If you’re on the hunt for a fall treat that’s both comforting and irresistibly indulgent, you’ve just found it. This Chewy Pumpkin Chocolate Chip Cookies Recipe is hands-down one of my all-time favorites for cozy afternoons sipping tea or a festive cookie swap. It strikes the perfect balance between that rich pumpkin flavor and melty chocolate chips, all wrapped up in a soft, chewy cookie that’s just dreamy. Trust me, once you try these, you’ll want to keep this recipe in your regular rotation.
Why You’ll Love This Recipe
- Chewy texture that lasts: Thanks to the pumpkin puree and browned butter, these cookies stay soft and chewy for days.
- Perfect fall spice blend: Warm cinnamon, ginger, nutmeg, and a hint of clove bring seasonal comfort without overpowering.
- Browned butter magic: That nutty, toasted butter flavor takes these cookies from ordinary to extraordinary.
- Simple and approachable: You probably have everything in your pantry, and the steps are straightforward enough even for busy weeknights.
Ingredients You’ll Need
I’ve found that the magic in this Chewy Pumpkin Chocolate Chip Cookies Recipe lies in quality ingredients and a few tricks to maximize flavor and texture. Don’t skip browning the butter—it adds a deep, caramelized nuttiness that you can’t get any other way!
- Butter: Browning your butter is a game changer here—don’t rush this step or use cold butter straight from the fridge.
- Light Brown Sugar: Adds moisture and a subtle molasses note that brings chewiness.
- Granulated Sugar: Provides balance and helps with the slight crisp edges.
- Egg White: Helps the cookies set just right without too much cakiness.
- Vanilla Extract: Because vanilla pairs beautifully with pumpkin and chocolate.
- Pumpkin Puree: Make sure to blot your pumpkin with a paper towel to reduce moisture—otherwise your cookies could spread too thin.
- All-Purpose Flour: Spoon and level for accuracy, no scooping—that extra flour makes all the difference.
- Baking Soda: Helps with rise and tenderness.
- Salt: Enhances all the other flavors, especially chocolate.
- Ground Cinnamon, Ginger, Allspice, Nutmeg, Clove: The classic pumpkin spice blend that warms everything up.
- Semi-Sweet Chocolate Chips: Don’t skimp here—the melty, sweet bites contrast perfectly with the pumpkin.
Variations
I like to keep this recipe pretty traditional, but swapping out a few ingredients can make it all your own. Whether you want to add nuts or make it dairy-free, these tweaks still keep that chewy, cozy vibe we all love.
- Add walnuts or pecans: My family goes crazy for the crunch nuts add, especially toasted—they complement the spices beautifully.
- Dairy-free version: Substitute browned butter with browned coconut oil for a slightly tropical twist while keeping that richness.
- White chocolate chips instead of semi-sweet: A fun swap if you want extra sweetness and a creamy bite.
- Spice it up: A pinch of cayenne pepper adds a surprising warmth if you want to experiment with heat.
How to Make Chewy Pumpkin Chocolate Chip Cookies Recipe
Step 1: Brown the butter for deep flavor
Place your butter in a medium saucepan over medium-high heat. Melt it slowly and keep stirring as it suddenly starts to foam and crackle—that’s when the magic begins! After about 5 minutes, you’ll notice the milk solids turning golden brown on the bottom, emitting a toasty, nutty aroma that’s hard to resist. Remove from heat and pour into a heat-safe bowl, scraping up all those irresistible brown bits. Let this cool for about 30 minutes—it’s crucial so you don’t cook the egg later in the mix.
Step 2: Mix the dry ingredients
While your butter cools, whisk together the flour, baking soda, salt, and all your warm spices in a separate bowl until well combined. This helps distribute the spice flavor evenly in every bite.
Step 3: Combine wet ingredients and pumpkin
To the cooled browned butter, add your brown sugar, granulated sugar, egg white, vanilla, and that all-important pumpkin puree (after blotting it well). Whisk these together until smooth. I discovered this trick of carefully blotting pumpkin puree helps keep the dough from getting too loose—your cookies will thank you!
Step 4: Bring the dough together and fold in chocolate chips
Add the dry ingredients to the wet mixture and gently mix just until combined—don’t overwork the dough or you might end up with tougher cookies. Gently fold in the chocolate chips last for those pockets of melty goodness in every bite.
Step 5: Scoop and bake with care
Scoop generous portions of dough—about 2 ounces each—and place them at least 2 inches apart on lined baking sheets. Pop them in a convection oven preheated to 350˚ F and bake for 9 to 10 minutes, or until the edges are beautifully golden but the centers still look slightly soft and underbaked. This is key—don’t wait until they look fully set or you’ll lose that perfect chewy center.
Step 6: Let them cool before moving
Once out of the oven, give the cookies at least 15 minutes to cool on the baking sheet before moving them to a wire rack. They firm up during this time but remain wonderfully chewy inside.
Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies Recipe
- Patience on browning butter: Watch it like a hawk—once the color shifts, it can burn fast!
- Blot pumpkin puree: I learned the hard way that skipping this step leads to flat, spread-out cookies.
