Chewy Pumpkin Chocolate Chip Cookies
These Chewy Pumpkin Chocolate Chip Cookies are packed with cozy fall flavor — rich browned butter adds a caramel-like chew, while pumpkin purée and warm pumpkin pie spice make every bite taste like autumn. Soft, gooey, and perfectly spiced, they’re the kind of cookie you’ll want to bake on repeat all season long!
Stephanie’s Recipe Rundown
Why You’ll Love It: These cookies are everything you love about fall — soft, chewy, and full of cozy pumpkin spice flavor with melty chocolate in every bite. The browned butter adds a rich, caramel-like depth that makes them irresistible. Time Needed: About 20 minutes total — 10 minutes to prep, and 8 minutes to bake. Skill Level: Easy! If you can melt butter and stir, you can bake these cookies. Flavor & Texture: Warm, buttery, and spiced with cinnamon and nutmeg — chewy in the center with slightly crisp edges and pockets of gooey chocolate chips. Would I Make This Again? Absolutely! These are perfect for warming up with on those cold fall days!xoxo Stephanie
Recipe Inspiration
I absolutely love anything pumpkin flavored! 🍂 While I already have a delicious Pumpkin Oatmeal Chocolate Chip Cookie recipe, I was craving something with a crisp edge and chewy center — more like a traditional cookie than a cakey one. I tested two different recipes I found online that had rave reviews, but let’s just say… either I’m terrible at following directions or those recipes were not quite as advertised! 😅 I was so frustrated I even sent photos to my blogging bestie, Kim from Exquisitely Unremarkable, just to vent!
That’s why I’m extra proud of this recipe — it’s been tested (and re-tested!) in my own kitchen until it came out just right every single time. When I share cookie recipes here, they’re 100% real, reliable, and baked by me — not just copied and pasted from the internet!
How to Make Chewy Pumpkin Chocolate Chip Cookies
Brown The Butter:
This is the very first step — and the secret to that rich, caramel flavor! Slowly melt your butter in a saucepan until it starts to bubble and get foamy, stirring often with a whisk. A few minutes after the bubbles and foam start to form, the butter will begin to brown in color. This is what you’re going for! Once the butter turns brown, turn off the burner and move the pot to a different burner to allow it to start cooling.
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Cream the Remaining Ingredients:
So many recipes call for separating out the wet ingredients and the dry ingredients – not me! I use a KitchenAid stand mixer, however, you could use a large bowl with an electric handheld mixer. Cream together light brown sugar, granulated sugar, egg, vanilla extract, pumpkin puree, dried pumpkin pie spice seasoning, flour, baking soda, and salt. The mix will be thick, that’s ok! Just don’t overmix it (meaning, don’t keep mixing after all of the ingredients have been combined and there is no white flour showing).
Add In The Browned Butter:
At this point the butter should be warm, not hot. Turn the mixer on slow. While it’s beating the batter, slowly pour the browned butter down the inside edge of the bowl. Continue stirring until all of the ingredients are incorporated together and the batter resembles a bit more traditional cookie batter.
Add Chocolate Chips
Once all of the ingredients are incorporated, turn the mixer off and add in the chocolate chips…I’ll let you decide how many you want to add! 🙂 The more the better in my opinion! Once the chocolate morsels are in the bowl, turn the mixer on one last time, on low, and stir just until all of the chocolate chips are mixed into the batter evenly.
Scoop Out The Cookies
I found that these cookies like to stick to the pan because of the melted butter. To prevent that, spray your baking sheet with cooking oil first. Then scoop out your cookie dough and place it on the pan. To achieve perfect circle cookies, lightly wet your hands with water and gently roll each cookie dough ball in your hands until smooth, then place back on the baking sheet (trust me on this one! My first batch of cookies didn’t look so pretty because I simply scooped and dropped the batter onto the baking sheet. Those cookies came out wonky looking. Rolling them helped make them more appealing!)
