Chewy Pumpkin Chocolate Chip Cookies
These Chewy Pumpkin Chocolate Chip Cookies are a delightful treat, perfect for any occasion. With their soft and gooey texture, these cookies blend the warm flavors of pumpkin and spices with rich, melty chocolate. Ideal for cozy fall gatherings or a simple dessert at home, these cookies stand out with their unique chewy consistency—no cakey cookies here!
Why You’ll Love This Recipe
- Irresistible Flavor: These cookies combine pumpkin’s warm notes with chocolate for a deliciously sweet treat.
- Perfectly Chewy: The brown butter and blotted pumpkin create a unique chewy texture that everyone will love.
- Easy to Make: With straightforward steps, you’ll have these cookies ready in no time.
- Versatile Treat: Great for Halloween parties, Thanksgiving gatherings, or a cozy night in.
- Nostalgic Aroma: Baking these cookies fills your home with the comforting scent of fall spices.
Tools and Preparation
Before diving into this recipe, gather your tools and equipment. Having everything ready makes the baking process much smoother.
Essential Tools and Equipment
- Stand mixer or mixing bowls
- Measuring cups and spoons
- Cookie scoop
- Parchment paper
- Baking trays
- Wire cooling rack
Importance of Each Tool
- Stand mixer or mixing bowls: Makes it easy to blend ingredients thoroughly for the best cookie dough consistency.
- Cookie scoop: Ensures even cookie sizes for uniform baking and appearance.
- Parchment paper: Prevents sticking and makes cleanup easier while baking.
Ingredients
These chewy pumpkin chocolate chip cookies are soft, gooey, and packed with warm fall spices and melty chocolate. Made with brown butter and blotted pumpkin for that signature chewy texture. No cakey cookies here!
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large egg yolks (room temperature)
- 2 teaspoon vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour (See notes below for measuring)
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup finely chopped chocolate bar or chocolate chips
How to Make Chewy Pumpkin Chocolate Chip Cookies
Step 1: Preheat the Oven
Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper and set them aside.
Step 2: Brown the Butter
Brown the butter in a large stainless steel pan:
1. Watch as it foams, pops, and crackles—this is normal!
2. Stir occasionally to prevent burning.
3. Remove from heat when it has nutty aromas and brown bits appear on the bottom.
4. Pour into a glass measuring bowl; refrigerate until it cools but remains liquid (about 50–60 minutes).
Step 3: Prepare the Pumpkin Puree
Prepare the pumpkin puree:
1. Spread it on a plate.
2. Press paper towels into it to absorb excess moisture.
3. Repeat with new towels until you achieve about 1/3 cup (75 grams) of dry pumpkin.
Step 4: Combine Sugars and Butter
Once cooled, whisk together:
1. Brown butter, granulated sugar, and light brown sugar for exactly one minute until it resembles pale wet sand.
Step 5: Add Egg Yolks and Vanilla
Whisk in:
1. Egg yolks,
2. Vanilla extract,
3. Dried pumpkin puree until fully combined.
Step 6: Mix Dry Ingredients
Fold in the following until just combined:
– All-purpose flour,
– Pumpkin spice,
– Baking soda,
– Fine sea salt,
– Chocolate chips.
Step 7: Scoop Cookie Dough
Scoop dough using a tablespoon-sized cookie scoop:
1. Roll between palms to form balls.
2. Space them about 2–3 inches apart on prepared trays (approximately 15 cookies).
Step 8: Bake Cookies
Bake one tray at a time:
1. For about 9–13 minutes until edges are golden but centers remain slightly underbaked.
2. Use a large round cookie cutter immediately after removing from the oven to reshape cookies if desired.
Step 9: Cool and Store
Allow your cookies to cool completely on a wire rack before enjoying! Store in an airtight container at room temperature for up to three days or freeze unbaked cookie dough balls for later use.
Enjoy your homemade Chewy Pumpkin Chocolate Chip Cookies that perfectly capture fall flavors!
How to Serve Chewy Pumpkin Chocolate Chip Cookies
These chewy pumpkin chocolate chip cookies are perfect for sharing or enjoying on your own. They can be served in various delightful ways to enhance their flavor and experience.
With a Glass of Milk
- Pair these cookies with cold milk for a classic treat. The creaminess of milk complements the rich flavors of pumpkin and chocolate.
Warmed Up
- Microwave the cookies for a few seconds to warm them up. This enhances the gooey texture and makes the chocolate chips melt beautifully.
Ice Cream Sandwiches
- Use two cookies to create a delicious ice cream sandwich. Add your favorite ice cream flavor in between for an indulgent dessert.
Drizzled with Caramel Sauce
- Drizzle warm caramel sauce over the cookies before serving. This adds an extra layer of sweetness that pairs well with pumpkin.
Topped with Whipped Cream
- Serve these cookies topped with a dollop of whipped cream. This light topping contrasts nicely with the dense cookie texture.
How to Perfect Chewy Pumpkin Chocolate Chip Cookies
To achieve the ideal chewy texture for your pumpkin chocolate chip cookies, consider these helpful tips.
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Brown the butter carefully: Take your time browning the butter until it has a nutty aroma and deep color. This adds depth to your cookie flavor.
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Use room temperature ingredients: Ensure your egg yolks and pumpkin puree are at room temperature. This helps create a smooth batter that blends well.
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Don’t overmix: When folding in dry ingredients, mix just until combined. Overmixing can lead to tough cookies instead of chewy ones.
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Chill the dough: After preparing your dough, let it chill in the refrigerator for at least 30 minutes. This helps firm up the dough and prevents spreading during baking.
