Chewy Pumpkin Chocolate Chip Cookie Recipe for Fall Baking

These chewy pumpkin chocolate chip cookies are a spiced fall favorite with a tender, chewy center and slightly crisp edges. The combination of browned butter, pumpkin, warm spices, and chocolate creates a cookie that melts in your mouth and tastes like autumn.

These cookies get their depth of flavor from browned butter, pumpkin puree, pumpkin pie spice and cinnamon, plus plenty of chocolate chips. The texture is intentionally chewy rather than cakey, making them the perfect seasonal twist on a classic chocolate chip cookie.

If you enjoy pumpkin baking, try other seasonal recipes like pumpkin banana muffins, pumpkin coconut cake, or pumpkin white chocolate chip cookies for more ways to use canned pumpkin.

• Butter – Brown the butter to add a nutty, aromatic layer of flavor. Let it cool before mixing.
• Egg yolk – One yolk is enough because the pumpkin provides moisture and keeps the cookies tender.
• Pumpkin – Use canned pumpkin puree (not pie filling). Blot the puree on paper towels to remove excess moisture so the cookies stay chewy, not cakey.
• Flour – For best results, weigh flour on a scale. If using cups, spoon the flour lightly into the cup rather than packing it down.
• Chocolate chips – Use your favorite chocolate chips or coarsely chop a chocolate bar for varied texture.

Recipe Instructions

Step 1: Brown the butter. Melt ½ cup (1 stick) of butter in a medium saucepan over medium heat. Continue cooking past the initial foaming until the butter turns a golden brown and smells nutty. Stir constantly and watch closely so it doesn’t burn. Pour the browned butter into a bowl and allow it to cool completely.

Step 2: Measure ⅓ cup pumpkin puree onto a paper plate and blot with paper towels to remove excess liquid. When the puree is sufficiently dry it should measure closer to ¼ cup (about 60 g).

Step 3: In a mixing bowl combine the cooled browned butter with brown and granulated sugars and mix until combined. Add the blotted pumpkin, one egg yolk, and vanilla; mix again until smooth.

Step 4: In a separate bowl whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Add the dry ingredients to the wet mixture and mix on low until just combined; stop while you still see a few streaks of flour. Fold in the chocolate chips, reserving a handful to press on top of each dough ball.

Step 5: Scoop dough into large balls—use a ¼ cup scoop for generously sized cookies. Gently roll and slightly flatten each ball so they spread evenly during baking. Press a few reserved chocolate chips into the tops and sprinkle optional flaked sea salt.

Step 6: Bake at 350°F (175°C) for 9–11 minutes. Look for a light brown rim around the edge and avoid overbaking; the centers should not look shiny. Let the cookies cool on the baking sheet for a few minutes to set before transferring to a cooling rack.

Expert Baking Tips

• Blotting the pumpkin is essential to prevent a cakey texture—don’t skip it.
• Rolling and slightly flattening the dough after scooping encourages even spreading and a consistent chew.
• Pressing extra chocolate chips on top before baking makes the cookies look more finished and adds pockets of melty chocolate.

FAQ

Storing & Freezing

Store baked cookies in an airtight container at room temperature for 3–4 days. To keep them fresh longer, freeze baked cookies in an airtight container for 2–3 months.

FREEZING

You can also freeze unbaked dough balls and bake them straight from frozen—just allow a few extra minutes of baking time and let them thaw slightly if needed.

Other Popular Recipes to Try

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