Description

These Chewy Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin and pumpkin spice with rich chocolate chips, creating a soft, tender, and perfectly chewy cookie. Browned butter adds a nutty depth, while the drying technique for pumpkin puree ensures the right texture without extra moisture. Ideal for fall or any time you crave a comforting and decadent treat.

Ingredients

Scale

Wet 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

Dry Ingredients

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

Add-ins

1 cup finely chopped chocolate bar or chocolate chips

Instructions

Preheat and Prepare: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside to be ready for baking.
Brown the Butter: In a large stainless steel pan, melt and brown the butter over medium heat. It will foam, pop, and crackle; stir occasionally and watch carefully to prevent burning. When the butter has a nutty aroma and brown bits form at the bottom, remove from heat. Transfer approximately 1 cup (184 g) of browned butter to a glass bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until it cools to about 75°F while still liquid.
Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels into it to absorb excess moisture. Repeat with fresh paper towels until the pumpkin feels drier, approximately 1/3 cup (75 grams) remains, with a soft, playdough-like consistency.
Mix Sugars and Butter: Whisk the cooled browned butter with the brown sugar and granulated sugar for exactly 1 minute until it resembles pale, wet sand.
Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until well combined.
Combine Dry Ingredients: Gently fold in the flour, pumpkin spice, baking soda, fine sea salt, and chocolate chips into the wet mixture until just combined to avoid overmixing.
Form Cookies: Using a 3-tablespoon cookie scoop, portion the dough and roll between your palms to form balls. Place the dough balls 2-3 inches apart on the prepared baking trays. Optionally, press larger chopped chocolate pieces on top for extra chocolate pools.
Bake: Bake one tray at a time for 9-13 minutes until edges are golden brown but centers remain slightly underbaked. Immediately after removing from the oven, use a large round cookie cutter to gently push in the edges, shaping the cookies into thicker, perfectly round forms. Let cool completely on the pan on a wire rack before removing.
Store and Freeze: Store baked cookies in an airtight container at room temperature for 2-3 days. Cookie dough balls can be refrigerated or frozen; allow 1 hour at room temperature for refrigerated dough and 2 hours for frozen dough before baking.

Notes

Ensure the butter is cooled to about 75°F but still liquid before combining with sugars to achieve the ideal texture.
Drying the pumpkin puree is crucial to prevent excess moisture and achieve chewy cookies.
Use a 3-tablespoon cookie scoop for uniform cookie sizes and consistent baking.
Browned butter imparts a nutty, rich flavor that elevates the cookies.
Pressing in edges immediately after baking ensures thick, round cookies rather than spreading thin.
The pumpkin spice blend can be adjusted or substituted according to preference.
Chocolate chunks create delightful melty pockets; chop larger pieces for a more dramatic effect.

Prep Time: 20 minutes (including butter cooling)
Cook Time: 9-13 minutes per tray
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cookies, chocolate chip cookies, chewy pumpkin cookies, fall baking, spiced cookies, browned butter cookies