These chewy pumpkin chocolate chip cookies are great for any time of the year, but they’re especially perfect in the fall. The warm spices mixed with sweet chocolate create a lovely treat. Everyone who tries them will appreciate the cozy flavor and texture.

Why You Will Love This Recipe

This recipe is simple and fun to make, even for beginners. You will enjoy the warm, soft cookies fresh out of the oven. The combination of pumpkin and chocolate flavors is delightful. Plus, these cookies are sure to become a family favorite. They’re perfect with a glass of milk or even a warm cup of coffee.

How to Make Chewy Pumpkin Chocolate Chip Cookies

Making these cookies is easy and quick. You’ll be mixing and baking in no time. Follow the simple steps, and you’ll have a tasty treat ready for everyone to enjoy.

What You Need

Here’s what you’ll need to make these delicious cookies:

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

Step-by-Step

Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
In a large stainless steel pan, brown the butter over medium heat. It will foam, pop, and crackle. Stir occasionally to prevent burning. When it smells nutty and has brown bits at the bottom, remove it from the heat. You need just under 1 cup of browned butter. Place it in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F.
Spread the pumpkin puree on a plate. Use paper towels to soak up any extra liquid until it feels dry, like soft playdough, and measures about 1/3 cup.
Once the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute until it looks like pale wet sand.
Add the egg yolks, vanilla, and dried pumpkin puree, mixing gently until combined.
Fold in the flour, pumpkin spice, baking soda, salt, and chocolate until just mixed.
Use a 3-tablespoon cookie scoop to form the dough. Roll these between your hands and place them on the prepared trays, leaving space in between. You’ll have about 15 cookies. For extra melted chocolate, add some chocolate pieces on top before baking.
Bake one tray at a time for 9-13 minutes. The edges should be golden brown while the center remains slightly underbaked. After taking them out, use a large round cookie cutter to shape them into thick, perfect circles. Let them cool on a wire rack completely, then enjoy!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These cookies are delicious on their own. However, they’re also great served warm with a scoop of vanilla ice cream. You could offer them as a sweet treat at a gathering or enjoy them as a cozy snack with tea or coffee. They fit perfectly into any Fall gathering or holiday celebration.

How to Store Chewy Pumpkin Chocolate Chip Cookies

Store any leftover cookies in an airtight container at room temperature for 2-3 days. If you have cookie dough balls left, you can refrigerate or freeze them. Let refrigerated dough come to room temperature before baking, which takes about 1 hour. For frozen dough, set it out for about 2 hours before baking.

Recipe Tips

Cooling the Butter: Make sure the butter cools but stays liquid; this helps get the soft texture.
Don’t Overmix: When combining the flour and other dry ingredients, mix until just combined to keep the cookies tender.
Baking Time: Keep an eye on the cookies. The edges should be golden, but if the middle seems underbaked, it’s okay; they will continue to cook on the tray.
Chocolate Options: Feel free to use your favorite type of chocolate, whether it’s dark, milk, or even white chocolate.
Pumpkin Measurement: It’s important to get the right amount of pumpkin puree. The drying step helps achieve this.

Variations & Swaps

Add Nuts: Chopped walnuts or pecans can add a nice crunch.
Spice It Up: Add more spices, like cinnamon or nutmeg, for extra flavor.
Dairy-Free: Use coconut oil instead of butter for a dairy-free option.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Lower Sugar: Reduce sugar or use a sugar substitute if you want a healthier option.

FAQs

Can I make the dough in advance?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days before baking.

Can I freeze these cookies?
Absolutely! You can freeze the baked cookies in an airtight container for up to 3 months. Just thaw before enjoying.

What can I use instead of brown sugar?
You can use all granulated sugar instead of brown, but you will miss out on that rich flavor.

How do I know when they are done baking?
The edges will be golden brown, while the center may look slightly underbaked, which is perfect for chewy cookies.

What if my dough is too sticky?
If your dough is sticky, you can chill it for about 30 minutes to help it firm up before scooping and baking.