- Slight underbake for chewiness: Cookies continue to cook slightly on the sheet, so pull them out while centers look soft.
- Don’t overmix the dough: Overworking develops gluten and ruins the tender chew I love about these cookies.
How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe
Garnishes
I often sprinkle a tiny pinch of flaky sea salt on top of these cookies just before baking—it really amplifies the chocolate and spices. A light dusting of powdered sugar after baking adds a pretty, festive touch if you’re serving at a party.
Side Dishes
These cookies make a stellar pairing with a warm mug of chai tea or a creamy latte. For a special treat, serve alongside vanilla bean ice cream or a scoop of spiced pumpkin gelato.
Creative Ways to Present
For fall parties, I like stacking these cookies in a rustic wooden box or wrapping small stacks with cinnamon twine and a sprig of fresh rosemary. It brings that cozy, homemade feel that guests adore.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layered between sheets of parchment. They stay soft and chewy for up to 4 days, but honestly, they rarely last that long!
Freezing
These cookies freeze beautifully, which is a blessing during busy holiday seasons. Wrap individual cookies tightly in plastic wrap and store them in a freezer-safe zip bag. They’re good for up to 2 months and thaw quickly whenever you’re ready.
Reheating
To revive that just-baked warmth, I pop frozen or refrigerated cookies back in the oven at 300°F for 5 minutes. It softens the cookie and melts the chocolate perfectly—like freshly baked again.
FAQs
-
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly. Just be sure to blot it with a paper towel to remove excess moisture before mixing it into the dough. This prevents your cookies from spreading too thin.
-
Why is browning the butter important in this Chewy Pumpkin Chocolate Chip Cookies Recipe?
Browned butter adds a rich, nutty depth of flavor that ordinary melted butter simply can’t match. It’s what gives these cookies that warm, caramelized undertone that makes them unforgettable.
-
How do I know when the cookies are done baking?
Look for edges that are golden brown and set, but the centers should still look a bit soft and slightly underbaked. They firm up while cooling and stay chewy that way.
-
Can I make these cookies gluten-free?
You can try a 1-to-1 gluten-free flour blend, but keep in mind the texture might change slightly. Adding a bit of xanthan gum can help keep the chewiness. I recommend testing a small batch first to see how you like the results.
-
How do I store leftover cookies for maximum freshness?
Keep them in an airtight container at room temperature, with layers of parchment paper between cookies, to maintain softness and prevent sticking. They keep well this way for up to 4 days.
Final Thoughts
This Chewy Pumpkin Chocolate Chip Cookies Recipe has become a go-to for me whenever I want that perfect fall treat that’s cozy, easy, and crowd-pleasing. I love sharing these with friends because they taste like a little bite of autumn bliss — warm, comforting, and just a bit indulgent. Give it a try, and I promise you’ll be adding this recipe to your favorites too. Happy baking, friend!
Print
Chewy Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12–14 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Pumpkin Chocolate Chip Cookies combine the rich flavors of browned butter and pumpkin puree with warm autumn spices and melty semi-sweet chocolate chips. The cookies have a perfectly chewy texture with lightly crisp edges, made by browning butter for deeper flavor and baking just until the centers remain slightly soft.
Ingredients
Wet Ingredients
- 1/2 cup butter (113 g), browned and slightly cooled
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg white, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin puree, blotted to remove moisture
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled (188 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg
- Pinch of clove
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Prepare Oven and Baking Sheets: Adjust the oven rack to the middle position and preheat the oven on convection mode to 350˚ F. Line two baking sheets with parchment paper to prevent sticking and set aside.
- Brown the Butter: In a medium saucepan over medium-high heat, melt the butter. Stir continuously as it begins to crackle and foam. After about 5 minutes, you will see milk solids forming on the bottom. Continue stirring gently to avoid burning until the butter turns a rich amber brown color and releases a nutty aroma. Remove from heat and carefully pour the brown butter into a large heat-safe bowl. Scrape the bottom of the pan with a spatula to get all the flavorful browned bits. Let the butter cool for about 30 minutes.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and clove until evenly combined. Set aside.
- Combine Wet Ingredients: To the cooled browned butter, add the light brown sugar, granulated sugar, egg white, vanilla extract, and pumpkin puree. Whisk together until the mixture is smooth and homogeneous.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix just until combined. Avoid overmixing to maintain the tender texture of the cookies.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough to evenly distribute them without overworking the dough.
- Scoop and Bake: Using a cookie scoop or spoon, portion the dough into 2-ounce pieces and place them about 2 inches apart on the prepared parchment-lined baking sheets.
- Bake: Bake in the preheated oven for 9 to 10 minutes, or until the edges of the cookies are set and golden brown while the centers remain slightly underbaked and soft.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 15 minutes to finish setting. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Store cookies tightly covered at room temperature for up to 4 days to maintain freshness.
- For longer storage, freeze cookies for up to 2 months. Wrap them tightly in two layers of plastic wrap and place in a freezer-safe bag.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220
- Sugar: 17 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
