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Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe

Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe
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★★★★★

5.1 from 12 reviews

These Thick & Chewy Pumpkin Chocolate Chip Cookies combine the warm spices of pumpkin puree with rich, melted browned butter and chocolate chips to create a perfectly soft, moist, and flavorful fall treat. The browned butter adds a nutty depth while the pumpkin spice enhances the seasonal flavors, resulting in cookies that are dense, chewy, and absolutely irresistible.

Ingredients

Scale

Butter and Pumpkin Mixture

  • 1 cup cold unsalted butter (226 g)
  • 2/3 cup Libby’s Pumpkin Puree, room temperature (160 g)

Sugars and Flavorings

  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup light brown sugar, packed (100 g)
  • 2 large egg yolks, room temperature (36 g)
  • 2 teaspoon vanilla extract

Dry Ingredients

  • 1 2/3 cup + 1 tablespoon all-purpose flour (220 g)
  • 2 1/2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Chocolate

  • 1 cup finely chopped chocolate bar or chocolate chips (125 g)

Instructions

  1. Preheat and prepare baking trays: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside for later.
  2. Brown the butter: In a large stainless steel pan, melt and brown the butter over medium heat. It will foam, pop, and crackle—watch carefully and stir occasionally to prevent burning. Once the butter has brown bits on the bottom and smells nutty, remove from heat. Transfer to a glass bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until the temperature reaches 75°F. The butter should be cool but still liquid.
  3. Dry the pumpkin puree: Spread the pumpkin puree on a plate and press a stack of paper towels into it to absorb extra liquid. Continue replacing towels and pressing until the pumpkin feels dry and soft, about the texture of playdough, measuring around 1/3 cup (75 g).
  4. Mix sugars into browned butter: Whisk the cooled browned butter with the granulated sugar and light brown sugar for exactly one minute until it looks like pale wet sand.
  5. Add eggs, vanilla, and pumpkin: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until the mixture is well combined.
  6. Combine dry ingredients: Fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and chopped chocolate chips gently until just combined to avoid overmixing.
  7. Shape cookie dough: Use a 3-tablespoon cookie scoop to portion dough, rolling each ball between your palms. Place balls on prepared baking trays spaced 2-3 inches apart. For extra melted chocolate, press extra chocolate pieces on top before baking. Expect roughly 15 cookies.
  8. Bake cookies: Bake one tray at a time for 9-13 minutes. The edges should be golden brown while the centers remain slightly underbaked for a chewy texture.
  9. Shape warm cookies: Immediately after removing from the oven, use a large round cookie cutter to gently press the edges inward to create thick, perfectly round cookies.
  10. Cool and store: Let cookies cool completely on the tray on a wire rack before removing to prevent breaking. Store in an airtight container at room temperature for 2-3 days. Dough balls can be refrigerated or frozen; bring them to room temperature before baking (approx. 1 hour refrigerated, 2 hours frozen).

Notes

  • Brown the butter carefully to develop a nutty flavor without burning it.
  • Drying out the pumpkin puree prevents excess moisture, which keeps cookies thick and chewy rather than cakey.
  • If using frozen dough balls, allow ample time to thaw fully before baking.
  • Pressing the cookie edges after baking helps maintain a thick and uniform shape.
  • For gooey pools of chocolate, use larger chopped chocolate chunks and press some on top before baking.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, fall dessert, chewy cookies, pumpkin spice cookies, browned butter cookies, easy pumpkin recipes

Find it online: https://dinewithdylan.com/thick-and-chewy-pumpkin-chocolate-chip-cookies-recipe/