Name: Thick & Chewy Pumpkin Chocolate Chip Cookies for Fall Bliss
Prep time: 20 min
Cook time: 13 min
Total time: 43 min
Ingredients: 1 cup Cold Unsalted Butter (Ensure it is chilled for proper browning.); 1/3 cup Libby's Pumpkin Puree (Blot excess liquid for best texture.); 1 cup Granulated Sugar; 1/2 cup Light Brown Sugar; 2 large Egg Yolks (Omit egg whites for denser cookies.); 1 teaspoon Vanilla Extract (Opt for pure extract.); 2 cups All-Purpose Flour (Measure using the spoon-level method.); 2 teaspoons Pumpkin Spice (Can be swapped with cinnamon and nutmeg.); 1 teaspoon Baking Soda (Ensure it’s fresh.); 1/2 teaspoon Fine Sea Salt; 1 cup Finely Chopped Chocolate Bar or Chocolate Chips (Use dark or semi-sweet options for variation.)

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As the leaves begin to change color, there’s an undeniable magic in the air that calls for cozy flavors. That’s when I turn to these Thick & Chewy Pumpkin Chocolate Chip Cookies, a delightful fusion of fall spices and rich chocolate that makes my kitchen feel like a warm hug. With the use of nutty brown butter and perfectly blotted pumpkin puree, these cookies boast an irresistibly chewy texture—no cake-like nonsense here! Even better, the recipe is a breeze, requiring just one bowl and no mixer, making it the ultimate go-to for autumn get-togethers or a sweet indulgence for yourself. Are you ready to fill your home with the tempting aroma of freshly baked cookies? Let’s dive into this delicious recipe!

Why Are These Cookies So Irresistible?

Delectable Chewiness: These cookies achieve a perfect chewy texture that will bring comfort in every bite, making them a must-have for any fall gathering.
Rich Chocolate Flavor: The combination of warm spices and melty chocolate creates an indulgent experience that pairs beautifully with autumn afternoons.
One-Bowl Wonder: No need for complicated clean-up! This simple recipe comes together in just one bowl—ideal for busy bakers.
Versatile Enjoyment: Feel free to swap out chocolate chips for your favorite nuts or dried fruits to tailor the recipe to your taste, similar to my other cookie variations.
Perfect for Sharing: Whether you’re hosting friends or treating family, these cookies promise smiles all around, proving that homemade baked goods are always a crowd-pleaser.

Thick & Chewy Pumpkin Chocolate Chip Cookies Ingredients

• Let’s gather the essentials for these delightful cookies!

For the Dough

Cold Unsalted Butter – Ensures richness and moisture; chill it well for proper browning.
Libby’s Pumpkin Puree – Adds moisture and flavor; make sure to blot excess liquid for the best texture.
Granulated Sugar – Sweetens the cookies, balancing the warm spices beautifully.
Light Brown Sugar – Contributes moisture and a lovely caramel flavor that enhances earthiness.
Large Egg Yolks – Enriches the dough, leading to that desired chewy texture (omit egg whites for denser cookies).
Vanilla Extract – Enhances flavor; opt for pure extract to deepen the taste.
All-Purpose Flour – Forms the cookie structure; measure it properly using the spoon-level method to avoid excess.
Pumpkin Spice – Delivers cozy fall flavors; can be swapped with cinnamon and nutmeg if needed.
Baking Soda – Provides the necessary lift; ensure it’s fresh for optimal results.
Fine Sea Salt – Balances sweetness and lifts flavor.

For the Chocolate

Finely Chopped Chocolate Bar or Chocolate Chips – Adds melty pockets of chocolate bliss; experiment with dark or semi-sweet options for variation.

Embrace the warm, inviting process of baking with these Thick & Chewy Pumpkin Chocolate Chip Cookies—perfectly crafted for fall bliss!

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

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (180°C). While it warms up, line your baking trays with parchment paper to prevent sticking, ensuring easy cleanup. This foundational step sets the stage for your Thick & Chewy Pumpkin Chocolate Chip Cookies, so don’t skip it!

Step 2: Brown the Butter
In a stainless steel pan over medium heat, melt the cold unsalted butter, stirring frequently. Allow it to foam and develop a rich golden color, with brown bits forming at the bottom—this will take about 5-7 minutes. Once you have that nutty aroma, remove it from heat and let it cool in the fridge until it reaches about 75°F.

