Chewy Pumpkin Chocolate Chip Cookies are 3 Epic Bold Rich.

Name: Chewy Pumpkin Chocolate Chip Cookies are 3 Epic Bold Rich.
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: American
Ingredients: ½ cup unsalted butter; ½ cup pumpkin puree (blotted with paper towels to remove moisture); ¾ cup brown sugar; ¼ cup granulated sugar; 1 large egg yolk; 1 tsp vanilla extract; 1 ¾ cups all-purpose flour; ½ tsp baking soda; ½ tsp salt; 1 ½ tsp pumpkin pie spice; ¾ cup semisweet chocolate chips (or chunks)

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Chewy Pumpkin Chocolate Chip Cookies are the fall dessert I reach for when the calendar is packed and the kids are zig-zagging between activities. As a working chef who runs Cook by Cook, I’ve learned that flavor can come together quickly without sacrificing comfort. This recipe pairs browned butter with pumpkin puree and a generous amount of chocolate for a chewy, deeply flavorful center and a warm, spiced edge. The dough comes together fast, rests in the fridge, and bakes into cookies that stay soft and flavorful for days. It’s a crowd-pleaser for busy moms and professionals and a cozy treat to share with friends or coworkers during the season.

Table of Contents

What makes Chewy Pumpkin Chocolate Chip Cookies special

Chewy Pumpkin Chocolate Chip Cookies are the fall treat I reach for when the schedule is wild but comfort is essential. I love how pumpkin, chocolate, and spice come together quickly to cozy up any busy day. It’s my fast fix for weeknights.

Flavor and texture that stand out

Flavor and texture stand out: browned butter, pumpkin puree, and pumpkin spice create a chewy heart with a molten center. They stay soft for days, a reliable crowd-pleaser for busy weeks.

The smart, time-saving approach for busy schedules

A smart, time-saving approach for busy schedules: Browning butter adds depth, blotting pumpkin controls moisture, and chilling the dough locks in chew. Bake in batches for quick, fresh cookies.

Why You’ll Love This Chewy Pumpkin Chocolate Chip Cookies

I reach for this recipe when the calendar is wild,
yet I crave real warmth. Chewy Pumpkin Chocolate Chip Cookies bring comfort with little fuss.

Convenience for busy mornings and evenings

They come together in one bowl with no extra tools,
baking in about 10–12 minutes for a warm treat on the go.

Rich pumpkin spice without cakiness

Pumpkin spice shines without turning cakey in Chewy Pumpkin Chocolate Chip Cookies,
brown butter and pumpkin keep the center juicy and chewy.

Cookie split in half showing gooey center and chocolate chips — All the gooey vibes

Ingredients for Chewy Pumpkin Chocolate Chip Cookies

Here are the ingredients for Chewy Pumpkin Chocolate Chip Cookies and how each one plays a part. Exact amounts live at the bottom for printing, but knowing their roles helps you tweak with confidence.

Core ingredients and their roles

Butter adds richness and moisture; browning it gives a nutty, toasty depth.
Pumpkin puree provides moisture, color, and a gentle pumpkin flavor; blot excess moisture for a chewy center.
Sugars (brown and white) control sweetness and texture; brown sugar keeps the cookies soft and chewy.
Egg yolk enriches the crumb and supports chewiness without making the cookies cakey.
Vanilla extract rounds sweetness and depth, tying pumpkin and chocolate together.
All-purpose flour gives structure that holds moisture and chew without being heavy.
Baking soda helps the edges set while the centers stay soft.
Salt balances sweetness and enhances pumpkin spice notes.
Pumpkin pie spice delivers warm cinnamon, nutmeg, and clove vibes for that cozy fall kiss.
Chocolate chips or chunks create melty pockets of chocolate in every bite.

Ingredient notes and substitutions (no measurements)

Butter can be swapped for dairy-free butter or a coconut-oil blend if you need dairy-free; expect a touch different chew and depth.
Pumpkin puree use canned or roasted pumpkin; blot well to remove extra moisture, or texture may drift toward puddly.
Sugars more brown sugar yields extra chew; more granulated sugar brightens edges and shortens chew slightly.
Egg yolk can be replaced with a flax egg or other egg replacer if needed; texture and rise may shift a bit.
Vanilla is ideal for warmth; if you’re out, a tiny splash of maple or almond extract can work in a pinch.
Flour all-purpose is best here; gluten-free blends work with possible texture changes and a touch more moisture.
Baking soda can be substituted with a small amount of baking powder if you’re out, but flavor and rise will shift a bit.
Salt fine sea or table salt both work; reduce only if you’re watching sodium closely.
Pumpkin pie spice can be swapped for a home blend of cinnamon, nutmeg, allspice, and cloves for a similar warm bite.
Chocolate chips, chunks, or even dark chocolate studs all melt differently; choose based on how gooey you want the center.

