There’s just something magical about the first bite of a warm pumpkin chocolate chip cookie. The edges are golden and chewy, the center soft and gooey, with melty pools of chocolate that dance with cozy pumpkin spice. These aren’t your average cakey pumpkin cookies—oh no. These are thick, dense, and rich thanks to nutty brown butter and blotted pumpkin puree that keeps every bite chewy instead of fluffy.
If fall had a flavor, this would be it. Grab a mug of coffee, wrap yourself in a blanket, and get ready for your new favorite cookie recipe.
Table of Contents
Why You’ll Love This Recipe
- Chewy, not cakey: The secret is blotting the pumpkin puree, giving you dense, bakery-style cookies.
- Chocolate in every bite: Big chunks of chocolate melt into irresistible pools.
- Cozy fall spices: Warm pumpkin spice and brown butter create a flavor that feels like autumn in your kitchen.
- Simple ingredients, big payoff: No fancy equipment needed, just a bowl, whisk, and baking sheet.
- Perfect make-ahead dough: Chill, freeze, or bake right away—these cookies are flexible and freezer-friendly.
Ingredients You’ll Need
Let’s make these pumpkin chocolate chip cookies irresistible by starting with the right ingredients:
- Unsalted butter: Browning the butter deepens the flavor with nutty, caramel-like notes.
- Pumpkin puree: The star of the show! But blotting out extra liquid is key for chewy texture.
- Granulated sugar & light brown sugar: A mix for sweetness and chewiness. The brown sugar adds a subtle molasses warmth.
- Egg yolks: Using yolks only keeps the dough rich and prevents puffiness.
- Vanilla extract: Rounds out the pumpkin spice and chocolate.
- All-purpose flour: Spoon and level for accuracy—too much flour makes the cookies dry.
- Pumpkin spice blend: Cinnamon, nutmeg, ginger, and cloves all working together for cozy fall vibes.
- Baking soda & salt: For lift and balance.
- Chocolate chips or chunks: Go for chopped dark chocolate bars if you want dramatic melty puddles.
Step-by-Step Instructions
Step 1: Brown the butter
Melt the butter in a pan until it foams, sizzles, and smells nutty. Scrape into a bowl and chill until it’s thickened but still pourable.
Step 2: Blot the pumpkin
Spread pumpkin puree on a plate and press paper towels into it until it feels like soft playdough. This step keeps your cookies chewy instead of cake-like.
Step 3: Mix the wet ingredients
Whisk the cooled brown butter with both sugars for a full minute until pale and fluffy. Add the egg yolks, vanilla, and blotted pumpkin puree.
Step 4: Add the dry ingredients
Sift in the flour, pumpkin spice, baking soda, and salt. Fold gently until just combined—don’t overmix.
Step 5: Stir in the chocolate
Add chopped chocolate or chips and stir lightly to distribute. Save a few big chunks for pressing on top.
Step 6: Scoop and bake
Use a 3-tablespoon cookie scoop to portion dough onto lined baking sheets. Bake at 350°F for 10–12 minutes until the edges are golden and the centers look slightly underbaked.
Step 7: Cool and enjoy
Let cookies rest on the tray for 10 minutes, then transfer to a wire rack. Bite into that warm, gooey center while they’re still a little melty.
Pro Tips for Success
- Blot your pumpkin well: Any excess liquid will make your cookies cakey.
- Use chopped chocolate bars: They melt into glossy puddles instead of staying as firm chips.
- Slightly underbake: The cookies will set as they cool, keeping the centers chewy.
- Measure flour correctly: Spoon and level or use a scale for accuracy.
- Chill for thicker cookies: If you prefer extra-thick cookies, chill the dough for 30 minutes before baking.
Flavor Variations
Want to play with flavors? Try these fun twists:
- White chocolate cranberry: Swap the dark chocolate for white chocolate and toss in dried cranberries.
- Nutty pumpkin: Stir in toasted pecans or walnuts for crunch.
- Espresso pumpkin: Add 1 teaspoon of espresso powder for a coffeehouse vibe.
- Pumpkin spice overload: Sprinkle cinnamon sugar on top before baking.
Serving Ideas
- Pair warm cookies with a latte or chai tea for the ultimate fall afternoon.
- Stack a few in a tin with parchment for a cozy gift.
- Serve alongside a scoop of vanilla ice cream drizzled with caramel sauce.
- Add them to a holiday cookie platter for a festive pumpkin twist.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s roasted and pureed smooth. You’ll still need to blot it dry.
How do I store these cookies?
Keep them in an airtight container at room temperature for 3 days, or refrigerate for up to 5 days.
Can I freeze the dough?
Absolutely! Freeze cookie dough balls on a tray, then transfer to a bag. Bake straight from frozen, adding 2–3 extra minutes.
Why are my cookies cakey?
It usually means the pumpkin wasn’t blotted enough, or too much flour was added.
Can I make them gluten-free?
Yes! Use a 1:1 gluten-free flour blend. They’ll be slightly softer but still delicious.
For More Recipe Inspiration
If you love these cookies, you’ll also enjoy:
Quick Recap
These thick and chewy pumpkin chocolate chip cookies are the ultimate fall bake: gooey centers, melty chocolate, warm spices, and that nutty brown butter richness. They’re easy to make, endlessly customizable, and guaranteed to disappear fast.
Thick & Chewy Pumpkin Chocolate Chip Cookies
Equipment
- saucepan Light colored helps monitor browning
- mixing bowls One large, one medium
- whisk
- Rubber spatula
- Baking Sheets 2 standard half sheets
- Parchment paper
- 3 tablespoon cookie scoop
- Wire cooling rack
- Kitchen thermometer For butter temp, optional
- Kitchen scale For precise flour measuring, optional
- Paper towels For blotting pumpkin
- Round cookie cutter For scooting edges, optional
Ingredients
- 1 cup unsalted butter, browned then cooled to 75°F
- 2/3 cup pumpkin puree, blotted until very dry (yields about 1/3 cup packed)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons pure vanilla extract
- 1 2/3 cups all purpose flour, spooned and leveled
- 1 tablespoon all purpose flour (extra, for ideal structure)
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup semisweet or dark chocolate chips or chopped bar chocolate, plus extra for topping
- 1 teaspoon espresso powder, optional for deeper flavor
Instructions
- Line two baking sheets with parchment paper. Set the oven rack to the middle position and preheat the oven to 350°F (180°C).
- Brown the butter in a light colored saucepan over medium heat, stirring as it foams and crackles, until golden with brown bits on the bottom and it smells nutty. Scrape into a heatproof bowl and refrigerate, stirring every 10 to 15 minutes, until thickened but still fluid and about 75°F.
- Spread the pumpkin puree onto a plate and press with layers of paper towels, replacing as they soak through, until it feels like soft playdough and measures about 1/3 cup packed.
- In a large bowl whisk the cooled brown butter, granulated sugar, and brown sugar for a full 60 seconds until pale and emulsified. Whisk in the egg yolks, vanilla, and the dried pumpkin puree until smooth.
- Whisk together flour, pumpkin pie spice, baking soda, and salt. Fold the dry ingredients into the wet with a spatula until just combined. If using, stir in espresso powder.
- Fold in the chocolate until evenly distributed, reserving a handful for topping.
- Scoop 3 tablespoon portions of dough onto prepared sheets, spacing 2 to 3 inches apart. Gently press a few extra chocolate pieces on top.
- Bake one tray at a time for 10 to 12 minutes until edges are set and lightly golden but centers look slightly underdone. Immediately use a large round cutter to scoot the edges for thicker, perfectly round cookies.
- Cool cookies on the tray set over a wire rack for 10 minutes, then transfer to the rack to finish cooling. Enjoy warm for melty centers.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Freeze scooped dough balls for up to 2 months and bake from frozen, adding 2 to 3 minutes.
Notes
Bake a batch this weekend, and don’t forget to Pin this recipe for later so you can come back to it whenever the pumpkin cravings hit.