If you are craving a cozy treat that melts in your mouth while bursting with the warm flavors of fall, this Chewy Pumpkin Chocolate Chip Cookies Recipe is your new best friend. Imagine soft little pillows of pumpkin-spiced goodness filled with gooey chocolate chunks and a rich, nutty hint from brown butter. These cookies are not cakey but wonderfully chewy, with a perfect balance of sweetness and spice that makes every bite a delight. Whether you’re baking for a holiday gathering or just because, these cookies will soon become a staple in your recipe collection.

Ingredients You’ll Need

A white mixing bowl filled with a thick, creamy light brown batter that has a slightly grainy texture and small dark specks throughout. The batter is swirled smoothly in the bowl with a mound gathered in the center. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients are all it takes to create these scrumptious cookies, each playing a vital role in building that signature chewy texture and the inviting autumn flavor. From the rich brown butter to the finely chopped chocolate, every element matters.

Cold unsalted butter (1 cup): Browning it brings out a nutty depth that elevates the cookie’s flavor.
Libby’s Pumpkin Puree (2/3 cup): Gives natural moisture and that unmistakable pumpkin taste; drying it ensures the cookies stay chewy.
Granulated sugar (1/2 cup): Adds sweetness while keeping the structure light.
Light brown sugar (1/2 cup, packed): Contributes moisture and a slight caramel flavor that enhances chewiness.
Large egg yolks (2): Provide richness and help bind the ingredients.
Vanilla extract (2 teaspoons): Perfectly rounds out the flavor profile.
All-purpose flour (1 2/3 cup + 1 tablespoon): Adds the needed structure; proper measuring is key for perfect texture.
Pumpkin spice (2 1/2 teaspoons): Infuses those classic fall spices like cinnamon, nutmeg, and cloves.
Baking soda (1 teaspoon): Supports gentle rise without compromising chewiness.
Fine sea salt (1/2 teaspoon): Balances sweetness and enhances all the flavors.
Finely chopped chocolate bar or chocolate chips (1 cup): Melt into gooey pockets of goodness throughout the cookie.

How to Make Chewy Pumpkin Chocolate Chip Cookies Recipe

Step 1: Brown the Butter with Patience

Start by gently melting your cold unsalted butter in a stainless steel pan over medium heat. It will bubble, foam, and crackle — all signs that it’s transforming into something magical. Watch it closely and stir occasionally so it won’t burn. When your kitchen fills with that irresistible nutty aroma and the butter is dotted with browned bits, it’s ready. Transfer it to a glass bowl and chill in the fridge, stirring occasionally until it cools to about 75°F but stays liquid. This step is the secret to those deeply rich cookies.

Step 2: Dry Out the Pumpkin Puree

Spread your pumpkin puree on a plate and blot with paper towels to soak up excess moisture. Repeat until the pumpkin feels like soft playdough, which helps keep the cookies chewy and prevents sogginess. This simple step elevates your cookies beyond ordinary and ensures perfect texture every time.

Step 3: Whisk Sugars Into Browned Butter

Whisk the cooled browned butter with both the granulated and brown sugar for exactly one minute until the mixture looks like pale, wet sand. This emulsification helps create a stable batter and lays the foundation for chewy, flavorful cookies.

Step 4: Add Egg Yolks, Vanilla, and Pumpkin

Next, whisk in the egg yolks, vanilla extract, and your dried pumpkin puree until everything is smoothly combined. These ingredients add richness, moisture, and that unmistakable pumpkin charm.

Step 5: Fold in Dry Ingredients and Chocolate

Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chunks, being careful not to overmix. The delicate balance here keeps the cookies tender yet chewy and studded with melty chocolate pieces in every bite.

Step 6: Scoop, Shape, and Bake

Use a 3 tablespoon cookie scoop to portion the dough, roll each ball between your palms, and place on parchment-lined trays, spacing them 2 to 3 inches apart. For extra chocolate pools, press in some larger chunks on top before popping them into your preheated 350°F oven. Bake for 9 to 13 minutes until edges turn golden but centers remain slightly underbaked for that perfect gooey middle. Upon removal, use a round cookie cutter to gently nudge the edges inward for beautifully round, thick cookies. Let cool completely on a wire rack, then indulge.

How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe

A close-up of a warm chocolate chip cookie with one bite taken out of it, showing melted dark chocolate chunks inside the golden-brown, soft and slightly cracked dough. The cookie is sprinkled with coarse sea salt and rests on light brown crinkled parchment paper placed on a white marbled surface. Parts of other similar cookies are visible around the main cookie, creating a cozy and inviting scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your cookies visually and flavor-wise, try sprinkling a light dusting of cinnamon sugar or even a pinch of flaky sea salt right after baking. These simple touches add a delightful sparkle and accentuate the warm spices and rich chocolate.

Side Dishes

Pair these soft pumpkin chocolate chip cookies with a cold glass of milk or a warm mug of chai tea for a comforting fall-inspired snack. They also work beautifully alongside vanilla ice cream for a decadent dessert that’s sure to impress.

Creative Ways to Present

If you’re sharing these cookies at a gathering, stack them in rustic mason jars adorned with twine or serve on a wooden board lined with autumn leaves. You can even sandwich a layer of cream cheese frosting between two cookies for a pumpkin cookie sandwich that steals the show.

Make Ahead and Storage

Storing Leftovers

Keep your baked cookies fresh by storing them in an airtight container at room temperature for 2 to 3 days. Their soft and chewy texture shines best fresh, but they’ll still be delightful within this window.

Freezing

If you want to get a jump on your baking or save some for later, freeze the cookie dough balls either in a single layer on a tray or packed in a freezer-safe container. When ready to bake, thaw to room temperature—this usually takes about 1 hour if refrigerated or two hours if frozen—then bake as usual. This way, you can enjoy freshly baked cookies anytime.

Reheating

To refresh your cookies, pop them in a preheated 300°F oven for about 5 minutes. This little heat treatment revives their softness and re-melts the chocolate just perfectly without drying them out.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Libby’s pumpkin puree works wonderfully here and drying it as described helps ensure the perfect cookie texture.

Why does the recipe call for browning the butter?

Browned butter adds a rich, nutty flavor that transforms the cookies from simply good to truly exceptional and helps deepen the overall taste.

Can I substitute chocolate chips with another type of chocolate?

Yes, finely chopped chocolate bars are great if you want bigger melty pockets of chocolate, or you can even try white or caramel chips for a twist.

How important is drying the pumpkin puree?

Drying the pumpkin removes excess moisture, which keeps the cookies chewy instead of cakey or soggy—definitely a crucial step to nail the texture.

Can I store these cookies longer than 3 days?

For longer storage, freezing baked cookies in an airtight container is your best bet. They keep well for up to 3 months this way and retain their delicious taste when thawed properly.

Final Thoughts

Nothing compares to the delight of biting into home-baked cookies that are bursting with pumpkin, spices, and gooey chocolate. This Chewy Pumpkin Chocolate Chip Cookies Recipe is a must-try for anyone wanting to capture the essence of fall in a cookie. Don’t hesitate to dive into this recipe and share the love — once you taste these, they’ll become your go-to treat for cozy days ahead.