Go Back
–+ servings
Thick & Chewy Pumpkin Chocolate Chip Cookies

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
Cook Time 13 minutes
Total Time 28 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 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-ins
  • 1 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

  • Oven
  • baking sheets
  • Parchment paper
  • Mixing bowl
  • Whisk
  • cookie scoop
  • stainless steel pan
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. 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.
  3. Spread Libby's pumpkin puree on a plate and blot with paper towels to remove excess moisture.
  4. In a large mixing bowl, combine cooled browned butter, granulated sugar, and light brown sugar, whisking until sandy in texture.
  5. Add blotted pumpkin puree, large egg yolks, and vanilla extract to the sugar mixture. Whisk until combined.
  6. Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chocolate chips.
  7. Using a cookie scoop, portion out balls of dough on the baking sheets, leaving space for spreading.
  8. Bake for 9-13 minutes until edges are golden and centers are slightly underbaked. Cool on the tray before transferring to a wire rack.
  9. 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

Notes

Ensure 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!