Name: Chewy Pumpkin Chocolate Chip Cookies Recipe
Prep time: 1 h 30 min
Cook time: 13 min
Total time: 1 h 43 min
Cuisine: American
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 teaspoon 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

Jump to Recipe· 4.6 from 9 reviews

If you’re craving a cozy, fall-inspired treat that hits all the right spots, you’re going to absolutely love this Chewy Pumpkin Chocolate Chip Cookies Recipe. These cookies are packed with warm pumpkin spice, melty pockets of chocolate, and that perfect chewy texture that makes you want to bake batch after batch. I’ve made these a dozen times and every single time I’m reminded why they’re my go-to fall cookie—soft, rich, and just the right balance between sweet and spiced. Stick with me; I’ll walk you through all the little tricks to make sure your cookies turn out perfect every time.

💙

Why This Recipe Works

Browned Butter Magic: Browned butter adds a deep, nutty richness that transforms these cookies from ordinary to extraordinary.
Pumpkin Puree Preparation: Blotting the pumpkin puree so it’s drier ensures chewy, not cakey, cookies every time.
Perfect Flour Measurement: Using the spoon-and-level method or a kitchen scale prevents over-flouring, keeping cookies tender yet sturdy.
Baking Time Balance: Baking until edges are golden but centers are slightly underbaked keeps the texture perfectly chewy and soft.

Chewy Pumpkin Chocolate Chip Cookies, pumpkin spice cookies, fall chocolate chip cookies, soft pumpkin cookies with chocolate, easy pumpkin cookies recipe - A stack of light brown chocolate chip cookies with dark melted chocolate chunks and a few flakes of sea salt on top, arranged on crinkled brown parchment paper on a white marbled surface. The cookies have a soft texture with slightly cracked tops and are packed closely together, with some overlapping edges. In the upper left corner, there is a small white decorative pumpkin adding a cozy touch. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chewy Pumpkin Chocolate Chip Cookies Recipe has a purpose, working together to give you that signature texture and flavor. I always recommend using fresh pumpkin puree and measuring ingredients carefully to get the best results.

Unsalted Butter: Browning it adds complexity and that irresistible nutty aroma we all crave in fall baking.
Pumpkin Puree: Be sure it’s blotted dry to avoid soggy, cakey cookies—this little step is a game changer.
Granulated Sugar & Light Brown Sugar: The combo brings perfect sweetness and moisture; the brown sugar adds subtle caramel tones.
Egg Yolks: These enrich the dough and boost chewiness without making cookies too cake-like.
Vanilla Extract: A classic flavor booster that rounds out the spices.
All-Purpose Flour: Proper measurement is key to avoid dry or flat cookies.
Pumpkin Spice: The star spice mix that carries the fall vibe—think cinnamon, nutmeg, and clove.
Baking Soda: Helps give the right amount of lift and spread.
Fine Sea Salt: Enhances all the sweet flavors and balances the chocolate.
Chocolate Chips or Chopped Chocolate: Melts into gooey pockets that perfectly contrast with the spiced dough.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Chewy Pumpkin Chocolate Chip Cookies Recipe is. Over the years, I’ve experimented with little variations—sometimes swapping the chocolate for white chocolate chips, or adding a sprinkle of flaky sea salt on top just before baking. Don’t hesitate to make it your own!

Chocolate Swap: Dark chocolate adds richness, but I’ve also made these with white chocolate and loved that creamy twist.
Spice Adjustment: Feel free to tweak the pumpkin spice—more cinnamon if you like it cozy, or a pinch of ginger if you want a little zing.
Diet-Friendly: For dairy-free, try a vegan butter alternative and keep all else the same; the texture is still wonderful!

Step-by-Step: How I Make Chewy Pumpkin Chocolate Chip Cookies Recipe

Step 1: Brown the Butter to Bring Out Deep Flavor

Start by melting the cold unsalted butter in a stainless steel pan over medium heat. It’ll foam, pop, and crackle—don’t be alarmed, that’s part of the process! Keep a close eye and stir occasionally so it browns evenly without burning. When you see those tiny brown bits settling at the bottom and smell that irresistible nutty aroma, take it off the heat. I scrape it into a glass bowl and chill in the fridge, stirring periodically until it cools to about 75°F but remains liquid. This step is crucial to your chewy texture.

Step 2: Prepare the Pumpkin Puree for Perfect Texture

This is the secret to avoiding dry or cakey cookies. Spread the pumpkin puree on a plate and press paper towels into it to soak up the extra moisture. Keep swapping to dry stacks of paper towels until your pumpkin feels like soft playdough—dry but still pliable. You want to end up with about 1/3 cup of this blotted puree. Trust me, this tiny extra step makes a huge difference.

