Pumpkin Chocolate Chip Cookies That Are Thick, Soft, and Chewy

Pumpkin Chocolate Chip Cookies bring everything I crave in a fall cookie: warm pumpkin spice, gooey chocolate, and rich brown butter. Better yet, these cookies stay thick and chewy instead of turning cakey.

Why You’ll Love These Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies have crisp golden edges and wonderfully soft centers. Plus, every bite combines cozy pumpkin, warm spice, nutty brown butter, and pools of melted chocolate.
They also have a dense, chewy texture that feels more like a classic chocolate chip cookie. As a result, they satisfy both pumpkin dessert cravings and chocolate cookie cravings at once.

Thick, Soft, Chewy, and Gooey Instead of Cakey

Pumpkin adds lots of moisture to cookie dough, so pumpkin cookies often turn fluffy and cakey. However, this recipe removes much of that extra moisture before the pumpkin enters the dough.
Also, egg yolks add richness without bringing in the extra water found in egg whites. Therefore, the finished cookies stay thick, soft, and chewy with gooey centers.

Brown Butter, Pumpkin Spice, and Chocolate in Every Bite

Brown butter gives these Pumpkin Chocolate Chip Cookies a deep, nutty flavor. Meanwhile, pumpkin spice adds that cozy fall warmth that makes the kitchen smell amazing.
Then, chopped semi sweet chocolate melts throughout the dough. As a result, you get soft chocolate pockets instead of firm little chips in every bite.

The Secret to Chewy Pumpkin Chocolate Chip Cookies

The secret comes down to controlling moisture. In fact, pumpkin, whole eggs, and regular melted butter can all bring extra water into cookie dough.
Therefore, this recipe uses three simple techniques to reduce that moisture. You blot the pumpkin, use only egg yolks, and brown the butter.

Blot the Pumpkin Puree to Remove Excess Moisture

First, spread the pumpkin puree across a plate. Then, press fresh paper towels firmly against it to absorb its excess liquid.
Keep blotting until the pumpkin feels soft and almost dough like. As a result, you concentrate its flavor without adding enough water to create cakey cookies.

Use Egg Yolks Instead of Whole Eggs

Egg yolks give the dough fat, richness, and tenderness. However, whole eggs contain egg whites, which would add more moisture.
Therefore, two yolks work beautifully here. They help create chewy Pumpkin Chocolate Chip Cookies while still giving the dough enough structure and richness.

Brown the Butter for Better Texture and Flavor

Browning butter cooks away some of its water while toasting the milk solids. As a result, it gives the cookies both better texture and deeper flavor.
Also, those toasted milk solids add a warm, nutty taste. That flavor pairs especially well with pumpkin spice and semi sweet chocolate.

Ingredients for Pumpkin Chocolate Chip Cookies

You only need familiar baking ingredients for these Pumpkin Chocolate Chip Cookies. However, each ingredient plays an important part in creating their thick and chewy texture.

Pumpkin Puree

Pumpkin puree gives the cookies their signature pumpkin flavor and warm fall character. However, you need to blot it thoroughly before adding it to the dough.
Use plain pumpkin puree rather than pumpkin pie filling. Then, remove as much moisture as possible for the chewiest texture.

Browned Butter

Unsalted butter forms the rich base of the dough. First, you brown it until the milk solids turn golden and smell wonderfully nutty.
Then, you cool the butter before mixing. As a result, it adds deep flavor without making the dough overly warm or loose.

Granulated Sugar and Brown Sugar

Granulated sugar adds sweetness and helps with the cookie edges. Meanwhile, light brown sugar brings a deeper caramel flavor and supports a soft, chewy center.
Together, both sugars create a balanced texture. Plus, they complement the nutty brown butter beautifully.

Egg Yolks and Vanilla

Egg yolks add richness and help create that dense cookie texture. Also, vanilla brings a sweet aroma that rounds out the pumpkin, chocolate, and spices.
Because this recipe skips the egg whites, the dough gets less unnecessary moisture. Therefore, the cookies stay chewier.

