Chewy Pumpkin Chocolate Chip Cookies

If you’re looking for a warm and cozy treat to embrace the fall season, you’ve come to the right place! These Chewy Pumpkin Chocolate Chip Cookies are a personal favorite of mine. They combine the rich flavors of pumpkin with the sweet goodness of chocolate, creating a delightful blend that’s perfect for any occasion. Whether you’re baking for a busy weeknight, a family gathering, or simply to enjoy with a cup of tea, these cookies will bring joy to your heart and your taste buds.

What makes this recipe even more special is its chewy texture. Unlike traditional cookies that can sometimes turn out cakey, these are soft and gooey with melty chocolate chips. I promise you’ll want to make these again and again!

Why You’ll Love This Recipe

• Easy Preparation: With simple steps and easy-to-find ingredients, you can whip up these cookies in no time!
• Family-Friendly Flavor: Kids and adults alike will adore the combination of pumpkin and chocolate. It’s a hit for all ages!
• Make-Ahead Convenience: You can prepare the cookie dough in advance and freeze it for quick baking whenever the craving strikes.
• Deliciously Chewy Texture: The secret lies in using brown butter and blotted pumpkin, ensuring each bite is full of flavor without being dry.
• Perfect for Sharing: With about 15 servings, these cookies are just right for sharing with friends or enjoying at home.

Ingredients You’ll Need

Let’s gather our ingredients! These are simple, wholesome items that you may already have in your kitchen. They come together to create those irresistibly chewy pumpkin chocolate chip cookies!

For the Cookies

• 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 teaspoons 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

Variations

One of the best things about this recipe is how flexible it is! Here are some fun variations to try if you’re feeling adventurous:

• Add Nuts: Toss in some chopped walnuts or pecans for an extra crunch!
• Make it Gluten-Free: Substitute all-purpose flour with a gluten-free blend to cater to dietary needs.
• Spice It Up: Experiment by adding a pinch of cayenne or cinnamon for a little kick!
• Swap the Chocolate: Try using white chocolate chips or dark chocolate chunks for different flavor profiles.

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Preheat Your Oven

Preheat your oven to 350°F (180°C). This step ensures that your cookies bake evenly from the start. While waiting, line two baking trays with parchment paper; this will prevent sticking and make cleanup a breeze!

Step 2: Brown the Butter

In a large stainless steel pan, melt your cold unsalted butter over medium heat. Keep an eye on it as it bubbles and froths—this browning process adds rich flavor! When you see nutty brown bits forming on the bottom, take it off the heat. Let it cool in a glass measuring bowl until it’s just below room temperature but still liquid.

Step 3: Blot the Pumpkin

Spread out the pumpkin puree on a plate and press paper towels onto it to absorb excess moisture. This step is crucial because too much moisture can lead to cake-like cookies instead of those delightful chewy ones we want!

Step 4: Mix in Sweeteners

Once your butter has cooled down, whisk in both sugars until they resemble pale wet sand. This helps incorporate air into your mixture, giving those cookies that lovely chewy texture.

Step 5: Incorporate Egg Yolks and Pumpkin

Next, whisk in the egg yolks, vanilla extract, and dried pumpkin puree until everything is smoothly combined. The egg yolks add richness while helping bind everything together.

Step 6: Fold in Dry Ingredients

Gently fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. Be careful not to overmix; we want soft cookies that will puff up beautifully!

Step 7: Scoop & Shape

Using a 3 tbsp cookie scoop, roll each portion between your hands and place them on your prepared trays spaced about 2-3 inches apart. For extra melted chocolate goodness, press larger pieces of chocolate on top before baking!

Step 8: Bake & Cool

Bake one tray at a time for about 9-13 minutes or until the edges are golden brown but slightly underbaked in the center. As soon as they come out of the oven, use a large round cookie cutter to gently reshape them into perfect circles. Let them cool completely on wire racks before indulging!

Step 9: Store Your Cookies

Store any leftover baked cookies in an airtight container at room temperature for up to three days—or freeze unbaked cookie dough balls for fresh cookies anytime! Just remember to let them sit at room temperature before popping them into the oven.

