Thick & Chewy Pumpkin Chocolate Chip Cookies | Easy & Delicious

Thick & Chewy Pumpkin Chocolate Chip Cookies are everything you want in a fall dessert—warm, cozy, and downright irresistible. Forget the cakey pumpkin cookies of your past; these beauties are chewy in the middle, slightly crisp at the edges, and loaded with melty chocolate chunks that feel like little gifts with every bite. The secret? Browned butter and blotted pumpkin puree that work together to keep the texture just right. Whether you’re baking for a Halloween party, a Thanksgiving spread, or simply a “because I deserve it” moment, these chewy pumpkin chocolate chip cookies will hit the spot.

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What are Thick & Chewy Pumpkin Chocolate Chip Cookies?

Thick & Chewy Pumpkin Chocolate Chip Cookies are the fall-inspired cousin of the classic chocolate chip cookie, but with a twist. They use pumpkin puree that’s been carefully blotted to remove excess water, so the texture stays chewy, not cakey. Add in brown butter for nutty richness and pumpkin spice for that warm, cozy flavor we all crave as soon as the leaves turn, and you’ve got yourself a cookie worth writing home about. Instead of just hinting at pumpkin, these cookies balance the flavor with sweet chocolate so neither taste takes over.

Reasons to Try Thick & Chewy Pumpkin Chocolate Chip Cookies

There are plenty of pumpkin desserts out there, but these thick & chewy pumpkin chocolate chip cookies deserve a spot at the top of your fall baking list. First, they’re family-friendly and guaranteed to win over even picky eaters (yes, even the “I don’t like pumpkin” crowd). Second, they’re perfect for busy bakers because you can make the dough ahead of time, refrigerate, or freeze it for later. Finally, they’re versatile—pair them with coffee, add them to a dessert tray, or just enjoy them warm with a glass of milk. Trust me, one bite and you’ll see why these cookies are a keeper.

Ingredients Needed to Make Thick & Chewy Pumpkin Chocolate Chip Cookies

When it comes to baking Thick & Chewy Pumpkin Chocolate Chip Cookies, the magic truly lies in the ingredients and how you prepare them. Unlike traditional pumpkin cookies that often turn out fluffy or cake-like, this recipe uses browned butter and blotted pumpkin puree to achieve that dreamy chewy texture. Let’s break down what you’ll need and why each ingredient is important—because every single one plays a role in making these cookies bakery-worthy.

• Cold Unsalted Butter (1 cup): Browning the butter transforms it into liquid gold, giving your cookies a deep, nutty flavor that sets them apart. This step is what makes the cookies rich without being greasy.
• Pumpkin Puree (2/3 cup, blotted to 1/3 cup): Be sure to blot the pumpkin puree with paper towels until it feels almost like soft playdough. This keeps your cookies chewy instead of cakey. Using Libby’s Pumpkin Puree is recommended for consistent results.
• Granulated Sugar (½ cup): Adds sweetness while helping the cookies spread just the right amount.
• Light Brown Sugar (½ cup, packed): The molasses in brown sugar gives these cookies their chewy bite and adds depth of flavor.
• Egg Yolks (2 large): Just the yolks keep the cookies rich and chewy rather than puffy.
• Vanilla Extract (2 teaspoons): A splash of vanilla enhances the warm spices and ties the chocolate and pumpkin together beautifully.
• All-Purpose Flour (1 ⅔ cups + 1 tablespoon): The backbone of the dough. Be sure to measure it correctly—using the spoon and level method—so your cookies don’t turn out dense.
• Pumpkin Spice (2 ½ teaspoons): A cozy blend of cinnamon, nutmeg, ginger, and cloves that makes these cookies scream “fall.”
• Baking Soda (1 teaspoon): Provides lift and balances the dough’s acidity.
• Fine Sea Salt (½ teaspoon): A little salt brings out the sweetness and makes the chocolate flavors pop.
• Chocolate Chips or Chopped Chocolate (1 cup): Go for chopped chocolate bars if you want big melty pools of chocolate. Semi-sweet or dark chocolate works best for balance.

If you’re as obsessed with pumpkin treats as we are, you might also love trying these chewy pumpkin snickerdoodle cookies, which use similar spices but with a cinnamon-sugar twist. Together with these Thick & Chewy Pumpkin Chocolate Chip Cookies, you’ll have a lineup of fall favorites that will impress any crowd.

Instructions to Make Thick & Chewy Pumpkin Chocolate Chip Cookies

The secret to baking Thick & Chewy Pumpkin Chocolate Chip Cookies isn’t just throwing ingredients together—it’s the little details that make all the difference. From browning the butter to properly blotting the pumpkin, each step ensures your cookies come out chewy, soft, and loaded with melty chocolate. Here’s the full process, broken down so you can follow along easily.

Step 1: Prepare Your Baking Sheets

Line two large baking trays with parchment paper. This prevents sticking and helps the cookies bake evenly. Set them aside while you prep the dough. Preheating your oven to 350°F (180°C) now will give it time to come to the right temperature.

