If you’re ready to cozy up with the ultimate fall treat, then this Chewy Pumpkin Chocolate Chip Cookies Recipe is exactly what you need. Imagine biting into a cookie that’s soft and chewy, with warm pumpkin spice flavors perfectly complemented by melting pockets of rich chocolate. It’s a magical combination that fills your kitchen with inviting aromas and brings instant smiles to anyone lucky enough to get a taste. These cookies balance the comforting earthiness of pumpkin with sweet indulgence, making them a beloved classic that you’ll crave again and again.

Ingredients You’ll Need

In a white bowl on a white marbled surface, there is a mixture with two main layers: the bottom layer is a crumbly, light brown dough with some white flour patches and a rough texture, and the top layer is made of small, dark brown chopped chocolate pieces. A black spoon is partially visible on the right side, slightly stirring the dough near the edge. photo taken with an iphone --ar 4:5 --v 7

Getting started is a breeze! The ingredients for this recipe are simple, yet each plays an essential role in creating those irresistible chewy cookies. From the browned butter’s nutty depth, the pumpkin’s natural moisture and earthy sweetness, to the melty chocolate chips that bring everything together—you’ll be amazed at how these familiar elements transform into cookie magic.

Cold unsalted butter: Browning it adds a rich, nutty flavor that takes these cookies to the next level.
Libby’s Pumpkin Puree (room temperature): Provides the perfect moist texture and that lovely pumpkin flavor.
Granulated sugar: Adds sweetness with a slight crispness around the edges.
Light brown sugar (packed): Brings moisture and a hint of caramel that enhances chewiness.
Large egg yolks (room temperature): Helps bind ingredients and contribute to the cookie’s tender texture.
Vanilla extract: Boosts the overall flavor profile with warm, aromatic notes.
All-purpose flour: The foundation for structure, ensuring just the right balance of softness.
Pumpkin spice: A blend of warming spices that highlights the pumpkin character beautifully.
Baking soda: Leavens the cookies for a light, airy chew.
Fine sea salt: Enhances all the sweet flavors and balances the richness.
Finely chopped chocolate bar or chocolate chips: Melts perfectly for gooey, chocolatey bites in every cookie.

How to Make Chewy Pumpkin Chocolate Chip Cookies Recipe

Step 1: Brown the Butter and Prepare Your Pumpkin

Start by preheating your oven to 350°F (180°C) and lining your baking trays with parchment paper. Brown the cold unsalted butter in a stainless steel pan, stirring occasionally to avoid burning. The sizzling, foaming sounds signal that the butter is transforming into a rich, nutty base—don’t rush it! Once browned and aromatic, chill it until it’s cool but still liquid to ensure the right cookie texture. Meanwhile, dry out your pumpkin puree slightly by pressing it with paper towels, removing excess moisture for that perfect soft dough consistency.

Step 2: Mix Sugars and Butter

Whisk together the browned butter with the granulated and brown sugars for just one minute. This step is crucial because it incorporates air, yielding a light and sandy texture that’s the perfect canvas for the rest of your ingredients. The sugar begins to dissolve into the butter, creating a delightful base that promises chewy, flavorful cookies.

Step 3: Add Egg Yolks, Vanilla, and Pumpkin

Next, whisk in your large egg yolks, vanilla extract, and the dried pumpkin puree. Each ingredient melds together to produce a rich, golden dough brimming with cozy pumpkin goodness. This step allows the moisture and flavors to blend harmoniously, setting the tone for the cookies’ irresistible chewiness.

Step 4: Fold in Dry Ingredients and Chocolate

Gently fold in the flour, pumpkin spice, baking soda, fine sea salt, and that finely chopped chocolate or chocolate chips. Folding (rather than vigorous mixing) is the secret to keeping your cookies tender and soft, ensuring every bite melts with the perfect chocolate contrast and warm spice hits.

Step 5: Shape and Bake

Using a 3-tablespoon cookie scoop, roll the dough into balls and space them nicely on your lined trays. You’ll get about 15 delightfully plump cookies. For extra gooey chocolate pockets, press a few larger chocolate chunks on top before baking. Bake each tray for 9 to 13 minutes, until edges are perfectly golden, yet the centers remain just slightly underbaked to preserve softness.

