These aren’t your average pumpkin cookies—they’re soft, chewy, and packed with melty chocolate and warm fall spices. My secret? Nutty brown butter and blotted pumpkin puree keep the dough dense and perfectly chewy, never cakey.
If you loved my viral Chewy Pumpkin Snickerdoodle Cookies, these pumpkin chocolate chip cookies bring the same gooey texture, now with pockets of rich chocolate in every bite. Best of all, they come together in one bowl with no mixer needed—perfect for a cozy fall baking session.
Why You’ll Love These Cookies
- Chewy, soft texture thanks to brown butter and blotted pumpkin
- Warm, comforting fall spices in every bite
- Loaded with chocolate for the ultimate indulgence
- One-bowl, no mixer recipe—easy cleanup
- Perfect for baking sheets, pan recipes, or loaf versions
Ingredients You’ll Need
For the Cookies:
- 1 cup cold unsalted butter
- 2/3 cup pumpkin puree (blotted)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 2/3 cup + 1 tbsp all-purpose flour
- 2 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup finely chopped chocolate or chocolate chips
How to Make Chewy Pumpkin Chocolate Chip Cookies
1. Brown the Butter
Melt the butter in a pan over medium heat. It will foam and crackle—this is normal! When it turns golden brown and smells nutty, remove from heat. Scrape into a bowl and chill in the fridge until 75°F (still liquid but cool), stirring occasionally.
2. Blot the Pumpkin
Spread pumpkin puree on a plate and blot with paper towels until it’s about half the original amount and has a soft Play-Doh texture. This ensures a dense, chewy cookie.
3. Whisk Wet Ingredients
In a large bowl, whisk the chilled brown butter with both sugars for 1 minute until it looks like pale, wet sand. Add egg yolks, vanilla, and the blotted pumpkin, mixing until fully combined.
4. Fold in Dry Ingredients and Chocolate
Add flour, pumpkin spice, baking soda, salt, and chocolate. Fold until just combined—don’t overmix.
5. Scoop and Bake
Use a 3-tablespoon cookie scoop to portion dough onto a parchment-lined baking sheet, spacing 2–3 inches apart. For extra melty chocolate, press a few pieces on top of each dough ball.
Bake at 350°F (180°C) for 9–13 minutes, until edges are golden but centers remain soft. Use a cookie cutter to shape edges if needed while warm. Cool completely on a wire rack.
Tips for Perfect Cookies
- Brown the butter carefully to bring out nutty flavor.
- Blot pumpkin thoroughly to avoid soggy cookies.
- Don’t overmix the dough once flour is added—keeps cookies tender.
- Scoop generously for thick, soft cookies with melty chocolate pockets.
Storage
- Room temperature: airtight container for 2–3 days
- Refrigerated or frozen dough: bring to room temp before baking (1 hour for fridge, 2 hours for freezer)
These Chewy Pumpkin Chocolate Chip Cookies are a fall baking must—soft, gooey, and bursting with chocolate and warm spices. Once you bake a batch, they’ll earn a permanent spot on your seasonal treat list.