Step 2: Brown the Butter

Place the cold unsalted butter in a stainless steel pan and cook over medium heat. It will foam, sizzle, and pop—that’s normal! Keep stirring until golden brown bits form at the bottom, and it smells nutty. This step adds a deep, caramelized flavor to the cookies. Scrape the browned butter into a heat-proof bowl and refrigerate until cooled but still liquid (around 75°F).

Step 3: Blot the Pumpkin Puree

Spread your pumpkin puree on a plate, then press paper towels on top to absorb extra liquid. Repeat this until the pumpkin feels dry and moldable, like soft playdough. After blotting, you should have about ⅓ cup of puree. This step is key for getting that chewy texture instead of cakey cookies.

Step 4: Mix the Wet Ingredients

In a large mixing bowl, whisk the cooled brown butter with the granulated sugar and light brown sugar for 1 full minute. The mixture should look like pale wet sand. Next, whisk in the egg yolks, vanilla extract, and your blotted pumpkin puree until smooth and well combined.

Step 5: Add the Dry Ingredients

Using a spatula, fold in the flour, pumpkin spice, baking soda, and salt. Stir just until the flour disappears—overmixing can make your cookies tough. Finally, fold in the chopped chocolate or chocolate chips, saving a few to press on top later for that bakery-style look.

Step 6: Shape the Cookies

Scoop the dough with a 3-tablespoon cookie scoop and roll each portion into a ball. Place the dough balls on your prepared trays, spacing them about 2–3 inches apart to give them room to spread. For extra gooey chocolate puddles, press a few chocolate chunks on top of each ball.

Step 7: Bake the Cookies

Bake one tray at a time in the preheated oven for 9–13 minutes, or until the edges are golden brown but the centers still look slightly underbaked. This ensures a chewy middle.

Step 8: Make Them Bakery-Perfect

Right after removing the tray from the oven, use a round cookie cutter or glass to “scoot” the edges in, shaping each cookie into a perfect circle. Not necessary—but it makes your cookies Instagram-worthy!

Step 9: Cool and Enjoy

Allow the cookies to cool completely on the tray before transferring them to a wire rack. This helps them set without falling apart. Then grab a glass of milk or a hot coffee and dig in.

If you love this recipe, you might also want to try pumpkin s’mores cookies for a fun twist that combines fall flavors with gooey marshmallow goodness. Pairing them with these Thick & Chewy Pumpkin Chocolate Chip Cookies makes for the ultimate cookie platter.

What to Serve with Thick & Chewy Pumpkin Chocolate Chip Cookies

These cookies are versatile little treats. Pair them with a steaming mug of pumpkin spice latte for the ultimate autumn experience, or keep it classic with a tall glass of milk. They’re also fantastic served warm alongside a scoop of vanilla ice cream or drizzled with caramel sauce for extra indulgence. If you’re putting together a fall dessert table, consider adding pumpkin cobbler or iced pumpkin oatmeal cookies for variety. However you serve them, these cookies are destined to disappear quickly.

Key Tips for Making Thick & Chewy Pumpkin Chocolate Chip Cookies

1. Blot that pumpkin: Too much moisture is the enemy of chewy cookies. Dry it well before mixing.
2. Watch your butter: Let browned butter cool properly. Hot butter will mess with your dough’s structure.
3. Don’t overmix: Once the flour is in, fold gently to keep the texture soft and chewy.
4. Use a cookie scoop: It makes evenly sized cookies and helps with even baking.
5. Bake one tray at a time: It’s worth the patience for consistent results.

Storage and Reheating Tips for Thick & Chewy Pumpkin Chocolate Chip Cookies

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze the dough balls—just bring them back to room temperature before baking (about 1 hour from the fridge, 2 hours from the freezer). If reheating baked cookies, pop them in the microwave for 8–10 seconds for that warm, melty chocolate effect. For oven reheating, 5 minutes at 300°F brings them back to life without drying them out.

FAQs

Why are my pumpkin cookies cakey?
You probably didn’t blot the pumpkin puree enough. Extra moisture makes them puffy instead of chewy.

Can I use pumpkin pie filling instead of puree?
No—pumpkin pie filling has added sugar and spices that will throw off the recipe.

How do I get bakery-style round cookies?
Use a round cookie cutter to “scoot” the edges right after baking.

What kind of chocolate works best?
Semi-sweet or dark chocolate chunks give the richest flavor, but chips work too.

Can I freeze baked cookies?
Yes, freeze in a sealed bag for up to 2 months. Warm them in the oven or microwave before serving.

Final Thoughts

These thick & chewy pumpkin chocolate chip cookies are proof that fall baking doesn’t have to mean cakey, fluffy treats. With the right tricks—like blotted pumpkin and browned butter—you get a cookie that’s rich, chewy, and packed with chocolate goodness. Bake them once, and they’ll likely become your go-to fall cookie recipe. And if you’re still craving more pumpkin desserts, don’t miss out on pumpkin blondies or chocolate chip pumpkin bread for your next baking session.

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