Chewy Pumpkin Chocolate Chip Cookies
If you’ve been craving the perfect fall cookie, these thin and chewy brown butter pumpkin chocolate chip cookies are about to be your new favorite. Made with nutty browned butter, warm pumpkin purée, cozy spices, and plenty of melty chocolate chips, they strike the ideal balance of crisp edges and soft, chewy centers. Unlike cakey pumpkin cookies, this recipe keeps the texture irresistibly thin and chewy while still delivering all the rich, seasonal flavors you love.
Chewy Pumpkin Chocolate Chip Cookies
These thin and chewy brown butter pumpkin chocolate chip cookies are packed with cozy fall flavor, rich nutty butter, and melty chocolate chips—everything you love about pumpkin season in one irresistible cookie.
Ingredients
- 1 cup butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 egg yolks
- 2 tsp vanilla
- ⅓ cup pumpkin purée patted dry
- 2 cups all purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp kosher salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ cups chocolate chips
Instructions
- In a saucepan over medium heat, melt 1 cup of unsalted butter. Let it gently simmer for about 5 minutes, stirring frequently, until it turns golden brown and smells nutty. Watch closely — once browned, immediately remove from heat and pour into a heat safe, large mixing bowl to prevent further cooking.
- Measure 1/3 cup pumpkin puree and place it between two layers of paper towels. Gently press to blot out excess moisture until the paper towels are damp and the puree feels thicker and slightly drier.
- Using a stand mixer or whisk, combine the warm browned butter with ¾ cup brown sugar and ¾ cup granulated sugar until smooth and slightly pale. Add 2 egg yolks, one at a time, mixing well after each addition. Whisk in 2 teaspoons of vanilla extract, followed by the dried pumpkin purée until fully incorporated.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt and 1 tsp pumpkin pie spice until well combined. Gradually fold the dry mixture into the wet ingredients using a spatula or the mixer with the paddle attachment on low speed. Mix just until a soft, cohesive dough forms — avoid overmixing to keep the cookies tender. Use your hands to bring together if needed.
- Gently fold in 1½ cups chocolate chips. Cover the dough and chill in the refrigerator for 30 minutes — this helps deepen flavor. Preheat oven to 375℉ while your dough chills.
- Use a standard ice cream scoop to portion the chilled cookie dough onto a baking sheet. Place a small square of parchment paper over each dough ball, then gently press down with the bottom of a glass cup to slightly flatten to about 1 inch thick. Remove the parchment square before baking.
- Bake for 10–12 minutes, until edges are golden and centers look slightly underdone — they’ll finish setting as they cool. Let cool for a few minutes on the baking sheet before transferring to a wire rack. Enjoy warm or store in an airtight container for soft, chewy cookies for days!
