Chewy Pumpkin Chocolate Chip Cookies
These chewy pumpkin chocolate chip cookies are soft, gooey, and packed with warm fall flavors. Made with browned butter, blotted pumpkin puree, and rich chocolate, they strike the perfect balance between cozy autumn spice and bakery-style chewiness. No cakey cookies here—just the ultimate fall treat you’ll bake again and again.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Category: cookies, Dessert
- Cuisine: American, fall baking
Ingredients
Scale
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temp, blotted)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large egg yolks (room temp)
- 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 bar or chips
Instructions
- Preheat oven to 350°F. Line baking trays with parchment.
- Brown the butter in a pan until nutty and golden. Cool to 75°F.
- Blot pumpkin puree until dry and dense.
- Whisk cooled butter with sugars until sandy. Add yolks, vanilla, and pumpkin.
- Fold in flour, pumpkin spice, baking soda, and salt. Stir in chocolate.
- Scoop dough (3 tbsp portions), roll, and place on trays. Press extra chocolate on top.
- Bake 9–13 mins until edges golden and centers soft. Shape with cookie cutter if desired.
- Cool fully on trays before storing.
Notes
Blot pumpkin to prevent cakey cookies.
Use spoon-level method for flour, or weigh for best results.
Store cookies airtight 2–3 days at room temp.