Chewy Pumpkin Chocolate Chip Cookies Recipe
If you’re looking for a cookie recipe that perfectly captures the essence of fall, you’ve landed in the right place! This Chewy Pumpkin Chocolate Chip Cookies Recipe is a treasure in my kitchen. These cookies offer a delightful balance of soft, chewy texture and rich chocolate chips, all wrapped up in the warm flavors of pumpkin and spices. They’re not just any cookies; they bring comfort and joy to busy weeknights, family gatherings, or even a cozy afternoon treat. Trust me, once you try them, you’ll be making these again and again!
Why You’ll Love This Recipe
- Easy to Make: With simple steps and ingredients, these cookies come together quickly, making them perfect for any baking novice.
- Family Favorite: Kids and adults alike will adore the combination of pumpkin and chocolate. You might want to make a double batch!
- Perfect for Fall: The warm spices make these cookies ideal for autumn festivities or just enjoying with a warm cup of tea.
- Make-Ahead Friendly: These cookies store well, so you can bake them ahead of time and enjoy them throughout the week.
Ingredients You’ll Need
Let’s gather some simple, wholesome ingredients that will help us create these deliciously chewy cookies. You probably have most of these on hand already!
- ½ cup butter (113 g) browned and slightly cooled
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg white, room temperature
- 1 teaspoon vanilla extract
- ¼ cup pumpkin puree, blotted to remove moisture
- 1 1/2 cups all-purpose flour, spooned and leveled (188 g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg
- pinch of clove
- 1 1/2 cups semi-sweet chocolate chips
Variations
What I love about this recipe is how flexible it is! You can easily tweak it to suit your taste or what you have on hand.
- Add Nuts: If you enjoy a bit of crunch, consider adding chopped walnuts or pecans for extra texture.
- Spice It Up: Feel free to experiment with different spices like cardamom or pumpkin pie spice for a unique twist.
- Use Different Chips: Swap semi-sweet chocolate chips for dark chocolate or even white chocolate for a different flavor profile.
- Make It Gluten-Free: Substitute all-purpose flour with a gluten-free blend to cater to dietary needs without sacrificing taste.
How to Make Chewy Pumpkin Chocolate Chip Cookies Recipe
Step 1: Preheat the Oven
Adjust the oven rack to the middle position and preheat your convection oven to 350˚ F. Line two baking sheets with parchment paper and set them aside. This step ensures your cookies bake evenly and don’t stick during cooling.
Step 2: Brown the Butter
In a medium saucepan over medium-high heat, melt the butter while stirring continuously. As it melts, it will start crackling and foaming. After about five minutes, keep an eye out for it turning amber brown—a sign it’s perfectly browned! Once done, pour it into a large heat-safe bowl. Scraping down those brown bits at the bottom adds incredible flavor!
Step 3: Mix Dry Ingredients
While your butter cools, whisk together flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and cloves in another bowl. This step blends the flavors together before they meet the wet ingredients—trust me; it makes a difference!
Step 4: Combine Wet Ingredients
To your cooled brown butter, add both sugars along with the egg white, vanilla extract, and pumpkin puree. Whisk everything until smooth—this creates that rich base that holds our cookie goodness together.
Step 5: Combine Wet and Dry Ingredients
Gently fold in your dry mixture into the wet ingredients until just combined. Be careful not to overmix; we want our cookies soft and chewy!
Step 6: Add Chocolate Chips
Now comes the best part—fold in those luscious semi-sweet chocolate chips. The melted chocolate oozing out when you bite into these cookies is pure bliss!
Step 7: Scoop & Bake
Scoop out dough portions (about two ounces each) onto your prepared cookie sheets with two inches apart between them. Bake for about nine to ten minutes until the edges are set but the centers look slightly underbaked. This helps achieve that gooey center we all crave!
Step 8: Cool & Enjoy
Once baked, let your cookies cool on the sheet for about fifteen minutes before transferring them to a wire rack. Patience pays off as they finish setting up their lovely chewy texture.
And there you have it—your very own batch of Chewy Pumpkin Chocolate Chip Cookies! Enjoy them fresh out of the oven or share them with loved ones; either way, they’re sure to delight!
Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies Recipe
Baking can be a delightful adventure, especially when you want to create the perfect chewy pumpkin chocolate chip cookies! Here are some tips to help you achieve cookie perfection.
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Use room temperature ingredients: When your egg white and pumpkin puree are at room temperature, they blend more easily with the melted butter, creating a smoother batter that helps the cookies rise beautifully.
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Don’t skip browning the butter: Browning adds a rich, nutty flavor that elevates your cookies from good to unforgettable. Just keep an eye on it so it doesn’t burn!
