The Best Chewy Pumpkin Chocolate Chip Cookies: Brown Butter & Blotted Pumpkin Secrets for Ultimate Fall Flavor
Forget everything you thought you knew about pumpkin chocolate chip cookies. These aren’t just good; they’re extraordinary. Imagine a cookie that’s perfectly chewy, incredibly soft, and bursting with the rich, complex flavors of melted chocolate and a symphony of warm fall spices. What’s our secret weapon? It starts with the nutty depth of melted brown butter and a crucial technique: blotting the pumpkin puree. This simple step ensures a dense, perfectly chewy texture every single time, banishing any hint of a cakey crumb.
If you’ve had the pleasure of trying our viral chewy pumpkin snickerdoodle cookies, you already know our dedication to achieving that ideal texture. These pumpkin chocolate chip cookies proudly carry on that legacy, offering the same irresistible gooey center, now enhanced with delightful pockets of melty chocolate that practically dissolve in your mouth. They’re a true celebration of autumn flavors, refined for the ultimate cookie experience.
Perhaps the best part about these phenomenal cookies is their sheer simplicity. Crafted in just one bowl, with no stand mixer required, they streamline your baking process without compromising on flavor or texture. Bake a batch once, and we’re confident they’ll earn a coveted, permanent spot on your fall baking rotation year after year. Prepare to be amazed!
Craving these delightful flavors in cake form? Absolutely! Our pumpkin cake with chocolate chips delivers the same comforting pumpkin spice, the luscious brown butter richness, and generous pockets of melty chocolate, all baked into a wonderfully soft and shareable pan. It’s the perfect alternative for a crowd or a simple dessert.
Why These Chewy Pumpkin Chocolate Chip Cookies Are Unforgettable
What sets these pumpkin chocolate chip cookies apart from the rest? It all comes down to a few key techniques and premium ingredients that ensure an unparalleled taste and texture experience. We’re talking about a cookie that’s intensely flavorful, deeply comforting, and boasts a chewiness that’s simply addictive.
- Unrivaled Chewy Texture: Our unique method, focusing on brown butter and blotted pumpkin, eliminates the common pitfall of cakey pumpkin cookies. The result is a dense, soft, and incredibly chewy cookie that holds its shape beautifully.
- Rich Brown Butter Foundation: Browning the butter adds a depth of nutty, caramelized flavor that elevates the entire cookie. This foundational step transforms a simple ingredient into a flavor powerhouse, complementing the pumpkin spice perfectly.
- Moisture Control with Blotted Pumpkin: Pumpkin puree is naturally high in water content. By carefully blotting out the excess liquid, we concentrate the pumpkin flavor and prevent the dough from becoming too wet, which is crucial for achieving that desirable chewy, non-cakey consistency.
- Warm, Aromatic Spices: A generous blend of pumpkin spice infuses every bite with the quintessential flavors of autumn, creating a truly cozy and inviting aroma as they bake.
- Abundant Melty Chocolate: These cookies are not shy on chocolate! Whether you opt for finely chopped chocolate bars or classic chocolate chips, you’ll find rich, gooey pockets of chocolate in every bite, perfectly balancing the spiced pumpkin.
- Effortless One-Bowl Preparation: Despite their gourmet taste and texture, these cookies are incredibly easy to make. The entire process, from mixing to baking, can be done with minimal fuss and only one bowl, making cleanup a breeze.
- No Chilling Required: Get from craving to warm cookies faster! This recipe allows you to scoop and bake immediately, meaning fresh, homemade cookies are just minutes away.
How to Make Chewy Pumpkin Chocolate Chip Cookies: A Step-by-Step Guide
For precise ingredient measurements and full instructions, please refer to the comprehensive recipe card located further down the page!
Creating these incredible chewy pumpkin chocolate chip cookies is a rewarding process, and each step plays a vital role in achieving their perfect texture and flavor. Follow along for a detailed breakdown of the method.
1
Brown the Butter to Perfection
Brown the butter by melting it in a large, light-colored pan over medium heat. The key here is patience! It will foam, pop, and crackle as the water evaporates. Keep stirring, especially scraping the bottom, until the milk solids turn a rich amber color and release a distinctive nutty aroma. This golden-brown goodness is packed with flavor. Once browned, immediately remove it from the heat to prevent burning. Pour the hot brown butter into a heatproof glass measuring cup or bowl. Now, for a crucial step: cool the brown butter in the fridge, stirring it every 10-15 minutes, until it reaches precisely 76°F (24°C). It should be thickened but still liquid, as depicted in the image above. This specific temperature is essential for the texture of our chewy cookies, ensuring it emulsifies perfectly with the sugars.
