I think I made the Best Ever Pumpkin Chocolate Chip Cookies and they’re insanely chewy with molten chocolate pools that shame every dry pumpkin cookie I’ve ever met.
I’m obsessed with these Pumpkin And Chocolate Chip Cookies because they actually taste like real pumpkin and indulgent chocolate at the same time. I love that they stay chewy and almost brownie-like, not those dry bakery impostors.
But what really gets me is the molten pools of chocolate, I dump in a ridiculous amount of semisweet chocolate chips and it’s worth it. I call them the Best Ever Pumpkin Chocolate Chip Cookies because every bite balances spice, pumpkin puree, and sticky chocolate.
Try one warm. You won’t stop until the plate is empty.
No shame. This is serious cookie business.
Ingredients
- Browned butter: nutty, cozy fat that makes cookies taste restaurant-level good.
- Brown sugar: keeps them chewy and adds warm molasses notes.
- Granulated sugar: adds crunch edges and balances the molasses sweetness.
- Egg plus yolk: makes structure sturdy, with extra richness and chew.
- Pumpkin puree: moistness and earthy sweetness, plus that autumn vibe.
- Vanilla extract: soft background flavor that ties everything together, subtly sweet.
- All-purpose flour: the backbone, gives chew and holds the cookie shape.
- Baking powder: a gentle lift, so cookies aren’t flat and dense.
- Baking soda: helps browning and spread control, gives chewiness too.
- Salt: wakes up sweetness and balances all the pumpkin flavors.
- Cinnamon: warm spice punch, classic fall aroma and cozy taste.
- Ginger: a sharp, slightly spicy note to brighten things.
- Cloves: tiny hits of warmth, a little goes a long way.
- Nutmeg: subtle nutty spice that smells incredible when baking.
- Chocolate chips: melty pockets of sweet richness in every bite.
Ingredient Quantities
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 large egg yolk, room temp
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt or kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/2 to 2 cups semisweet chocolate chips
How to Make this
1. Brown the butter: melt 1 cup (2 sticks) unsalted butter in a light-colored saucepan over medium heat, swirling often until it foams, then browns and smells nutty, about 5 to 8 minutes; remove from heat and let cool until just warm, not hot.
2. Whisk sugars and eggs: in a large bowl, combine 1 cup packed light brown sugar and 1/2 cup granulated sugar; stir in 1 large egg plus 1 large egg yolk until smooth, then whisk in the cooled browned butter, 1 cup pumpkin puree and 1 teaspoon vanilla extract until fully combined.
3. Combine dry ingredients: in another bowl, whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
4. Mix wet and dry: add the dry mixture to the wet in two additions, gently folding with a spatula until just combined; do not overmix or the cookies will get tough.
5. Add chocolate chips: fold in 1 1/2 to 2 cups semisweet chocolate chips, leaving some streaks of batter so you get gooey pockets; press a few extra chips into the tops if you like a chocolatey look.
6. Chill the dough: cover the bowl and chill the dough for at least 30 minutes, up to 2 hours; chilling helps the cookies spread less and stay thick and chewy.
7. Preheat and prepare pans: preheat oven to 350 degrees F (175 degrees C) and line baking sheets with parchment paper or silicone mats; scoop dough into mounds about 2 tablespoons to 3 tablespoons each, spacing 2 inches apart.
8. Bake: bake one sheet at a time for 10 to 12 minutes, until edges are set and centers look slightly underbaked; the cookies will finish cooking as they cool so avoid overbaking.
9. Cool and finish: let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool; if you want extra chewy centers, warm them slightly before serving or press in a few more chocolate chips while warm.
10. Tips and fixes: if dough is too sticky chill longer; for deeper flavor brown the butter a hair longer but watch it so it doesn’t burn; use room temperature eggs for better incorporation; store cooled cookies in an airtight container for up to 4 days or freeze dough balls for later.
Equipment Needed
1. Light-colored saucepan
2. Whisk
3. Two large mixing bowls
4. Rubber or silicone spatula
5. Measuring cups and spoons
6. Cookie scoop or tablespoon for portioning
7. Baking sheets
8. Parchment paper or silicone baking mats
9. Wire cooling rack
10. Oven mitts or pot holders
FAQ
Chewy Pumpkin Chocolate Chip Cookies Recipe Substitutions and Variations
- Browned butter: use regular unsalted butter melted and cooled (1:1). You wont get the nutty toasty flavor but cookies still turn out rich. If you want some of that depth, stir in 1/4 teaspoon vanilla extra or a pinch of toasted nutmeg.
- 1 large egg + 1 yolk: swap for 2 large whole eggs (same weight roughly) for a tiny change in chewiness. For egg-free, use 3/8 cup applesauce (about 6 tablespoons) but the texture will be a bit more cakey.
- Pumpkin puree: use canned or homemade sweet potato or butternut squash puree cup for cup. Flavor is slightly sweeter and earthy, so reduce added sugar a touch if you want.
