15-Minute Chewy Pumpkin Chocolate Chip Cookies – Easy Fall Dessert

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Chewy pumpkin chocolate chip cookies are the ultimate cozy-weather treat — soft in the center, laced with warming spices, and dotted with rich chocolate. These cookies are everything we crave when the leaves start to turn and the sweaters come out. The moment you take that first bite, you’re greeted with a blend of nutty brown butter and earthy pumpkin that melts right into the sweetness of chocolate. It’s more than a dessert — it’s comfort baked into every bite. If you love nostalgic, home-baked flavors, this recipe will hit the sweet spot.

Before we dive in, don’t forget to follow and save this recipe to your boards on Pinterest for easy reference and more sweet inspiration!

Why These Chewy Pumpkin Chocolate Chip Cookies Are Extra Special

What makes this cookie recipe rise above the rest? It’s all in the carefully crafted technique and the simple, wholesome ingredients. Unlike cakey pumpkin cookies, these have an irresistibly chewy bite — all thanks to a few key steps.

First, we brown the butter. That alone adds a nutty, caramelized depth that takes the flavor up several notches. Then, we dry out the pumpkin puree — a crucial move to keep the dough from being too moist. This transforms your cookies from soft and spongy to chewy and cookie-like (the way we all really want them!).

You also don’t need a mixer. This is a whisk-and-fold situation — simple, satisfying, and meditative. It’s a recipe that rewards care: cooling the butter to the perfect temperature, blotting the pumpkin until it feels like soft playdough, and gently folding in the chocolate so you get those picture-perfect pools.

Another thing I adore? These cookies strike a beautiful balance — sweet but not too sugary, spiced but not overwhelming. They’re packed with seasonal comfort, yet versatile enough to bake year-round. The dough holds up well in the fridge, and you can bake just a few at a time, making them perfect for small households or spontaneous cookie cravings.

I recently paired a batch with this peach upside-down cake for a fall-themed dessert table, and the contrast between the spiced cookie and fruity cake was incredible. And if you’re a cookie lover, you’ll appreciate the crunchy-meets-chewy harmony these share with the classic rice krispie chocolate chip cookies on the blog — but with a pumpkin twist.

Ingredients You’ll Need (Plus a Quick Table!)

Before you start, lay everything out and ensure your ingredients are room temperature — this helps with even mixing and a better final texture. Here’s what you’ll need:

Pro Tip: Be sure to blot your pumpkin puree thoroughly. The drier the puree, the chewier your cookies will be. Moisture is your enemy here!

Tools, Tips & Simple Substitutions

Tools:

You don’t need much — just the basics:

• Stainless steel pan for browning butter

• Mixing bowls (medium and large)

• 3-tablespoon cookie scoop

• Parchment paper and two baking trays

• Wire rack for cooling

Substitutions:

Don’t worry if you’re missing a thing or two — this recipe is forgiving with a few smart swaps:

• Pumpkin spice: Don’t have it? Mix 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, and 1/4 tsp cloves.

• Butter: If you don’t want to brown butter, use softened unsalted butter, but note that you’ll sacrifice that nutty richness.

• Chocolate: Mix in half milk chocolate and half dark for a more layered flavor.

You can even experiment with a touch of maple extract or swap in browned ghee for butter for a nuttier undertone.

Speaking of experimentation, these cookies pair beautifully with cozy bakes like my lemon zucchini bread or the incredibly moist fresh peach cake. Together, they make a stunning fall dessert platter!

How to Make Chewy Pumpkin Chocolate Chip Cookies — Step by Step.

Step-by-Step Method 

Step 1: Brown the Butter
Place your cold unsalted butter into a large stainless steel pan over medium heat. Stir as it melts, then let it sizzle, foam, and pop. You’ll start to see brown bits settling at the bottom — that’s where the flavor lives! When the butter smells nutty and turns amber, remove it from the heat.

Step 2: Blot the Pumpkin Puree
Spread 2/3 cup pumpkin puree onto a plate. Press a few layers of paper towel into it to absorb the excess water. Repeat until it resembles a soft, dry paste — you’ll end up with about 1/3 cup.

This step is critical. Too much moisture = cakey cookies. We’re after chewy texture, and this tip delivers it!

Step 3: Combine the Sugars and Butter
Whisk the cooled brown butter with granulated and light brown sugar for exactly 1 minute. You’re looking for a consistency that feels like damp sand.

Step 4: Add the Yolks, Vanilla, and Pumpkin
Whisk in the egg yolks, vanilla extract, and blotted pumpkin puree. Mix until just combined — smooth but not over-whipped.

Step 5: Fold in the Dry Ingredients
In a separate bowl, whisk together your flour, pumpkin spice, baking soda, and sea salt. Fold it into the wet mixture. Finally, stir in the chopped chocolate or chocolate chips.

Optional: Press a few chocolate chunks on top of each dough ball for those irresistible puddles of chocolate post-bake.