2
Blot the Pumpkin for Optimal Texture
This is a game-changer for chewy pumpkin cookies. To blot the pumpkin, spread your room-temperature pumpkin puree thinly onto a large plate. Take a stack of paper towels and firmly press it down onto the pumpkin to absorb as much liquid as possible. Scrape the pumpkin into a pile, then spread it out again on a fresh section of the plate. Repeat this process, using new stacks of paper towels each time, until you’ve removed a significant amount of moisture. The pumpkin puree should feel quite dry and pliable, almost like soft Play-Doh. After blotting, the volume will be significantly reduced – aiming for about half the original amount measured. This step prevents your cookies from becoming too moist and consequently, cakey. It concentrates the pumpkin flavor, too!
3
Whisk Together Wet Ingredients
Once your brown butter is perfectly cooled to 76°F, it’s time to combine it with the sugars. In a large mixing bowl, whisk together the brown butter, granulated sugar, and light brown sugar. It’s crucial to whisk this mixture for exactly one minute. This vigorous whisking fully emulsifies the butter and sugars, creating a light, airy, and uniform base for your cookie dough. The mixture will transform into a pale, wet sand-like consistency, as shown in the picture above. This process also helps dissolve the sugar, contributing to the ultimate chewy texture.
4
Incorporate Pumpkin and Flavorings
Next, it’s time to mix in the blotted pumpkin puree, large egg yolks, and vanilla extract. Whisk these ingredients thoroughly until they are just combined and fully integrated into the butter and sugar mixture. The egg yolks add richness and contribute to the chewy texture, while the vanilla extract enhances the overall flavor profile. Ensure there are no streaks of unmixed ingredients, but avoid overmixing at this stage. The consistency should be smooth and uniform, a beautiful autumnal orange hue, as seen in the image.
If you’re absolutely enamored with the delightful pumpkin-chocolate combination, our pumpkin chocolate chip loaf version offers the same moist texture, fragrant spices, and irresistible chocolate chunks in a convenient, supremely snackable form!
5
Fold in Dry Ingredients and Chocolate Chips
In a separate bowl, briefly whisk together your all-purpose flour, pumpkin spice, baking soda, and fine sea salt. Once combined, gradually add these dry ingredients to your wet mixture. Gently fold in the dry ingredients and chocolate chips until they are *just* combined. This is a critical step where it’s vital not to overmix the cookie dough. Overmixing can develop the gluten in the flour, leading to tougher, less chewy cookies. Stop mixing as soon as no dry streaks of flour remain. Your dough should be thick and studded generously with chocolate chips, as seen in the image, ready for baking.
6
Scoop and Bake Immediately!
Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper. Using a large 3 tablespoon cookie scoop (like this one), scoop the cookie dough onto the prepared baking sheets, ensuring to space them 2-3 inches apart to allow for spreading. For those coveted pools of melted chocolate, press a few extra chopped chocolate pieces directly onto the tops of the dough balls before baking. There’s no need to chill this dough, so you can bake them right away! Bake one tray at a time for 9-13 minutes, or until the edges are beautifully golden brown, but the centers still look slightly underbaked and soft. This ensures that wonderfully gooey middle. Immediately after removing them from the oven, use a large round cookie cutter or the back of a spoon to gently scoot the edges of each cookie inward. This technique creates thick, perfectly round cookies every time. Allow them to cool completely on the baking sheet on a wire rack before transferring and enjoying. This resting period is vital for the cookies to set and develop their full chewy texture.
If you’re seeking a lighter but equally delightful treat, our pumpkin spice cheesecake cookies offer the same soft, inviting texture but with a creamy pumpkin cheesecake center that’s a refreshing twist from the chocolate!
Tips for Perfectly Chewy Pumpkin Chocolate Chip Cookies
Achieving the perfect chewy texture and rich flavor in your pumpkin chocolate chip cookies is easier with these expert tips:
- Measure Flour Accurately: This is arguably the most critical baking tip! Avoid scooping your measuring cup directly into the flour, as this compacts it and leads to too much flour. Instead, use the spoon-level method: fluff your flour with a spoon, then spoon it into your measuring cup, and level off the top with a straight edge. For the most precise results, especially in baking, a kitchen scale is your best friend.
- Don’t Skip Blotting the Pumpkin: Seriously, this step is non-negotiable for chewy cookies. Pumpkin puree contains a lot of moisture. If not removed, this excess water will turn your cookies cakey instead of perfectly chewy. Blot until the pumpkin feels like soft Play-Doh.
- Cool the Brown Butter Precisely: The specified temperature (76°F/24°C) for the brown butter is key. If it’s too warm, it can melt the sugars unevenly or lead to flat cookies. If it’s too solid, it won’t emulsify properly. Stir it occasionally in the fridge until it reaches that sweet spot – thickened but still liquid.
- Whisk Wet Ingredients for One Minute: That exact minute of whisking the cooled brown butter and sugars isn’t arbitrary. It ensures proper emulsification, leading to a smoother dough and contributing to that desirable chewy texture.
