If you’re looking for a cozy, autumn-inspired treat that’ll instantly become a favorite, you’re in the right place. I’ve got a Chewy Pumpkin Chocolate Chip Cookies Recipe that’s downright irresistible—warm, soft, and bursting with pumpkin spice goodness and melty chocolate chips. I absolutely love how these cookies strike the perfect balance between that classic chewy texture and just enough spice to make you think “this tastes like fall in every bite!” Trust me, once you try them, you’ll find yourself whipping up batch after batch.
Why You’ll Love This Recipe
- Perfectly Chewy Texture: The brown butter and pumpkin make these cookies irresistibly soft and chewy every time.
- Balanced Fall Flavors: A blend of warm spices complements the pumpkin, while chocolate chips add melty pockets of sweetness.
- Simple Ingredients: No fancy tools or rare ingredients—perfect for baking with whatever you have in your pantry.
- Family Favorite: My family goes crazy for these, and I bet yours will too.
Ingredients You’ll Need
Every ingredient in this Chewy Pumpkin Chocolate Chip Cookies Recipe works in harmony to create that perfect chewy bite and cozy flavor. Here’s what you’ll want to gather, plus some tips to make sure your cookies turn out amazing.
- Butter: Browning the butter adds a nutty depth of flavor and helps make the cookies extra chewy—don’t skip this step!
- Light brown sugar: Brings moisture and rich molasses notes that keep the cookies soft.
- Granulated sugar: Helps balance the sweetness and contributes to a nice cookie structure.
- Egg white: Using only the white keeps the cookies tender without adding extra fat.
- Vanilla extract: Boosts all the warm flavors and ties everything together.
- Pumpkin puree: Be sure to blot it to remove extra moisture for the best texture.
- All-purpose flour: The base of the cookie dough—spoon and level it for accuracy.
- Baking soda: Gives the cookies a little lift without making them cakey.
- Salt: Balances the sweetness and enhances flavor complexity.
- Ground cinnamon, ginger, allspice, nutmeg, and clove: The signature pumpkin spice blend that makes these cookies feel like fall in every bite.
- Semi-sweet chocolate chips: Melty pockets of chocolate that contrast beautifully with the spiced pumpkin dough.
Variations
I love how versatile this Chewy Pumpkin Chocolate Chip Cookies Recipe is. Over time, I’ve experimented with tweaks to suit different tastes or diets—and encourage you to make it your own!
- Swap the chocolate chips: Sometimes I toss in white chocolate chips or chopped pecans for a crunchy twist my family adores.
- Make them vegan: Replace butter with coconut oil and use a flax egg instead of an egg white; just be mindful that texture may vary slightly.
- Add a pinch of espresso powder: This intensifies the chocolate flavor without tasting like coffee—a little trick I discovered that works wonders.
- Adjust the spices: Feel free to adjust the warming spices depending on what you prefer most—more cinnamon, less clove, whatever you like.
How to Make Chewy Pumpkin Chocolate Chip Cookies Recipe
Step 1: Brown the Butter to Build Flavor
This is my favorite part—and the secret behind the deep, nutty flavor in these cookies. Melt the butter over medium-high heat in a saucepan. Keep stirring as it crackles and foams. Soon, you’ll see milk solids settling at the bottom and the butter turning golden amber with a toasty aroma filling your kitchen. That moment lets you know it’s ready. Remove from heat and pour into a heat-safe bowl, scraping every flavorful brown crumb from the pan. Set it aside to cool for about 30 minutes—patience here pays off in taste and texture!
Step 2: Mix Your Dry Spices and Flour
While the butter cools, whisk together your flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and clove in a medium bowl. I like to make sure all those spices are evenly distributed to get bite-after-bite consistency with just the right amount of pumpkin spice flavor.
Step 3: Whisk Wet Ingredients Together
Add the brown butter, both sugars, egg white, vanilla, and pumpkin puree to a large bowl. Whisk until everything is combined into a smooth, luscious batter. If your pumpkin is a bit watery, blot it with a paper towel beforehand to avoid soggy cookies. You’ll love how these wet ingredients combine to create a dough that’s soft but holds structure beautifully.
Step 4: Combine Dry and Wet Ingredients, Fold in Chocolate Chips
Slowly add the dry ingredients to the wet, stirring just until you no longer see flour streaks. Resist the temptation to overmix here—overworking the dough can lead to tough cookies, and that’s the last thing we want. Fold in your chocolate chips gently, saving those melty goodies for the final cookie experience.
Step 5: Scoop and Bake with Care
Using a cookie scoop or spoon, portion out 2-ounce lumps of dough onto parchment-lined baking sheets, spacing about 2 inches apart to give them room to spread. Bake at 350˚F (convection) for 9 to 10 minutes—you’re looking for golden edges while the center still looks slightly underbaked. Trust me, they’ll finish setting as they cool, keeping that chewy center you want. Let the cookies rest on the pan for 15 minutes before transferring them to a wire rack. This cooling period is key for the perfect chewy texture.
Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies Recipe
- Brown Butter Patience: Don’t rush browning the butter—watch it closely and take it off right when it smells nutty to avoid burning.
- Blot That Pumpkin: I learned the hard way that extra moisture from pumpkin puree can flatten cookies; blotting it with paper towels keeps the dough just right.