Step 6: Scoop and Chill
Using a 3-tablespoon cookie scoop, form dough balls and space them 2–3 inches apart on a parchment-lined tray. You’ll get about 15 cookies. Chill in the fridge while the oven preheats to 350°F (180°C).

Step 7: Bake to Chewy Perfection
Bake one tray at a time for 9–13 minutes. The edges should be golden, and the centers slightly underbaked. Use a round cookie cutter to gently scoot the cookies into a perfect circle shape right after they come out.

Let them cool on the tray before transferring to a wire rack.

Tips for Success Every Time

• Don’t skip the pumpkin blotting. It’s the secret to chewy—not cakey—cookies.

• Weigh your flour. Even a little extra can ruin the texture. Use a scale if you have one.

• Cool your butter properly. Too hot, and it’ll melt the sugars; too cold, and it won’t combine well.

• Use quality chocolate. For dramatic, rich pools, chop a bar instead of using chips.

• Try scooting. Swirl a round cookie cutter around each warm cookie right out of the oven to shape them into perfect bakery-style rounds.

For more gooey, soft-centered treats with a fall twist, check out this cherry delight recipe or indulge in this sweet cherry cobbler — both rich in seasonal comfort.

Serving, Storing & Pairing Chewy Pumpkin Chocolate Chip Cookies

Perfect Pairings to Complement Your Cookies

These cookies are packed with warm pumpkin spice, mellow sweetness, and velvety chocolate — making them a match made in dessert heaven for a variety of cozy pairings.

Hot drinks? Absolutely essential. I love serving these straight from the wire rack with a mug of chai tea or maple-laced latte. Their chewiness makes them perfect for dunking, and the chocolate softens just enough when warmed.

For an autumn dessert platter, pair them with something fruity or creamy. I’ve laid out these cookies alongside my southern peach cobbler — the contrast between chewy and juicy is mouthwatering. Want to go full-fall? Add a few slices of this festive eggnog snickerdoodle thumbprint cookie twist to the tray for a crowd-pleasing holiday spread.

These cookies also shine in:

• Lunchboxes: They hold their shape well and stay soft for days.

• Cookie swaps: They’re unique, seasonal, and stand out.

• Ice cream sandwiches: Vanilla or cinnamon ice cream between two cookies = heaven.

Serve them slightly warm for that fresh-from-the-oven experience — just 10 seconds in the microwave revives that gooey chocolate magic.

How to Store & Reheat for Lasting Chewiness

Here’s how to keep your chewy pumpkin chocolate chip cookies soft and flavorful beyond day one.

Storage Tips:

• Room Temperature: Store baked cookies in an airtight container for up to 3 days. Add a slice of bread to the container to keep them from drying out.

• Refrigerated Dough: Keep raw cookie dough balls in the fridge for up to 3 days. Let them sit at room temperature for an hour before baking.

• Freezer: Freeze dough balls on a tray, then transfer to a zip-top bag. They’ll last for 2–3 months. Bake directly from frozen — just add 1–2 minutes to the bake time.

Reheating:

• Oven: Warm cookies at 300°F for 4–5 minutes to restore that just-baked texture.

• Microwave: 10 seconds is enough to melt the chocolate again and soften the center.

Whether you’re making them ahead for a gathering or saving extras for yourself (smart move), they hold up beautifully — especially when stored with care.

Frequently Asked Questions

Why are my pumpkin cookies cakey?

Too much moisture is usually the culprit. Blot your pumpkin puree until it’s dry and moldable. Also, make sure you’re measuring flour correctly — too much can make cookies puffy and soft.

Can I use pumpkin pie filling?

No. Pumpkin pie filling contains added sugar and spices, which throws off the recipe. Always use 100% pure pumpkin puree, and blot it well.

Can I prep the dough ahead?

Yes! Store dough in the fridge for 3 days or freeze for up to 3 months. Bring to room temp before baking, or bake frozen with 1–2 extra minutes.

What’s the best chocolate for these cookies?

Chopped dark or semi-sweet chocolate bars melt better and create those rich, gooey puddles. Chips work too, but bars give more texture.

How do I get round cookies?

Use the cookie scoot trick. Right out of the oven, swirl a round cutter around each cookie to shape them neatly.

Final Thoughts: Chewy Pumpkin Chocolate Chip Cookies Worth Sharing

These chewy pumpkin chocolate chip cookies aren’t just a fall treat — they’re a cozy experience baked into every bite. With rich brown butter, warm spices, and gooey chocolate, they bring together everything we crave when the leaves start turning.

I’ve made this recipe more times than I can count, and every single batch fills the kitchen with that nostalgic, can’t-wait-to-taste aroma. Whether you’re making them for a quiet afternoon, a festive gathering, or just because you deserve something sweet, these cookies never disappoint.

If you loved this recipe, you’ll probably enjoy my soft and spiced cherry delight or the rustic charm of this sweet cherry cobbler. Both make wonderful seasonal companions to these cookies.

Thanks for baking with me! Don’t forget to rate this recipe, leave a comment, and share your cookie photos over on Pinterest:
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