You’ll Be Obsessed With These Chewy Pumpkin Chocolate Chip Cookies!

Hey there, cookie lovers! 🍪 It’s your girl Dora, and I’m back with a fall-inspired treat that will literally make your taste buds dance with joy! As the leaves start to turn and the air gets that crisp, cozy vibe, you know it’s time to whip out the pumpkin! Today, I’m sharing my Chewy Pumpkin Chocolate Chip Cookies recipe, and trust me, you’re going to be obsessed! These cookies are soft, chewy, and packed with that gorgeous pumpkin spice flavor, perfectly complemented by rich, melty chocolate. Get ready to bake your new favorite fall treat!

Why You’ll Absolutely Love This Chewy Pumpkin Chocolate Chip Cookies

Okay, let’s break it down! Here’s why you need these cookies in your life ASAP:

• They’re super chewy and soft, creating that perfect texture that you just can’t resist.
• The combination of pumpkin and chocolate is a total game-changer—sweet, spicy, and everything nice!
• These cookies are basically fall on a plate. Seriously, they smell like autumn and taste like a warm hug!
• You can whip them up in no time, making them perfect for a last-minute treat or cozy get-together!

Ingredients You’ll Need

Let’s talk ingredients! I’ve chosen everything with love and care to ensure these cookies are not just good but *next-level* delicious. Here’s what you’ll need:

• 1 cup cold unsalted butter: For that rich, buttery flavor.
• 2/3 cup Libby’s pumpkin puree: The star of the show! Make sure it’s at room temperature.
• 1/2 cup granulated sugar and 1/2 cup light brown sugar: For the perfect sweetness balance.
• 2 large egg yolks: They add richness and moisture.
• 2 teaspoons vanilla extract: Because vanilla makes everything better!
• 1 2/3 cup + 1 tablespoon all-purpose flour: The base of our cookie dough.
• 2 1/2 teaspoons pumpkin spice: Fall flavors in every bite!
• 1 teaspoon baking soda: To help our cookies rise.
• 1/2 teaspoon fine sea salt: Enhances all the flavors.
• 1 cup finely chopped chocolate bar or chocolate chips: For that melty, gooey goodness!

You’ll find the full ingredient list with measurements in the recipe card below!

How to Make This Chewy Pumpkin Chocolate Chip Cookies, Step-by-Step

Alright, let’s get baking! Follow these steps for cookie perfection:

1. Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside. You’re going to want these cookies to pop right out!
2. Now, let’s brown the butter! In a large stainless steel pan, melt the cold unsalted butter over medium heat. It will foam, pop, and crackle—this is totally normal! Keep stirring to ensure it doesn’t burn. When it’s golden brown and smells nutty, remove it from heat. You should have just under 1 cup of browned butter (184 g). Scrape it into a glass measuring bowl and pop it in the fridge for about 50-60 minutes, stirring every 10-15 minutes until it cools to 75°F. This step is crucial for that perfect cookie texture!
3. While the butter is cooling, let’s prep the pumpkin! Spread the pumpkin puree on a plate and press a stack of paper towels into it to soak up excess liquid. Keep repeating this until the pumpkin feels dry and resembles soft playdough, measuring roughly 1/3 cup (75 grams).
4. When the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute. It should look like pale wet sand—so good already!
5. Next, whisk in the egg yolks, vanilla, and dried pumpkin puree until everything is combined.
6. Now, fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. Don’t overmix! We want these cookies to stay tender.
7. Scoop the cookie dough using a 3 tbsp cookie scoop. Roll the dough into balls between your palms, then place them on the prepared baking trays, spaced 2-3 inches apart. You should have about 15 cookies! For extra chocolatey goodness, chop some chocolate into larger pieces and press them on top before baking.
8. Bake one tray at a time for 9-13 minutes or until the edges are golden brown but the center is slightly underbaked. As soon as they come out of the oven, use a large round cookie cutter to scoot the edges inward for perfectly round cookies. Let them cool on a wire rack, and then enjoy!

Pro Tips for the Best Results

Here are a few expert tips to make sure your cookies are absolutely perfect:

• Brown your butter carefully: Keep an eye on it while it cooks! The perfect brown butter should have a nutty fragrance without burning.
• Don’t skip the pumpkin draining: Removing excess moisture will help your cookies achieve that chewy texture!
• Cool your cookies properly: Allow them to cool completely on a wire rack before storing. This helps maintain their chewy texture.

Serving Suggestions

These cookies are fantastic on their own, but if you want to elevate the experience, try serving them warm with a scoop of vanilla ice cream on top! You can also drizzle some caramel sauce for an extra touch of indulgence. Perfect for cozy fall gatherings or paired with your favorite pumpkin spice latte—trust me, it’s a match made in heaven!

Storage and Make-Ahead Tips

Want to keep the cookie magic alive? Store your baked cookies in an airtight container at room temperature for 2-3 days. If you want to make the dough ahead of time, you can refrigerate or freeze the cookie dough balls. Just remember to bring them to room temperature before baking—refrigerated dough takes about an hour, while frozen dough can take up to two hours. You’ll have fresh cookies ready to bake whenever you crave them!