Step 3: Blot the Pumpkin
While the butter cools, prepare your pumpkin puree. Spread the puree on a plate and use paper towels to blot away excess moisture, ensuring it measures roughly 1/3 cup. Properly blotted pumpkin is key to achieving the chewy texture of the Thick & Chewy Pumpkin Chocolate Chip Cookies you desire, preventing any cakiness.

Step 4: Combine Wet Ingredients
In a mixing bowl, whisk the cooled brown butter with both granulated and light brown sugars for about 1 minute until well combined. Then, add in the large egg yolks, pure vanilla extract, and the blotted pumpkin puree, mixing until everything is smooth and evenly incorporated. This mixture creates the flavorful base of your cookies.

Step 5: Mix the Dry Ingredients
Next, fold in the all-purpose flour, pumpkin spice, baking soda, and fine sea salt into the wet mixture. Use a spatula to combine gently, stirring just until the flour is visible without any dry spots. Be careful not to overmix, as this can lead to tough cookies instead of the desired chewiness.

Step 6: Add the Chocolate
Gently mix in the finely chopped chocolate bar or chocolate chips into the dough. Ensure that the chocolate is evenly distributed throughout, adding that irresistible melty goodness to each Thick & Chewy Pumpkin Chocolate Chip Cookie. The combination of warm spices and chocolate will create a mouthwatering experience.

Step 7: Scoop and Bake
Using a cookie scoop, portion out the dough onto the prepared trays, making sure to space each scoop apart. Bake in the preheated oven for 9-13 minutes, or until the edges turn golden and the centers look slightly underbaked—a sign of ultimate chewiness for your cookies.

Step 8: Cool and Shape
Once baked, remove the cookies from the oven and, if desired, use a round cookie cutter to shape still-warm cookies into perfectly round forms. Allow them to cool on a wire rack for at least 10 minutes before devouring, so each bite of the Thick & Chewy Pumpkin Chocolate Chip Cookies can be truly savored.

Make Ahead Options

These Thick & Chewy Pumpkin Chocolate Chip Cookies are an excellent choice for meal prep, allowing you to savor homemade goodness even on the busiest days! You can prepare the cookie dough up to 3 days in advance; simply cover it tightly and refrigerate. For even more convenience, scoop the dough into balls and freeze them, storing them in an airtight container for up to 1 month. When you’re ready to bake, no need to thaw—just add a couple of extra minutes to the baking time. This method keeps the cookies just as chewy and delicious when served warm, making your baking experience quick and stress-free!

Variations & Substitutions for Thick & Chewy Pumpkin Chocolate Chip Cookies

Feel free to make these delicious cookies your own by trying out some exciting twists on the classic recipe!

Nutty Delight: Swap out chocolate chips for walnuts or pecans to add a delightful crunch that complements the chewy texture beautifully. A mix of chocolate and nuts brings an inviting contrast.
Cranberry Kick: Add dried cranberries for a burst of tartness and chewy goodness, enhancing the flavor profile while providing a lovely autumn hue. This adds a tangy twist that echoes fall’s flavors.
Maple Syrup Magic: Replace granulated sugar with maple syrup for a deeper, earthy sweetness. Just reduce the liquid in the recipe slightly to maintain consistency. Your cookies will have a unique character that’s irresistibly cozy.
Spice It Up: Experiment with different spice blends such as ginger or allspice for an unexpected flavor twist. You can even add a dash of cayenne for a warm kick that plays beautifully with the sweetness.
Gluten-Free Goodness: Substitute all-purpose flour with a 1:1 gluten-free flour blend to cater to gluten-sensitive family and friends. Just remember to check that your other ingredients are gluten-free!
Vegan Version: For a plant-based option, swap butter with coconut oil and use a flax egg in place of the egg yolks. You’ll still enjoy the chewy texture while keeping it vegan—a win-win!
Dark Chocolate Indulgence: If you crave something richer, use dark chocolate chunks to elevate the chocolate experience. This adds a more intense flavor, balancing the sweetness perfectly.
Sweet Potato Surprise: Replace pumpkin puree with sweet potato puree for a subtly different flavor while enjoying similar benefits. Just be sure to blot it as you would pumpkin to keep that chewy texture.

Every one of these variations can help you craft a unique batch of cookies that suits your taste, ensuring you keep the magic of fall in every bite. If you want even more cookie inspiration, don’t miss out on my other wonderful cookie variations!

