Name: Thick & Chewy Pumpkin Chocolate Chip Cookies for Fall Bliss
Prep time: 15 min
Cook time: 13 min
Total time: 33 min
Ingredients: 1 cup cold unsalted butter (Melted and browned.); 1 cup Libby’s pumpkin puree (Blotted to reduce moisture.); 3/4 cup granulated sugar (Can substitute with coconut sugar.); 3/4 cup light brown sugar (Dark brown sugar intensifies flavor.); 4 large egg yolks (Whole eggs may modify texture.); 1 teaspoon vanilla extract (Opt for pure for best results.); 2 cups all-purpose flour (Spoon-level method for measurement.); 2 teaspoons pumpkin spice (Homemade mix of cinnamon, nutmeg, and ginger.); 1 teaspoon baking soda (Ensure freshness.); 1/2 teaspoon fine sea salt (Kosher salt can be used as substitute.); 1 cup finely chopped chocolate bar or chocolate chips (Mix dark and milk chocolate for variety.)

As the leaves begin to turn and the air takes on that crisp, quintessential autumn chill, the kitchen is calling for comforting flavors. There’s something truly magical about whipping up a batch of Thick & Chewy Pumpkin Chocolate Chip Cookies that not only fills your home with warm spices but also guarantees that gooey, satisfying texture we all crave. This easy one-bowl recipe makes baking a breeze, allowing you to savor every moment without the fuss. Plus, they’re a perfect crowd-pleaser, ideal for cozy gatherings or a sweet treat after long autumn days. Ready to dive into some deliciousness? Let’s get baking!

Why Are These Cookies a Must-Bake?

Autumn Vibes: The comforting blend of pumpkin and warm spices gives these cookies their signature seasonal flair.
One-Bowl Convenience: Prep is a breeze with everything combined in just one bowl, minimizing cleanup.
Irresistibly Chewy: Achieve that perfect chewy texture thanks to the browned butter and blotted pumpkin, creating a mouthwatering experience.
Versatile Enjoyment: Pair these cookies with a hot cup of coffee or serve them as delightful snacks at gatherings. They’re also great with a scoop of vanilla ice cream! If you’re feeling adventurous, try making some Pumpkin Chocolate Chip Loaf for an easy alternative!
Crowd-Pleasing Delight: Guaranteed to impress family and friends, these cookies are sure to disappear quickly at any fall gathering or holiday celebration.

Thick & Chewy Pumpkin Chocolate Chip Cookie Ingredients

For the Cookies
• Cold Unsalted Butter – Ensures rich flavor and moisture; cold temperature helps achieve the perfect texture.
• Libby’s Pumpkin Puree – Infuses the cookies with delightful pumpkin flavor and moisture; blot before using to reduce excess liquid for chewiness.
• Granulated Sugar – Sweetens the cookies while contributing to texture; can be swapped with coconut sugar for a unique taste.
• Light Brown Sugar – Adds moisture and a hint of caramel flavor; using dark brown sugar intensifies the taste.
• Large Egg Yolks – Binds the ingredients for a rich texture; whole eggs will slightly modify the chewiness.
• Vanilla Extract – Enhances the overall flavor; opt for pure vanilla extract for the best results.
• All-Purpose Flour – Provides necessary structure; use the spoon-level method for accurate measurement.
• Pumpkin Spice – Brings that nostalgic autumn essence; mix equal parts cinnamon, nutmeg, and ginger for a homemade version.
• Baking Soda – Acts as a leavening agent, ensuring the cookies rise just right; make sure it’s fresh.
• Fine Sea Salt – Balances the sweetness; kosher salt can be used as a substitute.
• Finely Chopped Chocolate Bar or Chocolate Chips – Adds delightful pockets of melted chocolate; for a twist, mix dark and milk chocolate for varied richness.

These Thick & Chewy Pumpkin Chocolate Chip Cookies are your new fall favorite, blending rich flavors with that perfect chewy texture!

