These pumpkin chocolate chip cookies are anything BUT cakey! They’re so rich with a buttery texture and gooey chocolate chips. Each bite just melts in your mouth and has the perfect balance of chocolate with a hint of pumpkin spice. Also made with brown butter, it’s simply just the perfect pumpkin chocolate chip cookie recipe.
The BEST Pumpkin Chocolate Chip Cookies
I take the term “best” very lightly so when I claim something is the best, it’s because it truly is!
These pumpkin chocolate chip cookies are unlike any other. Rather than fluffy and cakey, they’re rich and buttery with chewy edges and a gooey center. It’s basically my dream chocolate chip cookie.
Not only is the texture PERFECTION, but the flavors are just as incredible. These pumpkin cookies are made with brown butter which provides a layer of rich nutty flavor.
Taking care not to overwhelm these cookies, the dough uses just a teaspoon of pumpkin pie spice. It’s enough to help bring out the pumpkin flavor but not too much to where it overpowers the chocolate. It’s basically the goldilocks of pumpkin chocolate chip cookies.
Last but not least, the dough is made completely by hand and no chilling is needed. Just brown up the butter, mix the dough, scoop, and bake! Your pumpkin cookies are ready in only an hour.
How to Make Pumpkin Cookies NOT Cakey
In my personal opinion, cookies should never ever be cakey. They’re meant to deliver so many delicious textures and cakey is not one of them. That’s what cake is for!
But when it comes to pumpkin, it’s very easy to make a cakey cookie. The moisture from the pumpkin basically turns the dense cookie dough into fluffy cake batter.
So to battle this, the pumpkin is wrung out before use and no special equipment is required!
Using paper towels, the pumpkin is placed in the center of a clean sheet and wrapped up. Gently squeezing the bottom, moisture is wrung out until the paper towel can no longer hold together. When this happens, it’s replaced with a new sheet.
All together, the wringing process uses 4 sheets of paper towels and about 3 good squeezes. This process can also be done with a cheesecloth instead, but that’s not a highly common kitchen item so I provided this paper towel option instead. But if you have one, go for it!
To check and make sure enough moisture is squeezed out, measure the pumpkin in a 1/3 measuring cup. The pumpkin should reduce by about half, so this is the perfect measure to ensure it’s just right. If it overflows the cup, give the pumpkin another good squeeze and that should do the trick.
It’s very important to not skip this step! Otherwise you will be left with cakey (or potentially soupy) pumpkin cookies.
Tips for Baking Perfect Pumpkin Chocolate Chip Cookies
This recipe can get a little tricky only because pumpkin can be difficult to work with when it comes to cookies. So to ensure yours turn out just right, here’s what you need to know:
- Pumpkin – First, use 100% pure pumpkin and not pumpkin pie filling. Second, measure the pumpkin once it’s wrung out to make sure it has reduced by half in size. Otherwise, if too much moisture is kept in, the cookies can turn a bit cakey.
- Butter – If possible, use a high quality butter. This is typically called “European-style” or “cultured” butter. These have a higher butterfat, so these cookies will turn out extra rich.
- Flour – To ensure you use the exact amount needed for these cookies, gently spoon the flour into your measuring cup and level if off with a flat edge. If you scoop directly into the flour container, it pacts it down into the cup which could leave you with 1/4 cup or more of added flour. If your cookies don’t spread properly, this is likely the culprit.
- Size – Scooping big cookies is what will provide that thick and gooey center. Use a 2 oz cookie scoop (I linked mine at the bottom of the recipe card) or a 1/4 measuring cup.
- Baking – Pull the cookies when they look slightly underdone in the center. As the cookies cool, that center will set into the perfect rich and gooey texture.
Pumpkin Chocolate Chip Cookies FAQs
If you find your cookies spread too thin, the butter might have been too hot when mixed into the dough OR you were a little too light handed with the flour. To fix this, either cover the dough and chill for 30 minutes or mix in an extra tablespoon or two of flour.
You can, but the flavors won’t be as rich and the cookies might not spread as much as they should.
I haven’t tested it, but I do think they could work with a gluten free baking flour. I would try 1 3/4 cup cup for cup gluten free baking flour and 1/4 cup almond or oat flour.
Sure! Just know that the cookies might not spread as much, but will still be just as tasty.
Sure! First, scoop the dough and chill until solid. Then place the balls into a freeze bag and store for a couple months. To bake, allow the dough to come up to room temperature and then bake as instructed.
The cookies will keep at room temperature for a few days. Any longer and they will need to be stored in the refrigerator where they can last about a week.
For more pumpkin dessert recipes, check out my:
- Pumpkin Chocolate Chip Muffins
- Chewy Pumpkin Cookies
- Pumpkin Cinnamon Rolls
- Pumpkin Chocolate Chip Cookie Cake
- Pumpkin Cheesecake
- Pumpkin Bread with Maple Glaze
- Pumpkin Pie Gooey Butter Cake
Make sure to tag me @butternutbakery on Instagram and comment below if you make these pumpkin chocolate chip muffins. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!Print