Flour, Pumpkin Spice, Baking Soda, and Salt

All purpose flour gives the cookies their structure. Meanwhile, pumpkin spice adds the warm cinnamon style flavor you expect from a cozy pumpkin dessert.
Baking soda helps the cookies spread and brown. Finally, fine sea salt balances the sweetness and brings out the chocolate and brown butter flavors.

Chopped Semi-Sweet Chocolate

Chopped semi sweet chocolate creates irregular pockets of melted chocolate. As a result, some bites taste extra gooey and chocolate rich.
Chocolate chips also work if that is what you have. However, chopped chocolate gives the cookies softer pools of chocolate.

How to Make Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies take a little extra preparation because the brown butter needs time to cool. However, each step stays simple, and the final chewy texture makes that wait worthwhile.
First, preheat your oven to 350°F. Also, line two baking sheets with parchment paper so they are ready for the cookie dough.

Brown the Butter

Add the cold unsalted butter to a large stainless steel pan. Then, cook it while stirring occasionally as the butter melts, foams, and begins to brown.
Watch the milk solids closely as they turn golden brown. Once the butter smells nutty and slightly less than 1 cup remains, remove the pan from the heat.

Cool the Browned Butter

Transfer the brown butter to a heat safe measuring container. Next, refrigerate it for 50 to 60 minutes.
Stir it every 10 to 15 minutes as it cools. Ideally, it should reach about 70°F to 75°F while remaining liquid.

Blot the Pumpkin Puree

While the butter cools, spread the pumpkin puree across a plate. Then, repeatedly press it with fresh paper towels.
Continue until the pumpkin has a soft, dough like texture. You should end up with about 1/3 cup of concentrated pumpkin.

Mix the Brown Butter and Sugars

Add the cooled brown butter, granulated sugar, and light brown sugar to a mixing bowl. Then, whisk everything together for about one minute.
The mixture should look smooth and well combined. However, avoid using warm butter because it can make the dough too loose.

Add the Egg Yolks, Vanilla, and Pumpkin

Next, whisk the egg yolks and vanilla into the sugar mixture. Then, add the blotted pumpkin.
Whisk until the pumpkin spreads evenly throughout the mixture. As a result, every cookie gets plenty of warm pumpkin flavor.

Fold in the Dry Ingredients and Chocolate

Add the flour, pumpkin spice, baking soda, and salt. Then, gently fold everything together until the dough almost comes together.
Next, fold in the chopped semi sweet chocolate. Stop mixing as soon as the dough forms so the cookies stay tender.

Scoop and Shape the Cookie Dough

Use a large 3 tablespoon cookie scoop to portion the dough. Then, gently roll each portion into a ball.
Arrange the dough balls about 2 to 3 inches apart on the prepared baking sheets. Also, press a few extra pieces of chopped chocolate on top if you want gooier, prettier cookies.

Bake Until the Edges Are Golden

Bake one sheet at a time for 9 to 13 minutes. The edges should look golden, while the centers should still appear slightly underbaked.
Do not wait until the centers look completely firm. Instead, remove the Pumpkin Chocolate Chip Cookies while the middles still look soft because they continue setting on the hot baking sheet.

Shape and Cool the Cookies

For thicker and rounder cookies, place a large round cutter around each warm cookie. Then, gently move the cutter in a circular motion to tidy the edges.
Finally, place the baking sheet over a wire rack and let the cookies cool completely. As they cool, the centers set while keeping their soft and chewy texture.

Tips for the Best Pumpkin Chocolate Chip Cookies

A few small details make a big difference with Pumpkin Chocolate Chip Cookies. Most importantly, pay attention to moisture, flour measurement, and baking time.

Weigh the Flour for the Most Accurate Results

For the most consistent cookies, weigh your flour with a kitchen scale. The recipe needs 220 grams.
However, you can still use measuring cups. First, loosen the flour, then spoon it into the cup and level the top without packing it down.

Make Sure the Brown Butter Is Cool but Still Liquid

Warm brown butter can create overly loose dough. Therefore, give it enough refrigerator time before mixing it with the sugars.
At the same time, do not let it become completely solid. Instead, aim for cool, liquid butter around 70°F to 75°F.

Remove as Much Moisture From the Pumpkin as Possible

Do not rush the pumpkin blotting step. In fact, this step makes one of the biggest differences between chewy and cakey pumpkin cookies.
Keep pressing the pumpkin with fresh paper towels until it feels almost like soft dough. Then, measure about 1/3 cup for the recipe.

Use Chopped Chocolate for Gooey Chocolate Pockets

Chopped chocolate melts into irregular pools throughout the cookies. Therefore, it creates especially gooey bites while the cookies remain warm.
However, chocolate chips make a convenient substitute. Use whichever option you already enjoy in your favorite chocolate chip cookies.

Don’t Overmix the Cookie Dough

Fold the dry ingredients gently into the wet mixture. Then, stop once you no longer see obvious streaks of dry flour.
Overmixing can make cookies tougher. Therefore, keep the mixing light once you add the flour.

Slightly Underbake for Soft and Chewy Centers

The centers should still look a little underdone when the cookies leave the oven. Meanwhile, the edges should look set and golden.
The residual heat continues cooking the centers as the cookies cool. As a result, you get soft and chewy middles instead of dry cookies.

How to Make Smaller Pumpkin Cookies

For smaller Pumpkin Chocolate Chip Cookies, use a 2 tablespoon cookie scoop. Then, start checking them about 2 to 3 minutes earlier.
Because smaller portions bake faster, watch the edges closely. Again, remove the cookies when the centers still look slightly soft.

Pumpkin Chocolate Chip Cookie Recipe

This recipe makes 15 thick Pumpkin Chocolate Chip Cookies with nutty brown butter, warm pumpkin spice, and gooey chocolate. Although the cooling time requires patience, the actual mixing and baking stay easy.

Recipe Time, Yield, and Serving Details

Prep time: 1 hour 30 minutes. Cook time: 11 minutes. Total time: 1 hour 41 minutes.
Yield: 15 cookies. Course: Dessert. Cuisine: American.

Equipment You’ll Need

Use a large 3 tablespoon cookie scoop for thick, evenly sized cookies. Also, prepare two parchment lined baking sheets.
A stainless steel pan works especially well for browning butter because you can easily see the milk solids change color. Additionally, a heat safe measuring container helps while cooling the brown butter.

Ingredients

Use cold unsalted butter for browning. Once browned and cooled, it gives the cookies their rich, nutty foundation.
Pumpkin puree adds earthy sweetness and fall flavor. However, blot it thoroughly so it does not make the cookies cakey.
Granulated sugar adds sweetness and supports golden edges. Meanwhile, packed light brown sugar contributes caramel notes and chewiness.
Egg yolks add richness without the excess moisture from egg whites. Also, vanilla extract adds warmth and rounds out the other flavors.
All purpose flour creates the cookie structure. Pumpkin spice adds warmth, while baking soda supports spreading and fine sea salt balances the sweetness.
Finally, chopped semi sweet chocolate adds rich, gooey pockets throughout every cookie. Chocolate chips also work when needed.

Step-by-Step Instructions

Preheat the oven to 350°F. Then, line two baking sheets with parchment paper.

Brown 1 cup cold unsalted butter in a large stainless steel pan. Stir occasionally until it smells nutty and browned milk solids appear.

Remove the butter from the heat when slightly less than 1 cup, about 184 grams, remains. Next, transfer it to a heat safe container.

Refrigerate the brown butter for 50 to 60 minutes. Stir every 10 to 15 minutes until it reaches 70°F to 75°F but remains liquid.

Meanwhile, spread 2/3 cup pumpkin puree over a plate. Press it repeatedly with fresh paper towels to remove excess moisture.

Continue blotting until the pumpkin becomes soft and dough like. You should have about 1/3 cup, or 75 grams, remaining.

Whisk the cooled brown butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar for one minute.

Then, whisk in 2 large egg yolks, 2 teaspoons vanilla extract, and the blotted pumpkin. Mix until evenly combined.

Next, fold in 1 2/3 cups plus 1 tablespoon all purpose flour, 2 1/2 teaspoons pumpkin spice, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.

Then, fold in 1 cup chopped semi sweet chocolate. Stop mixing as soon as the dough comes together.

Portion the dough with a 3 tablespoon scoop. Then, gently roll each portion into a ball.

