Jump to Recipe Print RecipeAs the crisp autumn air settles in, I couldn’t resist the temptation of baking something that truly captures the essence of the season. Enter my Thick & Chewy Pumpkin Chocolate Chip Cookies—each bite is a comforting embrace of soft pumpkin combined with rich, melty chocolate. The beauty of this one-bowl recipe lies in its simplicity: it’s perfect for those busy days when you want a homemade treat without the fuss. Plus, these cookies are not only an absolute crowd-pleaser, but they also bring a delightful twist to your fall baking repertoire. Whether you’re sharing them at a gathering or enjoying them in the quiet of your kitchen, they’re sure to warm your heart and fill your home with that irresistible autumn aroma. Curious about how to make these cozy delights? Let’s dive in! Why are these cookies a must-try? Simplicity is the name of the game with this one-bowl recipe, making it accessible for bakers of all levels. Irresistible flavor comes from the perfect blend of warm pumpkin spice and creamy chocolate, creating a cozy treat that embodies fall. Versatile options like swapping chocolate chips for white chocolate or adding nuts allow you to customize each batch! Quick to make, these cookies bake in under 13 minutes, perfect for satisfying cravings on the fly. Plus, crowd appeal is guaranteed—everyone will be reaching for another! Are you a cookie lover eager for more delicious ideas? Check out my Butter Toffee Chocolate Cookies or give the Peanut Butter Cookies a try! Thick & Chewy Pumpkin Chocolate Chip Cookies • These cookies are about to become your fall favorite! For the Cookies Cold Unsalted Butter – Provides fat for tenderness. Use room temperature butter if you prefer a lighter texture. Libby’s Pumpkin Puree – Adds moisture and pumpkin flavor. Blot excess liquid to improve cookie density. Granulated Sugar – Sweetens the cookies. Using coconut sugar can bring a unique flavor twist. Light Brown Sugar – Adds depth of flavor and moisture. Opt for dark brown sugar for a richer taste. Large Egg Yolks – Contributes richness and moisture. Avoid using whole eggs; yolks are key for the cookie’s structure. Vanilla Extract – Enhances the overall flavor. Pure vanilla extract works best for an authentic taste. All-Purpose Flour – Forms the cookies’ structure. Measuring accurately is vital to avoid excess dough density. Pumpkin Spice – Infuses warm fall flavor. You can make a homemade spice mix to tailor the taste. Baking Soda – Acts as a leavening agent. Always check for freshness to ensure proper rise. Fine Sea Salt – Balances the sweetness. You can substitute with kosher salt, but adjust the amount slightly. Chocolate Bar/Chocolate Chips – Adds sweetness and chocolatey pockets. Try dark chocolate for a less sweet option. For Optional Mix-ins Nuts (Walnuts or Pecans) – Provides extra texture and richness. Feel free to crush them for an added crunch. White Chocolate or Butterscotch Chips – Great alternatives to semi-sweet chocolate. These can change the flavor profile beautifully! Reach for these Thick & Chewy Pumpkin Chocolate Chip Cookies for a heartfelt treat that embraces the spirit of fall! Step‑by‑Step Instructions for Thick & Chewy Pumpkin Chocolate Chip Cookies Step 1: Preheat and Prepare Preheat your oven to 350°F (180°C) while you prepare your baking trays. Line two baking sheets with parchment paper to ensure easy removal of your cookies later. This setup is crucial to achieve perfectly textured Thick & Chewy Pumpkin Chocolate Chip Cookies, and you’ll want to have everything ready before you start mixing. Step 2: Brown the Butter In a stainless steel pan over medium heat, melt your cold unsalted butter. Keep stirring until it turns a lovely golden brown and releases a nutty aroma, which should take about 5-7 minutes. Remove it from heat and let it cool until it reaches approximately 75°F. This step adds depth to your cookies while ensuring they remain chewy. Step 3: Blot the Pumpkin Grab a plate and spread Libby’s pumpkin puree evenly across it. Use paper towels to absorb any excess moisture until the puree feels thick and dense. This step is crucial for achieving the perfect cookie density, preventing them from becoming too cakey. Your