If you’re looking for a fall-inspired dessert that’s indulgent and full of cozy flavor, these Thick & Chewy Pumpkin Chocolate Chip Cookies are exactly what you need.
Unlike many pumpkin cookies that turn out fluffy and cake-like, this recipe creates dense, chewy, gooey-centered cookies that are generously studded with melty chocolate chunks.
The secret lies in using browned butter for a deep, nutty richness and blotting pumpkin puree to remove excess moisture, resulting in that perfect chewy bite every time.
Whether you’re baking for a family gathering, a fall bake sale, or simply treating yourself, these cookies will fill your kitchen with the irresistible aroma of warm spices and chocolate.
My Opinion
I absolutely loved making these cookies, and honestly, they’ve become one of my favorite fall bakes. The first bite was everything I wanted—chewy texture, gooey chocolate pockets, and that comforting pumpkin spice flavor that screams autumn.
I was particularly impressed by how big of a difference blotting the pumpkin made. It turned what could’ve been a cakey cookie into something dense, rich, and bakery-worthy.
Another highlight for me was the brown butter. It adds such a toasty, nutty undertone that pairs beautifully with the chocolate. Even though the recipe requires a couple of extra steps, it’s so worth it.
The final result feels like a professional bakery treat, but it’s homemade. These cookies didn’t last long in my house, and I already know I’ll be making them multiple times this season.
Why You’ll Love This Recipe
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🍪 Chewy, not cakey – Perfect dense texture thanks to blotted pumpkin.
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🌰 Brown butter flavor – Deep nutty richness you won’t get from regular butter.
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🍫 Chocolate in every bite – With melty chunks or chips, it’s a chocolate lover’s dream.
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🎃 Full of fall spice – Cozy pumpkin spice makes them ideal for autumn.
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🥄 No mixer needed – Easy recipe that comes together in one bowl.
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🍂 Perfect for sharing – A crowd-pleaser for gatherings, parties, or gifts.
Tools You’ll Need
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Large stainless steel saucepan (for browning butter)
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Glass measuring cup (to cool butter)
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Mixing bowls (medium and large)
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Whisk and spatula
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Paper towels (for blotting pumpkin puree)
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Baking sheets lined with parchment paper
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3-tablespoon cookie scoop
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Wire cooling rack
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Optional: Large round cookie cutter (to shape cookies perfectly)
Ingredients
(Makes about 15 cookies)
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1 cup (226 g) cold unsalted butter
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2/3 cup (160 g) pumpkin puree (Libby’s recommended), room temperature
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1/2 cup (100 g) granulated sugar
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1/2 cup (100 g) light brown sugar, packed
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2 large egg yolks, room temperature
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2 teaspoons vanilla extract
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1 2/3 cup + 1 tablespoon (220 g) all-purpose flour
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2 1/2 teaspoons pumpkin spice
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1 teaspoon baking soda
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1/2 teaspoon fine sea salt
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1 cup (125 g) finely chopped chocolate bar or chocolate chips
Instructions
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Prepare your oven and trays
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside. -
Brown the butter
In a large stainless steel pan, melt the butter over medium heat. It will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. Once golden brown bits form on the bottom and the butter smells nutty, remove from heat. Transfer to a glass measuring cup and refrigerate for 50–60 minutes, stirring every 10–15 minutes, until the butter cools to about 75°F but is still liquid. -
Blot the pumpkin puree
Spread pumpkin puree onto a plate. Place a stack of paper towels over it and press gently to absorb liquid. Repeat with fresh towels until the pumpkin feels like soft Play-Doh. It should reduce to about 1/3 cup (75 g). -
Whisk butter and sugars
Once cooled, whisk the brown butter with both sugars for exactly 1 minute until the mixture resembles pale wet sand. -
Add wet ingredients
Whisk in the egg yolks, vanilla, and dried pumpkin puree until well combined. -
Mix in dry ingredients
Using a spatula, gently fold in the flour, pumpkin spice, baking soda, and salt. Do not overmix—stop once no streaks of flour remain. -
Add chocolate
Fold in the chocolate chips or chopped chocolate. For bigger chocolate pools, press extra pieces on top of the dough balls before baking. -
Scoop and bake
Use a 3-tablespoon scoop to portion dough balls. Roll them between your palms and place them on baking sheets, leaving 2–3 inches of space between each cookie. Bake one tray at a time for 9–13 minutes, until edges are golden but centers still look slightly underbaked. -
Shape and cool
Straight out of the oven, use a large round cookie cutter to gently scoot the edges inward, making the cookies thicker and perfectly round. Let cool on the baking sheet before transferring to a wire rack.
Storage Tips
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Store cookies in an airtight container at room temperature for 2–3 days.
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To freeze dough: Scoop into balls and freeze on a tray. Once solid, transfer to a freezer bag. Thaw at room temp before baking.
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To freeze baked cookies: Store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before enjoying.
Expert Tips
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✅ Measure flour properly – Spoon and level or use a kitchen scale to avoid excess flour.
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✅ Don’t skip blotting pumpkin – This keeps cookies chewy instead of cake-like.
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✅ Brown butter carefully – Watch closely; burnt butter will taste bitter.
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✅ Use chopped chocolate – Gives beautiful melty pools compared to chips alone.
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✅ Shape while warm – Scooting with a cookie cutter makes cookies bakery-perfect.
Serving Suggestions
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Pair with a mug of hot apple cider, chai tea, or a pumpkin spice latte.
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Sandwich vanilla ice cream between two cookies for a fall-inspired ice cream sandwich.
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Gift them! Wrap a few in parchment and twine for a cozy homemade present.