Arrange the dough balls 2 to 3 inches apart on the prepared baking sheets. Also, add extra chopped chocolate on top if desired.

Bake one sheet at a time for 9 to 13 minutes. Remove the cookies when the edges look golden but the centers still appear slightly underbaked.

Finally, use a large round cutter to shape the warm cookies if desired. Then, let them cool completely on the baking sheet set over a wire rack.

Recipe Notes and Estimated Nutrition Per Cookie

For accurate flour measurement, use 220 grams whenever possible. However, if you use cups, loosen the flour first. Then, spoon it into the measuring cup and level the top.

Chopped chocolate creates soft, melted chocolate pockets. However, you can substitute chocolate chips without changing the basic recipe.

Each cookie contains an estimated 246 calories, 25 grams carbohydrates, 2 grams protein, and 16 grams fat.

It also contains 4 grams saturated fat, 3 grams polyunsaturated fat, and 6 grams monounsaturated fat.

Additionally, each cookie contains about 26 mg cholesterol, 295 mg sodium, 73 mg potassium, 1 gram fiber, and 13 grams sugar.

It also provides approximately 2,271 IU vitamin A, 0.5 mg vitamin C, 19 mg calcium, and 1 mg iron.

Nutrition values are estimates. Therefore, exact values can vary depending on the brands and ingredients you use.

How to Store Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies taste wonderful after they cool because the centers stay soft and the brown butter flavor becomes even more noticeable. Still, proper storage helps protect that chewy texture.

Storing Baked Cookies at Room Temperature

Place completely cooled cookies inside an airtight container. Then, keep the container at room temperature.
Also, avoid leaving the cookies uncovered for long periods. Otherwise, the edges and centers can dry out.

How Long Pumpkin Cookies Stay Fresh

These cookies stay fresh at room temperature for about 2 to 3 days. For the best texture, keep the container tightly closed between servings.
Meanwhile, you can prepare the dough ahead if you want freshly baked cookies later. Refrigerating or freezing the dough works well.

How to Refrigerate and Freeze Pumpkin Cookie Dough

Preparing the dough ahead makes these Pumpkin Chocolate Chip Cookies convenient for fall gatherings or sudden dessert cravings. In fact, you can refrigerate or freeze the portioned dough balls.

Refrigerating Cookie Dough Balls

First, portion and roll the cookie dough as directed. Then, place the dough balls in an airtight container and refrigerate them.
You can bake the chilled dough when you want fresh cookies. However, the cookies may need a little extra oven time.

How to Freeze Pumpkin Chocolate Chip Cookie Dough

Arrange the shaped cookie dough balls on a baking sheet. Then, freeze them until they feel firm.
Next, transfer the frozen dough balls to an airtight container or freezer bag. This method keeps the individual portions from sticking together.

How to Bake Cookies From Chilled or Frozen Dough

You can bake chilled or frozen Pumpkin Chocolate Chip Cookies without fully thawing the dough. However, add about 1 to 3 minutes to the baking time as needed.
Watch the cookies rather than relying only on the timer. Again, look for golden edges and slightly underbaked centers.

What to Do If Chilled Dough Doesn’t Spread

Very cold dough sometimes stays too thick in the oven. If that happens, let the dough warm at room temperature before baking.
Refrigerated dough may need about one hour at room temperature. Meanwhile, frozen dough may need about two hours before it spreads properly.

Pumpkin Chocolate Chip Cookies FAQs

These common questions can help you get thick, chewy Pumpkin Chocolate Chip Cookies every time. Most problems come down to moisture, temperature, or baking time.

Other Recipes You May Enjoy

If you have extra pumpkin in the kitchen, these cozy recipes give you plenty of tasty ways to use it. Also, the chocolate treats are perfect when you want another easy dessert.

• Try these creamy pumpkin ricotta stuffed shells for a cozy savory pumpkin dinner.
• Bake this moist pumpkin chocolate chip bread when you want pumpkin and chocolate in a soft loaf.
• Make these soft pumpkin cookies with cream cheese frosting for another sweet fall cookie.
• Spread this quick and easy homemade pumpkin butter over toast, muffins, or warm biscuits.
• Try these heart-shaped chocolate chip cookies when you want a fun chocolate chip treat.
• Serve this creamy no-bake chocolate chip dip when you need an easy party dessert.