pumpkin should now be ready to blend into the mix! Step 4: Whisk the Wet Ingredients In a large mixing bowl, combine the cooled browned butter with granulated sugar and light brown sugar. Using a whisk, beat the mixture together for about one minute until it resembles a sandy texture. This process helps to aerate the mixture, setting the stage for the rich flavor that will define your Thick & Chewy Pumpkin Chocolate Chip Cookies. Step 5: Incorporate Pumpkin and Egg Yolks Into the sugar and butter mixture, whisk in the blotted pumpkin puree, large egg yolks, and vanilla extract. Continue whisking until fully combined. This blend of ingredients not only enhances the cookie’s moisture but also infuses it with the comforting flavors of fall. Keep those ingredients flowing smoothly for a luscious dough! Step 6: Fold in the Dry Ingredients Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chocolate chips into the wet mixture. Take care not to overmix; aim for just combined to maintain that chewy texture in your cookies. The dough should feel thick and hearty, making sure each bite is filled with chocolatey goodness and warm spices. Step 7: Scoop the Dough Using a cookie scoop, portion out the dough into balls and place them on your prepared baking sheets. Make sure to leave space between each ball, allowing the cookies room to spread as they bake. This allows you to create those beautifully thick cookies that will be the star of your fall baking! Step 8: Bake to Perfection Slide one tray into the preheated oven and bake for 9-13 minutes. Keep an eye on them; they should be golden around the edges while the centers remain slightly underbaked for that chewy finish. Once baked, let them sit on the tray for a few minutes to firm up before moving on to the cooling stage. Step 9: Cool and Shape Once out of the oven, gently use a round cutter to shape each cookie while they are still warm. Transfer the cookies to a wire rack to cool completely. This last step ensures that your Thick & Chewy Pumpkin Chocolate Chip Cookies maintain their ideal texture and are ready to be enjoyed in all their autumnal glory! Make Ahead Options These Thick & Chewy Pumpkin Chocolate Chip Cookies are a fantastic option for meal prep enthusiasts! You can prepare the cookie dough up to 3 days in advance by mixing the ingredients and storing the dough in an airtight container in the refrigerator. This not only saves time but also allows the flavors to meld beautifully. Alternatively, you can scoop the dough into individual balls and freeze them for up to 3 months. When you’re ready to enjoy fresh cookies, simply bake from frozen for a couple of extra minutes, ensuring they’re just as delicious and chewy. By pre-blotting the pumpkin and measuring your ingredients ahead of time, you’ll have perfect homemade treats ready in no time! Storage Tips for Thick & Chewy Pumpkin Chocolate Chip Cookies Room Temperature: Store baked cookies in an airtight container at room temperature for up to 3 days. This keeps them fresh and chewy, ready for snacking anytime. Fridge: If you prefer to keep your cookies extra fresh, you can refrigerate them for up to 5 days in an airtight container. Just let them sit at room temperature for a few minutes before enjoying. Freezer: To extend their life, freeze unbaked cookie dough for up to 3 months. Form dough balls, place them on a baking sheet to freeze individually, then transfer to a zip-lock bag. Bake directly from the freezer, adding a couple of extra minutes to the baking time. Reheating: To revive the chewy texture, microwave individual cookies for about 10-15 seconds. Enjoy your Thick & Chewy Pumpkin Chocolate Chip Cookies warm and gooey! What to Serve with Thick & Chewy Pumpkin Chocolate Chip Cookies Delightful cookies deserve delicious companions to create the perfect fall feast. Creamy Pumpkin Soup: This warm bowl of comfort enhances the pumpkin flavor while the richness contrasts beautifully with the cookie’s chocolate notes. Crisp Apple Salad: Fresh, tart apples mixed with greens, nuts, and a light vinaigrette provide a refreshing balance to the sweet, chewy cookies. Spiced Hot Chocolate: Perfect for sipping alongside your cookies, this cozy drink brings a delightful