Step‑by‑Step Instructions for Thick & Chewy Pumpkin Chocolate Chip Cookies

Step 1: Brown the Butter
In a medium saucepan, melt 1 cup of cold unsalted butter over medium heat, stirring frequently until it foams and develops a deep golden color, about 5-7 minutes. You’ll know it’s ready when it smells nutty and aromatic. Transfer the browned butter to a bowl and let it chill in the refrigerator until it cools down to around 75°F, ensuring a perfect texture for your Thick & Chewy Pumpkin Chocolate Chip Cookies.

Step 2: Blot the Pumpkin
While the butter cools, prepare your pumpkin puree. Spread Libby’s pumpkin puree onto a plate and use paper towels to press down firmly, removing excess moisture. This step is essential, as it will help achieve a denser, chewier cookie by preventing any excess liquid that could lead to a cakey texture. Set aside your blotted pumpkin as you move onto the next steps.

Step 3: Whisk Wet Ingredients
In a large mixing bowl, whisk together the cooled browned butter, granulated sugar, and light brown sugar until the mixture is sandy and pale in color, about 1 minute. This incorporated mixture should look smooth and well-blended. The sugars will add sweetness and moisture, while the richness of the butter will enhance the overall flavor of your Thick & Chewy Pumpkin Chocolate Chip Cookies.

Step 4: Incorporate Pumpkin Ingredients
Add the egg yolks and vanilla extract to the wet mixture, stirring well to ensure everything is fully combined. Then fold in the blotted pumpkin puree until the mixture is smooth. This harmonious blend brings together the rich pumpkin flavors and the other ingredients, creating a truly delicious base for your cookies.

Step 5: Combine with Dry Ingredients
Gently fold in the all-purpose flour, pumpkin spice, baking soda, and fine sea salt into the pumpkin mixture using a spatula. Mix until just combined; be careful not to overmix, as this can impact the texture of the Thick & Chewy Pumpkin Chocolate Chip Cookies. Finally, fold in the finely chopped chocolate or chocolate chips, creating pockets of melty goodness throughout the dough.

Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop, place rounded tablespoons of dough about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 9-13 minutes, or until the edges are golden and the centers appear slightly underbaked. This will ensure your cookies remain soft and chewy once cooled.

Step 7: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The residual heat will help set the centers while keeping the edges wonderfully soft. Now your Thick & Chewy Pumpkin Chocolate Chip Cookies are ready to be enjoyed warm with a glass of milk or shared with family and friends!

Thick & Chewy Pumpkin Chocolate Chip Cookie Variations

Feel free to get creative with these chewy cookie delights, customizing them to suit your taste and pantry!

Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a deliciously accommodating treat.
Nutty Crunch: Add chopped walnuts or pecans for a delightful crunch and extra depth of flavor. They bring a heartiness that pairs perfectly with pumpkin.
Dairy-Free Delight: Replace the butter with coconut oil or a vegan butter substitute for a rich, plant-based treat that everyone can enjoy.
Spiced Up: Incorporate a twist of ginger or a pinch of cayenne for a spicy kick that highlights the autumn flavors beautifully. It’s perfect for those who love a little heat!
Choco-Lovers Blend: Use dark chocolate chunks instead of semi-sweet chocolate chips for a richer, more intense bite. They’ll bring out the cozy flavors of fall beautifully.
Pumpkin Chocolate Chip Loaf: If you’re craving a loaf instead of cookies, try this Pumpkin Chocolate Chip Loaf – it’s just as delectable and perfect for sharing!
Cookie Sandwiches: Spread a layer of cream cheese frosting between two cookies for a luxurious, sweet treat that will wow family and friends.
S’mores-Inspired: Add mini marshmallows and crushed graham crackers to the dough for a fun, S’mores-inspired cookie that everyone will adore!

By experimenting with these variations, you can turn your Thick & Chewy Pumpkin Chocolate Chip Cookies into an endless array of delightful bites!

Expert Tips for Thick & Chewy Pumpkin Chocolate Chip Cookies

Cool the Butter: Make sure the browned butter cools to about 75°F before mixing. This prevents your cookies from spreading thin during baking.
Blot the Pumpkin: Don’t skip blotting the pumpkin puree! Removing excess moisture is essential for that chewy texture, avoiding cakey cookies.
Accurate Measurements: Always use the spoon-level method when measuring flour. Too much flour can lead to dry cookies, while too little can affect the chewy consistency.
Cookie Scoop Usage: Employ a cookie scoop for uniform dough portions. This ensures even baking and consistent texture for your Thick & Chewy Pumpkin Chocolate Chip Cookies.
Bake Time Awareness: Watch your cookies closely, aiming for slightly underbaked centers. They’ll continue cooking once removed from the oven, keeping that desirable chewiness!