Enjoy every bite of these Chewy Pumpkin Chocolate Chip Cookies! They truly are comfort food at its best—perfect for enjoying alone or sharing with loved ones. Happy baking!

Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies

Baking can be a delightful adventure, and these tips will ensure your cookies turn out perfectly every time!

• Use cold butter – Starting with cold butter helps achieve the right texture. It prevents the cookies from spreading too much while baking, resulting in that chewy goodness we all crave.
• Don’t skip browning the butter – This step adds a rich, nutty flavor to your cookies that elevates them beyond the ordinary. The toasty aroma will fill your kitchen and make the anticipation of tasting them even sweeter.
• Measure flour correctly – For best results, spoon flour into your measuring cup and level it off with a knife. This prevents packing down the flour, which could lead to dense cookies instead of chewy ones.
• Chill the dough – If you have time, chilling the dough for about 30 minutes before baking can help enhance flavors and improve texture. It also makes it easier to scoop!
• Don’t overbake – Keep an eye on your cookies as they bake! Pulling them out when they’re just underbaked will give you that perfect soft center while allowing them to continue cooking slightly on the baking sheet.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are not only delicious but also visually appealing, making them perfect for sharing or enjoying with loved ones!

Garnishes

• Dusting of powdered sugar – A light sprinkle of powdered sugar adds a touch of elegance and sweetness that contrasts beautifully with the rich chocolate.
• Drizzle of melted chocolate – A quick drizzle of melted chocolate over the top can elevate these cookies into a gourmet treat that’s sure to impress.

Side Dishes

• Vanilla ice cream – The creamy texture of vanilla ice cream pairs perfectly with warm cookies, creating a delightful contrast that melts in your mouth.
• Hot cocoa or chai tea – A steaming mug of cocoa or spiced chai complements the flavors in the cookies beautifully, enhancing your cozy dessert experience.
• Fresh fruit salad – A refreshing fruit salad balances the richness of the cookies, adding brightness and a hint of acidity that cuts through sweetness.

With these presentation ideas and side dish pairings, you’re all set to enjoy your chewy pumpkin chocolate chip cookies in style! Happy baking!

Make Ahead and Storage

These chewy pumpkin chocolate chip cookies are perfect for meal prep! You can make a batch ahead of time and store them for later, ensuring you have a delicious treat ready whenever the craving strikes.

Storing Leftovers

• Keep the baked cookies in an airtight container at room temperature for up to 2-3 days.
• For longer freshness, consider refrigerating the cookies, which can extend their shelf life by a few additional days.

Freezing

• If you want to enjoy these cookies later, freeze the dough balls before baking.
• Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a zip-top bag or airtight container.
• Frozen cookie dough can be stored for up to 3 months.

Reheating

• To enjoy warm cookies straight from your freezer, let the dough come to room temperature before baking (about 1 hour for refrigerated and 2 hours for frozen).
• If you have leftover baked cookies, pop them in the microwave for about 10-15 seconds to warm them up again.

FAQs

Here are some common questions you might have about making chewy pumpkin chocolate chip cookies!

Can I use canned pumpkin puree for chewy pumpkin chocolate chip cookies?

Yes! Canned pumpkin puree is perfect for this recipe. Just make sure to blot it dry as instructed to achieve that chewy texture.

How do I get my chewy pumpkin chocolate chip cookies to stay soft?

To keep your chewy pumpkin chocolate chip cookies soft, avoid overbaking them. The edges should be golden brown while the center remains slightly underbaked when you take them out of the oven.

Can I substitute butter in chewy pumpkin chocolate chip cookies?

While butter gives these cookies a rich flavor, you can use plant-based alternatives like coconut oil or vegan butter if preferred.

What makes these chewy pumpkin chocolate chip cookies different from others?

The combination of browning the butter and drying out the pumpkin puree contributes to their unique chewy texture, setting them apart from traditional cakey recipes.

Final Thoughts

I hope you find joy in making these chewy pumpkin chocolate chip cookies! They’re not just delightful treats but also a wonderful way to embrace the flavors of fall. Share them with family and friends or keep them all to yourself—either way, they’re sure to bring warmth into your home. Enjoy every bite!