookie Base

• 1 cup cold unsalted butter (226 g)
• 2/3 cup Libby’s Pumpkin Puree, room temperature (160 g)
• 1/2 cup granulated sugar (100 g)
• 1/2 cup light brown sugar, packed (100 g)

Flavor and Texture Enhancers

• 2 large egg yolks, room temperature (36 g)
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon all-purpose flour (220 g)
• 2 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Chocolate

• 1 cup finely chopped chocolate bar or chocolate chips (125 g)

Tools & Equipment Needed

To make these cookies successfully, you’ll need the following kitchen tools:

• Large stainless steel pan (for browning butter)
• Glass measuring bowl (to cool the butter)
• Thermometer (to check butter temperature)
• Parchment paper-lined baking trays
• 3-tablespoon cookie scoop
• Mixing bowls
• Whisk
• Spatula
• Wire cooling rack
• Large round cookie cutter (optional for shaping)

Step-by-Step Instructions

Follow these detailed steps to achieve perfectly chewy pumpkin chocolate chip cookies.

1. Preheat and Prepare

Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper. Set aside.

2. Brown the Butter

In a large stainless steel pan, melt the cold butter over medium heat. It will foam, pop, and crackle—this is normal. Watch carefully and stir occasionally to prevent burning. Once the butter turns golden with brown bits at the bottom and emits a nutty aroma, remove it from heat.

Scrape the butter into a glass measuring bowl and refrigerate for 50–60 minutes, stirring every 10–15 minutes, until the butter reaches 75°F. It should be cool but still liquid.

3. Prepare the Pumpkin

Spread pumpkin puree on a plate. Press a stack of paper towels into it to soak up excess liquid. Scrape and re-spread the pumpkin, repeating until it’s dry to the touch and measures roughly 1/3 cup (75 g). This step ensures chewy, not cakey cookies.

4. Combine Wet Ingredients

Whisk the cooled brown butter with brown sugar and granulated sugar for exactly one minute. The mixture should resemble pale, wet sand.

Next, whisk in the egg yolks, vanilla, and dried pumpkin puree until fully combined.

5. Fold in Dry Ingredients

Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. Do not overmix to prevent dense cookies.

6. Scoop and Shape Cookies

Using a 3-tablespoon cookie scoop, portion the dough into balls. Roll them lightly between your palms and place them 2–3 inches apart on the prepared baking trays. This recipe yields roughly 15 cookies. For extra chocolate pockets, press larger chocolate pieces on top of each dough ball before baking.

7. Bake

Bake one tray at a time for 9–13 minutes. The edges should be golden brown while the center remains slightly underbaked.

Immediately after removing from the oven, use a large round cookie cutter to gently push the edges inward for thick, perfectly round cookies. Cool completely on a wire rack before enjoying.

8. Store or Freeze

Store baked cookies in an airtight container at room temperature for 2–3 days. Dough can be refrigerated or frozen; bring to room temperature before baking (about 1 hour for refrigerated dough, 2 hours for frozen).

Tips for Success

• Flour Measurement: Use the spoon-level method or a kitchen scale. Scooping directly can add too much flour, making cookies dry.
• Blot the Pumpkin: Moisture in pumpkin puree can create cakey cookies; blot thoroughly.
• Butter Temperature: Ensure browned butter is cooled to 75°F for perfect dough consistency.
• Chocolate Placement: Press additional chocolate pieces on top for melty chocolate pockets.

Variations to Try

1. White Chocolate Pumpkin Cookies: Substitute dark chocolate with white chocolate chunks.
2. Nutty Addition: Fold in 1/2 cup chopped walnuts or pecans for extra texture.
3. Spice Boost: Add 1/2 teaspoon ground cinnamon or nutmeg for more warmth.
4. Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free baking flour blend.

Flavor Profile & Pairings

These cookies have:

• Taste: Sweet pumpkin balanced with brown sugar caramel notes and warm pumpkin spices.
• Texture: Soft, chewy centers with slightly crisp edges and melty chocolate pockets.
• Perfect Pairing: Serve with a hot cup of coffee or spiced tea.

