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Thick & Chewy Pumpkin Chocolate Chip Cookies

Thick & Chewy Pumpkin Chocolate Chip Cookies for Fall Bliss

Indulge in Thick & Chewy Pumpkin Chocolate Chip Cookies that celebrate autumn flavors and bring warmth to your fall festivities.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Cold Unsalted Butter Brings richness and moisture; brown it for a nutty flavor.
  • 1 cup Libby’s Pumpkin Puree Provides essential pumpkin flavor; blot well.
  • 1 cup Granulated Sugar Sweetens beautifully; can swap with coconut sugar.
  • 1 cup Light Brown Sugar Adds moisture and richness; dark brown sugar is a good substitute.
  • 2 large Egg Yolks Contributes to structure; use room temperature.
  • 1 teaspoon Vanilla Extract Elevates flavor; pure extract is best.
  • 2 cups All-Purpose Flour Creates perfect cookie structure; measure accurately.
  • 2 teaspoons Pumpkin Spice Infuses fall flavors; substitute with cinnamon, nutmeg, and ginger.
  • 1 teaspoon Baking Soda Necessary for chewy edges; ensure freshness.
  • 1/2 teaspoon Fine Sea Salt Balances sweetness and enhances flavors.
  • 1 cup Chopped Chocolate Bar/Chocolate Chips Delivers melty pockets; semi-sweet or dark chocolate.
For Toppings (optional)
  • 1/2 cup Chopped Nuts Add a crunchy texture; walnuts or pecans work well.
  • 1/2 cup Dried Fruits Boosts flavor complexity; cranberries or raisins add a nice touch.

Equipment

  • oven
  • Mixing bowl
  • Whisk
  • Spatula
  • Cookie Scoop
  • baking trays
  • Parchment paper
  • Saucepan
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C). Line your baking trays with parchment paper.
  2. Melt the cold unsalted butter in a saucepan over medium heat until golden brown, about 5-7 minutes. Let it cool.
  3. Blot the Libby’s pumpkin puree on paper towels to absorb excess moisture, achieving a soft Play-Doh consistency.
  4. In a large bowl, whisk together cooled brown butter, granulated sugar, and light brown sugar until resembling pale wet sand. Add egg yolks, vanilla extract, and blotted pumpkin; mix well.
  5. Sift together flour, pumpkin spice, baking soda, and sea salt in a separate bowl. Fold dry mixture into wet ingredients until just combined.
  6. Fold in chopped chocolate until evenly distributed throughout the dough.
  7. Scoop dough onto prepared baking trays, spaced 2-3 inches apart. Bake for 9-13 minutes until edges are golden and centers are slightly underbaked.
  8. Remove cookies and shape them with a cookie cutter while warm. Transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Always blot your pumpkin puree to prevent cakiness. Ensure butter is properly browned and measure flour accurately to avoid dense cookies. Chilling dough can help maintain shape while baking.

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