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Chill the dough if needed: If your kitchen is warm, consider chilling the dough for about 30 minutes before baking. This helps prevent spreading and gives you thicker, chewier cookies.
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Watch the bake time closely: Since every oven is different, start checking your cookies a minute or two early. The goal is golden edges with soft centers that will continue to cook slightly after being removed from the oven.
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Store properly for freshness: To keep your cookies chewy and delicious, store them in an airtight container at room temperature. For longer storage, freeze them in a freezer-safe bag!
How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe
Presenting your cookies beautifully can make any gathering feel special! Here are some ideas on how to serve these delightful treats:
Garnishes
- Sprinkle of sea salt: A light dusting of flaky sea salt on top of each cookie enhances their sweetness and adds a lovely contrast.
- Drizzle of chocolate: Melt some extra semi-sweet chocolate chips and drizzle over the cooled cookies for an elegant touch.
Side Dishes
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Hot apple cider: The warming spices in apple cider complement the flavors of the pumpkin cookies perfectly, making for a cozy pairing.
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Vanilla almond milk: A cold glass of vanilla almond milk provides a creamy contrast that balances out the richness of these chewy treats.
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Spiced chai latte: The aromatic spices in chai tea pair wonderfully with pumpkin flavors, creating a comforting beverage option alongside your cookies.
Feel free to mix and match these ideas to create a delightful experience that celebrates all things Fall! Enjoy every bite of your chewy pumpkin chocolate chip cookies!
Make Ahead and Storage
These chewy pumpkin chocolate chip cookies are perfect for meal prep! You can whip up a batch in advance and enjoy them throughout the week. Here’s how to store, freeze, and reheat them so they stay delicious.
Storing Leftovers
- Allow cookies to cool completely before storing.
- Place cookies in an airtight container at room temperature.
- They will stay fresh for up to 5 days.
Freezing
- Scoop cookie dough balls and place them on a baking sheet.
- Freeze until firm, then transfer to a freezer-safe bag or container.
- Dough can be frozen for up to 3 months. Just thaw overnight in the refrigerator before baking.
Reheating
- Preheat your oven to 350°F (175°C).
- Place cookies on a baking sheet lined with parchment paper.
- Heat for about 5 minutes or until warmed through and slightly soft.
FAQs
Here are some common questions about this delightful recipe!
Can I make chewy pumpkin chocolate chip cookies without butter?
Yes! You can substitute the butter with coconut oil or a vegan butter alternative for a dairy-free option without sacrificing flavor.
How do I ensure my chewy pumpkin chocolate chip cookies are soft?
For the best results with this chewy pumpkin chocolate chip cookies recipe, take them out of the oven when the edges are set but the center is still slightly underbaked. This will keep them soft and chewy!
What variations can I try with this pumpkin chocolate chip cookie recipe?
You could add nuts like walnuts or pecans, swap semi-sweet chocolate chips for dark chocolate or white chocolate, or even mix in some dried cranberries for a fruity twist.
How long does it take to make chewy pumpkin chocolate chip cookies?
This chewy pumpkin chocolate chip cookies recipe takes about 30 minutes of prep time and around 10 minutes of baking, totaling approximately 40 minutes from start to finish!
Final Thoughts
I hope you find joy in making these chewy pumpkin chocolate chip cookies! They embody the essence of fall with their warm spices and gooey chocolate chunks. Whether you’re sharing them with friends or enjoying them solo with your favorite beverage, these cookies are bound to bring a smile to your face. Happy baking!
Chewy Pumpkin Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
If you’re craving a cozy, indulgent treat this fall, look no further than these Chewy Pumpkin Chocolate Chip Cookies! These delightful cookies combine the warm flavors of pumpkin and spices with rich semi-sweet chocolate chips, creating a perfect balance of soft and chewy textures. They are easy to make and sure to become a family favorite, ideal for sharing at gatherings or enjoying with a cup of tea on a crisp afternoon. With simple ingredients and quick prep, you’ll want to bake these again and again!
Ingredients
- ½ cup browned butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg white
- ¼ cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- Spices: ground cinnamon, ginger, allspice, nutmeg, cloves
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Brown the butter in a saucepan until it turns amber; let cool slightly.
- In a separate bowl, mix flour, baking soda, salt, and spices together.
- In the cooled butter bowl, whisk in sugars, egg white, vanilla extract, and pumpkin puree until smooth.
- Fold dry ingredients into wet until just combined; then stir in chocolate chips.
- Scoop dough onto prepared sheets about two inches apart.
- Bake for 9-10 minutes until edges are set but centers are slightly underbaked.
- Cool on sheets for 15 minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