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Bake one tray at a time: Baking one tray at a time ensures even cooking and allows you to monitor each batch closely for perfect doneness.
Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies
While these chewy pumpkin chocolate chip cookies are delicious on their own, they can also be complemented by various side dishes that enhance their flavors.
-
Pumpkin Spice Latte: A warm cup of this seasonal favorite is the perfect drink pairing, bringing out the fall spices in your cookies.
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Hot Apple Cider: Enjoy these cookies alongside hot apple cider for a comforting autumn treat that’s both sweet and spicy.
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Cream Cheese Frosting: Serve with a side of creamy frosting for those who love an extra sweet touch on their cookie experience.
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Pecan Pie Bites: These mini desserts add crunchy sweetness that contrasts nicely with soft cookies, creating an interesting dessert platter.
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Roasted Pecans: The nutty flavor enhances the overall taste profile while providing a delightful crunch next to each bite of cookie.
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Chocolate Milkshake: A thick chocolate milkshake is another indulgent pairing that heightens the chocolate experience in each bite of cookie.
Common Mistakes to Avoid
Making chewy pumpkin chocolate chip cookies can be simple, but there are a few common pitfalls. Here are mistakes to avoid for the best results.
- Using warm butter: Warm butter can alter the texture of your cookies, making them cakey instead of chewy. Always use cold unsalted butter for this recipe.
- Skipping the drying process for pumpkin: Not blotting the pumpkin puree can lead to soggy cookies. Properly dry your pumpkin to achieve that perfect chewy texture.
- Overmixing the dough: Mixing too much can result in tough cookies. Mix just until combined to keep your cookies soft and chewy.
- Not measuring flour correctly: Improperly measured flour can throw off the cookie dough consistency. Use a kitchen scale or spoon and level the flour for accuracy.
- Baking on unprepared trays: Skipping parchment paper may cause sticking and uneven baking. Always line your trays with parchment paper for optimal baking.
- Ignoring cooling times: Not letting your cookies cool properly can affect their texture. Allow them to cool completely on a wire rack before serving.
Storage & Reheating Instructions
Refrigerator Storage
- Store baked cookies in an airtight container at room temperature for 2-3 days.
- For prolonged freshness, refrigerate them for up to a week.
Freezing Chewy Pumpkin Chocolate Chip Cookies
- Place cookie dough balls in a single layer on a baking sheet until frozen solid before transferring them to a freezer-safe container.
- Frozen cookie dough can last up to 3 months in the freezer.
Reheating Chewy Pumpkin Chocolate Chip Cookies
- Oven: Preheat to 350°F (180°C), place cookies on a tray, and heat for about 5-7 minutes.
- Microwave: Heat individual cookies for about 10-15 seconds until warm.
- Stovetop: Place a cookie in a heated skillet over low heat for about 2 minutes, flipping halfway through.
Frequently Asked Questions
Here are some common questions related to making chewy pumpkin chocolate chip cookies.
What makes these Chewy Pumpkin Chocolate Chip Cookies different?
The use of brown butter and dried pumpkin puree gives these cookies their signature chewy texture, making them unique compared to traditional recipes.
Can I substitute other ingredients in this recipe?
Yes! You can use dark chocolate or white chocolate chips instead of semi-sweet chocolate. Additionally, you can replace granulated sugar with coconut sugar for a different flavor profile.
How do I know when my Chewy Pumpkin Chocolate Chip Cookies are done?
Look for golden brown edges with slightly underbaked centers. The cookies will continue cooking as they cool on the baking rack.
Can I make these cookies gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup.
Are Chewy Pumpkin Chocolate Chip Cookies suitable for freezing?
Yes! You can freeze both baked cookies and raw cookie dough balls, allowing you to enjoy fresh cookies anytime!
Final Thoughts
These chewy pumpkin chocolate chip cookies are not only delicious but also versatile enough for any occasion. Feel free to customize them with nuts or different types of chocolate chips. Enjoy the warmth and comfort they bring during fall or anytime you’re craving something sweet!
Chewy Pumpkin Chocolate Chip Cookies
- Total Time: 32 minutes
- Yield: About 15 cookies 1x
Description
Indulge in the warm, comforting flavors of fall with these Chewy Pumpkin Chocolate Chip Cookies. Each bite delivers a perfect blend of soft, gooey pumpkin and rich chocolate, making them an irresistible treat for any occasion. With a unique chewy texture achieved through brown butter and dried pumpkin puree, these cookies are sure to be a hit at Halloween parties or cozy evenings at home. Easy to make and delightful to share, they fill your kitchen with the nostalgic aroma of pumpkin spice that evokes the essence of autumn. Treat yourself to this simple yet rewarding recipe and savor the taste of the season!
Ingredients
- 1 cup cold unsalted butter
- 2/3 cup Libby's Pumpkin Puree
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the cold butter in a stainless steel pan until it has a nutty aroma; cool it down for about an hour.
- Blot the pumpkin puree with paper towels until you have approximately 1/3 cup of dry pumpkin.
- Mix together cooled brown butter, granulated sugar, and light brown sugar until it resembles pale wet sand.
- Add egg yolks, vanilla extract, and dried pumpkin; mix until combined.
- Fold in flour, pumpkin spice, baking soda, sea salt, and chocolate chips just until incorporated.
- Use a cookie scoop to place dough balls on prepared trays spaced apart.
- Bake for 9–13 minutes until edges are golden while centers remain slightly underbaked.
- Allow cooling on a wire rack before enjoying.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 145
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
