Name: Thick & Chewy Pumpkin Chocolate Chip Cookies That Comfort You
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Ingredients: 1 cup Cold Unsalted Butter (Substitute with unsalted margarine for a dairy-free option.); 1 cup Libby’s Pumpkin Puree (Ensure it’s blotted dry.); 1 cup Granulated Sugar (Coconut sugar can be used for a lower glycemic alternative.); 1 cup Light Brown Sugar (Swap in dark brown sugar for a deeper flavor.); 4 large Egg Yolks (Whole eggs can be used for more volume.); 2 teaspoons Vanilla Extract (Almond extract can be used for a twist.); 2 cups All-Purpose Flour (A gluten-free blend can also be used.); 1 teaspoon Pumpkin Spice (Use a mix of cinnamon, nutmeg, ginger, and allspice.); 1 teaspoon Baking Soda (Ensure freshness for optimal results.); 1 teaspoon Fine Sea Salt (Kosher salt can replace it, adjust amount.); 1 cup Finely Chopped Chocolate Bar or Chocolate Chips (Dark chocolate adds richness, while white chocolate offers a sweeter contrast.)

Thick & Chewy Pumpkin Chocolate Chip Cookies

There’s a certain magic that fills the kitchen when autumn arrives, and nothing captures that essence quite like these Thick & Chewy Pumpkin Chocolate Chip Cookies. As I mix nutty brown butter into a bowl of velvety pumpkin puree, the warm spices—cinnamon, nutmeg, and a hint of ginger—dance through the air, inviting everyone to gather around. This recipe was born from my determination to find a treat that blended the comforting flavors of the season with a decadent chocolatey twist—something that would make the perfect companion to a cozy afternoon.

If you're tired of the same old fall desserts and searching for that one cookie recipe to elevate your baking game, look no further. These cookies are not just soft and gooey; they boast an irresistibly chewy texture that will have you going back for seconds (or thirds!). With the ease of mixing everything up in one bowl, you’ll find this delightful recipe quickly becoming a staple in your autumn baking repertoire. Get ready to enjoy every bite, paired best with a warm cup of cider or a glass of cold milk!

Why are Thick & Chewy Pumpkin Chocolate Chip Cookies a must-try?

Comforting flavors: These cookies perfectly blend pumpkin, spices, and rich chocolate for a fall treat that feels like a warm embrace.

Easy one-bowl recipe: Enjoy the simplicity of mixing everything in just one bowl—you'll spend less time cleaning and more time savoring!

Irresistibly chewy texture: With the addition of brown butter, your taste buds will rejoice in the decadent chewiness.

Versatile variations: Swap in butterscotch chips or nuts to customize each batch to your family's taste, making them ideal for any gathering.

Perfectly timed baking: Bake until the edges are golden but the center remains slightly underbaked for that gooey delight everyone loves.

These cookies are so delightful that you'll want to enjoy them all season long, making them an excellent choice for your next fall gathering or cozy night in.

Thick & Chewy Pumpkin Chocolate Chip Cookies Ingredients

For the Cookie Base
• Cold Unsalted Butter – Adds richness and moisture; substitute with unsalted margarine for a dairy-free option.
• Libby’s Pumpkin Puree – Provides the essential pumpkin flavor; make your own for a fresher taste, ensuring it’s blotted dry.
• Granulated Sugar – Sweetens the cookies and helps with structure; coconut sugar can be used for a lower glycemic alternative.
• Light Brown Sugar – Contributes richness thanks to molasses; swap in dark brown sugar for a deeper flavor profile.
• Large Egg Yolks – Enhance moisture and richness; whole eggs are a suitable substitute if you want more volume.
• Vanilla Extract – Offers aromatic sweetness; almond extract makes for a lovely twist if you wish to change it up.

For the Dry Mix
• All-Purpose Flour – Creates the cookie structure; a gluten-free flour blend can work perfectly for a gluten-free version.
• Pumpkin Spice – Infuses classic autumn flavor; use a mix of cinnamon, nutmeg, ginger, and allspice if that's all you have.
• Baking Soda – Provides the necessary lift for the cookies; ensure freshness for optimal results.
• Fine Sea Salt – Balances sweetness and enhances overall flavor; kosher salt can replace it, but adjust the amount.

