These Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that perfectly blends the flavors of fall with sweet chocolate. Ideal for cozy gatherings, holiday celebrations, or a simple indulgence at home, these cookies offer a unique chewy texture thanks to brown butter and blotted pumpkin. You’ll savor each bite filled with warm spices and gooey chocolate, making them an irresistible choice for any occasion.

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Why You’ll Love This Recipe

Irresistibly Chewy: The combination of brown butter and blotted pumpkin creates a soft and chewy texture that you won’t forget.
Rich Flavor: Infused with warm fall spices and melty chocolate, these cookies pack a flavorful punch in every bite.
Simple Ingredients: Made with easily accessible ingredients, you can whip up a batch without any hassle.
Versatile Treat: Perfect for sharing at parties or enjoying as a cozy dessert at home, they fit any occasion!
Quick Preparation: With minimal active time, you can have these cookies ready to enjoy in no time.

Tools and Preparation

Before diving into the recipe, gather your tools to ensure a smooth baking experience. Having everything on hand makes it easier to focus on creating delicious cookies.

Essential Tools and Equipment

Baking trays
Parchment paper
Large stainless steel pan
Glass measuring bowl
Whisk
Cookie scoop

Importance of Each Tool

Baking trays: Ensure even baking by allowing cookies plenty of space to spread.
Parchment paper: Prevents sticking and makes cleanup easier.
Large stainless steel pan: Ideal for browning butter evenly without burning.

Ingredients

These chewy pumpkin chocolate chip cookies are soft, gooey, and packed with warm fall spices and melty chocolate. Made with brown butter and blotted pumpkin for that signature chewy texture. No cakey cookies here!

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

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Preheat the Oven

Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper and set them aside.

Step 2: Brown the Butter

Brown the butter in a large stainless steel pan. As it cooks, it will foam, pop, and crackle—this is normal! Stir occasionally to prevent burning. Once the bottom has brown bits and it smells nutty, remove from heat. 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 about 50-60 minutes until it reaches around 75°F.

Step 3: Prepare the Pumpkin Puree

Spread the pumpkin puree on a plate. Press paper towels into it to soak up excess liquid. Repeat this process until the pumpkin feels dry like soft playdough and measures roughly 1/3 cup (75 grams).

Step 4: Mix Sugars with Butter

When the butter is cool, whisk in both sugars for exactly one minute until it resembles pale wet sand.

Step 5: Add Wet Ingredients

Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until well combined.

Step 6: Combine Dry Ingredients

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

Step 7: Form Cookies

Scoop the cookie dough using a tablespoon-sized cookie scoop. Roll between your palms then place them on prepared baking trays spaced about 2-3 inches apart. You should have roughly 15 cookies. For extra melted chocolate pools, press larger pieces of chocolate on top before baking!

Step 8: Bake Cookies

Bake one tray at a time for about 9-13 minutes or until edges are golden but centers are slightly underbaked. After removing from oven, use a large round cookie cutter to reshape edges if needed. Let cool completely on wire racks before serving.

Step 9: Store Your Cookies

Store baked cookies in an airtight container at room temperature for up to three days. You can refrigerate or freeze cookie dough balls; bring them back to room temperature before baking—about one hour for refrigerated dough or two hours for frozen dough.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are a delightful treat that can be enjoyed in various ways. Whether you’re serving them at a gathering or enjoying them on your own, these suggestions will elevate your cookie experience.

With a Glass of Milk

A classic pairing, the creamy texture of milk complements the chewy cookies perfectly.

Warmed with Ice Cream

Heat up the cookies for a few seconds in the microwave and serve with a scoop of vanilla ice cream for an indulgent dessert.

Drizzled with Caramel Sauce

Add a sweet touch by drizzling warm caramel sauce over the cookies; it enhances the flavors beautifully.

Paired with Coffee or Tea

Enjoy these cookies with a hot cup of coffee or tea. The warm spices in the cookies pair wonderfully with both beverages.

As Part of a Dessert Platter

Arrange them on a platter alongside other fall treats like mini pumpkin pies or apple cider donuts for an inviting dessert spread.

Gift Them to Friends

Package these cookies in a decorative box as a thoughtful gift for friends and family during the fall season.

How to Perfect Chewy Pumpkin Chocolate Chip Cookies

To ensure your chewy pumpkin chocolate chip cookies turn out perfectly every time, consider these essential tips:

Use cold butter: Starting with cold unsalted butter helps create that desired chewy texture.
Don’t skip browning the butter: Browning adds depth and nuttiness, enhancing flavor significantly.
Measure flour accurately: Too much flour can make cookies cakey. Use measuring cups correctly by spooning flour into the cup and leveling it off.
Dab excess moisture from pumpkin: Blotting the pumpkin puree ensures your batter isn’t too wet, preserving chewiness.
Chill dough before baking: Allowing the dough to chill helps prevent spreading and results in thicker, chewier cookies.
Watch baking time closely: Remove cookies when edges are golden brown but centers are still soft for that perfect chewy bite.

Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies

Chewy pumpkin chocolate chip cookies are delicious on their own but can be paired with side dishes that complement their flavors beautifully. Here are some great options:

Spiced Apple Cider
A warm mug of spiced apple cider brings out the fall flavors in these cookies.
Pumpkin Soup
A comforting bowl of creamy pumpkin soup can balance out the sweetness of the cookies.
Roasted Sweet Potatoes
The natural sweetness of roasted sweet potatoes pairs well with these chewy treats.
Cheese Platter
A selection of cheeses, especially sharp cheddar, contrasts nicely with the sweet notes in the cookies.
Greek Yogurt Parfait
Layer Greek yogurt with granola and fruit for a refreshing side that balances richness.
Chocolate-Dipped Pretzels
These salty-sweet snacks provide an additional crunch and satisfy your craving for chocolate.
Carrot Sticks with Hummus
Fresh carrot sticks dipped in hummus offer a healthy, crunchy contrast to soft cookies.
Fruit Salad
A light fruit salad can cleanse your palate between bites and adds freshness to your dessert table.

Common Mistakes to Avoid

When making chewy pumpkin chocolate chip cookies, it’s easy to overlook a few key aspects. Here are some common mistakes that can affect the outcome of your cookies.

Using too much flour: Measuring flour incorrectly can lead to dry cookies. Always spoon flour into your measuring cup and level it off with a knife for accuracy.
Not cooling the butter properly: If the butter is too hot, it can cook the eggs and affect the texture. Ensure the browned butter cools to about 75°F before mixing.
Skipping the pumpkin drying process: Excess moisture in pumpkin puree can make cookies cakey. Be sure to blot the puree thoroughly before use.
Overmixing the dough: Overmixing can develop gluten and lead to tough cookies. Mix until just combined for that perfect chewy texture.
Ignoring baking time: Baking too long can result in hard cookies. Keep an eye on them; they should be golden at the edges but slightly underbaked in the center.

Storage & Reheating Instructions

Refrigerator Storage

Store baked cookies in an airtight container for up to 3 days.
Place parchment paper between layers of cookies to prevent sticking.

Freezing Chewy Pumpkin Chocolate Chip Cookies

Freeze cookie dough balls for up to 3 months in a freezer-safe container.
Label containers with dates for easy tracking.

Reheating Chewy Pumpkin Chocolate Chip Cookies

Oven: Preheat to 350°F (180°C) and bake for 5-7 minutes until warm.
Microwave: Heat individual cookies for about 10-15 seconds for a fresh taste.
Stovetop: Place cookies in a skillet over low heat for a minute or two.

Frequently Asked Questions

What makes chewy pumpkin chocolate chip cookies different?

Chewy pumpkin chocolate chip cookies have a gooey texture achieved through proper measurements, browning butter, and drying the pumpkin.

Can I use canned pumpkin for this recipe?

Yes, using canned pumpkin puree like Libby’s works best as it has a consistent texture and flavor.

How do I ensure my chewy pumpkin chocolate chip cookies stay soft?

Store them in an airtight container at room temperature to keep them soft and chewy.

Can I add nuts or other mix-ins?

Absolutely! Feel free to customize your chewy pumpkin chocolate chip cookies by adding nuts, dried fruit, or even different types of chocolate.

Are these cookies suitable for freezing?

Yes, you can freeze both baked cookies and unbaked dough balls, making them convenient for later enjoyment.

Final Thoughts

These chewy pumpkin chocolate chip cookies are not only perfect for fall but also versatile enough for any occasion. Their soft texture combined with warm spices makes them irresistible. Try customizing your batch with nuts or different chocolates to suit your taste!

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Chewy Pumpkin Chocolate Chip Cookies

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Author: Cara
Total Time: 32 minutes
Yield: Approximately 15 servings 1x

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Description

Indulge in the cozy flavors of fall with these Chewy Pumpkin Chocolate Chip Cookies. With a perfect blend of warm spices and gooey chocolate, each bite is a delightful experience that captures the essence of autumn. The unique chewy texture comes from the combination of brown butter and blotted pumpkin, making these cookies an irresistible treat for gatherings or a comforting snack at home. Easy to prepare with simple ingredients, these cookies are sure to become a seasonal favorite. Bake a batch today and enjoy the warm, inviting aroma that fills your kitchen!

Ingredients

Scale

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 cups + 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

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Instructions

Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
In a large stainless steel pan, brown the cold butter until it has golden bits and a nutty aroma; cool slightly.
Blot the pumpkin puree to remove excess moisture until it measures about 1/3 cup.
Whisk together the cooled butter and both sugars until pale and sandy.
Mix in the egg yolks, vanilla extract, and dried pumpkin puree until combined.
Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
Scoop tablespoon-sized dough onto prepared trays, spacing them apart.
Bake for about 9-13 minutes until edges are golden but centers remain soft; cool on wire racks.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American