Introduction

These chewy pumpkin chocolate chip cookies combine the warm flavors of pumpkin spice and rich chocolate in a soft, chewy texture. Perfect for fall or any time you want a comforting treat with a seasonal twist.

A group of golden brown cookies with dark chocolate chunks spread across their surface sits on light brown parchment paper on a white marbled texture. The cookies have a soft and slightly cracked texture with a sprinkle of coarse salt on top. To the upper left, there is a small white pumpkin as decoration. The arrangement shows the cookies overlapping each other in a casual, inviting way. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
Step 2: Brown the butter in a large stainless steel pan over medium heat. It will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. When brown bits form and the butter smells nutty, remove from heat. You should have just under 1 cup (184 g) of browned butter. Scrape into a glass bowl and refrigerate for 50–60 minutes, stirring every 10–15 minutes until it cools to 75°F but remains liquid.
Step 3: Spread the pumpkin puree on a plate. Press paper towels onto it to absorb excess liquid. Repeat with fresh towels until the pumpkin feels dry like soft playdough and measures about 1/3 cup (75 grams).
Step 4: When the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute until it looks like pale wet sand.
Step 5: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until combined.
Step 6: Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
Step 7: Using a 3-tablespoon cookie scoop, portion the dough and roll into balls. Place on the prepared trays 2–3 inches apart. For pools of melted chocolate, chop chocolate into larger chunks and press some on top of each cookie before baking. You should get about 15 cookies.
Step 8: Bake one tray at a time for 9–13 minutes until edges are golden but centers are slightly underbaked. Right out of the oven, use a large round cookie cutter to gently push the edges inward for a thicker, perfectly round cookie. Let cool completely on a wire rack before removing.

Tips & Variations

Use room temperature egg yolks and pumpkin puree to ensure even mixing and the best texture.
For a stronger pumpkin flavor, sprinkle a little extra pumpkin spice on top before baking.
Substitute chocolate chips with white chocolate chunks or dried cranberries for a different twist.
If you prefer more chocolaty cookies, press extra chopped chocolate onto the tops before baking for melty pockets.

Storage

Store baked cookies in an airtight container at room temperature for 2–3 days. Cookie dough balls can be refrigerated or frozen; bring them to room temperature for about an hour before baking to ensure even cooking.

How to Serve

A close-up of a group of chocolate chip cookies stacked and spread over crinkled brown parchment paper on a white marbled surface, each cookie round and thick with a golden-brown texture, dark melted chocolate pieces scattered unevenly within the dough, some flakes of white sea salt sprinkled on top, with a small white pumpkin in the top left corner and a white dish with chunks of dark chocolate partially visible in the bottom left corner, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree like Libby’s works perfectly. Just make sure to dry it well with paper towels to remove excess moisture for the best cookie texture.

Why do I use only egg yolks and not whole eggs?

Using only egg yolks helps create a richer, chewier cookie without excess moisture, resulting in a denser texture that complements the pumpkin flavor.

Chewy Pumpkin Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

These chewy pumpkin chocolate chip cookies combine the rich, nutty flavor of browned butter with the moist texture from pumpkin puree and melty bursts of chocolate chips. Perfectly spiced with pumpkin spice and baked to golden edges with a soft center, these cookies make a delicious seasonal treat.

Author: Bella
Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: Approximately 15 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main 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

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside for later use.
Brown the Butter: In a large stainless steel pan, melt and cook the cold unsalted butter over medium heat. It will foam, pop, and crackle as it cooks. Stir occasionally to prevent burning. Once the butter turns golden brown, smells nutty, and the bottom has browned bits, remove it from the heat. Scrape the browned butter into a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until the temperature reaches 75°F. The butter should be cool but still liquid.
Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels onto it to absorb excess moisture. Scrape and redistribute the pumpkin on the plate and repeat the process with fresh paper towels until the pumpkin feels dry, similar to soft playdough, measuring about 1/3 cup (75 grams).
Mix Sugars and Butter: Whisk the cooled browned butter with the brown sugar and granulated sugar for exactly one minute. The mixture should resemble pale wet sand.
Add Wet Ingredients: Whisk in the two egg yolks, vanilla extract, and the dried pumpkin puree until just combined.
Incorporate Dry Ingredients: Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chocolate chips until just combined to avoid overmixing.
Form Cookies: Using a 3-tablespoon cookie scoop, scoop the dough and roll each portion between your palms. Place the dough balls on the prepared trays, spaced 2-3 inches apart. For extra melted chocolate pools, chop larger chocolate pieces and press some on top of the dough before baking.
Bake the Cookies: Bake one tray at a time for 9-13 minutes until the edges turn golden brown but the centers remain slightly underbaked. Immediately after baking, use a large round cookie cutter to gently push the edges inward to create thick, perfectly round cookies. Let the cookies cool completely on the baking tray set on a wire rack.
Store: Store baked cookies in an airtight container at room temperature for 2-3 days. The cookie dough balls can be refrigerated or frozen; bring them to room temperature (about 1 hour) before baking.

Notes

Measure the flour carefully by spooning it lightly into the measuring cup and leveling it off instead of scooping directly to avoid packing.
Drying the pumpkin puree is essential to prevent excess moisture, which can affect cookie texture.
Allow the browned butter to cool to 75°F and remain liquid for optimal mixing and texture.
Using larger chopped chocolate pieces and pressing some on top before baking enhances chocolate pools within the cookies.
Cooling the cookies completely on the tray helps them set and develop chewy texture.

Keywords: Pumpkin cookies, chocolate chip cookies, chewy pumpkin cookies, autumn desserts, spiced cookies