Thick & Chewy Pumpkin Chocolate Chip Cookies are everything I love wrapped into a sweet treat—perfect for those cozy fall afternoons when you crave something comforting. With the delightful mix of pumpkin spice and rich chocolate, these cookies taste like a warm, friendly hug. Now, don’t tell my kids, but I occasionally sneak one or two while they’re still cooling. It’s hard to resist!
This delicious recipe will soon become a family favorite, just like the classic Chocolate Chip Cookies Without Brown Sugarrecipe. Let’s get baking!
Why you’ll love this recipe
There’s so much to adore about these cookies! They offer the perfect balance between fudge-like chewiness and the rich, comforting taste of pumpkin spice.
The combination of flavors and textures is divine—the bitterness of the chocolate, the spice of the pumpkin, and the buttery dough make each bite just right. Plus, they make your house smell incredible, like a fall wonderland!
And as a bonus, while baking these, you might find that they don’t last long—trust me, once you’ve tasted one, you’ll be going back for more (granted, I’m the one responsible for that in my house)!
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
Step-by-step instructions
Prep work
First, gather all your ingredients and preheat your oven to 350°F/180°C. Line two baking trays with parchment paper—this will help prevent sticking.
Brown the butter
In a large stainless steel pan, brown the butter by stirring occasionally. You’ll know it’s ready when it smells nutty and little brown bits have formed. Once done, cool it to about 75°F.
Prepare the pumpkin puree
Blot the pumpkin puree using paper towels until it feels dry and now measures roughly 1/3 cup. Removing excess moisture ensures our cookies don’t become overly cakey.
Mix the ingredients
In a mixing bowl, whisk the cooled browned butter with the brown sugar and granulated sugar for exactly 1 minute. Add in the egg yolks, vanilla, and dried pumpkin puree; combine well.
Combine and bake
Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. Use a 3-tablespoon cookie scoop to form dough balls, rolling them between your palms. Place the dough on your prepared trays, spaced 2-3 inches apart.
Bake one tray at a time for 9-13 minutes, until the edges turn a beautiful golden brown, while the middle is just slightly underbaked.
After baking, use a large round cookie cutter to shape the cookies nicely, then let them cool on a wire rack. Enjoy!
Recipe tips & variations
- Butter Browning Tip: Be patient when browning the butter. Stir constantly to avoid burning. The nutty aroma will tell you when it’s ready.
- Pumpkin Puree: Make sure to dry out the pumpkin puree to keep the cookies dense and chewy, not cake-like.
- Chocolate Choices: You can use dark or milk chocolate chips, or mix both for a richer flavor.
- Spicy Kick: Add a pinch of cayenne for a spicy twist and extra flavor!
Storage & reheating
Store these cookies in an airtight container at room temperature, where they’ll stay fresh for about a week. If you want the warm, soft vibe, pop them in the microwave for about 10 seconds to bring back some of that fresh-from-the-oven magic.
FAQs
How do I keep my cookies thick and chewy?
Ensure your butter isn’t too warm and don’t skip the pumpkin puree drying step—it prevents too much moisture.
Can I make these cookies gluten-free?
You can substitute with a good gluten-free flour blend, though results may vary slightly in texture.
Can these cookies be frozen?
Absolutely! Freeze them after they’ve been rolled into dough balls for up to three months. Bake directly from the freezer for a minute or two longer than usual.
Do these cookies taste very pumpkin-y?
The pumpkin spice takes center stage, giving them a subtle but satisfying pumpkin background without overpowering.
Recipes you may like
- Grand Floridian Disney Chocolate Chip Cookies: A magical taste experience!
- Bakery Style Chocolate Chip Cookies: Thick, gooey, and perfect for any cookie lover.
- Double Chocolate Chunk Cookies: The ultimate treat for chocolate aficionados.
Thick & Chewy Pumpkin Chocolate Chip Cookies
- Total Time: 33 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious thick and chewy pumpkin chocolate chip cookies perfect for fall.
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
- First, gather all your ingredients and preheat your oven to 350°F/180°C. Line two baking trays with parchment paper—this will help prevent sticking.
- In a large stainless steel pan, brown the butter by stirring occasionally. You’ll know it’s ready when it smells nutty and little brown bits have formed. Once done, cool it to about 75°F.
- Blot the pumpkin puree using paper towels until it feels dry and now measures roughly 1/3 cup. Removing excess moisture ensures our cookies don’t become overly cakey.
- In a mixing bowl, whisk the cooled browned butter with the brown sugar and granulated sugar for exactly 1 minute. Add in the egg yolks, vanilla, and dried pumpkin puree; combine well.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. Use a 3-tablespoon cookie scoop to form dough balls, rolling them between your palms. Place the dough on your prepared trays, spaced 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes, until the edges turn a beautiful golden brown, while the middle is just slightly underbaked.
- After baking, use a large round cookie cutter to shape the cookies nicely, then let them cool on a wire rack. Enjoy!
Notes
- Butter browning tip: Browning the butter can seem a bit daunting if you’ve never done it before. Be patient and keep stirring to avoid burning; the nutty aroma will guide you.
- Pumpkin puree: Don’t skip the step of drying out your pumpkin puree. This step ensures our cookies remain dense and chewy, not cake-like.
- Chocolate choices: You can mix in dark or milk chocolate chips depending on your preference. I found mixing both adds a delightful depth of flavor!
- Spicy kick: Feeling adventurous? A pinch of cayenne can kick these cookies up a notch, making them even more intriguing.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg