As the leaves begin to turn and the air fills with a crisp chill, I find myself eagerly reaching for my favorite fall ingredients. Enter these Thick & Chewy Pumpkin Chocolate Chip Cookies—my go-to treat that combines the essence of autumn with rich bites of melty chocolate. The secret? A nutty brown butter base that elevates every delicious morsel. This recipe not only skips complicated equipment for an easy, one-bowl prep, but it also delivers a soft, chewy texture that’s perfect for cozy evenings. Whether sharing with loved ones or indulging solo with a warm cup of coffee, these cookies are destined to be your new seasonal favorite. Have you ever experienced a cookie so good that you can’t help but bake another batch?
Why Are Pumpkin Chocolate Chip Cookies So Irresistible?
Irresistible flavors: This recipe combines rich chocolate and pumpkin spices, creating a delightful harmony that captures the essence of fall.
Easy preparation: With just one bowl and no mixer needed, these cookies come together quickly, making them a perfect choice for busy bakers.
Perfectly chewy: Bake these cookies until the edges are golden, keeping the center slightly underbaked for that soft, chewy texture.
Versatile treats: Enjoy them as delightful snacks, serve alongside a warm cup of tea or coffee, or even gift them during the holiday season. If you love warm, spiced treats, you might also enjoy my Pumpkin Sugar Cookies with Cream Cheese Frosting for another fall classic!
Crowd-pleaser: These cookies are sure to satisfy any sweet tooth, making them a hit at gatherings and perfect for feeding friends and family.
Thick & Chewy Pumpkin Chocolate Chip Cookies
- For the Dough
- Cold Unsalted Butter – Provides richness and flavor; ensure it’s cold for proper browning.
- Libby’s Pumpkin Puree – Contributes moisture and pumpkin flavor; blot excess moisture for the best texture.
- Granulated Sugar – Sweetens the dough beautifully.
- Light Brown Sugar – Adds depth and moisture, enhancing the chewiness.
- Large Egg Yolks – Enrich flavor and contribute to a chewy texture; use room temperature for better emulsification.
- Vanilla Extract – Elevates the flavor profile.
- All-Purpose Flour – Creates the right structure; measure correctly to avoid a cakey texture.
- Pumpkin Spice – Offers warm, spiced flavor perfect for fall.
- Baking Soda – Provides necessary leavening for the cookies.
- Fine Sea Salt – Balances the sweetness, enhancing overall flavor.
- Finely Chopped Chocolate Bar or Chocolate Chips – Adds pockets of melty chocolate; using a chopped bar may result in larger chocolate pools.
These Thick & Chewy Pumpkin Chocolate Chip Cookies will surely become a cherished recipe in your fall baking rotation, bringing warmth and joy to every bite!
Step‑by‑Step Instructions for Thick & Chewy Pumpkin Chocolate Chip Cookies
Step 1: Brown the Butter
In a stainless steel pan, melt the cold unsalted butter over medium heat. Stir constantly until it becomes foamy and the milk solids turn golden brown, about 5–7 minutes. Once browned, remove it from the heat and let it cool to around 75°F, allowing the nutty aroma to fill your kitchen before proceeding with the dough.
Step 2: Blot the Pumpkin
Spread Libby’s pumpkin puree evenly on a plate, using a paper towel to absorb any excess moisture for the best texture. Gently press the paper towel over the puree, ensuring it’s dry without mashing the pumpkin. This simple step is crucial in achieving those perfect Thick & Chewy Pumpkin Chocolate Chip Cookies.
Step 3: Mix Wet Ingredients
In a large mixing bowl, whisk together the cooled brown butter, granulated sugar, and light brown sugar for about 1 minute until the mixture looks sandy. Next, add the room-temperature egg yolks, vanilla extract, and the blotted pumpkin puree. Stir everything until fully combined, creating a rich, enticing batter that sets the stage for your cookies.
Step 4: Add Dry Ingredients
Gradually fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and your choice of chocolate (either chopped chocolate bar or chocolate chips). Mix gently until just combined; be careful not to overwork the dough to ensure your cookies remain soft and chewy.
Step 5: Scoop and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop to form dough balls and place them on the prepared sheet, spacing them about two inches apart. Bake in the preheated oven for 9 to 13 minutes, until the edges are golden but the centers remain slightly underbaked for that gooey texture.
Step 6: Cool and Store
Allow the Thick & Chewy Pumpkin Chocolate Chip Cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Let them cool completely, and then store any leftovers in an airtight container at room temperature for up to 3 days, savoring the cozy flavors of fall with each bite.
How to Store and Freeze Thick & Chewy Pumpkin Chocolate Chip Cookies
Room Temperature: Keep the baked cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture.
Fridge: If you prefer them chilled, store the cookies in the fridge for up to a week; this won’t affect flavor but may make them a bit firmer.
Freezer: For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months.
Reheating: To revive the chewy pumpkin chocolate chip cookies, reheat in the microwave for 10-15 seconds or in a warm oven for a few minutes before serving.
Variations & Substitutions
Customize your Thick & Chewy Pumpkin Chocolate Chip Cookies with these delightful twists that will tantalize your taste buds!
- Dark Brown Sugar: Swap light brown sugar for dark for a deeper, richer flavor profile that complements the spices beautifully.
- Nutty Crunch: Add chopped walnuts or pecans for an extra crunch and a heartier texture in each bite.
- Spiced Upgrade: Enhance the warmth with a pinch of nutmeg or a dash of cinnamon for a more fragrant cookie experience.
- Legacy Flavors: Experiment with white or milk chocolate chips to create a sweeter flavor profile, perfect for chocolate lovers!
- Dairy-Free Delight: Replace cold unsalted butter with coconut oil for a dairy-free option, resulting in a tropical twist on your cookies.
- Add More Spice: Boost the flavor by incorporating a teaspoon of ginger or cloves, bringing an added zing to each cookie.
- Pumpkin Variations: Try using banana or apple sauce instead of pumpkin puree for a fun fruity alternative that will still be delicious.
- Choco-Lovers: Mix in different types of chocolate, like semi-sweet or dark chocolate chunks, for a surprising range of melted chocolate goodness.
These variations make your cookies creatively versatile and enhance the joy of baking! If you’re also intrigued by more pumpkin-themed treats, don’t miss my scrumptious Pumpkin Sugar Cookies or the delightful Oatmeal Chocolate Chip Bars for a hit of autumn flavors!
What to Serve with Chewy Pumpkin Chocolate Chip Cookies
As the scent of spices fills your home from those delightful cookies, you might wonder how to complement their cozy flavors in the best way possible.
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Warm Apple Cider: A classic fall drink, its sweet and spicy notes amplify the flavors of the cookies, making it the perfect pairing.
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Vanilla Ice Cream: The creamy texture juxtaposes the chewy cookies beautifully, creating a wonderful contrast that feels indulgent yet comforting.
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Maple Pecan Pie: This rich dessert echoes the autumn theme, while the nuts add a satisfying crunch that beautifully balances the soft texture of the cookies.
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Roasted Pumpkin Soup: A savory start, this soup brings together the warm spices of pumpkin with a creamy finish, preparing your palate for the sweet treat ahead.
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Spiced Chai Latte: Infused with aromatic spices, this warm drink complements the pumpkin and chocolate flavors while offering a cozy vibe for fall gatherings.
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Chocolate Milk: For those who love a classic combination, a glass of chocolate milk enhances the chocolatey goodness of the cookies, appealing to the kid in everyone.
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Hazelnut Coffee: The nutty undertones in this brew provide a harmonious backdrop, making every bite of your cookie even more enjoyable.
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Pecan Chocolate Chip Muffins: Keeping with a chocolate theme, these muffins add a delightful crunch while using complementary flavors that everyone will adore.
Each pairing brings its unique charm and enhances the experience of your chewy pumpkin chocolate chip cookies—perfect for sharing with loved ones or enjoying solo with a hidden stash for yourself!
