Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies blend the cozy flavors of pumpkin spice with rich chocolate chunks for a cookie that is both classic and delightfully seasonal. The technique of browning butter and drying out pumpkin puree brings bakery-level texture right to your home kitchen without special tools or complicated steps.

I first made these on a rainy autumn afternoon to use up a partial can of pumpkin and they quickly became one of my go-to cold weather baking treats. The house fills with the scent of brown butter and spices and no one can resist sneaking a warm cookie straight off the tray.

Gather Your Ingredients

• Cold unsalted butter: Gets browned for deep flavor and tender cookies so choose a good quality butter for the best results
• Libbys Pumpkin Puree: At room temperature contributes moisture and natural sweetness look for a thick and bright orange puree
• Granulated sugar: Provides classic cookie structure and balance
• Light brown sugar: Adds a slight molasses taste and helps keep cookies chewy make sure it is packed tightly when measuring
• Large egg yolks: At room temperature bind the dough and make for a rich texture
• Vanilla extract: Rounds out earthy pumpkin and chocolate notes pure vanilla is worth the splurge
• Pumpkin spice: Gives the cookies their signature warmth check the expiration on your spice for best flavor
• Baking soda: Ensures the cookies rise just enough look for fine powder with no clumps
• Fine sea salt: Balances the sweetness and lifts all the flavors
• Finely chopped chocolate bar or chocolate chips: Melt into the dough for pockets of gooey chocolate choose high quality bittersweet or semisweet chocolate for best results

How to Make It

Prepare the Oven and Trays:

Set your oven to 350 F or 180 C and line two large baking sheets with parchment paper for easy cookie removal later This helps prevent overbrowning and sticking

Brown the Butter:

Place cold unsalted butter in a wide stainless steel pan and melt over medium heat Watch closely as the butter foams and pops Stir it to ensure even browning After 5 to 8 minutes you will see brown specks forming at the bottom and it will smell nutty Immediately pour into a heatproof bowl and refrigerate Stir the butter every 10 minutes until it cools to 75 F and is still liquid This deepens flavor and locks in chewiness

Dry the Pumpkin Puree:

Spread pumpkin puree on a plate and press paper towels over it to soak up extra liquid Repeat a few times until the pumpkin has the consistency of soft playdough and measures about one third cup Too much moisture makes cookies cakey so do not skip this step

Mix Sugars into Butter:

Whisk the cooled browned butter with both brown and white sugars for exactly one minute until you have a pale sandy mixture This creates the right texture for chewy cookies

Add Wet Ingredients:

Add the egg yolks vanilla and dried pumpkin puree to the sugar mixture and whisk until fully combined The dough will look shiny and slightly thick

Combine Dry Ingredients and Chocolate:

Gently fold in the flour pumpkin spice baking soda fine sea salt and chocolate bits or chips Use a spatula and stop when the dough just comes together Overmixing can lead to tough cookies

Shape and Bake Cookies:

Use a three tablespoon scoop to portion dough Roll between your hands for smooth edges Place on the prepared trays spaced apart so they have room to spread Top with extra chocolate for bakery style puddles Bake for 12 to 13 minutes until edges are set and centers look slightly underdone Cool on trays

Pumpkin is my favorite fall ingredient and I love how just one third cup brings so much flavor and soft chew to these cookies I remember making these for my niece who declared this her forever favorite cookie and now it is a family tradition

Flavor Boosters

Works with both chocolate chips and chopped chocolate for different textures

Serving Suggestions

These cookies pair perfectly with a mug of chai or cinnamon tea For celebrations sandwich a scoop of vanilla ice cream between two cookies to make fall inspired ice cream sandwiches

Creative Twists

Use gluten free all purpose flour for a wheat free version If you do not have pumpkin spice you can mix cinnamon nutmeg ginger and a bit of clove Try butterscotch chips in place of chocolate for a sweeter twist

These cookies are easy to make and deliver pure autumn comfort in every bite. Enjoy them fresh or pop a few in the freezer so you’re never far from homemade pumpkin cookie goodness.

Common Questions About This Recipe

→ Why do I need to dry the pumpkin puree?

Drying the pumpkin puree removes excess moisture, preventing the cookies from becoming cakey and helping achieve a chewy texture.

→ Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling contains added sugars and spices, which can alter the texture and flavor. Use plain pumpkin puree for best results.

→ What type of chocolate works best?

Both chocolate chips and finely chopped chocolate bars work well. Larger chocolate chunks on top melt into puddles, creating a bakery-style look.

→ Can the dough be made ahead of time?

Yes, you can refrigerate or freeze the cookie dough. Let chilled or frozen dough come to room temperature before baking for even results.

→ Why is browned butter used?

Browned butter adds a nutty aroma and deeper flavor, enhancing the overall aroma and taste of the cookies.