Why You’ll Love This Recipe

I love this recipe because it takes everything wonderful about pumpkin desserts and gives it the texture of a classic chewy cookie. The secret lies in browning the butter for extra depth and blotting the pumpkin puree to remove excess moisture, which prevents cakiness. The result is a cookie that’s soft, rich, and full of warm spice and chocolatey goodness. They’re perfect for autumn gatherings, holiday cookie boxes, or simply enjoying with a cup of coffee.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup cold unsalted butter
2/3 cup 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

Directions

I start by preheating the oven to 350°F (180°C) and lining two baking trays with parchment paper.

Next, I brown the butter in a large stainless steel pan. As it melts, it foams and crackles—this is normal. I stir occasionally and watch closely until the bottom is covered in golden brown bits and it smells nutty. Once done, I scrape it into a glass measuring cup and refrigerate it for about 50–60 minutes, stirring occasionally, until it cools to 75°F and remains liquid.

While the butter cools, I blot the pumpkin puree. I spread it on a plate and press several layers of paper towels over it to absorb excess moisture. I repeat this until the pumpkin feels dry, like soft playdough, and measures about 1/3 cup.

Once the butter is cooled, I whisk in both sugars for exactly one minute until it looks like pale wet sand. Then I whisk in the egg yolks, vanilla, and dried pumpkin puree until everything is combined.

I fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. Then I scoop the dough using a large 3-tablespoon cookie scoop and roll each portion between my palms. I place them on the prepared trays, spacing them 2–3 inches apart. For those gooey pools of chocolate, I press a few extra chocolate chunks on top before baking.

I bake one tray at a time for 9–13 minutes, just until the edges are golden brown and the centers look slightly underbaked. Right out of the oven, I use a large round cookie cutter to scoot the edges in and make them thicker and perfectly round. I let the cookies cool completely on the pan before transferring them to a rack.

Servings and Timing

This recipe makes about 15 cookies.
Prep Time: 1 hour 30 minutes
Cook Time: 11 minutes
Total Time: 1 hour 41 minutes

Variations

Sometimes I mix in white chocolate chips or chopped pecans for extra texture. For a spicier flavor, I add a pinch of ground ginger or clove to the pumpkin spice. I’ve also made a salted version by sprinkling flaky sea salt on top of each cookie before baking—it really balances the sweetness. For a fun twist, I sandwich two cookies together with cream cheese frosting for an indulgent fall treat.

Storage/Reheating

I store the baked cookies in an airtight container at room temperature for up to 3 days. They stay soft and chewy the whole time. The dough balls can also be refrigerated for up to 48 hours or frozen for up to 2 months. When baking from frozen, I let them sit at room temperature for about 2 hours before baking as directed.

FAQs

Why is blotting the pumpkin important?

Removing excess moisture ensures the cookies stay chewy instead of turning cakey.

Can I use canned pumpkin pie filling?

No, I always use pure pumpkin puree because pie filling has added sugar and spices that alter the texture.

How do I know when the butter is browned correctly?

It should smell nutty and have golden brown bits on the bottom of the pan.

Can I use regular melted butter instead?

You can, but browning it adds a deeper flavor and gives the cookies their signature richness.

What’s the best chocolate to use?

I love using a chopped dark chocolate bar for pools of melted chocolate, but chips work too.

Why are my cookies puffy?

It usually means the pumpkin wasn’t blotted enough or too much flour was added.

Why did my cookies turn out flat?

The butter may have been too warm or the oven temperature too low. Cooling the butter properly helps.

Can I chill the dough before baking?

Yes, chilling for 30–60 minutes makes the flavors more intense and helps the cookies hold their shape.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend—it works beautifully.

Can I add nuts or other mix-ins?

Definitely. Chopped walnuts, pecans, or even toffee bits are delicious additions.

Conclusion

I love how these Chewy Pumpkin Chocolate Chip Cookies capture the essence of fall in every bite—warm spices, nutty brown butter, and melty chocolate. They’re the perfect combination of soft, chewy, and flavorful, with none of that cakey texture you often find in pumpkin cookies. Every time I bake them, my kitchen fills with the cozy scent of autumn, and they never last more than a day on the counter.