- All purpose flour: replace with a 1:1 gluten free flour blend (use one that already contains xanthan gum). If your blend has no binder, add 1/4 teaspoon xanthan gum per cup of flour to keep chewiness.
- Semisweet chocolate chips: swap for chopped dark chocolate or milk chocolate chunks for more melty pockets, or use white chocolate or chopped pecans for a different flavor/texture.
Pro Tips
1. Chill longer if dough feels too soft. Firm dough = taller, chewier cookies and less spreading. If your kitchen is warm, 45 to 60 minutes is fine.
2. Don’t overmix once the flour goes in. Fold until you just don’t see streaks of flour. Overworking = tough cookies, and you’ll lose that tender pumpkin bite.
3. Try a quick rewarm trick for extra gooey centers: right after baking, press a few extra chips into the tops and let rest 2 to 3 minutes on the hot sheet before moving. Also, if they cool too fast, microwave a cookie for 7 to 10 seconds to revive the chew.
4. Taste and tweak your spices. Pumpkin varies by brand, so add a pinch more cinnamon or a touch more ginger if you want a brighter pumpkin flavor. Brown the butter a little longer for nuttier depth but watch it so it doesn’t burn.
Chewy Pumpkin Chocolate Chip Cookies Recipe
I think I made the Best Ever Pumpkin Chocolate Chip Cookies and they're insanely chewy with molten chocolate pools that shame every dry pumpkin cookie I've ever met.
24
servings
235
kcal
Equipment: 1. Light-colored saucepan
2. Whisk
3. Two large mixing bowls
4. Rubber or silicone spatula
5. Measuring cups and spoons
6. Cookie scoop or tablespoon for portioning
7. Baking sheets
8. Parchment paper or silicone baking mats
9. Wire cooling rack
10. Oven mitts or pot holders
Ingredients
-
1 cup (2 sticks) unsalted butter, browned and cooled slightly
-
1 cup packed light brown sugar
-
1/2 cup granulated sugar
-
1 large egg + 1 large egg yolk, room temp
-
1 cup pumpkin puree (not pumpkin pie filling)
-
1 teaspoon vanilla extract
-
2 1/2 cups all purpose flour, spooned and leveled
-
1 teaspoon baking powder
-
1 teaspoon baking soda
-
1 teaspoon fine sea salt or kosher salt
-
1 1/2 teaspoons ground cinnamon
-
1/2 teaspoon ground ginger
-
1/4 teaspoon ground cloves
-
1/4 teaspoon ground nutmeg
-
1 1/2 to 2 cups semisweet chocolate chips
Directions
- Brown the butter: melt 1 cup (2 sticks) unsalted butter in a light-colored saucepan over medium heat, swirling often until it foams, then browns and smells nutty, about 5 to 8 minutes; remove from heat and let cool until just warm, not hot.
- Whisk sugars and eggs: in a large bowl, combine 1 cup packed light brown sugar and 1/2 cup granulated sugar; stir in 1 large egg plus 1 large egg yolk until smooth, then whisk in the cooled browned butter, 1 cup pumpkin puree and 1 teaspoon vanilla extract until fully combined.
- Combine dry ingredients: in another bowl, whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Mix wet and dry: add the dry mixture to the wet in two additions, gently folding with a spatula until just combined; do not overmix or the cookies will get tough.
- Add chocolate chips: fold in 1 1/2 to 2 cups semisweet chocolate chips, leaving some streaks of batter so you get gooey pockets; press a few extra chips into the tops if you like a chocolatey look.
- Chill the dough: cover the bowl and chill the dough for at least 30 minutes, up to 2 hours; chilling helps the cookies spread less and stay thick and chewy.
- Preheat and prepare pans: preheat oven to 350 degrees F (175 degrees C) and line baking sheets with parchment paper or silicone mats; scoop dough into mounds about 2 tablespoons to 3 tablespoons each, spacing 2 inches apart.
- Bake: bake one sheet at a time for 10 to 12 minutes, until edges are set and centers look slightly underbaked; the cookies will finish cooking as they cool so avoid overbaking.
- Cool and finish: let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool; if you want extra chewy centers, warm them slightly before serving or press in a few more chocolate chips while warm.
- Tips and fixes: if dough is too sticky chill longer; for deeper flavor brown the butter a hair longer but watch it so it doesn't burn; use room temperature eggs for better incorporation; store cooled cookies in an airtight container for up to 4 days or freeze dough balls for later.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 61.9g
- Total number of serves: 24
- Calories: 235kcal
- Fat: 12.2g
- Saturated Fat: 7.2g
- Trans Fat: 0.06g
- Polyunsaturated: 1.04g
- Monounsaturated: 3.33g
- Cholesterol: 15.5mg
- Sodium: 170.5mg
- Potassium: 101.8mg
- Carbohydrates: 31.1g
- Fiber: 1.1g
- Sugar: 19.9g
- Protein: 2.47g
- Vitamin A: 869IU
- Vitamin C: 0.92mg
- Calcium: 7.2mg
- Iron: 0.56mg
