If you’re a fan of cozy fall flavors and adore a soft, chewy texture in your sweets, you’re going to love this Chewy Pumpkin Chocolate Chip Cookies Recipe. These cookies are packed with warm pumpkin spice, rich browned butter, and melty chocolate, making every bite a little piece of autumn heaven. Trust me, once you try them, they’ll become your new seasonal favorite, perfect for sharing or sneaking from the cookie jar.

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Why This Recipe Works

Browned Butter Magic: It adds a nutty, deep flavor that you won’t get with regular melted butter.
Blotted Pumpkin Puree: Removing excess moisture keeps the cookies chewy instead of cakey.
Perfect Balance of Spices: The pumpkin spice blend brings warmth without overpowering the chocolate.
Chocolate Chunk Texture: Finely chopped chocolate melts just right, providing gooey pockets of sweetness.

Chewy Pumpkin Chocolate Chip Cookies, fall cookies recipe, pumpkin spice cookies, pumpkin chocolate chip cookies, cozy autumn treats - A stack of light brown chocolate chip cookies with dark melted chocolate chunks and a few flakes of sea salt on top, arranged on crinkled brown parchment paper on a white marbled surface. The cookies have a soft texture with slightly cracked tops and are packed closely together, with some overlapping edges. In the upper left corner, there is a small white decorative pumpkin adding a cozy touch. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe carefully combines ingredients that play off each other beautifully. I love how the browned butter lends richness, while the pumpkin’s natural moisture is tamed to keep the cookies delightfully chewy. Here are the key players and what makes them special.

Chewy Pumpkin Chocolate Chip Cookies, fall cookies recipe, pumpkin spice cookies, pumpkin chocolate chip cookies, cozy autumn treats - Flat lay of a small mound of cold unsalted butter with a pale yellow hue, a neat pile of bright orange smooth pumpkin puree spread on a simple white plate, two large brown eggs with clean shells, a small white bowl filled with fine white granulated sugar, a small white bowl containing light golden packed brown sugar, a small white bowl holding pure vanilla extract, a small neat heap of all-purpose flour, a small white bowl with warm-toned pumpkin spice powder, a small white bowl with fine white baking soda powder, a small white bowl of fine sea salt, and a small white bowl overflowing with glossy dark chocolate chunks, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Cold Unsalted Butter: Browning it deepens the flavor and makes the dough super tender.
Libby’s Pumpkin Puree: The quality puree adds that authentic fall vibe—don’t skip blotting out the extra liquid!
Granulated Sugar & Light Brown Sugar: The combo offers sweetness plus chewiness and helps with browning.
Egg Yolks: These boost moisture and add to that irresistible chewy texture.
Vanilla Extract: Rounds out flavors and adds a lovely aromatic depth.
All-Purpose Flour: The base that holds everything together; measuring it carefully is key to success.
Pumpkin Spice: A clever blend that gives those warm cinnamon, nutmeg, and clove notes.
Baking Soda: Provides just enough lift without making the cookies cakey.
Fine Sea Salt: Enhances all the flavors—it’s a must, don’t skip!
Finely Chopped Chocolate Bar or Chips: Chocolate pockets melt perfectly, adding rich, gooey bites.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Chewy Pumpkin Chocolate Chip Cookies Recipe is how easy it is to make your own. I often adjust the spice levels or chocolate type depending on my mood, and I think you’ll have fun putting your personal spin on it too.

Extra Spice Kick: Sometimes I like to add a pinch more cinnamon or even a little ginger for a bit of zing—that cozy warming effect is unbeatable.
Swap Chocolate: Using dark chocolate chunks brings a bit more bitterness to balance the sweetness, a combo my family loves.
Nutty Boost: Toss in some chopped walnuts or pecans for added crunch and flavor contrast.
Make it Vegan: Try substituting butter for vegan butter and egg yolks with flax eggs; results are tasty but slightly less chewy.

Step-by-Step: How I Make Chewy Pumpkin Chocolate Chip Cookies Recipe

Step 1: Brown the Butter for That Nutty Goodness

Start by melting your cold unsalted butter over medium heat in a stainless steel pan. This is the fun part—watch it foam, pop, and crackle as the milk solids brown. Be sure to stir occasionally so it doesn’t burn. When you see golden brown bits and a nutty aroma fills your kitchen, remove it from the heat. Pour it into a glass bowl and chill in the fridge, stirring every 10-15 minutes until it cools to about 75°F but stays liquid. This step develops such incredible flavor that totally sets these cookies apart.

Step 2: Prepare the Pumpkin Puree for Perfect Chewiness

One tip I never skip is blotting the pumpkin puree to remove excess moisture. Spread the puree out on a plate and press paper towels into it. Repeat this a few times until it’s soft like playdough but no longer wet. This little step makes sure your cookies won’t turn cakey and dry.