Nutritional Overview (Per Cookie)

Nutrient	Amount
Calories	246 kcal
Carbohydrates	25 g
Protein	2 g
Fat	16 g
Saturated Fat	4 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	6 g
Cholesterol	26 mg
Sodium	295 mg
Potassium	73 mg
Fiber	1 g
Sugar	13 g
Vitamin A	2271 IU
Vitamin C	0.5 mg
Calcium	19 mg
Iron	1 mg

Dietary Notes: Vegetarian-friendly. Nut-free unless adding optional nuts.

Make-Ahead & Meal Prep Tips

• Prepare dough in advance and refrigerate or freeze.
• Bake fresh when needed for soft, chewy cookies.
• Refrigerated dough: 1 hour to reach room temperature.
• Frozen dough: 2 hours to reach room temperature.

FAQs

Q: Why are my cookies cakey?
A: Excess moisture in pumpkin or too much flour can create a cake-like texture. Blot pumpkin and measure flour properly.

Q: Why are my cookies flat?
A: Oven temperature too low or butter too warm can cause spreading. Ensure butter is cooled to 75°F.

Q: Can I use canned pumpkin?
A: Yes, but be sure to blot excess moisture for best results.

Q: Can I make smaller cookies?
A: Yes, but adjust baking time to 7–9 minutes depending on size.

Q: Can I add nuts or other mix-ins?
A: Absolutely! Walnuts, pecans, or dried cranberries can be added for texture and flavor.

Cooking Timeline (At a Glance)

Step	Time
Prep: Brown butter & blot pumpkin	1 hr 20 min
Mix ingredients	10 min
Scoop and shape cookies	5 min
Bake	9–13 min per tray
Cool and serve	15 min
Total Time	1 hr 41 min

Serving Suggestions

• Pair with a warm latte or chai tea.
• Serve on a fall-themed platter for parties.
• Add a dusting of powdered sugar or drizzle melted chocolate for presentation.

Ingredient Spotlight

Pumpkin Puree: Adds natural moisture, sweetness, and earthy flavor. Choose pure pumpkin, not pie filling. Blot excess moisture for chewy cookies.

Brown Butter: Enhances nutty flavor and deepens cookie richness. Watch carefully when browning; it can burn quickly.

Pumpkin Spice: A balanced blend of cinnamon, nutmeg, ginger, and clove adds warmth and seasonal aroma.

Pro Baking Tips

• Cookie Cutter Trick: Use a round cookie cutter immediately after baking to thicken edges.
• Chocolate Melting: Chop chocolate into large chunks for pools of melty chocolate.
• Butter Cooling: Stir cooled brown butter periodically; it should remain liquid but cool.

Storage & Freezing Guide

• Baked Cookies: Airtight container, room temperature, 2–3 days.
• Dough: Refrigerate up to 2 days; freeze up to 1 month.
• Rebake from frozen: Bring dough to room temperature, then bake.

Recipe Variations

1. Pumpkin White Chocolate Cookies: Substitute dark chocolate with white chocolate chunks.
2. Spiced Walnut Cookies: Add 1/2 cup toasted walnuts and extra 1/2 tsp cinnamon.
3. Vegan Option: Use vegan butter and flax egg in place of yolks.
4. Mini Cookies: Use 1-tablespoon scoop for bite-sized treats.

Conclusion

These Chewy Pumpkin Chocolate Chip Cookies are a quintessential fall dessert, offering the perfect balance of soft, gooey centers, melty chocolate, and warm spices. They’re easy to make, forgiving with the right preparation, and utterly irresistible.

Whether you’re baking for a seasonal gathering, a family treat, or cozying up with a hot drink, these cookies will impress everyone. Try making a batch today and experience the magic of brown butter, pumpkin, and chocolate coming together in a perfectly chewy fall cookie.

This recipe is a must-try for pumpkin lovers and cookie enthusiasts alike. Save it, share it, and revisit it every fall season—you’ll never look back at ordinary cookies again!

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