Cooling rack filled with soft pumpkin chocolate chip cookies — Fall comfort in cookie form

How to Make Chewy Pumpkin Chocolate Chip Cookies

Brown the butter

First, browning butter adds depth and a nutty aroma to Chewy Pumpkin Chocolate Chip Cookies.
The scent alone makes me smile while racing through the day.

Mix wet ingredients

Then whisk browned butter, brown sugar, granulated sugar, blotted pumpkin, egg yolk, and vanilla.
Whisk until smooth and glossy with a soft scent. The vanilla heightens pumpkin and chocolate.

Whisk dry ingredients

Then, whisk flour, baking soda, salt, and pumpkin pie spice in another bowl.
This dry mix brings structure and that cozy fall flavor.

Combine and fold in chips

Gently fold dry mix into wet until just combined; avoid overmixing.
Next, stir in chocolate chips or chunks for gooey pockets.

Chill the dough

Then cover dough and chill at least an hour; flavor deepens.
Cold dough holds its shape and yields chewy centers in every bite.

Bake and rest

Next, preheat to 350°F; line a sheet with parchment for easy release.
Scoop dough into rounds, about 1.5 tablespoons each, two inches apart.

Then bake ten to twelve minutes.
Edges set and centers stay soft in Chewy Pumpkin Chocolate Chip Cookies.

Finally, let them rest on the sheet a few minutes.
This helps set the structure.

Yield and storage

Next, this recipe yields about 15 cookies, perfect for shareable treats.
They disappear fast, especially if coworkers snag them.

Store in an airtight container to keep Chewy Pumpkin Chocolate Chip Cookies chewy for days.
They stay freshest when sealed tightly.

Chewy pumpkin chocolate chip cookie with melted chocolate chips — Soft, gooey, and full of fall flavor

Tips for Success

Quick kitchen tips

Plan ahead: chill the dough for Chewy Pumpkin Chocolate Chip Cookies.
Blot pumpkin well—moisture ruins that perfect chew.
Brown the butter for a nutty, cozy depth.
Scoop evenly, about 1.5 tablespoons; uniform cookies bake evenly.
Line trays with parchment; no sticking, less cleanup.
Bake until edges set and centers look just shy of done.
Store airtight; cookies stay soft for days.

Equipment Needed

Two mixing bowls (sturdy metal or glass).
Electric mixer or strong whisk.
Rubber spatula and wooden spoon.
Rimmed baking sheets.
Parchment paper or silicone baking mats.
Cooling rack.
Measuring cups and spoons.
Cookie scoop (1.5 tablespoons) or rounded tablespoon.
Oven thermometer to verify 350°F for Chewy Pumpkin Chocolate Chip Cookies.

Essential tools and close substitutes

No electric mixer? Use a whisk.
No cookie scoop? Use rounded tablespoon.
No parchment? Use silicone mats.
No cooling rack? Cool on the sheet, then move.

Variations

Flavor twists and substitutions

Add a pinch of espresso powder to deepen the chocolate notes in Chewy Pumpkin Chocolate Chip Cookies; a tiny kick goes a long way.
Mix in different chocolate: dark, milk, or white chips, or a combination for varied pockets of sweetness.
Toss in toasted nuts like pecans or walnuts for extra crunch and a toasty aroma.
Brighten the pumpkin spice with a touch of orange zest or a drop of orange extract.
Swap in caramel bits or toffee pieces for a gooier, brownie-like surprise.
Sprinkle a few flaky sea salt crystals on top right after baking for a salty-sweet contrast.
Try half white chocolate chips and half semisweet chips for a balanced melt and bite.
Add a pinch of extra pumpkin spice or a whisper of ground cloves for a bolder autumn vibe.
Make them with oats for a chewier, heartier texture (use gluten-free oats if needed).
For a lighter variation, replace half the butter with a neutral oil, keeping the rest of the ratios intact.
These variations help keep Chewy Pumpkin Chocolate Chip Cookies exciting all season.

