Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies are the perfect treat for any occasion! Soft, gooey, and loaded with rich chocolate and warm spices, they capture the essence of fall in every bite. Ideal for gatherings, cozy nights in, or simply as a delightful snack, these cookies will impress your friends and family with their unique chewy texture and mouthwatering flavor.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of pumpkin puree and chocolate creates a deliciously unique taste you won’t find anywhere else.
• Perfectly Chewy: Made with brown butter and blotted pumpkin, these cookies are guaranteed to have a soft and chewy texture.
• Easy to Make: With simple steps and common ingredients, even novice bakers can whip up a batch effortlessly!
• Versatile Enjoyment: Whether served warm out of the oven or enjoyed later, these cookies remain delectable and satisfying.
• Fall Favorite: Infused with pumpkin spice, they embody the flavors of autumn, making them ideal for seasonal celebrations.

Tools and Preparation

Before diving into making these cookies, gather your tools. Having everything ready helps streamline the process and ensures success.

Essential Tools and Equipment

• Baking trays
• Parchment paper
• Large stainless steel pan
• Glass measuring bowl
• Whisk
• Cookie scoop

Importance of Each Tool

• Baking trays: Essential for even baking; they ensure your cookies have space to spread while maintaining their shape.
• Parchment paper: Prevents sticking and makes cleanup a breeze; no more scrubbing trays after baking!
• Large stainless steel pan: Perfect for browning butter; its durability allows for even heat distribution.

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

In a large stainless steel pan, brown the cold unsalted butter. It will foam, pop, and crackle—this is normal! Stir occasionally to prevent burning. When it smells nutty and has brown bits at the bottom, remove it from heat. Transfer just under 1 cup of browned butter into a glass measuring bowl. Refrigerate for about 50-60 minutes until a thermometer reads 75°F.

Step 3: Prepare the Pumpkin Puree

Spread the room temperature pumpkin puree on a plate. Blot it with paper towels to absorb excess moisture until it feels like soft playdough. You should end up with roughly 1/3 cup (75 grams) of drier pumpkin puree.

Step 4: Mix Sugars with Butter

Once the butter is cool, whisk in both sugars for exactly one minute until it resembles pale wet sand.

Step 5: Combine Wet Ingredients

Add in the egg yolks, vanilla extract, and dried pumpkin puree. Whisk until fully combined.

Step 6: Add Dry Ingredients

Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.

Step 7: Scoop Dough onto Trays

Using a 3 tbsp cookie scoop, portion out dough onto prepared baking trays spaced about 2-3 inches apart. You should have approximately 15 cookies. For extra melted chocolate pools on top, add larger pieces of chopped chocolate before baking!

Step 8: Bake Cookies

Bake one tray at a time for about 9-13 minutes or until edges are golden brown while keeping the center slightly underbaked. Use a large round cookie cutter immediately after removing from oven to shape them perfectly round if desired.

Step 9: Cool & Store

Allow cookies to cool completely on a wire rack before enjoying! Store baked cookies in an airtight container at room temperature for up to three days. You can also refrigerate or freeze cookie dough balls; allow them to reach room temperature before baking (about one hour for refrigerated dough or two hours for frozen dough).

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are perfect for sharing or enjoying on your own. Here are some delightful serving suggestions to elevate your cookie experience.

With a Glass of Milk

• Pair these cookies with a cold glass of milk for a classic treat. The creaminess of the milk complements the rich flavors of pumpkin and chocolate.

Warmed with Ice Cream

• Serve the cookies warm with a scoop of vanilla or cinnamon ice cream on top. The heat from the cookie will melt the ice cream slightly, creating a delicious dessert.

Drizzled with Caramel Sauce

• Add a drizzle of caramel sauce over the cookies for an extra touch of sweetness. This combination enhances the flavors and adds a lovely presentation.

On a Cozy Dessert Platter

• Arrange the cookies on a platter with other fall-themed treats like mini pies or spiced nuts. This makes for an inviting dessert spread at gatherings.

With Seasonal Drinks

• Enjoy these cookies alongside seasonal beverages like chai tea or hot apple cider. The warm spices in both will harmonize beautifully.

As Part of a Gift Basket

• Package these cookies in a decorative box or basket as a thoughtful homemade gift. Include other baked goods or snacks for variety.

How to Perfect Chewy Pumpkin Chocolate Chip Cookies

To achieve the ideal chewy texture and flavor in your pumpkin chocolate chip cookies, follow these tips for perfection.

• Use Fresh Pumpkin Puree: Opt for high-quality pumpkin puree for better flavor and moisture. Fresh or canned, ensure it’s pure pumpkin without additives.

• Cool Butter Properly: Allow browned butter to cool down to 75°F before mixing. This helps create that chewy texture without making the dough too greasy.

• Don’t Overmix: When combining flour and other dry ingredients, mix just until combined. Overmixing can lead to tough cookies instead of chewy ones.

• Chill Cookie Dough: For best results, chill your cookie dough before baking. Chilling helps develop flavor and improves texture by preventing spreading.

• Monitor Baking Time: Keep an eye on your cookies while they bake. Remove them when edges are golden but centers look slightly underbaked for optimal chewiness.

• Adjust Chocolate Size: Use larger chunks of chocolate if you prefer gooier pockets in your cookies. This adds richness and enhances the overall experience.

Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies

Chewy pumpkin chocolate chip cookies can be enjoyed with various side dishes that complement their flavors perfectly. Here are some great options:

1. Apple Slices: Crisp apple slices add a refreshing crunch that contrasts nicely with the soft texture of the cookies.
2. Spiced Nuts: A mix of spiced nuts offers crunch and savory notes, balancing out the sweetness of the cookies.
3. Yogurt Parfait: Layer yogurt with granola and fruit for a wholesome side that’s both creamy and tangy.
4. Cheese Board: Include mild cheeses like brie or goat cheese to provide a savory element that pairs well with sweet treats.
5. Pumpkin Soup: A warm bowl of pumpkin soup enhances the seasonal theme and serves as a comforting side dish.
6. Cranberry Sauce: A dollop of cranberry sauce can brighten up each bite, adding tartness that complements the cookie’s sweetness.
7. Coffee or Tea: Enjoying these cookies alongside coffee or herbal tea creates a delightful snack moment that’s perfect for any time of day.
8. Fruit Salad: A light fruit salad featuring seasonal fruits can provide freshness and contrast against the rich flavors of the cookie.

Common Mistakes to Avoid

When making chewy pumpkin chocolate chip cookies, it’s easy to make mistakes that can affect the texture and flavor. Here are some common pitfalls to watch out for:

• Using Warm Butter: Warm butter can lead to overly flat cookies. Always cool your browned butter before mixing it into the batter.
• Skipping Pumpkin Drying: Not drying the pumpkin puree adequately can result in cakey cookies. Use paper towels to press the excess moisture out of the pumpkin until it reaches a dough-like consistency.
• Overmixing the Dough: Overmixing can lead to tough cookies. Mix just until ingredients are combined for a soft, chewy texture.
• Incorrect Oven Temperature: Baking at the wrong temperature can alter baking time and cookie texture. Always preheat your oven and use an oven thermometer for accuracy.
• Not Using Enough Chocolate: Skimping on chocolate chips or chunks can lead to bland cookies. Make sure to add plenty of chocolate for melty goodness.

Storage & Reheating Instructions

Refrigerator Storage

• Store baked cookies in an airtight container at room temperature for up to 3 days.
• If you want longer storage, place them in the refrigerator, where they will last about a week.

Freezing Chewy Pumpkin Chocolate Chip Cookies

• Freeze cookie dough balls or baked cookies in freezer-safe containers.
• For best quality, consume frozen cookie dough within 2-3 months.

Reheating Chewy Pumpkin Chocolate Chip Cookies

• Oven: Preheat your oven to 350°F (180°C). Place cookies on a baking tray and heat for about 5 minutes.
• Microwave: Heat individual cookies for 10-15 seconds; this will keep them soft.
• Stovetop: Warm cookies in a pan over low heat for a few minutes, flipping halfway through for even warmth.

Frequently Asked Questions

Here are some common questions about chewy pumpkin chocolate chip cookies:

How do I achieve the perfect chewiness in my cookies?

Achieving chewiness requires using brown butter and ensuring not to overbake your cookies. The edges should be golden brown while the center remains slightly underbaked.

Can I substitute any ingredients in the chewy pumpkin chocolate chip cookies recipe?

Yes! You can substitute regular flour with gluten-free flour blends or use dairy-free chocolate if you prefer plant-based options.

What is the best way to store chewy pumpkin chocolate chip cookies?

Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

Can I freeze these chewy pumpkin chocolate chip cookies?

Absolutely! You can freeze both the cookie dough and baked cookies for later enjoyment. Just ensure they are stored in airtight containers.

What makes these chewy pumpkin chocolate chip cookies different from regular ones?

The use of brown butter, dried pumpkin puree, and specific ingredient ratios contribute to their unique chewy texture compared to traditional recipes.

Final Thoughts

These chewy pumpkin chocolate chip cookies are perfect for fall gatherings or any time you crave something sweet. Their delightful combination of warm spices and rich chocolate makes them irresistible. Feel free to customize by adding nuts or different types of chocolate for a personal touch!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chewy Pumpkin Chocolate Chip Cookies

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• Author: Olivia
• Total Time: 28 minutes
• Yield: Approximately 15 cookies 1x

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Description

Indulge in the warm, autumn-inspired flavors of these Chewy Pumpkin Chocolate Chip Cookies. Each bite is a delightful combination of rich chocolate and fragrant pumpkin spices, creating a soft and gooey texture that’s perfect for any occasion. Whether you’re hosting a gathering or simply treating yourself, these cookies are sure to impress with their unique taste and chewy consistency. Made with simple ingredients and easy-to-follow steps, they are an ideal choice for bakers of all skill levels. Enjoy them fresh out of the oven or as a cozy dessert on chilly nights—either way, you’ll savor every moment.

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Ingredients

Scale 1x2x3x

• 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
• 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

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Instructions

1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
2. Brown the cold butter in a large stainless steel pan until nutty and golden; cool it to 75°F.
3. Blot room temperature pumpkin puree with paper towels until drier.
4. Whisk sugars into cooled butter until sandy then mix in egg yolks, vanilla, and dried pumpkin puree.
5. Gently fold in flour, pumpkin spice, baking soda, salt, and chocolate until just combined.
6. Scoop dough onto baking trays spaced apart; bake for 9-13 minutes until edges are golden.
7. Allow cooling on a wire rack before serving.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 10g
• Sodium: 90mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg