Chewy Pumpkin Chocolate Chip Cookies bring together warm pumpkin spice, nutty browned butter, and gooey chocolate in one thick, soft cookie. Best of all, you can mix the dough by hand with no mixer.
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Why You’ll Love These Chewy Pumpkin Chocolate Chip Cookies
These Chewy Pumpkin Chocolate Chip Cookies have soft centers, lightly browned edges, and plenty of melted chocolate. However, they skip the cakey texture that pumpkin cookies often develop.
Instead, browned butter adds a deep, nutty flavor. Meanwhile, carefully dried pumpkin keeps the cookies dense and chewy.
Also, you only need a bowl and whisk to prepare the dough. The recipe makes about 15 cookies, so it works beautifully for fall gatherings, family desserts, or an afternoon treat.
What Makes These Pumpkin Chocolate Chip Cookies So Chewy
Pumpkin naturally contains lots of water. Therefore, simply adding pumpkin puree to cookie dough can create soft, puffy cookies that taste more like cake.
For these Chewy Pumpkin Chocolate Chip Cookies, removing that extra moisture makes a big difference. In addition, egg yolks and browned butter create a rich dough with a softer, denser bite.
Browned Butter Adds Rich Flavor
Browning the butter cooks the milk solids until they turn golden and smell warm and nutty. As a result, the butter develops a deeper flavor that pairs perfectly with pumpkin spice and chocolate.
However, temperature matters. Cool the browned butter to about 75 to 76°F before mixing so it stays liquid but no longer feels warm.
Drying the Pumpkin Puree Is the Secret
Pumpkin gives these cookies their classic fall flavor. However, too much pumpkin moisture creates a cakey texture.
Therefore, blot the puree repeatedly with fresh paper towels. Eventually, it should reduce to about 1/3 cup and feel soft rather than wet.
Why Egg Yolks Create a Softer Texture
This recipe uses egg yolks instead of whole eggs. Consequently, you add richness without introducing as much extra liquid from egg whites.
The yolks also help create a tender, soft center. In fact, they work especially well with the dried pumpkin and browned butter to create a satisfying chewy bite.
No Mixer Needed for Easy Cookie Dough
You do not need to pull out a stand mixer or hand mixer. Instead, a whisk, bowl, and spatula handle everything.
First, whisk the butter and sugars. Then, add the remaining wet ingredients before folding in the dry ingredients and chocolate.
Ingredients You’ll Need
Each ingredient plays an important part in creating thick Chewy Pumpkin Chocolate Chip Cookies. Therefore, use the ingredients as written for the most reliable texture.
Dry Ingredients
All purpose flour: Flour gives the cookies their structure. For the best texture, measure it carefully with a kitchen scale or use the spoon and level method.
Pumpkin spice: Pumpkin spice adds those cozy cinnamon forward fall flavors that make each bite taste warm and fragrant.
Baking soda: Baking soda helps the cookies spread and brown as they bake. Therefore, measure it accurately.
Fine sea salt: Salt balances the sweetness while bringing out the browned butter, pumpkin, spice, and chocolate flavors.
Wet Ingredients
Unsalted butter: Cold unsalted butter becomes beautifully nutty once browned. Additionally, using unsalted butter gives you better control over the final salt level.
Pumpkin puree: Pure pumpkin puree adds color, flavor, and seasonal character. However, you need to remove most of its excess moisture before adding it to the dough.
Granulated sugar: Granulated sugar sweetens the cookies and helps create lightly browned edges.
Light brown sugar: Brown sugar adds sweetness along with a subtle molasses flavor. Also, it complements the pumpkin and browned butter beautifully.
Egg yolks: Egg yolks add richness and help create a soft, chewy center without adding unnecessary moisture.
Vanilla extract: Vanilla rounds out the warm flavors. In addition, it pairs naturally with chocolate and browned butter.
Chocolate Options and Ingredient Tips
Chocolate: Finely chopped chocolate creates irregular pockets of melted chocolate throughout each cookie. However, regular chocolate chips also work well.
For extra gooey pockets, press a few pieces of chocolate onto each dough ball before baking. Dark, semisweet, or milk chocolate can all work depending on how sweet you like your cookies.
How to Make Chewy Pumpkin Chocolate Chip Cookies
Before you begin, preheat your oven to 350°F and line two baking trays with parchment paper. Then, prepare the butter and pumpkin before mixing your cookie dough.
Brown and Cool the Butter
Place the cold butter in a pan over medium heat. Then, cook it until the milk solids turn golden brown and the butter smells distinctly nutty.
Next, transfer the browned butter to a bowl. Chill it while stirring every 10 to 15 minutes until it reaches about 75 to 76°F and remains pourable.
Remove Excess Moisture from the Pumpkin
Spread the pumpkin puree over a plate. Then, press fresh paper towels onto the pumpkin to absorb the water.
Continue replacing the towels and blotting until the puree reduces to about 1/3 cup. At this point, it should feel soft and concentrated but no longer wet.
Mix the Wet Ingredients
Whisk the cooled browned butter with the granulated sugar and light brown sugar for about one minute. The mixture should look smooth and slightly sandy.
Next, whisk in the egg yolks, vanilla, and dried pumpkin. Mix until everything looks evenly combined.
Fold in the Dry Ingredients and Chocolate
Add the flour, pumpkin spice, baking soda, salt, and chocolate. Then, gently fold everything together until you no longer see dry flour.
However, stop mixing as soon as the dough comes together. Overmixing can make your Chewy Pumpkin Chocolate Chip Cookies less tender.
Scoop the Cookie Dough
Scoop about 3 tablespoons of cookie dough for each cookie. Then, gently roll each portion into a ball.
Place the balls about 2 to 3 inches apart on your prepared trays. Also, press extra chopped chocolate into the tops if you want bigger gooey chocolate pockets.
Bake Until Thick and Chewy
Bake one tray at a time for 9 to 13 minutes at 350°F. Look for lightly browned edges and centers that still appear slightly underbaked.
In fact, pulling the cookies from the oven at this stage helps preserve their soft, chewy centers. They will continue setting on the hot baking tray.
Shape and Cool the Cookies
For thicker and rounder cookies, place a large round cookie cutter around each warm cookie. Then, gently move the cutter in a circular motion to tidy the edges.
Finally, leave the cookies on the baking tray until completely cool. Although waiting can feel difficult when the chocolate still looks gooey, cooling gives the centers time to set.
Expert Tips for Perfect Pumpkin Chocolate Chip Cookies
Small details make a noticeable difference with Chewy Pumpkin Chocolate Chip Cookies. In particular, moisture, flour measurement, and butter temperature affect both thickness and texture.
Measure Flour Correctly
A kitchen scale gives you the most accurate flour measurement. However, you can also spoon the flour gently into your measuring cup and level the top.
Do not scoop flour directly from the container with the measuring cup. Otherwise, you can pack in too much flour and create thick, puffy cookies.
Don’t Skip Drying the Pumpkin
Blotting the pumpkin may seem like an extra task, but it creates the texture that makes these cookies special. Therefore, keep blotting until the pumpkin no longer feels wet.
If you leave too much moisture behind, the cookies can turn puffy and cakey. As a result, they will lose that dense, chewy center.
Cool the Browned Butter Before Mixing
Hot browned butter can change the consistency of your dough. Therefore, let it cool until it remains liquid but no longer feels warm.
Aim for about 75 to 76°F. Then, whisk it with the sugars once it reaches the right temperature.
Add Extra Chocolate for Gooey Centers
Finely chopped chocolate creates pockets in different sizes throughout the dough. As a result, some areas become especially gooey while others contain smaller chocolate bits.
Also, save a little chocolate for the tops. Pressing extra pieces into the dough before baking gives the finished cookies an extra tempting look.
Common Mistakes to Avoid
Pumpkin cookie dough reacts strongly to changes in moisture and flour. Therefore, if your cookies look different from expected, check those two areas first.
Why the Cookies Turn Out Cakey
Too much pumpkin moisture usually causes cakey cookies. Therefore, blot your pumpkin thoroughly until you reduce it to about 1/3 cup.
Too much flour can also create a puffy texture. For that reason, weighing the flour gives you the most consistent results.
Why the Cookies Spread Too Much
First, check your flour measurement if your cookies become unusually flat. Too little flour can cause excessive spreading.
Next, consider your butter temperature and oven temperature. Warm browned butter or an inaccurate oven can also cause the dough to spread too quickly.
How to Keep Cookies Thick and Soft
Measure the ingredients carefully and dry the pumpkin thoroughly. Also, let the browned butter cool before mixing the dough.
Most importantly, do not overbake the cookies. Instead, remove them once the edges lightly brown while the centers still look a little underdone.
Variations and Substitutions
The basic recipe creates rich, warmly spiced cookies. However, you can make a few simple changes to suit your favorite flavors.
Milk Chocolate, Dark Chocolate, or Chocolate Chunks
Milk chocolate creates a sweeter cookie, while dark chocolate adds stronger cocoa flavor and balances the pumpkin spice. Meanwhile, semisweet chocolate falls comfortably between the two.
Chocolate chunks also create large molten pockets. Alternatively, chop a chocolate bar into uneven pieces for a mixture of tiny flecks and gooey pools.
Add Nuts or Extra Fall Spices
Chopped pecans or walnuts can add a pleasant crunch. However, avoid adding too many because you still want plenty of soft cookie dough around the chocolate.
You can also add a little extra cinnamon or another favorite fall spice. Still, keep the additions modest so the browned butter and pumpkin remain noticeable.
Make Smaller or Larger Cookies
The standard recipe uses about 3 tablespoons of dough per cookie. However, you can adjust the portion size when needed.
Smaller cookies will bake more quickly, while larger cookies will need additional time. Therefore, watch the edges and centers rather than relying only on the clock.
Storage and Make-Ahead Tips
These Chewy Pumpkin Chocolate Chip Cookies taste wonderful once completely cooled. However, you can also store the baked cookies or prepare the dough ahead for fresh cookies later.
How to Store Baked Cookies
Place completely cooled cookies in an airtight container. Then, keep them at room temperature for 2 to 3 days.
For the best texture, keep the container tightly closed between servings. That way, the centers stay soft instead of drying out quickly.
Refrigerating the Cookie Dough
You can refrigerate portioned cookie dough for later baking. Therefore, this recipe works well when you want to prepare dessert ahead of time.
Before baking, let refrigerated dough sit at room temperature for about one hour. Then, bake as directed once the dough loses its deep chill.
Freezing Cookie Dough for Later
First, portion the cookie dough into individual balls. Then, freeze them so you can bake only the amount you need.
Before baking, let frozen dough sit at room temperature for about two hours. Afterward, bake according to the recipe while watching the cookies closely for doneness.
Other Recipes You May Enjoy
If these Chewy Pumpkin Chocolate Chip Cookies put you in the mood for more cozy desserts, try these favorites next:
- Soft and Chewy Easter Cookies with Bakery-Style Texture
- The Best Sugar Cookie Bars for Soft and Buttery Cookie Lovers
- Fall Pumpkin Spice Roll Cake for the Ultimate Autumn Dessert
- The Best Pumpkin Cheesecake Bars for a Creamy Fall Treat
- Easy Apple Cheesecake Bars with Cinnamon Streusel Topping
- Warm Cinnamon Apple Oatmeal Muffins for Cozy Fall Baking
For even more dessert and seasonal recipe inspiration, you can also follow Ellie’s Microwave Recipes on Pinterest.
Frequently Asked Questions
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No. Use plain pumpkin puree for these Chewy Pumpkin Chocolate Chip Cookies because pumpkin pie filling contains added sugar and spices.
Those additions can change both the sweetness and flavor balance. Therefore, check the can carefully and choose pure pumpkin puree.
Why Do I Need to Dry the Pumpkin Puree?
Pumpkin puree contains a lot of moisture, which can make cookies soft and cakey. Therefore, removing that moisture helps create a denser, chewier cookie.
Blotting also concentrates the pumpkin. As a result, you still get plenty of pumpkin flavor without adding unnecessary water to the dough.
Can I Freeze the Cookie Dough?
Yes. First, scoop and roll the dough into individual balls, and then freeze them for later.
Before baking, let the frozen dough sit at room temperature for about two hours. Then, bake the cookies according to the original directions.
How Do I Know When the Cookies Are Done Baking?
Look at the edges first. They should appear lightly browned after about 9 to 13 minutes at 350°F.
Meanwhile, the centers should still look slightly underbaked when you remove the tray. The cookies will continue setting as they cool, which helps keep the centers chewy and soft.
Can I Make These Cookies Ahead of Time?
Yes. You can prepare the cookie dough ahead and refrigerate or freeze the portioned dough balls.
Alternatively, bake the cookies in advance and keep them in an airtight container at room temperature for 2 to 3 days. Therefore, they make a convenient fall dessert for parties and family gatherings.
Final Thoughts
Chewy Pumpkin Chocolate Chip Cookies give you everything I want in a fall cookie: warm spice, rich browned butter, melted chocolate, and a genuinely chewy center. In fact, drying the pumpkin makes all the difference between a cakey pumpkin cookie and a thick, satisfying one.
So, give the pumpkin a good blot, let that browned butter cool, and pull the cookies while their centers still look slightly underdone. Then, once they cool, grab one and enjoy those soft centers and gooey chocolate pockets.
Chewy Pumpkin Chocolate Chip Cookies
Equipment
- Baking trays Use two trays lined with parchment paper.
- Parchment paper For lining the baking trays.
- Saucepan For browning the butter.
- Mixing bowl No electric mixer is required.
- Whisk For combining the browned butter, sugars, and wet ingredients.
- Rubber spatula For gently folding the cookie dough.
- Cookie scoop Use about 3 tablespoons of dough per cookie.
Ingredients
- 1 cup cold unsalted butter (226 g)
- ⅔ cup pumpkin puree, room temperature (160 g)
- ½ cup granulated sugar (100 g)
- ½ cup packed light brown sugar (100 g)
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 ⅔ cups plus 1 tablespoon all-purpose flour (220 g)
- 2 ½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup finely chopped chocolate or chocolate chips (125 g)
Instructions
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter over medium heat until it turns golden and the milk solids brown, creating a nutty aroma. Transfer the browned butter to a bowl and chill it, stirring every 10 to 15 minutes, until it cools to about 75 to 76°F while remaining pourable.
- Spread the pumpkin puree on a plate. Blot it repeatedly with fresh paper towels until you remove most of the moisture. Continue until the pumpkin reduces to about 1/3 cup (75 g) and feels soft but no longer wet.
- Whisk the cooled browned butter with the granulated sugar and light brown sugar for 1 minute until the mixture looks smooth and sandy.
- Add the egg yolks, vanilla extract, and dried pumpkin puree. Mix until fully combined.
- Fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chocolate until no dry streaks remain. Do not overmix the cookie dough.
- Scoop about 3 tablespoons of dough for each cookie and roll it into a ball. Arrange the dough balls 2 to 3 inches apart on the prepared baking trays. Press extra chocolate onto the tops if desired.
- Bake one tray at a time for 9 to 13 minutes. Remove the cookies when the edges look lightly browned while the centers remain slightly underbaked.
- For thicker, rounder cookies, gently shape each warm cookie with a large round cutter immediately after baking.
- Let the cookies cool completely on the baking tray before serving.