For the Chocolatey Goodness
• Finely Chopped Chocolate Bar or Chocolate Chips – Delivers melty chocolate deliciousness; dark chocolate adds richness while white chocolate offers a sweeter contrast.

These Thick & Chewy Pumpkin Chocolate Chip Cookies are an absolute must-try for fall baking lovers!

How to Make Thick & Chewy Pumpkin Chocolate Chip Cookies

Preheat and Prepare: Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper. Get everything ready for cookie magic!
Brown the Butter: In a stainless steel pan, melt cold unsalted butter over medium heat. Let it foam until it turns deeper golden and smells nutty—about 5-7 minutes. Cool it in the fridge until it reaches 75°F.
Blot the Pumpkin: Spread Libby’s pumpkin puree over a plate, using paper towels to soak up excess moisture until it's dry and slightly like play-dough. This step makes all the difference!
Mix Wet Ingredients: In a large bowl, whisk the cooled brown butter with granulated and light brown sugar for about 1 minute until it’s pale and sandy. Mix in the egg yolks, vanilla extract, and your blotted pumpkin until combined.
Combine Dry Ingredients: Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chopped chocolate or chocolate chips until just blended. Be careful not to overmix—it will lead to dry cookies!
Scoop and Bake: Use a cookie scoop to place dough balls on the prepared trays, spaced about 2-3 inches apart. Bake for 9-13 minutes until the edges are golden and the center is slightly underbaked.
Cool and Store: Let the cookies cool on a wire rack before enjoying them. Store in an airtight container for up to 2-3 days, or freeze the dough for later treats!

Optional: Serve warm with a drizzle of caramel or a sprinkle of sea salt for added delight.

Exact quantities are listed in the recipe card below.

Thick & Chewy Pumpkin Chocolate Chip Cookies Variations

Feel free to unleash your creativity with these delightful twists that make this recipe truly yours!

Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a texture that still satisfies without the gluten.
Nutty Delight: Add 1 cup of chopped walnuts or pecans for a delightful crunch. The addition of nuts brings depth and texture, creating a balanced cookie experience.
Butterscotch Swap: Replace chocolate chips with butterscotch chips for a unique, sweet twist that adds rich flavor to every bite.
Pumpkin Spice Up: Increase the pumpkin spice by an additional teaspoon for those who can’t get enough of that warm, aromatic flavor. A little extra spice can elevate the whole cookie!
Cream Cheese Surprise: Fold in ½ cup of softened cream cheese for a creamy, tangy burst that makes each cookie feel indulgently rich.
Fruity Addition: Toss in ½ cup of dried cranberries or chopped apples to introduce a chewy tartness that beautifully contrasts the sweetness of the cookie.
Flavored Extracts: Experiment with almond or maple extract in place of vanilla to add a different aromatic twist. It’s amazing how a simple swap can refresh the flavor profile!
Double Chocolate: Fold in cocoa powder with the dry ingredients, or substitute chocolate chips with dark chocolate chunks for a rich treat that chocolate lovers will adore.

With these variations, you'll find yourself crafting different delicious versions of these cookies that everyone will love!

Make Ahead Options

These Thick & Chewy Pumpkin Chocolate Chip Cookies are perfect for busy home cooks looking to save time during the hectic fall season! You can prepare the cookie dough up to 24 hours in advance. Simply mix and scoop the dough onto baking trays, then cover them tightly with plastic wrap and refrigerate until you’re ready to bake. This helps the flavors meld beautifully while maintaining their chewy texture. When you’re set to serve, just pop them in the preheated oven and bake for 9-13 minutes until golden around the edges. Trust me, they will be just as delicious as if you made them fresh! For longer storage, freeze the dough balls for up to 3 months and bake straight from frozen, adding a minute or two to the baking time.

How to Store and Freeze Thick & Chewy Pumpkin Chocolate Chip Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture and flavor.

Fridge: If you live in a warm climate, consider storing cookies in the fridge, where they can last up to a week. Just bring them to room temperature before enjoying!

Freezer: For longer storage, freeze unbaked dough balls in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.

Reheating: To revive cookies, microwave them for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes—perfect for that freshly baked sensation!