- Scoop Size Matters: Using a 2-ounce scoop ensures evenly sized cookies that bake uniformly with perfect chewy centers.
- Don’t Overbake: Pull the cookies when the edges turn golden but the centers still look slightly soft; they’ll firm up as they cool for chewy perfection.
How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe
Garnishes
When I serve these cookies, sometimes I sprinkle a tiny pinch of flaky sea salt on top right after baking to enhance the chocolate and spice flavors. A light dusting of powdered sugar can also add a festive touch if you’re serving these at a gathering. I’ve also enjoyed pairing them with a drizzle of warm caramel sauce for an indulgent treat.
Side Dishes
Pair these cookies with a steaming mug of chai tea, spicy pumpkin latte, or just classic hot cocoa to double down on those autumn vibes. I also love bringing them along as a dessert alongside a simple vanilla ice cream scoop—the contrast of warm cookie and cold ice cream elevates the whole experience.
Creative Ways to Present
For festive occasions, I like to arrange these pumpkin chocolate chip cookies in a rustic basket lined with a colorful fall napkin or stack them on a pretty cake stand with mini pumpkins and cinnamon sticks for a seasonal centerpiece. You can even sandwich two cookies with cream cheese frosting for an extra-special treat that looks impressive but is so easy to put together.
Make Ahead and Storage
Storing Leftovers
I store leftover Chewy Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. I find keeping a small piece of bread inside the container helps maintain that soft, chewy texture—it’s a little trick I’ve used for years that really works.
Freezing
When I want to keep a stash longer, these cookies freeze beautifully. Just wrap each cookie tightly in two layers of plastic wrap, place them in a freezer bag, and freeze for up to 2 months. When you’re ready, thaw them at room temperature for best results or warm them gently in the microwave for that fresh-baked feel.
Reheating
To bring back that just-baked softness, pop the cookies in the microwave for 10 to 15 seconds or place them in a warm oven (about 300°F) for a few minutes. This little reheating trick brightens the chocolate chips and softens the crumb—trust me, it’s like magic.
FAQs
-
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly. Just make sure to blot it with a paper towel to remove any excess moisture, which helps keep the cookie dough from becoming too wet and flattening during baking.
-
Why do the cookies need to be slightly underbaked in the center?
This is key for achieving that chewy texture. The cookies continue to firm up as they cool, so pulling them out when the centers are still a bit soft ensures they’re not overbaked and remain soft and tender.
-
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free all-purpose blend that includes xanthan gum for best texture. Keep in mind the baking time may vary slightly, so watch the cookies closely.
-
Can I add nuts to the cookie dough?
Definitely! Chopped pecans or walnuts add a nice crunch that pairs beautifully with pumpkin and chocolate. Just fold them in along with the chocolate chips.
-
How do I make brown butter if I don’t have a saucepan?
You can melt and brown butter in a microwave-safe bowl in bursts of 30 seconds, stirring in between until the butter turns golden brown and smells nutty. Just be extra careful to not burn it—watch closely!
Final Thoughts
This Chewy Pumpkin Chocolate Chip Cookies Recipe is one of those heartwarming treats that feels like a hug in cookie form. I keep coming back to it because it’s consistently delicious, wonderfully moist, and carries those cozy fall spices that make any day feel special. If you want cookies that satisfy every craving for pumpkin, spice, and sweet melty chocolate—this recipe is your new go-to. I can’t wait for you to make them and see how much your family and friends love them, just like mine does!
Print
Chewy Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 – 14 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These chewy pumpkin chocolate chip cookies feature a rich browned butter base combined with pumpkin puree and warm spices. With a perfect balance of soft centers and golden edges, they deliver a tender, flavorful bite perfect for fall or anytime comfort baking.
Ingredients
Wet Ingredients
- 1/2 cup butter (113 g), browned and slightly cooled
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg white, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin puree, blotted to remove moisture
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled (188 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg
- Pinch of clove
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Adjust the oven rack to the middle position and preheat the oven to 350˚F on convection setting. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Brown the Butter: In a medium saucepan over medium-high heat, melt the butter completely. Continue stirring as the butter crackles and foams for about 5 minutes. When the milk solids settle and start to brown to an amber color and the aroma becomes nutty, remove from heat. Carefully pour the browned butter into a large heat-safe bowl, scraping the pan with a spatula to collect all the flavorful brown bits. Let cool for about 30 minutes.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and clove until well combined. Set aside.
- Combine Wet Ingredients: To the cooled browned butter, add the light brown sugar, granulated sugar, egg white, vanilla extract, and pumpkin puree. Whisk together until the mixture is smooth and uniform.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing to maintain tender cookie texture.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough ensuring even distribution without overworking the dough.
- Portion and Bake: Using a cookie scoop or spoon, portion the dough into 2-ounce servings. Place the dough balls on the prepared baking sheets spaced about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 10 minutes, until the edges are set and golden brown while the centers remain slightly underbaked for chewiness.
- Cool Cookies: Remove baking sheets from the oven and allow the cookies to cool on the sheets for 15 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Store cookies tightly covered at room temperature for up to 4 days to maintain freshness.
- Cookies can be frozen for up to 2 months. Wrap tightly in two layers of plastic wrap and place in a freezer bag for best results.
Nutrition
- Serving Size: 1 large cookie (approx. 57g)
- Calories: 220
- Sugar: 16g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
