Name: Chewy Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 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 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

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Prep Time, Cook Time, Total Time:

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min

how to make Chewy Pumpkin Chocolate Chip Cookies

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 (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 Instructions:

Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
Brown the butter in a large stainless steel pan. As it cooks, it will foam, pop, and crackle—this is normal! Stir it occasionally to prevent burning. When it smells nutty and has brown bits at the bottom, remove it from heat. You should have just under 1 cup of browned butter (about 184 g). Scrape it into a glass measuring bowl and chill in the fridge for 50-60 minutes. Stir every 10-15 minutes until it cools to 75°F.
Spread the pumpkin puree on a plate. Use paper towels to soak up the extra liquid. Keep pressing and soaking until the pumpkin feels dry like soft playdough and measure about 1/3 cup (75 grams).
Once the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute. It should look like pale wet sand.
Mix in the egg yolks, vanilla extract, and dried pumpkin puree until everything is combined.
Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
Scoop the dough using a 3 tbsp cookie scoop, roll them between your palms, and place them on the prepared baking trays with about 2-3 inches apart. You should have about 15 cookies. For chunks of melted chocolate, press larger chocolate pieces on top before baking!
Bake one tray at a time for 9-13 minutes, or until the edges are golden brown but the middle is still slightly underbaked. After taking them out of the oven, use a large round cookie cutter to shape the cookies, making them thicker and rounder.
Let the cookies cool on a wire rack completely before enjoying them!
Store baked cookies in an airtight container at room temperature for 2-3 days. You can also refrigerate or freeze the cookie dough balls but remember to bring them to room temperature before baking. This can take about 1 hour for refrigerated dough and 2 hours for frozen dough.

Pro Tips

Make sure the butter is cool but still liquid before you mix it with the sugars.
For chewier cookies, don’t overbake them.
Feel free to add nuts or oatmeal for extra texture.

Why You’ll Love This Recipe

These chewy pumpkin chocolate chip cookies are the perfect combination of fall flavors and sweetness. The pumpkin adds moisture and flavor, while the chocolate chips provide a rich contrast. They are soft, chewy, and make a great treat for any occasion!

how to serve Chewy Pumpkin Chocolate Chip Cookies

These cookies are delicious on their own, but they pair wonderfully with a tall glass of milk or a warm cup of coffee. Serve them fresh for a cozy afternoon treat or as dessert for a gathering.

how to store Chewy Pumpkin Chocolate Chip Cookies

Store your baked cookies in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, consider freezing the cookie dough balls. They can last for up to 3 months in the freezer.

tips to make Chewy Pumpkin Chocolate Chip Cookies

Measure your flour accurately to avoid dense cookies.
For a richer flavor, use dark chocolate chips.
If you like spices, add a pinch of nutmeg or cinnamon for more warmth.

variation

Substitute the pumpkin with sweet potato puree for a different taste.
Use white chocolate chips instead of dark chocolate for a sweeter cookie.

Nutrition Information:

Storage and Reheating

To reheat your cookies, simply place them in a microwave for about 10-15 seconds, or you can warm them in an oven at 350°F for a few minutes until they’re soft again.

Customization Ideas

You can add chopped nuts like pecans or walnuts for added crunch, or even some dried fruits to change up the flavor profile.

Disclaimer:

Always check the ingredient labels to ensure they meet your dietary needs and restrictions.

why make this recipe

Making these chewy pumpkin chocolate chip cookies is not only easy but brings the warm flavors of fall right to your kitchen. They’re a crowd-pleaser and perfect for any dessert table or just for enjoying at home.

FAQs

Can I use whole eggs instead of egg yolks?
- Yes, you can use whole eggs, but the texture may change slightly.
What if I don’t have pumpkin spice?
- You can make your own mix by combining cinnamon, nutmeg, and ginger.
How long do the cookies stay fresh?
- They stay fresh for about 2-3 days at room temperature in an airtight container.
Can I freeze the cookie dough?
- Yes, you can freeze the cookie dough balls for up to 3 months.
What can I pair these cookies with?
- They taste great with milk, coffee, or even a scoop of vanilla ice cream!