Bake
Bake at 350°F for 8 minutes. If you need to add one more minute, go ahead. The center of the cookie should be ever so slightly gooey. Don’t over bake! (it’s so strange how photos of digital displays make it look they some of the lights are out!)
Cooling Rack
Once the cookies are done baking, remove them from the baking sheet and place them on a cooling rack. Try your hardest to not eat them just yet! (haha, this is me calling the kettle black!) If you allow the cookies to cool for just a few minutes, the butter will crisp and the cookie will be the perfect chewy consistency!
Enjoy!
Try not to eat an entire pan of cookies like I did! 🤣
I hope you all enjoy these cookies as much as my family and I do! They are a great after school snack that hits that perfect sweet spot and warmness, all tied together! Happy baking friends!! I’d love for you to come back and leave a review on these cookies once you bake them yourselves!
Printable Recipe Card
Chewy Pumpkin Chocolate Chip Cookies
Equipment
- stand mixer or bowl and electric mixer
Ingredients
- 1 stick butter I used salted, you can choose to use unsalted
- 1/2 c light brown sugar
- 1/2 c granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1/3 c pumpkin pureé
- 1 1/2 c all-purpose flour unbleached
- 1/2 tsp salt
- 1/2 tsp baking soda I prefer Kosher salt
- 1 tsp pumpkin pie spice seasoning
- 1 1/2 c semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F
Brown The Butter
- This is the very first step — and the secret to that rich, caramel flavor! Slowly melt your butter in a saucepan until it starts to bubble and get foamy, stirring often. A few minutes after the bubbles and foam start to form, the butter will begin to brown in color. This is what you're going for! Once the butter turns brown, turn off the burner and move the pot to a different burner to allow it to start cooling.
Cream The Remaining Ingredients
- So many recipes call for separating out the wet ingredients and the dry ingredients – not me! I use a KitchenAid stand mixer, however, you could use a large bowl with an electric handheld mixer. Cream together light brown sugar, granulated sugar, egg, vanilla extract, pumpkin puree, dried pumpkin pie spice, flour, baking soda, and salt. The mix will be thick, that's ok! Just don't overmix it (meaning, don't keep mixing after all of the ingredients have been combined and there is no white flour showing).
Add In The Browned Butter
- At this point the butter should be warm, not hot. Turn the mixer on slow. While it's beating the batter, slowly pour the browned butter down the inside edge of the bowl. Continue stirring until all of the ingredients are incorporated together and the batter resembles a bit more traditional cookie batter.
Add Chocolate Chips
- Once all of the ingredients are incorporated, turn the mixer off and add in the chocolate chips…I'll let you decide how many you want to add! 🙂 The more the better in my opinion! Once the chocolate morsels are in the bowl, turn the mixer on one last time, on low, and stir just until all of the chocolate chips are mixed into the batter evenly.
Scoop Out The Cookies
- I found that these cookies like to stick to the pan because of the melted butter. To prevent that, spray your baking sheet with cooking oil first. Then scoop out your cookie dough and place it on the pan. To achieve perfect circle cookies, lightly wet your hands with water and gently roll each cookie dough ball in your hands until smooth, then place back on the baking sheet (trust me on this one! My first batch of cookies didn't look so pretty because I simply scooped and dropped the batter onto the baking sheet. Those cookies came out wonky looking. Rolling them helped make them more appealing!)
Bake
- Bake at 350°F for 8 minutes. If you need to add one more minute, go ahead. The center of the cookie should be ever so slightly gooey. Don't over bake! (it's so strange how photos of digital displays make it look they some of the lights are out!)
Cooling Rack
- Once the cookies are done baking, remove them from the baking sheet and place them on a cooling rack. Try your hardest to not eat them just yet! (haha, this is me calling the kettle black!) If you allow the cookies to cool for just a few minutes, the butter will crisp and the cookie will be the perfect chewy consistency!
Nutrition
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Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).
I tested and tried many different recipes to come up with the best chewy pumpkin chocolate chip cookie -and I would say this is the one! Hope you love them!