- Do Not Overmix the Dough: Once the dry ingredients are added, mix only until no streaks of flour remain. Overmixing develops gluten, which can make your cookies tough and less tender.
- Embrace the Underbaked Look: For a truly gooey center, remove the cookies from the oven when the edges are golden, but the middle still looks slightly soft and underbaked. They will continue to set as they cool on the baking sheet.
- Add Extra Chocolate for Pools: To get those beautiful, irresistible pools of melted chocolate on top, chop your chocolate into larger chunks and press a few extra pieces directly onto the scooped dough balls before baking.
- Round Your Cookies Post-Bake: Right out of the oven, use a large round cookie cutter (larger than your cookies) or the back of a spoon to scoot the edges of each cookie inward. This creates perfectly round, thicker cookies.
Troubleshooting Common Cookie Problems
- Why are my cookies puffy and cakey? The most common culprit is too much moisture in the pumpkin puree. Ensure you blotted the pumpkin thoroughly until it felt like soft Play-Doh. Another reason could be over-measurement of flour; always use the spoon-level method or a kitchen scale.
- Why are my cookies flat after baking? Flat cookies can often be attributed to butter that was too warm (not cooled enough to 75°F/24°C), an oven temperature that is too low, or again, improper flour measurement (meaning the dough actually needed *more* flour to provide structure).
Storage and Make-Ahead Instructions
- Storing Baked Cookies: Once completely cooled, store your baked chewy pumpkin chocolate chip cookies in an airtight container at room temperature for 2-3 days. For longer freshness, they can be refrigerated for up to a week.
- Freezing Baked Cookies: Baked cookies can be frozen for up to 3 months. Place cooled cookies in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container, separating layers with parchment paper. Thaw at room temperature.
- Freezing Cookie Dough: For future indulgence, you can easily freeze the cookie dough balls. Scoop the dough as directed, then place the balls on a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container for up to 3 months.
- Baking Frozen Dough: When ready to bake, place frozen dough balls on a prepared baking sheet and allow them to come to room temperature before baking. This usually takes about 1 hour for refrigerated dough and 2 hours for frozen dough. You may need to add an extra minute or two to the baking time.
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Chewy Pumpkin Chocolate Chip Cookies
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Equipment
-
large 3 tablespoon cookie scoop
Ingredients
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoon vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour, *See notes below for measuring*
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
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Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
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Brown the butter in a large stainless steel pan. While it cooks, it will foam, pop, and crackle—this is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat. You should have just under 1 cup of browned butter (184 g). Scrape the butter into a glass measuring bowl and place it in the fridge for 50-60 minutes, stirring it every 10-15 minutes until a thermometer inserted reads 75°F. The butter must be cool but still liquid!1 cup (226 g) cold unsalted butter
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Spread the pumpkin puree on a plate. Press a stack of paper towels into it and soak up the extra liquid. Then, scrape the pumpkin into a pile and re-spread it around the plate. Continue doing this, using a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry, like soft playdough, and now measures roughly 1/3 cup (75 grams).2/3 cup (160 g) Libby’s Pumpkin Puree
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When the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute. It will look like pale wet sand.1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) light brown sugar
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Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.2 (36 g) large egg yolks, 2 teaspoon vanilla extract
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Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.1 2/3 cup + 1 tablespoon (220 g) all-purpose flour, 2 1/2 teaspoons pumpkin spice, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 cup (125 g) finely chopped chocolate bar or chocolate chips
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Scoop the cookie dough with a 3 tbsp cookie scoop, roll them between your palms, then place them on the prepared baking trays spaced 2-3 inches apart. You will have roughly 15 cookies. For pools of melted chocolate, chop the chocolate into larger pieces and press more on top before baking!
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Bake one tray at a time for 9-13 minutes or until the edges are golden brown but the middle is slightly underbaked. Straight out of the oven, use a large round cookie cutter to scoot the edges in to make them thicker and perfectly round. Let the pan cool on a wire cooling rack completely then remove the cookies and enjoy!
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Store baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls, just bring them to room temperature before baking. This can take about 1 hour for refrigerated dough and 2 hours for frozen dough.
Video
Notes
For pools of melted chocolate, chop the chocolate into larger pieces and press more on top before baking!
Blot the pumpkin. This is my #1 baking tip for the best pumpkin cookie! Not removing the liquid from the puree will make your cookies more cake-like and not chewy.
Why are my cookies puffy and cakey? Did you blot the pumpkin to remove all of the excess moisture? The dried pumpkin puree should be soft and malleable but not wet. Also, double-check that you didn’t add too much flour to the dough!
Why are my cookies flat after baking? This can happen when the oven temperature is too low or the flour isn’t measured properly (and it needs more flour). Also, double-check that your butter was cooled to the proper temperature (75°F).
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.