Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe

If you’re craving a deliciously cozy treat that combines the warm flavors of autumn with a delightful chocolate surprise, look no further than these Thick & Chewy Pumpkin Chocolate Chip Cookies. Imagine biting into a cookie that’s wonderfully soft and dense, packed with pumpkin spice aroma and just the right amount of melty chocolate chips creating a comforting mix of textures and sweet-spiced flavors. These cookies are not only perfect for fall gatherings but also a fantastic way to bring that pumpkin magic to your kitchen any time of the year. Trust me, once you try these Thick & Chewy Pumpkin Chocolate Chip Cookies, they’ll become your go-to for cozy cookie cravings and a favorite among friends and family alike.

Ingredients You’ll Need

These ingredients come together in such a simple yet essential way, creating the perfect texture and unforgettable taste. Each component has its role, from the nutty richness of browned butter to the moist creaminess of pumpkin puree and the spicy warmth of pumpkin spice that infuses every bite with seasonal cheer.

• 1 cup cold unsalted butter: Browned for a nutty depth that makes these cookies unforgettable.
• 2/3 cup Libby’s Pumpkin Puree, room temperature: Concentrated by removing excess moisture for the perfect moist texture without sogginess.
• 1/2 cup granulated sugar: Adds sweetness and helps create that ideal cookie structure.
• 1/2 cup light brown sugar, packed: Brings subtle caramel notes and helps keep the cookies chewy.
• 2 large egg yolks, room temperature: Adds richness and binds the dough beautifully.
• 2 teaspoons vanilla extract: Enhances all the other warm flavors with a classic aroma.
• 1 2/3 cups + 1 tablespoon all-purpose flour: Provides structure and gives the cookie its thick shape.
• 2 1/2 teaspoons pumpkin spice: The star spice mix that adds all the delicious fall flavor.
• 1 teaspoon baking soda: For lightness and the perfect rise during baking.
• 1/2 teaspoon fine sea salt: Balances sweetness and intensifies chocolate and pumpkin flavors.
• 1 cup finely chopped chocolate bar or chocolate chips: Melts in pockets throughout, giving bursts of chocolatey goodness.

How to Make Thick & Chewy Pumpkin Chocolate Chip Cookies

Step 1: Brown the Butter

Start by browning the cold unsalted butter in a stainless steel pan. Be patient and watch closely as the butter foams, pops, and finally turns a beautiful amber color with nutty brown bits forming at the bottom. This process unlocks a deep, toasted flavor that makes these Thick & Chewy Pumpkin Chocolate Chip Cookies so unique. Once browned, chill the butter until it’s cool but still liquid, about 75°F, stirring occasionally for best results.

Step 2: Prepare the Pumpkin Puree

Next, dry out your pumpkin puree by pressing it with paper towels to soak up excess liquid. This step is crucial to avoid soggy dough. By the time you finish, your pumpkin should feel like soft playdough, concentrated and perfect for thickening the cookie texture without weighing it down.

Step 3: Mix Wet Ingredients

Whisk together the cooled browned butter with both sugars for a full minute until the mixture looks like pale, wet sand—that perfect foundation for our dough. Then beat in the egg yolks, vanilla, and the dried pumpkin puree until just combined. Each ingredient blends into a rich, warmly spiced base.

Step 4: Fold in Dry Ingredients and Chocolate

Gently fold in your flour, pumpkin spice, baking soda, and sea salt to the wet ingredients, mixing carefully to avoid overworking the dough. Finally, stir in the finely chopped chocolate or chocolate chips. This folding technique helps keep the cookie dough tender and consistently thick while making sure every bite has a hit of melty chocolate.

Step 5: Scoop and Bake

Scoop the dough using a 3-tablespoon cookie scoop, gently rolling each ball in your palms to form perfectly round cookies on a parchment-lined tray, spacing them a couple of inches apart. For extra chocolate puddles, press a few bigger chocolate chunks on top before baking. Bake one tray at a time at 350°F (180°C) for 9 to 13 minutes. Edges should turn golden brown with slightly soft centers. Use a large round cookie cutter right out of the oven to nudge the edges in, helping the cookies stay thick and perfectly shaped as they cool.

How to Serve Thick & Chewy Pumpkin Chocolate Chip Cookies

Garnishes

Sprinkle a pinch of flaky sea salt over the warm cookies for a sophisticated salty-sweet finish. Alternatively, dust them lightly with powdered sugar to give a festive appearance perfect for sharing. A drizzle of melted white chocolate or a scoop of cinnamon ice cream can elevate the indulgence even further.

Side Dishes

These cookies pair beautifully with a hot cup of spiced chai tea, a robust coffee, or a creamy pumpkin latte. Serve alongside a bowl of mixed nuts or a small plate of seasonal fruit to complement the fall flavors while balancing the sweetness with natural freshness.

Creative Ways to Present

Turn your Thick & Chewy Pumpkin Chocolate Chip Cookies into an elegant dessert by layering them with whipped cream and crushed ginger snaps in a glass for a quick pumpkin trifle. Freeze some dough balls and offer cookie dough pops by inserting sticks before baking for fun party treats. You can also sandwich two cookies with maple cream cheese frosting for an irresistible twist that everyone will request again and again.

Make Ahead and Storage

Storing Leftovers

Keep your leftover baked Thick & Chewy Pumpkin Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for 2 to 3 days, perfect if you want to enjoy a sweet treat during busy days or share with guests.

Freezing

You can freeze the cookie dough balls either before or after baking. If freezing dough, store them tightly wrapped or in a sealed container and thaw on the counter for 1-2 hours to reach baking temperature. Baked cookies freeze beautifully too; just thaw at room temperature to bring back their softness.

Reheating

Reheat your cookies in a warm oven at 300°F for about 5 minutes or pop them in the microwave for 10-15 seconds to revive that just-baked warmth and melty chocolate goodness. This little trick makes enjoying Thick & Chewy Pumpkin Chocolate Chip Cookies feel fresh any time.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Using canned pumpkin puree like Libby’s is perfect and recommended here. Just be sure to dry it as instructed to avoid watery dough and maintain that thick, chewy texture.

Why do I need to brown the butter?

Browned butter adds a deep, nutty flavor that no melted or softened butter can match. It’s what gives these cookies a rich, almost caramel-like undertone that complements the pumpkin and spices beautifully.

Can I substitute chocolate chips with another type of chocolate?

Yes, chopping a good-quality chocolate bar into chunks works wonderfully, giving pockets of melted chocolate rather than uniform chips. Feel free to experiment with dark, milk, or even white chocolate to find your favorite combo.

What if I want thinner cookies?

For a thinner cookie, try reducing the flour slightly and flattening the dough balls before baking. However, this recipe is designed to give you those thick, wonderfully chewy cookies that make this treat so special.

How long do these cookies last?

Stored properly, these cookies will stay fresh at room temperature for 2 to 3 days. For longer freshness, seal and freeze them for up to 3 months and thaw when ready to enjoy.

Final Thoughts

These Thick & Chewy Pumpkin Chocolate Chip Cookies truly capture the spirit of fall in a cookie, offering a heartwarming blend of spice, pumpkin goodness, and melty chocolate bites wrapped in a tender, rich cookie. Whether you’re baking for the holidays, gifting to loved ones, or simply indulging your sweet tooth, this recipe will quickly become a cherished favorite. Give these cookies a try, and I promise you’ll fall in love with every fork-tender, flavorful bite.

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