chocolatey warmth to your autumn gathering. Gingerbread Bars: For a double dose of seasonal goodness, pair these spiced bars for a fun dessert table that keeps everyone cozy. Vanilla Ice Cream: Scoop some creamy ice cream next to your warm cookies for a dreamy contrast that melts in your mouth—pure bliss! Roasted Hazelnuts: These nutty bites offer a lovely crunch and complement the rich flavors of chocolate and pumpkin perfectly. Chai Tea: Enjoy a cup of aromatic chai, with its blend of spices brilliantly echoing the warm notes in your Thick & Chewy Pumpkin Chocolate Chip Cookies. Caramel Dipping Sauce: For a fun twist, serve cookies with a side of caramel for a sweet dip that brings out the rich flavor of the chocolate. Maple Pecan Tart: End the meal with a slice of this classic fall tart that wonderfully contrasts with the tender texture of your cookies, creating a luscious final touch. Mulled Wine: A glass of this spiced wine will wrap around your taste buds, enhancing the cozy vibe of your cookie feast. Thick & Chewy Pumpkin Chocolate Chip Cookies Variations Feel free to make these cookies your own by experimenting with delightful twists and substitutions! Chocolate Chips: Swap semi-sweet chocolate with white chocolate or butterscotch chips for a sweeter take. Each brings its unique flavor, enhancing the coziness of these cookies. Nuts: Add walnuts or pecans to the dough for an extra crunch. The nuttiness pairs wonderfully with pumpkin, adding a delightful contrast to the soft cookie texture. Flour Type: Try using whole wheat flour for added nutrition. The subtle nutty flavor complements the pumpkin, creating a heartier cookie. Sweetener: Substitute granulated sugar with coconut sugar for a richer taste. Its caramel notes enhance the overall flavor profile while keeping the cookies moist. Spice Blend: Customize the spices by incorporating nutmeg or ginger. A sprinkle of these warm spices can give your cookies a unique twist, reminiscent of your favorite fall pie. Mix-ins: Toss in a handful of dried cranberries or chocolate-covered raisins for a fruity chocolate surprise. This adds a delightful chewy texture that contrasts the cookies’ softness. Gluten-Free: Use a gluten-free flour blend to make these cookies suitable for those avoiding gluten. Just ensure that the blend contains xanthan gum or similar to retain the chewy texture. These variations can make for a brand-new experience each time you bake! And if you’re looking for more delightful recipes, why not try some Homemade Samoas Cookies or an enticing Chocolate Hazelnut Cheesecake? Happy baking! Expert Tips for Thick & Chewy Pumpkin Chocolate Chip Cookies Butter’s Temperature: Ensure the browned butter cools to 75°F before mixing. This balance is key to achieving chewy cookies. Pumpkin Blotting: Don’t skip blotting the pumpkin! Excess moisture can make the cookies too cake-like instead of thick and chewy. Measuring Flour: Use the spoon-level method when measuring flour. It prevents dense cookies from excess flour, keeping your cookie texture just right. Mixing Technique: Be gentle when folding in the dry ingredients; overmixing leads to tough cookies. You want a light touch for your Thick & Chewy Pumpkin Chocolate Chip Cookies. Baking Time: Keep an eye on the cookies while they bake—take them out when edges are golden and centers are slightly underbaked for the ultimate chewy texture. Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe FAQs How can I ensure the pumpkin is at the right consistency? Absolutely! Spread the pumpkin puree on a plate and use paper towels to blot away excess moisture until it’s thicker. This step is crucial, as too much liquid can lead to cakey cookies. Aim for a dense, paste-like consistency that will give your cookies that perfect chewy texture. What is the best way to store my cookies? To keep your Thick & Chewy Pumpkin Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, they can be refrigerated for about 5 days. Just allow them to sit at room temperature for a few minutes before enjoying. Can I freeze the cookie dough? How? Yes! You can freeze unbaked cookie dough for up to 3 months. Scooping the dough into balls and placing them on a baking sheet will allow them to freeze