Chewy Pumpkin Chocolate Chip Cookies : Your Family’s Favorite Fall Treat!

Name: Chewy Pumpkin Chocolate Chip Cookies
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Cuisine: American
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 teaspoons vanilla extract; 1 2/3 cup + 1 tablespoon all-purpose flour; 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

Posted on November 17, 2025

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These delicious Chewy Pumpkin Chocolate Chip Cookies come together in about 30 minutes and are baked to perfection for a quick and easy treat that your family will love! Switch up the chocolate for any mix-ins you have on hand think nuts, dried cranberries, or even white chocolate chips! This cookie recipe is also a fantastic way to help clean out the pantry and use up any odds and ends you might have lying around. So, get ready to cozy up with a batch of these warm, gooey cookies that’ll make your home smell like autumn!

Ingredients Breakdown

Here’s what you’ll need to whip up these pumpkin-packed delights:

1 cup cold unsalted butter: Cold is key here. I know it feels like it’s a bit against what you usually do, but trust me. This helps to give the cookies that chewy texture we love!
2/3 cup Libby’s Pumpkin Puree (room temperature): Make sure it’s not pumpkin pie filling; we want the straight-up pumpkin goodness!
1/2 cup granulated sugar: This is your classic sweetener.
1/2 cup light brown sugar (packed): Brown sugar adds moisture and that nice, chewy texture, plus it gives a warm flavor who doesn’t love that?
2 large egg yolks (room temperature): The yolks lend to the richness of the cookies. Don’t skip them!
2 teaspoons vanilla extract: Because cookies without vanilla? That’s just a tragedy.
1 2/3 cup + 1 tablespoon all-purpose flour: Ensure you measure correctly! Too little, and they’ll spread out too much; too much, and they’re dry.
2 1/2 teaspoons pumpkin spice: A blend of cinnamon, nutmeg, and cloves, it adds that quintessential fall flavor.
1 teaspoon baking soda: This helps the cookies rise and gets them nice and fluffy.
1/2 teaspoon fine sea salt: A couple pinches of salt offsets the sweetness well, don’t skip!
1 cup finely chopped chocolate bar or chocolate chips: Choose your favorite chocolate here! I’m partial to dark chocolate, just heavenly.

ingredients for Chewy Pumpkin Chocolate Chip Cookies

Now you have all your ingredients lined up, let’s get to baking these beauties!

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside. Trust me, you’ll want to do this to prevent any sticking.

Brown the butter by placing it in a large stainless steel pan over medium heat. Keep an eye on it! It’ll foam, pop, and crackle don’t worry, that’s totally supposed to happen! Stirring occasionally, let it cook until you see brown bits forming on the bottom and it smells nutty. This process usually takes about 5-7 minutes. Make sure you watch it, though, so it doesn’t burn!

Once it’s brown and fragrant, scrape the butter into a glass measuring bowl and pop it in the fridge for about 50-60 minutes. But, wait! Don’t go too far, stir every 10-15 minutes until the temperature reads 75°F. This step is crucial for that chewy texture!

Meanwhile, spread your pumpkin puree on a plate. Using paper towels, soak up the extra liquid. Press it down to absorb as much moisture as you can and keep doing this until it feels dry, kind of like soft play-dough. You want this to measure roughly 1/3 cup.

Once your butter is cool, whisk in the brown sugar and granulated sugar until well combined, about 1 minute, until it looks like pale wet sand.

Now, whisk in the egg yolks, vanilla, and your dried pumpkin puree until everything is homogenous.

Next, let’s bring in the dry ingredients! Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. I use a spatula for this, and it feels nice to mix until the chocolate is well-distributed and you have a cohesive dough.

Scoop the cookie dough with a 3 tbsp cookie scoop, roll them in your hands, and place them on your prepared baking trays, spacing about 2-3 inches apart. You’ll typically get about 15 cookies from this recipe. Pro tip: if you want those gorgeous chocolate pools, chop your chocolate bar into larger chunks and press them into the tops!

Bake one tray at a time for about 9-13 minutes, until the edges are golden and the centers are slightly underbaked. When they come out, use a large round cookie cutter to gently scoot the edges in to make them thicker and perfectly round, this is the part that feels so fancy!

Let them cool on a wire rack (if you can resist) and then dig in!

Storing? Keep those beauties in an airtight container at room temperature for about 2-3 days. You can also refrigerate or even freeze the cookie dough balls, just remember to bring them back to room temperature before baking. It usually takes about an hour for refrigerated dough and a couple of hours for frozen.

Personal Connection

I have to be honest: these Chewy Pumpkin Chocolate Chip Cookies are my go-to recipe when the weather turns crisp and I want to fill my home with the scents of baking. They remind me of snuggling with my kids after school with warm cookies and cold glasses of milk. Comfort food at its finest! I’m a real sucker for anything with pumpkin, and the combination of chewy cookies and gooey chocolate makes my heart sing. Plus, the best part is that you can use whatever you have on hand, it’s like a little kitchen experiment every time!

If you loved these Chewy Pumpkin Chocolate Chip Cookies, be sure to check out my Cranberry Orange Muffins, my Easy Greek Honey Cake, or my Tanghulu Recipe (Chinese Candied Fruit)!

Why This Recipe Works

Quick & Easy

This recipe literally comes together all in about 30 minutes! You’ll be baking in no time and wow-ing your family with every bite.

One Bowl Wonder

Minimal cleanup required? Yes, please! The beauty of browning the butter in one pot means less mess. I’m all for quick weeknight meals here, and cutting down on dishes is a big win.

Customizable

Feel free to get creative! Switch up the chocolate, toss in some nuts, or even a handful of dried fruit. This is a great recipe to use whatever you have in your pantry.

Comfort Food

These cookies are the definition of comforting with loaded pumpkin flavor and warm chocolate throughout. Honestly, it’s like a hug in cookie form.

Make-Ahead Friendly

You can definitely prepare the dough ahead of time! Just scoop them out and either refrigerate or freeze before you need them.

Serving & Storage

How to Serve These Cookies

There’s truly nothing better than biting into a warm cookie right out of the oven with a cold glass of milk or hot cup of coffee! They also make a sweet snack for your kiddos when they get home from school.

Storage

Keep these cookies in an airtight container at room temperature for about 2-3 days. If you want them to last longer, stash them in the fridge for up to a week!

Reheating Instructions

To reheat, simply pop them in the microwave for about 10-15 seconds, and you’ll have that melting chocolate back again!

Freezer-Friendly?

You bet! Dough balls can be frozen for up to 3 months. Just remember to thaw them, and keep the baking tray nearby for when you’re ready to bake!

So, gather up those ingredients, let’s get mixing and baking, and fill your kitchen with the aroma of pumpkin and chocolate. Go ahead and relish each chewy bite, you deserve it!

And that’s it! Get ready for your family to devour these Chewy Pumpkin Chocolate Chip Cookies while reminiscing about cozy memories and making new ones. Happy baking!

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