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Chewy Pumpkin Chocolate Chip Cookies Recipe

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3.8 from 6 reviews

These chewy pumpkin chocolate chip cookies are irresistibly soft and gooey, bursting with warm fall spices and melty chocolate. Featuring brown butter and blotted pumpkin puree, they have the perfect dense, chewy texture—no cakey fluff here! Ideal for cozy autumn treats or festive gatherings.

Ingredients

Wet Ingredients

  • 1 cup (226 g) cold unsalted butter
  • 2/3 cup (160 g) Libby’s Pumpkin Puree, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 2 large egg yolks (36 g), room temperature
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 2/3 cups + 1 tablespoon (220 g) all-purpose flour
  • 2 1/2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Add-ins

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside to prepare for baking.
  2. Brown the Butter: In a large stainless steel pan, brown the cold unsalted butter over medium heat. Stir occasionally as it foams, pops, and crackles—the butter will develop a nutty aroma and brown bits at the bottom. When it reaches this point, remove from heat and scrape into a glass measuring bowl. Place the bowl in the fridge for 50-60 minutes, stirring every 10-15 minutes until the butter cools to 75°F but remains liquid.
  3. Blot the Pumpkin: Spread the pumpkin puree evenly on a plate and press paper towels on top to absorb excess liquid. Repeat blotting with fresh towels and reshaping the pumpkin until it feels dry and soft like playdough, measuring roughly 1/3 cup (75 grams).
  4. Whisk Sugars into Butter: Once the browned butter is cool, whisk in the granulated and light brown sugars for exactly one minute until the mixture looks pale and sandy.
  5. Add Egg Yolks, Vanilla, and Pumpkin: Whisk the egg yolks, vanilla extract, and dried pumpkin into the butter and sugar mixture until fully combined.
  6. Fold in Dry Ingredients and Chocolate: Gently fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and chopped chocolate chips until just combined, being careful not to overmix.
  7. Shape Cookies: Using a 3-tablespoon cookie scoop, portion the dough and roll each into a ball. Place them spaced 2-3 inches apart on prepared trays, aiming for approximately 15 cookies. For extra melty chocolate pools, press larger chocolate pieces on top before baking.
  8. Bake: Bake one tray at a time for 9-13 minutes, until edges are golden but centers remain slightly underbaked. Immediately after removing from oven, use a large round cookie cutter to gently scoot the edges inward for a perfectly round and thicker shape.
  9. Cool and Serve: Allow the pan to cool completely on a wire rack before removing the cookies. Store baked cookies in an airtight container at room temperature for 2-3 days.
  10. Storage Tips: Cookie dough balls can be refrigerated or frozen; bring to room temperature before baking (about 1 hour for refrigerated dough, 2 hours for frozen dough).

Notes

  • Blotting the pumpkin puree to remove excess moisture is crucial for chewy cookies, as too much liquid can make them cakey.
  • Brown butter adds a deep, nutty flavor and improves the texture of these cookies.
  • Use a 3-tablespoon scoop for uniform cookie size and even baking.
  • Pressing the edges inward after baking helps get that classic thick, round cookie shape.
  • You can vary the chocolate type according to preference; bittersweet or semi-sweet both work well.
  • Measure flour by spooning into your measuring cup and leveling off to avoid dense cookies.

Find it online: https://yumntasty.com/chewy-pumpkin-chocolate-chip-cookies-recipe/