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Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe

Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe
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★★★★★

5.3 from 28 reviews

These Thick & Chewy Pumpkin Chocolate Chip Cookies offer a perfect balance of rich browned butter, warm pumpkin spice, and melty chocolate chips. The pumpkin puree is carefully drained to keep the dough thick and chewy, while the browned butter adds nutty depth. Baked to golden edges with a soft, slightly underbaked center, these cookies are perfect for fall or whenever you crave a cozy, comforting treat.

Ingredients

Scale

Wet Ingredients

  • 1 cup cold unsalted butter (226 g)
  • 2/3 cup Libby’s Pumpkin Puree, room temperature (160 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup light brown sugar, packed (100 g)
  • 2 large egg yolks, room temperature (36 g)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 2/3 cup + 1 tablespoon all-purpose flour (220 g)
  • 2 1/2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Add-ins

  • 1 cup finely chopped chocolate bar or chocolate chips (125 g)

Instructions

  1. Preheat & Prepare: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
  2. Brown the Butter: In a large stainless steel pan, melt the cold butter over medium heat, stirring occasionally. The butter will foam, pop, and crackle—this indicates it’s browning. When the bottom has brown bits and a nutty aroma, remove from heat. You should have just under 1 cup (184 g) of browned butter. Transfer to a glass bowl and refrigerate, stirring every 10-15 minutes, until cooled to 75°F but still liquid (about 50-60 minutes).
  3. Prepare Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels into it to absorb excess liquid. Repeat with fresh paper towels until the pumpkin is dry and firm like soft playdough, measuring roughly 1/3 cup (75 g).
  4. Mix Butter and Sugars: Whisk the cooled browned butter with both sugars for exactly 1 minute until pale and sandy in texture.
  5. Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until combined.
  6. Incorporate Dry Ingredients & Chocolate: Fold in the flour, pumpkin spice, baking soda, salt, and chopped chocolate until just combined, careful not to overmix.
  7. Shape Cookies: Using a 3-tablespoon cookie scoop, portion out dough and roll into balls. Place on prepared trays spaced 2-3 inches apart. For extra chocolate pockets, press additional larger chocolate pieces onto the tops.
  8. Bake: Bake one tray at a time for 9-13 minutes until edges are golden but centers remain slightly underbaked. Immediately after removing from oven, gently scoot cookie edges inwards with a round cookie cutter to create thick, round cookies.
  9. Cool & Store: Allow cookies to cool completely on the tray placed on a wire rack. Store in an airtight container at room temperature for 2-3 days. Dough balls can be refrigerated or frozen; bring to room temperature before baking (about 1 hour refrigerated, 2 hours frozen).

Notes

  • Use a kitchen thermometer to ensure browned butter cools to about 75°F but remains liquid.
  • Drying the pumpkin puree is essential to achieving thick and chewy texture; skip drying and the dough will be too wet.
  • For chunkier chocolate pockets, chop chocolate bars into larger pieces and press on top before baking.
  • Cooling cookies on the tray allows them to set properly and maintain chewiness.
  • If you refrigerate or freeze dough, plan ahead to allow it to reach room temperature before baking to ensure even cooking.

Nutrition

Keywords: pumpkin cookies, chewy pumpkin cookies, chocolate chip pumpkin cookies, fall cookies, browned butter cookies, pumpkin spice cookies

Find it online: https://hannahdelgado.com/thick-and-chewy-pumpkin-chocolate-chip-cookies-recipe/