Make Ahead Options
These Thick & Chewy Pumpkin Chocolate Chip Cookies are perfect for meal prep enthusiasts looking to streamline their baking! You can prepare the cookie dough up to 24 hours in advance by following the steps up to scooping the dough. Simply scoop the dough balls onto a baking sheet lined with parchment paper, then cover them with plastic wrap and refrigerate. When you’re ready to bake, preheat your oven and bake the chilled dough straight from the fridge, adding an extra minute or two to the baking time for that just-right chewy texture. For those looking to save even more time, you can also freeze the unbaked dough for up to 3 months; just thaw it overnight in the fridge before baking. Each bite will be just as delicious, giving you warm, homemade cookies in a snap!
Expert Tips for Thick & Chewy Pumpkin Chocolate Chip Cookies
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Blot Pumpkin Purée: Ensure pumpkin is well-dried to avoid a cakey texture. Excess moisture is the enemy of chewiness!
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Measure Flour Correctly: Use the spoon-and-level method to measure flour accurately. Incorrect measurements can lead to dry cookies instead of thick and chewy ones.
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Watch Baking Time: Bake until edges are golden while keeping the centers slightly underbaked. This is key for achieving that perfect chewy consistency.
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Use Quality Chocolate: Opt for a finely chopped chocolate bar for melty pools of chocolate. Chips can work too, but bars enhance the gooeyness.
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Cool Properly: Allow cookies to cool on the sheet for a few minutes before moving them to a wire rack. This will help them set perfectly without breaking apart.
Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe FAQs
How do I select the best pumpkin puree?
Absolutely! For the best results, I recommend using Libby’s Pumpkin Puree, as it has a rich flavor and smooth texture. Look for cans without added sugar or spices to avoid unexpected flavors. If you’re using fresh pumpkin, ensure it is fully cooked and pureed until smooth, and be sure to blot any excess moisture to prevent a cakey texture in your cookies.
Can I freeze the dough for later use?
Very easily! To freeze the dough, scoop out the cookie balls and place them on a baking sheet lined with parchment paper, then freeze until solid. Once frozen, transfer the dough balls to an airtight container or freezer bag. They can be stored for up to 3 months. When you’re ready to bake, simply bake them straight from the freezer, adding an extra minute or two to the baking time.
How should I store the cookies after baking?
For optimal freshness, store your baked cookies in an airtight container at room temperature for up to 3 days. If you refrigerate them, they’ll last about a week, but keep in mind that this may alter their chewy texture slightly—though they will still taste delightful!
What if my cookies turn out cakey instead of chewy?
If the cookies turn out cakey, it may be due to excess moisture from the pumpkin or improperly measured flour. To prevent this, ensure you blot the pumpkin well and measure flour using the spoon-and-level method. If your cookies are already baked and too cakey, you can try warming one in the microwave for a few seconds to soften it up a bit!
Are there any dietary considerations for these cookies?
I often make these cookies dairy-free by using non-dairy butter substitutes! If you’re concerned about gluten, you can substitute the all-purpose flour with a gluten-free blend. However, make sure it contains a binding agent like xanthan gum for the best results. Always check for chocolate brands that are free from allergens if needed!
Thick & Chewy Pumpkin Chocolate Chip Cookies for Cozy Fall Nights
Ingredients
Equipment
Method
- In a stainless steel pan, melt the cold unsalted butter over medium heat. Stir constantly until it becomes foamy and the milk solids turn golden brown, about 5–7 minutes. Once browned, remove it from the heat and let it cool to around 75°F.
- Spread Libby’s pumpkin puree evenly on a plate, using a paper towel to absorb any excess moisture for the best texture. Gently press the paper towel over the puree, ensuring it's dry without mashing the pumpkin.
- In a large mixing bowl, whisk together the cooled brown butter, granulated sugar, and light brown sugar for about 1 minute until the mixture looks sandy. Next, add the room-temperature egg yolks, vanilla extract, and the blotted pumpkin puree. Stir everything until fully combined.
- Gradually fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and your choice of chocolate. Mix gently until just combined; be careful not to overwork the dough.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop to form dough balls and place them on the prepared sheet, spacing them about two inches apart. Bake for 9 to 13 minutes, until the edges are golden but the centers remain slightly underbaked.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Let them cool completely, and then store any leftovers in an airtight container at room temperature for up to 3 days.
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