Desserts

Chewy Pumpkin Chocolate Chip Cookies

Chef Olivia

November 3, 2025
4 min read

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why make this recipe

Chewy Pumpkin Chocolate Chip Cookies are perfect for anyone who loves fall flavors and warm treats. The combination of fluffy pumpkin and rich chocolate creates a delicious contrast. These cookies are not only tasty but also easy to make, making them a fantastic choice for both beginners and experienced bakers. Whether you’re enjoying them with a cup of coffee or serving them at a gathering, these cookies will surely impress!

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 teaspoons 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 aside.
In a large stainless steel pan, brown the butter. It will foam and make cracking sounds, which is normal. Stir occasionally to avoid burning. When you see brown bits and smell a nutty aroma, remove from heat. You should have just under 1 cup of browned butter (184 g). Pour it into a glass measuring bowl and place it in the fridge for 50-60 minutes, stirring every 10-15 minutes. You want it to cool to about 75°F but still be liquid.
Spread the pumpkin puree on a plate and soak up the extra liquid with paper towels. Keep doing this until the pumpkin feels dry and measures roughly 1/3 cup (75 grams).
Once the butter is cool, whisk in the brown sugar and granulated sugar for one minute. It should look like pale wet sand.
Add the egg yolks, vanilla, and dried pumpkin puree, then mix until combined.
Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
Using a 3 tbsp cookie scoop, roll the dough into balls and place them on the prepared trays about 2-3 inches apart. You should get around 15 cookies. For extra melted chocolate, press more chocolate pieces on top before baking!
Bake one tray at a time for 9-13 minutes. The edges should be golden, while the centers stay slightly underbaked. After taking them out of the oven, use a large round cookie cutter to shape them perfectly while they are still warm. Allow the cookies to cool on a wire rack before enjoying them!
Store baked cookies in an airtight container at room temperature for 2-3 days. You can also refrigerate or freeze the cookie dough balls, but let them come to room temperature before baking, which may take about an hour for refrigerated dough and about two hours for frozen dough.

how to serve Chewy Pumpkin Chocolate Chip Cookies

These cookies are delicious on their own or served warm with a glass of milk. You can also pair them with your favorite fall beverages, like coffee, tea, or apple cider. For a sweet touch, consider sprinkling a little cinnamon sugar on top before serving, or enjoying them alongside a scoop of vanilla ice cream!

how to store Chewy Pumpkin Chocolate Chip Cookies

Store your baked cookies in an airtight container at room temperature for 2-3 days. To maintain their chewiness, keep them away from moisture. If you want to save some for later, you can place the raw cookie dough in the freezer. Just remember to let them warm up to room temperature before baking!

tips to make Chewy Pumpkin Chocolate Chip Cookies

Make sure your butter is cold before browning it for best results.
Don’t skip cooling the butter; it helps achieve the perfect texture.
Be gentle when combining the flour and dry ingredients to keep the cookies light and chewy.
Experiment with different types of chocolate, like dark or milk chocolate, to find your favorite flavor combo.

variation

You can add nuts like walnuts or pecans for an added crunch. If you want a spicier cookie, consider adding a pinch of nutmeg or ginger to the dry ingredients. For a more decadent treat, try swirling in some caramel sauce before baking!

FAQs

1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added spices and sugar which can alter the taste and texture of the cookies.

2. Can I make these cookies without chocolate?
Yes! You can leave out the chocolate chips and substitute them with chopped nuts, cranberries, or even just enjoy them plain.

3. What do I do if my dough is too sticky?
If your dough feels too sticky, you can add a little extra flour, a tablespoon at a time, until you reach a manageable consistency.