Step 3: Mix Sugars and Butter to Creamy Perfection

Whisk the chilled browned butter together with the granulated and light brown sugars for about one minute. You’re aiming for a pale, wet sand-like texture here—that’s how you know the sugars have started to dissolve properly for chewy results.

Step 4: Add Yolks, Vanilla, and Pumpkin

Next, whisk in the egg yolks, vanilla extract, and your softened pumpkin puree until all combined. I find that the softness of the dough at this stage tells me if I properly blotted the pumpkin—no soggy dough here!

Step 5: Fold in Dry Ingredients and Chocolate

Gently fold in your flour, pumpkin spice, baking soda, salt, and chocolate chunks until just combined. Overmixing will develop gluten and make your cookies tough, so I always fold carefully with a spatula.

Step 6: Scoop, Shape, and Bake

Using a 3-tablespoon scoop, form dough balls and roll them gently between your palms. Space them 2-3 inches apart on parchment-lined baking trays. For my signature trick, if you want those rich pools of melted chocolate, I chop the chocolate into bigger pieces and press a few extra chunks on top before baking. Bake one tray at a time at 350°F (180°C), checking at 9 minutes and no later than 13. The edges should be golden but the center still slightly soft.

Right out of the oven, I use a large round cookie cutter to gently push in the edges. This shapes them into perfectly round, thick cookies instead of flat discs—a little trick that looks beautiful and improves texture.

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Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies Recipe

Measure Flour Correctly: Always fluff and spoon your flour into measuring cups instead of scooping to avoid dense cookies.
Blot Pumpkin Puree: Removing moisture is key to keeping cookies chewy, not cakey—trust me, it makes all the difference.
Cool the Browned Butter Properly: Let it cool until just liquid and around 75°F; too warm and it’ll melt the sugars, too cold and it won’t incorporate well.
Don’t Overbake: Pull cookies out when the edges are set but centers look slightly underdone—they’ll firm up as they cool.

How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe

Chewy Pumpkin Chocolate Chip Cookies Recipe - Serving Suggestion

Garnishes

I typically skip garnishes because these cookies stand out on their own, but sometimes I sprinkle a tiny pinch of flaky sea salt on top right before baking. It adds a lovely contrast that kicks the chocolate flavor up a notch.

Side Dishes

A cold glass of milk or a warm mug of spiced chai tea pairs wonderfully with these cookies. If I’m serving them at a party, I like presenting them alongside a simple bowl of mixed nuts or fresh fruit to balance the sweetness.

Creative Ways to Present

For a fall gathering, I’ve arranged the cookies in a festive tin, layered with parchment paper, and added cinnamon sticks and cinnamon-scented pine cones around for a charming vibe. You can also sandwich two cookies with cream cheese frosting for a decadent treat that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and chewy if you separate layers with parchment paper. After a couple of days, I sometimes add a slice of bread inside the container to keep moisture in—old baking hack that really works.

Freezing

If I want to get ahead, I freeze the cookie dough balls on a baking tray, then transfer them to a freezer bag. When I’m ready, I thaw the dough at room temperature (about 2 hours) and bake fresh cookies. Freezing actually improves the flavor and texture for me!

Reheating

Leftover cookies freshen up beautifully when warmed in a 300°F (150°C) oven for 5-7 minutes. This revives the chewiness and melts the chocolate slightly. Avoid microwaving, which can make them rubbery.

FAQs

Can I use canned pumpkin puree or fresh pumpkin?

Canned pumpkin puree, like Libby’s, is best for consistency and flavor in this Chewy Pumpkin Chocolate Chip Cookies Recipe. Fresh pumpkin needs cooking and straining to remove extra moisture, which can be tricky. If you use fresh, make sure it’s well cooked and thoroughly blotted to avoid cakey cookies.
Why do my cookies turn out cakey and not chewy?

This usually happens if there’s too much moisture in the pumpkin or you’ve added too much flour. Blotting the pumpkin puree to remove liquid is essential, and measuring flour with the spoon-level method or a scale prevents dry, cakey results.
How do I know when to take cookies out of the oven?

Look for golden brown edges with a slightly underbaked center that looks soft and shiny. The cookies will firm up as they cool, ensuring that tender, chewy texture everyone loves.
Can I make these cookies gluten-free?

Yes! Substitute all-purpose flour with a gluten-free blend that works well for cookies. Just be mindful that the texture might slightly differ, but the flavor remains delicious.

Final Thoughts

Honestly, this Chewy Pumpkin Chocolate Chip Cookies Recipe is one of those treats that has quickly become a staple in my kitchen every fall. The chewy texture, combined with that warm pumpkin spice and melty chocolate, is pure comfort wrapped in a cookie. If you’re looking for a recipe that feels both indulgent and homey, this one’s an absolute winner. I can’t wait for you to try it and make it your own little autumn tradition!