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.
These cookies are everything you want when the weather starts to cool—warm, fragrant, and just the right amount of indulgent. The browned butter brings a deep, toasty flavor that makes the pumpkin and spices taste even richer, while the chocolate chips melt into little pockets of sweetness throughout. They’re the kind of cookie that feels simple but bakery-level, especially when enjoyed slightly warm with crisp edges and a soft, chewy center.
Tips for the Best Chewy Pumpkin Chocolate Chip Cookies
Brown the butter carefully. Once it turns golden and smells nutty, remove it immediately—brown butter can go from perfect to burnt quickly.
Blot the pumpkin well. Removing excess moisture is key to getting chewy cookies instead of cakey ones.
Don’t skip chilling the dough. Even 30 minutes helps the flavors deepen and keeps the cookies from spreading too thin.
Use egg yolks only. The extra fat from yolks creates a richer, chewier texture without adding too much lift.
Underbake slightly. Pull them when the edges are golden but the centers still look soft. They’ll finish setting as they cool.
Frequently Asked Questions
Q: Why are my pumpkin cookies cakey instead of chewy?
A: This usually happens if the pumpkin isn’t properly blotted or if whole eggs are used instead of just yolks. Too much moisture leads to a cake-like texture.
Q: Do I really need to brown the butter?
A: I highly recommend it. The brown butter adds a deep, nutty flavor that balances the sweetness and enhances the pumpkin spice.
Q: Can I use pumpkin pie filling instead of pumpkin purée?
A: No, pumpkin pie filling contains added sugar and spices, which will affect both texture and flavor.
Q: How should I store these cookies?
A: Store in an airtight container at room temperature for up to 4 days. They stay soft and chewy, and you can warm them slightly before serving for a fresh-baked feel.
Chewy Pumpkin Chocolate Chip Cookies
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!