Step 6: Final Touch and Cool

Remove the trays from the oven and immediately use a large round cookie cutter to shape and push the edges toward the center. This clever trick thickens the cookies and gives them a neat, round appearance. Let the trays cool on wire racks before transferring the cookies to enjoy their full flavor and chewy texture.

How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe

The image shows two soft, golden-brown cookies with visible cracks and melted dark chocolate chunks scattered throughout their tops. One cookie is whole while the other is slightly leaning on it and has a bite missing, revealing a moist, chocolatey interior. The cookies have small salt flakes sprinkled on top, adding texture and shine. They rest on crinkled light brown parchment paper with some crumbs around them, and a blurred white pumpkin can be seen faintly in the background. The setting includes a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cookies shine on their own but garnishing with a light dusting of cinnamon sugar or a sprinkle of flaky sea salt just before serving can elevate their appeal. For a fun twist, drizzle with a bit of white chocolate or warm caramel sauce to complement the pumpkin’s natural sweetness and add a touch of decadence.

Side Dishes

A cozy glass of cold milk or a warm cup of chai tea pairs wonderfully with these cookies, intensifying the spice and soothing the palate. For a more indulgent dessert, serve alongside a scoop of vanilla bean ice cream or whipped cream—perfect for a fall-inspired treat that feels like a hug in every bite.

Creative Ways to Present

For gatherings, try serving your Chewy Pumpkin Chocolate Chip Cookies Recipe stacked on a rustic wooden board with a scattering of pumpkin seeds and cinnamon sticks. You can even get playful by turning them into mini ice cream sandwiches or offering them warm alongside a mini jar of homemade pumpkin butter—presentation can make these fall favorites even more irresistible!

Make Ahead and Storage

Storing Leftovers

Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They will maintain their chewy texture and rich flavor for 2 to 3 days—perfect for quick snacks or a comforting treat anytime.

Freezing

If you want to save cookie dough for later, simply refrigerate or freeze your dough balls. When ready to bake, allow refrigerated dough to come to room temperature for about an hour, while frozen dough will need roughly two hours. This way, you can enjoy freshly baked Chewy Pumpkin Chocolate Chip Cookies Recipe whenever the craving hits without any hassle.

Reheating

To revive the warm, gooey feeling, pop your cookies in a microwave for 10 to 15 seconds or briefly warm them in a 300°F oven for 3 to 5 minutes. This little trick restores the soft center and melty chocolate, making every bite feel freshly baked.

FAQs

Can I use canned pumpkin puree instead of fresh?

Absolutely! In fact, canned pumpkin puree like Libby’s is preferred in this recipe because of its consistency and ready-to-use nature. Just be sure to dry it slightly with paper towels to prevent your dough from becoming too wet.

What if I don’t have pumpkin spice? Can I substitute?

Yes! You can make your own blend using cinnamon, nutmeg, ginger, and cloves. Each adds unique warmth that complements the pumpkin perfectly, so feel free to adjust to your taste.

Why brown the butter for these cookies?

Brown butter creates a rich, nutty flavor that adds depth and complexity to your cookies. It also helps enhance the chewiness, making the texture absolutely irresistible.

Can I make these cookies vegan or gluten-free?

For vegan versions, you’d need to swap butter for a plant-based alternative and egg yolks for flax or chia egg substitutes. Gluten-free flour blends work well too but may slightly change texture. Experimenting can yield tasty results with a little tweaking!

How do I prevent the cookies from spreading too much?

Chilling the dough until firm and using the scooping and cookie cutter shaping method helps keep the cookies thick and chewy without excessive spreading. Also, ensure your oven temperature is accurate to avoid overbaking.

Final Thoughts

I can’t recommend enough giving this Chewy Pumpkin Chocolate Chip Cookies Recipe a try—whether you’re a fall enthusiast or just craving something cozy and delicious. These cookies capture the spirit of the season in every bite, combining familiar flavors with a satisfyingly soft, chewy texture. They’re easy to make, fun to share, and guaranteed to brighten any day. Trust me, once you bake them, they’ll quickly become a treasured favorite in your recipe box!