Step 3: Whisk Together Sugars and Egg Yolks

Once your butter is cooled but still liquid, whisk in both sugars for exactly one minute. The mixture should look pale, like wet sand. Then add the egg yolks, vanilla, and that dried pumpkin puree. Mix just until everything is combined; over-mixing here can toughen the cookies.

Step 4: Fold in Dry Ingredients and Chocolate

Time to bring in the flour, pumpkin spice, baking soda, salt, and chocolate chips. I fold these gently until everything is combined—don’t overwork the dough or the cookies will lose their tenderness. For extra melty chocolate pools, chop a chocolate bar into uneven chunks and press a few on top of each dough ball before baking.

Step 5: Scoop, Bake, and Shape for Perfect Chewy Cookies

I use a 3-tablespoon cookie scoop to portion the dough, rolling each scoop between my palms before placing it on a parchment-lined baking tray. Keep them about 2-3 inches apart since they’ll spread slightly. Bake at 350°F for 9 to 13 minutes—edges golden and middle just underbaked. When they come out, I like to use a large cookie cutter to gently push in the edges back toward the center, creating thick, round, perfect cookies. Let the pan cool completely on a wire rack before transferring your cookies to keep them in shape and texture.

💡

Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies Recipe

Don’t Skip Blotting Pumpkin: Excess liquid will make your cookies cakey, so take the time to blot it dry like I do.
Watch Your Oven Temperature: An oven running too cool can make cookies flat; use an oven thermometer for accuracy.
Brown Butter Cooling: Letting browned butter cool to about 75°F but remain liquid ensures proper sugar creaming and dough texture.
Use Kitchen Scale for Flour: Measuring flour by weight prevents adding too much which causes dry or puffy cookies—this is my #1 baking tip!

How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe

Chewy Pumpkin Chocolate Chip Cookies Recipe - Serving Suggestion

Garnishes

I love sprinkling a tiny bit of flaky sea salt on top right after scooping the dough—once baked, it adds the perfect pop of salty contrast to the sweet chocolate and spiced pumpkin. Sometimes a dusting of cinnamon sugar is my go-to; it gives a little extra sparkly autumn vibe.

Side Dishes

Pair these cookies with a steamy mug of chai tea or a cup of your favorite coffee. For a cozy fall afternoon, I also like serving them alongside warm apple cider or a scoop of vanilla ice cream for an indulgent twist.

Creative Ways to Present

If you’re gifting these or making them for a party, stack them in a rustic tin tied with twine, or arrange on a wooden board with a variety of fall-themed cookies. You can even sandwich two cookies with cream cheese frosting for a seasonal twist that’s sure to wow guests!

Make Ahead and Storage

Storing Leftovers

I keep my baked cookies in an airtight container at room temperature for 2 to 3 days—this keeps them wonderfully soft and chewy. If I know they won’t be eaten quickly, I’ll add a slice of bread to the container to maintain moisture. It works like a charm!

Freezing

The cookie dough balls freeze beautifully, so I always make a double batch and freeze half for later. When you’re ready, just thaw them at room temperature for about 2 hours, then bake as usual. You’ll get fresh-baked cookies any time with minimal effort.

Reheating

Leftover cookies taste amazing warmed up. I pop mine in the microwave for 10-15 seconds or reheat in a low oven for a few minutes to revive that fresh-baked feel. The chocolate melts slightly, and the cookies get gooey all over again!

FAQs

Can I use canned pumpkin or fresh pumpkin for this recipe?

Canned pumpkin puree, like Libby’s, works perfectly and is my personal favorite for consistency and flavor. If you use fresh pumpkin, make sure to roast, puree, and then blot it thoroughly to remove excess moisture for the same chewy texture.
Why are my cookies cakey instead of chewy?

The most common culprit is excess moisture in the pumpkin puree. Be sure to blot it dry. Also, avoid over-measuring flour and don’t overbake; pulling them out when the edges are set but center still soft helps achieve chewiness.
Can I swap the pumpkin spice for individual spices?

Absolutely! A combination of cinnamon, nutmeg, ginger, and cloves will work well. Feel free to adjust the quantities to match your taste preference.
Is it necessary to brown the butter?

Browning the butter adds a depth of flavor that elevates these cookies. You can skip it, but your cookies might lack that nutty, rich undertone that makes them stand out.
How should I store leftover dough?

Keep dough balls refrigerated for up to 24 hours or freeze for up to 3 months. Let thaw completely before baking to ensure an even bake and the perfect chewy texture.

Final Thoughts

This Chewy Pumpkin Chocolate Chip Cookies Recipe has become my absolute favorite fall treat, and I genuinely hope it becomes one of yours too. There’s something so comforting about those first bites—warm, chewy, bursting with pumpkin spice and chocolatey goodness. Baking these is a little ritual I look forward to every autumn, and sharing it with friends always brings big smiles. Give it a whirl—you’ll be amazed how easy it is with the right tips. Get your oven preheated, and I promise these cookies will become a fast favorite in your kitchen!