What to Serve with Thick & Chewy Pumpkin Chocolate Chip Cookies

There’s nothing quite like enhancing the cozy warmth of these cookies with perfect pairings that elevate your autumn experience.

Freshly Brewed Coffee: The rich, bold flavor of coffee beautifully complements the sweet, spiced cookies, creating a delightful morning or afternoon treat.
Apple Cider: This classic fall beverage harmonizes with the pumpkin notes, providing a refreshing twist that enhances the cookies’ flavors.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream balanced against the warm cookies creates a luscious dessert combo perfect for sharing.
Whipped Cream Topping: Light, fluffy whipped cream adds a touch of elegance, making every bite feel indulgent and special. Each dollop enhances the cozy comfort of the cookie experience.
Pumpkin Spice Latte: Lean into the season with this iconic drink; the spices mirror those in the cookies, creating a harmonious duo that’s perfect for chilly days.
Chocolate Dipped Strawberries: For a contrast in texture and a burst of freshness, pair with chocolate-dipped strawberries; they’re a festive addition that surprises your palate.
Nutty Granola Parfait: Layering yogurt with granola and cookies creates a deliciously crunchy breakfast or snack, transforming your cookies into a wholesome treat.
Milk: A classic pairing that can’t be overlooked! The creamy texture pairs so well that childhood memories of dunking cookies come flooding back with each sip.

Expert Tips for Thick & Chewy Pumpkin Chocolate Chip Cookies

Measure Flour Accurately: Use the spoon-level method or a kitchen scale to measure flour. This avoids dense cookies that lose their chewy texture.
Blot the Pumpkin: Always blot your pumpkin puree before adding it to the dough. This prevents excess moisture, ensuring your cookies remain thick and chewy rather than cakey.
Cool the Butter Properly: Let the brown butter cool to about 75°F before mixing. This is crucial for achieving the perfect dough consistency and ultimate chewy cookies.
Chocolate Choices: Don’t be shy about experimenting with your chocolate selection. Try dark or semi-sweet options for different flavor profiles in your Thick & Chewy Pumpkin Chocolate Chip Cookies.
Check for Doneness: Bake until the edges are golden while the centers appear slightly underbaked. This creates that delightful gooey center that brings extra joy to every bite!

How to Store and Freeze Thick & Chewy Pumpkin Chocolate Chip Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 2-3 days to maintain their delightful chewiness.

Fridge: For longer freshness, refrigerate cookies in an airtight container for up to a week, but let them come to room temperature before enjoying to soften again.

Freezer: Freeze cookie dough balls for up to 3 months. Simply place them in a freezer-safe container, and allow them to thaw at room temperature before baking fresh cookies.

Reheating: If you prefer warm cookies, reheat in a microwave for 10-15 seconds or in a preheated oven at 350°F for 5 minutes to revive that irresistible softness.

Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe FAQs

What type of pumpkin puree should I use?
I recommend using Libby’s Pumpkin Puree for its consistent texture and flavor. If you’re feeling adventurous, you can also use fresh pumpkin puree, but be sure to cook and blend it down to avoid excess moisture, which can change the texture of your cookies.

How should I store the cookies and for how long?
To keep your Thick & Chewy Pumpkin Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to 2-3 days. For longer storage, you may refrigerate them for up to a week. Just allow them to come back to room temperature for that delightful softness!

Can I freeze the cookie dough balls?
Absolutely! You can freeze the dough balls for up to 3 months. Just scoop the dough and place the balls on a baking sheet to freeze individually for about an hour. Once they’re firm, transfer them to a freezer-safe container. When you’re ready to bake, let them thaw at room temperature for about 30 minutes before popping them into the oven.

What should I do if my cookies come out cakey instead of chewy?
If your cookies are cakey, it’s likely due to excess moisture in the pumpkin puree or too much flour. Always blot the pumpkin to remove moisture before measuring, and ensure you’re measuring flour accurately using the spoon-level method to prevent adding too much.

Are these cookies suitable for those with allergies?
This recipe contains common allergens such as eggs and gluten. If you need a gluten-free option, consider substituting with a gluten-free all-purpose flour blend. For an egg alternative, try using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Always check with guests about their dietary needs before serving.

How should I reheat the cookies if they’ve cooled down?
You can enjoy your Thick & Chewy Pumpkin Chocolate Chip Cookies warm again by quickly reheating them in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 5 minutes. This will revive their gooey center and return them to that mouthwatering state!