Personalization ideas (nuts, chips, dairy-free, gluten-free)

Nuts: chopped pecans, walnuts, or almonds add crunch and a toasty note.
Chips: alternate between semisweet, dark, milk, or white chocolate or mix them for depth.
Dairy-free: use dairy-free butter or a coconut-oil blend; expect a touch of extra crispness.
Gluten-free: swap to a 1-to-1 gluten-free flour blend; you may need a tablespoon extra flour if the dough seems loose.
Vegan option: replace egg yolk with a flax egg or aquafaba; texture may shift slightly but stays chewy.
Texture tweaks: if you like more chew, refrigerate longer or underbake by a minute or two.
Flavor boosters: fold in a pinch of cinnamon or nutmeg with the pumpkin pie spice for a layered spice profile.

Serving Suggestions

Serve Chewy Pumpkin Chocolate Chip Cookies with cold milk or a latte.
Pair with pumpkin spice coffee for a cozy morning treat.
Present on a wooden board with cinnamon sticks for warmth.
Wrap cookies in cello with a ribbon for gifting.
Freeze extras and serve chilled with tea for variety.

Pairings and presentation ideas

Pairings and presentation ideas: Plate Chewy Pumpkin Chocolate Chip Cookies with a dusting of powdered sugar, a drizzle of caramel, or a side of vanilla bean ice cream for a nostalgic bite. Create mini dessert boards for gatherings to showcase the cookies plus coffee, tea, or cocoa.

Stack of pumpkin cookies with visible chocolate chunks — Your new favorite fall cookie

Make-Ahead and Freezer Tips for Chewy Pumpkin Chocolate Chip Cookies

Make-ahead dough and freezing guidance

I rely on make-ahead strategies to keep Chewy Pumpkin Chocolate Chip Cookies on hand. This approach saves rush-hour chaos and keeps flavor intact.

For Chewy Pumpkin Chocolate Chip Cookies, chill the dough for at least one hour, or overnight. The flavors deepen as the dough rests.

To freeze dough, scoop mounds about 1.5 tablespoons on parchment. Freeze until solid, then transfer to a labeled bag.

Bake from frozen: preheat the oven, place rounds two inches apart, and bake a bit longer. The cookies will spread less and stay chewy.

If you prefer baked cookies, cool completely, then freeze in a single layer on a sheet. Once frozen, store in an airtight container.

Dough stored in the fridge lasts up to three days. Frozen dough stays good for two to three months.

Label bags with the date and suggested bake time. This keeps planning simple during busy weeks.

A quick wrap-up tip: When you’re ready to bake, preheat fully and bake from frozen if needed. You’ll still get chewy centers and fresh flavor.

FAQs about Chewy Pumpkin Chocolate Chip Cookies

Can I freeze the cookie dough?

Yes. The Chewy Pumpkin Chocolate Chip Cookies dough freezes well.
Scoop dough into mounds on parchment, freeze until solid, then transfer to a labeled bag.

Why are my cookies spreading too much?

Spreading often means the dough was too warm or too fatty for Chewy Pumpkin Chocolate Chip Cookies.
Chill the dough thoroughly, bake on parchment, and ensure the oven hits 350°F for best chew.

Can I make these vegan or gluten-free?

Absolutely. You can adapt Chewy Pumpkin Chocolate Chip Cookies for vegan or gluten-free needs.
Use a flax egg and dairy-free butter for vegan, and a 1-to-1 gluten-free flour blend for gluten-free versions.

How do I keep them soft after baking?

Store the cookies airtight to maintain softness in Chewy Pumpkin Chocolate Chip Cookies.
For extra softness, add a slice of bread to the container and rewarm leftovers briefly if needed.

Final Thoughts

As I close the oven door on a batch of Chewy Pumpkin Chocolate Chip Cookies, I feel the day settle a notch. I love how simple ingredients bloom into comfort—soft centers, warm spice, and pockets of melted chocolate. This recipe is my friendly ally when time is tight and the never-ending to-do list looms.

Morning, noon, or night, a warm tray gives me a moment of calm. Sharing these cookies with neighbors or coworkers always sparks a quick, smiling connection.

The trick is simple joy: bake in small batches, stash extras, and savor the chewy bite that sticks with you through a busy week.