Chewy pumpkin chocolate chip cookies with chocolate chunks and pumpkin spice.

Chewy Pumpkin Chocolate Chip Cookies

BySavannah Brooks
Jump to Recipe·Print Recipe

Why Make This Recipe

Chewy Pumpkin Chocolate Chip Cookies are the perfect autumn treat. These cookies combine the warm flavors of pumpkin and pumpkin spice with the rich, creamy goodness of chocolate. They are soft, chewy, and incredibly satisfying, making them a great snack or dessert for any occasion. Plus, they are easy to make and sure to impress your family and friends!

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:

  1. Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper and set them aside.
  2. 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 it from burning. Once it has a nutty smell and is covered in brown bits, take it off the heat. You should have just under 1 cup of browned butter (184 g). Pour it into a glass measuring bowl and chill in the fridge for 50-60 minutes, stirring every 10-15 minutes until it cools to 75°F.
  3. Spread the pumpkin puree on a plate. Use paper towels to soak up the extra liquid. Keep pressing more paper towels until the pumpkin feels dry, measuring roughly 1/3 cup (75 grams).
  4. Once the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute; it will look like pale wet sand.
  5. Add the egg yolks, vanilla, and dried pumpkin puree, and mix until combined.
  6. Slowly fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
  7. Use a 3-tablespoon cookie scoop to scoop the dough, roll it between your hands, and place it on the prepared trays spaced 2-3 inches apart. You should have about 15 cookies. For extra melted chocolate, chop some chocolate into larger pieces and press more onto the tops before baking!
  8. Bake one tray at a time for 9-13 minutes or until the edges are golden brown and the middle is slightly underbaked. After removing them from the oven, use a large round cookie cutter to scoop the edges inward to make them thicker and perfectly round. Let them cool on a wire rack before enjoying!
  9. Store baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls; just bring them to room temperature before baking. This may take about 1 hour for refrigerated dough and 2 hours for frozen dough.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy cookies are great to serve warm, straight from the oven, but they are also delicious at room temperature. Consider adding a glass of milk, a scoop of vanilla ice cream, or a cup of coffee as your perfect pairing. They are sure to be a hit!

How to Store Chewy Pumpkin Chocolate Chip Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, you can freeze the cookie dough balls. This allows you to enjoy fresh cookies anytime! Just remember to bring them to room temperature before baking.

Tips to Make Chewy Pumpkin Chocolate Chip Cookies

  1. Measure Flour Correctly: Use a spoon to fluff the flour in the container before spooning it into your measuring cup, then level it off with a knife for proper measurement.
  2. Cool the Butter Properly: Allow the browned butter to cool to about 75°F to ensure the cookies bake properly.
  3. Don’t Overmix: When combining the ingredients, mix until just combined to keep the cookies chewy.
  4. Use Quality Chocolate: Using a good quality chocolate bar or chocolate chips can enhance the flavor dramatically.

Variation

You can add nuts, like chopped walnuts or pecans, for added crunch. If you prefer a spicier touch, add a pinch of nutmeg or ginger along with the pumpkin spice. For a more seasonal twist, you can also use white chocolate chips instead of dark chocolate.

FAQs

  1. Can I use canned pumpkin puree?
    Yes, canned pumpkin puree works perfectly for this recipe. Just be sure to dry it as directed to avoid excess moisture.

  2. What if I don’t have pumpkin spice?
    You can make your own by mixing equal parts cinnamon, nutmeg, and ginger, along with a pinch of allspice or cloves.

  3. Can I freeze baked cookies?
    Yes, you can freeze baked cookies! Place them in an airtight container and they will freeze well for up to 2-3 months. Simply thaw and enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chewy Pumpkin Chocolate Chip Cookies

  • Author: admin
  • Total Time: 28 minutes
  • Yield: 15 cookies
  • Diet: Vegetarian
Print Recipe

Description

Soft, chewy cookies combining rich pumpkin flavor with creamy chocolate chips, perfect for autumn.

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
  • 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

Instructions

  1. Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
  2. Brown the butter in a stainless steel pan, stirring occasionally. Chill in the fridge for 50-60 minutes.
  3. Absorb excess moisture from the pumpkin puree using paper towels until it measures roughly 1/3 cup.
  4. Once cooled, whisk brown sugar and granulated sugar into the butter for 1 minute.
  5. Add egg yolks, vanilla, and dried pumpkin puree; mix until combined.
  6. Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until combined.
  7. Scoop dough using a 3-tablespoon cookie scoop, roll, and place on trays spaced 2-3 inches apart.
  8. Bake for 9-13 minutes or until edges are golden brown and middle is slightly underbaked.
  9. Use a cookie cutter to shape edges, then cool on a wire rack.

Notes

Store baked cookies in an airtight container for 2-3 days. Dough can be refrigerated or frozen for later baking.

  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

Other recipes

Four Ingredient Peanut Butter Banana Cookie Dough Fudge Cups on a plate

Four Ingredient Peanut Butter Banana Cookie Dough Fudge Cups

ByELENE

Why Make This Recipe These Four Ingredient Peanut Butter Banana Cookie Dough Fudge Cups are delicious and easy to make! They are great for a quick snack or a healthy dessert. Using just four ingredients, this recipe is simple and requires minimal effort. Plus, it’s a fantastic way to use overripe bananas. The combination of…

Sweet & Salty Caramel Peanut Ritz Treats

Sweet & Salty Caramel Peanut Ritz Treats

ByELENE

Introduction Sweet & Salty Caramel Peanut Ritz Treats : welcome to the world of delicious snacks! Today, we are exploring a fantastic treat that combines sweet and salty flavors—Sweet & Salty Caramel Peanut Ritz Treats. This delightful recipe is perfect for anyone who loves crunchy, buttery crackers coated in rich caramel and topped with peanuts….