Expert Tips for Chewy Pumpkin Chocolate Chip Cookies

• Use Cold Butter: Start with cold butter before browning; this helps achieve that rich, nutty flavor without over-melting during baking.

• Blot Pumpkin Thoroughly: Ensure pumpkin puree is well-blotted to prevent excess moisture; otherwise, your cookies may turn out cake-like instead of thick and chewy.

• Measure Flour Accurately: To prevent dense cookies, spoon flour into your measuring cup and level off with a knife. Weighing flour is even better for precision!

• Check Baking Time: Aim for golden edges while keeping the center slightly underbaked; this guarantees a wonderfully gooey and chewy texture.

• Chill Dough if Needed: If your dough seems too soft to scoop, pop it in the fridge for about 30 minutes. This helps maintain shape during baking.

Enjoy the process and these Thick & Chewy Pumpkin Chocolate Chip Cookies will become a beloved fall tradition in your home!

What to Serve with Thick & Chewy Pumpkin Chocolate Chip Cookies?

Imagine gathering with loved ones, the aroma of fresh cookies filling the air, as you enjoy delightful pairings that enhance every delicious bite.

Cold Glass of Milk: A classic pairing that balances the sweetness of cookies and complements the chewy texture beautifully.
Spiced Chai Latte: The warm spice of a chai latte echoes the flavors in the cookies, making it a cozy pairing for chilly evenings.
Creamy Vanilla Ice Cream: Melty ice cream on top of warm cookies creates a glorious contrast of temperatures and textures, turning a delicious treat into an indulgent dessert.
Caramel Drizzle: A simple drizzle of caramel sauce adds a rich, buttery sweetness that elevates each gooey bite to extraordinary heights.
Pumpkin Spice Coffee: Embrace the full autumn flavor experience by sipping on a pumpkin spice coffee, enhancing the nostalgic vibes of the season.
Fresh Apple Slices: Crisp, tart apple slices cut through the richness of the cookies and bring a fresh, fruity note to your treat time.
Warm Cider: Sipping on warm apple cider, infused with cinnamon and cloves, forms a comforting backdrop to those chewy delights, keeping you cozy.
Nutty Hot Chocolate: Elevate the experience with a creamy hot chocolate topped with whipped cream and a sprinkle of nuts for a delightful layer of flavor.

Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe FAQs

What type of pumpkin puree should I use?
I highly recommend using Libby’s Pumpkin Puree for its consistent quality and flavor. However, for those who prefer a fresher taste, homemade pumpkin puree works beautifully too! Just make sure to blot the homemade puree dry to avoid excess moisture, which can lead to cake-like cookies.

How should I store Thick & Chewy Pumpkin Chocolate Chip Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. This ensures they retain their delightful chewiness. If you're in a warmer climate, the fridge is a great option where they can last about a week. Just remember to let them come to room temperature before biting in!

Can I freeze the cookie dough?
Absolutely! To freeze the dough, scoop individual cookie balls onto a baking sheet and place them in the freezer until solid. Once frozen, transfer the dough balls to a freezer bag and store them for up to 3 months. When you're ready to bake, simply preheat the oven and bake directly from frozen, adding an extra couple of minutes to the baking time!

What should I do if my cookies turn out too cakey?
If you find that your cookies are more cake-like rather than chewy, the likely culprit is excess moisture from the pumpkin puree. Always blot the puree well to remove any water. Another tip is to ensure your butter has cooled to the optimal temperature of 75°F before mixing it in.

Are there any dietary considerations with these cookies?
If you're cooking for someone with allergies, be mindful of the ingredients: specifically, the use of chocolate chips—which can contain dairy—and the egg yolks. You can easily make these cookies dairy-free by substituting butter with margarine and using dairy-free chocolate chips. Consider using flax eggs as a vegan alternative to large egg yolks if needed!

What’s the best way to reheat these cookies?
To bring back that freshly-baked charm, you can microwave the cookies for 10-15 seconds or reheat them in the oven at 300°F (150°C) for a few minutes. This will help revive their warm, gooey texture, making them even more irresistible!

These FAQs should help you enjoy every last bite of your Thick & Chewy Pumpkin Chocolate Chip Cookies!