Final Thoughts

Pumpkin Chocolate Chip Cookies can absolutely taste rich and chewy rather than cakey. The key comes from blotting the pumpkin, browning the butter, using egg yolks, and pulling the cookies from the oven while their centers still look soft.
Most importantly, you get thick cookies packed with warm pumpkin spice, nutty brown butter, and gooey chocolate. Once fall baking starts in my kitchen, that combination is hard to resist.

For even more cozy recipe inspiration, you can also follow Ellie’s Microwave Recipes on Pinterest and save your favorite ideas for later.

Thick and Chewy Pumpkin Chocolate Chip Cookies

Ellie

These Pumpkin Chocolate Chip Cookies are thick, soft, chewy, and gooey with nutty brown butter, warm pumpkin spice, and pockets of melted semi-sweet chocolate.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 15 cookies

Calories 246 kcal

Equipment

• Large 3-tablespoon cookie scoop For evenly portioned thick cookies
• Baking sheets Line two with parchment paper
• Parchment paper
• Stainless-steel pan Recommended for easily monitoring the butter as it browns
• Heat-safe measuring container For cooling the browned butter
• Mixing bowl
• Wire cooling rack

Ingredients

  

• 1 cup cold unsalted butter (226 g)
• ⅔ cup pumpkin puree, room temperature (160 g), blotted until reduced to about 1/3 cup (75 g)
• ½ cup granulated sugar (100 g)
• ½ cup packed light brown sugar (100 g)
• 2 large egg yolks, room temperature (36 g)
• 2 teaspoons vanilla extract
• 1 ⅔ cups + 1 tablespoon all-purpose flour (220 g)
• 2 ½ teaspoons pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup chopped semi-sweet chocolate (125 g)

Instructions

 

• Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
• Brown the butter in a large stainless-steel pan, stirring occasionally, until it smells nutty and the milk solids turn brown. Remove it from the heat when slightly less than 1 cup, about 184 g, remains.
• Transfer the browned butter to a heat-safe measuring container. Refrigerate for 50 to 60 minutes, stirring every 10 to 15 minutes, until it reaches 70°F to 75°F (21°C to 24°C). Keep the butter liquid.
• Spread the pumpkin puree on a plate. Press it repeatedly with fresh paper towels to remove excess moisture. Continue until it develops a soft, dough-like consistency and measures about 1/3 cup (75 g).
• Whisk the cooled brown butter with the granulated sugar and light brown sugar for 1 minute.
• Whisk in the egg yolks, vanilla extract, and blotted pumpkin puree until evenly combined.
• Fold in the all-purpose flour, pumpkin spice, baking soda, salt, and chopped semi-sweet chocolate just until a dough forms. Do not overmix.
• Portion the dough with a 3-tablespoon cookie scoop. Roll each portion into a ball and arrange the dough balls 2 to 3 inches apart on the prepared baking sheets. Add extra chopped chocolate on top if desired.
• Bake one sheet at a time for 9 to 13 minutes. Remove the cookies when the edges look golden and the centers still appear slightly underbaked.
• For thicker, rounder cookies, gently shape the edges with a large round cutter immediately after baking. Then, cool the cookies completely on the baking sheet set over a wire rack.

Notes

For accurate flour measurement, weighing 220 g is preferred. If using cups, loosen the flour, spoon it into the measuring cup, and level it rather than scooping directly from the container.

Chopped chocolate creates softer, melted chocolate pockets, although chocolate chips can be substituted.

Store baked cookies in an airtight container at room temperature for 2 to 3 days.

Cookie dough balls can be refrigerated or frozen. Bake chilled or frozen dough for approximately 1 to 3 additional minutes as needed. If the dough does not spread enough, let refrigerated dough sit at room temperature for about 1 hour or frozen dough for about 2 hours before baking.

For smaller cookies, use a 2-tablespoon scoop and begin checking for doneness 2 to 3 minutes earlier.

Keyword fall cookies, pumpkin chocolate chip cookies, pumpkin cookies, pumpkin recipes