Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe

If you are craving a cookie that captures everything warm and comforting about fall, look no further than these Thick & Chewy Pumpkin Chocolate Chip Cookies. These beauties are packed with rich pumpkin flavor, luscious melted chocolate, and that perfect chewy texture you just can’t resist. Each bite feels like a cozy hug wrapped in cinnamon-scented sweetness and buttery goodness. Whether you want to impress at a gathering or just treat yourself during a crisp afternoon, these cookies are your golden ticket to pumpkin perfection.

Ingredients You’ll Need

Getting these Thick & Chewy Pumpkin Chocolate Chip Cookies just right comes down to simple yet essential ingredients. Each one plays a crucial role in building the cookie’s moist, chewy texture, vibrant pumpkin flavor, and that irresistible depth from browned butter and pumpkin spice.

• Cold unsalted butter: Browning it adds a nutty depth and richness unlike regular melted butter.
• Libby’s Pumpkin Puree, room temperature: Using this classic pumpkin puree gives moisture and authentic fall flavor.
• Granulated sugar: Balances sweetness while promoting chewiness when combined with brown sugar.
• Light brown sugar, packed: Adds caramel notes and moisture for that soft, thick bite.
• Large egg yolks, room temperature: Create richness and help the dough bind together perfectly.
• Vanilla extract: Amplifies all those warm pumpkin and spice undertones.
• All-purpose flour: Provides structure; measured carefully to keep cookies thick without drying out.
• Pumpkin spice: The soul of the cookie—cinnamon, nutmeg, and clove all rounding the flavors.
• Baking soda: Ensures a little lift and tenderness in every bite.
• Fine sea salt: A pinch to enhance sweetness and balance the richness.
• Finely chopped chocolate bar or chocolate chips: Melts beautifully to infuse each cookie with chocolatey indulgence.

How to Make Thick & Chewy Pumpkin Chocolate Chip Cookies

Step 1: Brown the Butter

This step is where magic begins. Slowly melt the cold unsalted butter over medium heat, allowing it to foam and crackle as the milk solids toast. You want a deep golden color and a nutty aroma without burning it. Browned butter enriches the cookies with a complex, toasty flavor no regular butter can match, creating the base for that unforgettable taste.

Step 2: Drain the Pumpkin Puree

Since pumpkin carries a lot of water, pressing it between paper towels reduces moisture, preventing cakey cookies. You want a firm, soft-dough texture to keep the cookies thick and wonderfully chewy. Trust me—it makes all the difference in the final bite.

Step 3: Mix Sugars into Browned Butter

Once the browned butter cools to around 75°F but is still liquid, whisk in both sugars for exactly one minute. This creates a pale, sandy mixture that forms the sweet, chewy backbone of the dough.

Step 4: Incorporate Eggs, Vanilla, and Pumpkin

Whisk in the egg yolks, vanilla extract, and pumpkin puree gently but thoroughly. This combination adds richness, moisture, and that unmistakable pumpkin character, all perfectly balanced for thick, chewy cookies.

Step 5: Fold in Dry Ingredients and Chocolate

Carefully fold in the flour, pumpkin spice, baking soda, sea salt, and chopped chocolate. Mixing just until combined preserves a tender yet structured dough that’s studded generously with melty chocolate pieces. This step ensures cookies hold their shape and offer glorious pockets of chocolate.

Step 6: Scoop, Shape, and Bake

Use a 3-tablespoon scoop to portion the dough, rolling into balls before spacing on parchment-lined trays. Bake each tray for 9 to 13 minutes until the edges turn golden but centers remain slightly underbaked. Right from the oven, use a round cookie cutter to nudge the edges inward, perfecting their thick, round shape.

How to Serve Thick & Chewy Pumpkin Chocolate Chip Cookies

Garnishes

For an extra festive touch, sprinkle a pinch of cinnamon sugar or drizzle melted white chocolate on top. A light dusting of powdered sugar just before serving also adds a lovely snowy contrast that is as pretty as it is delicious.

Side Dishes

Pair these cookies with a steaming cup of chai tea, a glass of cold milk, or even a mug of hot cocoa for the ultimate cozy treat experience. Their richness and spicy warmth complement creamy drinks wonderfully.

Creative Ways to Present

Get playful by making ice cream sandwiches with scoops of cinnamon or pumpkin ice cream between two cookies. Or arrange them on a festive fall platter with nuts and dried cranberries for a stunning dessert centerpiece. These cookies shine on their own but also lend themselves to fun holiday presentations.

Make Ahead and Storage

Storing Leftovers

After baking, place your Thick & Chewy Pumpkin Chocolate Chip Cookies in an airtight container at room temperature to preserve softness for 2 to 3 days. If you want them to last longer, refrigeration is an option, though it might firm up their texture slightly.

Freezing

You can freeze the cookie dough balls before baking by storing them in a sealed bag or container. When ready to bake, allow the dough to come to room temperature—about 2 hours from frozen—before scooping and baking for best results.

Reheating

To enjoy warm, gooey cookies after storing, pop them in the microwave for 10 to 15 seconds or warm briefly in a low oven. This reawakens the flavors and softens the texture beautifully.

FAQs

What makes these cookies thick and chewy?

The combination of browned butter, carefully drained pumpkin puree, and the balance of sugars creates a soft, moist dough that results in thick, chewy cookies every time.

Can I use canned pumpkin pie filling instead of puree?

It’s best to use pure pumpkin puree, not pumpkin pie filling, since the latter contains extra sugars and spices that can alter the cookie’s texture and flavor.

Why do I need to brown the butter?

Browned butter adds a rich, toasty flavor and deep aroma that transforms these cookies from ordinary to extraordinary, enhancing the pumpkin and spice perfectly.

Can I substitute chocolate chips with another type of chocolate?

Absolutely! Finely chopped chocolate bars work wonderfully and create delightful pockets of melted chocolate that are a bit more decadent and rustic in texture.

How do I prevent the cookies from spreading too much?

Make sure the butter is properly browned and cooled but still liquid, and measure your flour carefully. Also, chilling the dough briefly helps maintain thickness during baking.

Final Thoughts

These Thick & Chewy Pumpkin Chocolate Chip Cookies capture all the best parts of pumpkin season and cookie comfort in every bite. Their cozy spice, rich browned butter undertones, and melty chocolate pockets make them an absolute joy to bake and share. I can’t wait for you to try this recipe and experience the magic of pumpkin in cookie form!

Print