Make Ahead Options

These Thick & Chewy Pumpkin Chocolate Chip Cookies are perfect for busy home cooks looking to save time! You can prepare the cookie dough up to 3 days ahead of baking. Simply follow the recipe up to the scooping step, then cover the bowl tightly with plastic wrap and refrigerate. If you’d like to extend that flexibility, the dough can also be frozen for up to 3 months; just scoop the dough onto a baking sheet and freeze until solid before transferring to an airtight container. When you’re ready to bake, simply preheat your oven and bake the cookies straight from the fridge or freezer, adding a minute or two to the baking time. This way, you’ll have fresh, warm cookies ready with minimal effort, retaining that delightful chewy texture and rich flavor!

Storage Tips for Thick & Chewy Pumpkin Chocolate Chip Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their chewy goodness.

Fridge: For longer freshness, you can refrigerate the cookies in an airtight container for up to 1 week, though this may slightly alter the texture.

Freezer: Freeze unbaked cookie dough portions in an airtight container or freezer bag for up to 3 months. Bake straight from the freezer, adding a couple of minutes to the baking time.

Reheating: To reheat previously baked cookies, pop them in the microwave for about 10-15 seconds for a warm, gooey treat reminiscent of freshly baked Thick & Chewy Pumpkin Chocolate Chip Cookies.

What to Serve with Chewy Pumpkin Chocolate Chip Cookies

Indulging in these delightful cookies is just the beginning; let’s explore delicious pairings that elevate your autumn experience.

Warm Apple Cider: Aromatic and sweet, this classic beverage complements the spices in the cookies, making it the perfect cozy drink.
Vanilla Ice Cream: The creaminess contrasts beautifully with the chewy texture, creating a comforting dessert combination that everyone will adore.
Spiced Chai Tea: The rich, spiced flavors of chai enhance the cookies’ autumn essence, making each bite even more inviting and warm.
Pecans or Walnuts: Adding a handful of chopped nuts introduces a satisfying crunch. Their nutty flavor pairs beautifully with the sweetness of the cookies.
Caramel Sauce Drizzle: A little drizzle adds an indulgent touch, enhancing both flavor and presentation for that extra special treat.
Fresh Pear Slices: Juicy, sliced pears bring a refreshing contrast with each bite, balancing the rich flavors of the cookies beautifully.

When sharing these thick & chewy pumpkin chocolate chip cookies, these pairings ensure your fall gatherings are full of flavor and comfort!

Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe FAQs

What type of pumpkin puree should I use?
Absolutely! I recommend using Libby’s Pumpkin Puree for its consistency and flavor; just be sure to blot it with paper towels before use to remove excess moisture, which helps achieve that perfect chewy texture.

How should I store leftover cookies?
For optimal freshness, store these Thick & Chewy Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider refrigerating them for up to a week, although this may affect their texture slightly.

Can I freeze the cookie dough for later?
Yes, you can freeze unbaked cookie dough portions! Simply scoop the dough onto a baking sheet, freeze until solid, and then transfer the dough balls to an airtight container or freezer bag. They will last for up to 3 months. When ready to bake, you can pop them straight in the oven, adding a couple of extra minutes to the baking time.

What if my cookies turn out too cakey?
If your cookies end up cakey, it could be due to too much moisture in the pumpkin puree. Always remember to blot it well before incorporating it into the dough. Also, make sure not to overmix the dough after adding the flour, as this can also affect the chewiness.

Can my pets have any of these cookies?
No, it’s best to avoid giving these cookies to pets. The ingredients, such as sugar and chocolate, can be harmful to dogs and cats. It’s always safer to stick with treats specifically made for them!

Can I adjust the recipe for allergies?
Of course! For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend. Additionally, you can replace the egg yolks with flaxseed meal (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg) for an egg-free option. This accommodates most dietary restrictions while still keeping the cookies delicious!