individually. Once frozen, transfer them to a zip-lock bag. When you’re ready to bake, you can bake them directly from the freezer—just add a couple of extra minutes to the baking time for optimal results! What happens if my cookies come out too cakey? Don’t worry; it happens sometimes! Cakey cookies often result from too much moisture in the pumpkin puree. In the future, make sure to blot it well and measure your flour correctly using the spoon-level method. This can help maintain that nice chewy texture you’re aiming for! Are there any dietary considerations I should keep in mind? Certainly! If you have allergies, these cookies contain gluten (from the all-purpose flour) and dairy (from the butter). For gluten-free options, you might experiment with a 1:1 gluten-free flour blend. If you have a dairy allergy, consider substituting the butter with a plant-based alternative. Always read ingredient labels to ensure safety, especially if sharing with others. Can I change the mix-ins in this recipe? Very! You can definitely swap the semi-sweet chocolate chips for white chocolate or butterscotch chips for a new flavor profile. Additionally, feel free to add chopped nuts like walnuts or pecans for extra texture. The beauty of this recipe lies in its versatility. Enjoy experimenting! Thick & Chewy Pumpkin Chocolate Chip Cookies You'll Crave Thick & Chewy Pumpkin Chocolate Chip Cookies are an autumn treat that combines soft pumpkin with rich chocolate in a simple one-bowl recipe. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 13 minutes minsTotal Time 28 minutes mins Servings: 12 cookiesCourse: DessertsCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookies1 cup Cold Unsalted Butter Use room temperature butter if you prefer a lighter texture.1 can Libby's Pumpkin Puree Blot excess liquid to improve cookie density.1 cup Granulated Sugar Using coconut sugar can bring a unique flavor twist.1 cup Light Brown Sugar Opt for dark brown sugar for a richer taste.2 large Egg Yolks Avoid using whole eggs; yolks are key for the cookie's structure.2 teaspoons Vanilla Extract Pure vanilla extract works best for an authentic taste.2 cups All-Purpose Flour Measuring accurately is vital to avoid excess dough density.2 teaspoons Pumpkin Spice You can make a homemade spice mix to tailor the taste.1 teaspoon Baking Soda Always check for freshness to ensure proper rise.1/2 teaspoon Fine Sea Salt You can substitute with kosher salt, but adjust the amount slightly.1 cup Chocolate Bar/Chocolate Chips Try dark chocolate for a less sweet option.For Optional Mix-ins1 cup Nuts (Walnuts or Pecans) Feel free to crush them for an added crunch.1 cup White Chocolate or Butterscotch Chips These can change the flavor profile beautifully! Equipment Ovenbaking sheetsParchment paperMixing bowlWhiskcookie scoopstainless steel panwire rack Method Step-by-Step InstructionsPreheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.In a stainless steel pan over medium heat, melt the cold unsalted butter until golden brown, about 5-7 minutes. Cool to around 75°F.Spread Libby's pumpkin puree on a plate and blot with paper towels to remove excess moisture.In a large mixing bowl, combine cooled browned butter, granulated sugar, and light brown sugar, whisking until sandy in texture.Add blotted pumpkin puree, large egg yolks, and vanilla extract to the sugar mixture. Whisk until combined.Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chocolate chips.Using a cookie scoop, portion out balls of dough on the baking sheets, leaving space for spreading.Bake for 9-13 minutes until edges are golden and centers are slightly underbaked. Cool on the tray before transferring to a wire rack.While cookies are warm, gently shape them with a round cutter and let cool completely on a wire rack. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 10mgIron: 0.5mg NotesEnsure the browned butter cools to 75°F for chewy cookies. Blotting pumpkin is essential to avoid cakey texture. Use the spoon-level method for measuring flour to prevent dense cookies. Be gentle with mixing to keep cookies light and chewy. Watch cookies while baking; remove when edges are golden and centers slightly underbaked. Tried this recipe?Let us know how it was!
