Chewy Pumpkin Chocolate Chip Cookies
If you’re looking for a cozy treat that perfectly captures the essence of fall, you’ve come to the right place! These Chewy Pumpkin Chocolate Chip Cookies are not just any cookies; they’re a warm hug in dessert form. The combination of pumpkin and chocolate is simply divine, and the chewy texture is what makes them truly special. I can already picture these cookies on your table during family gatherings or as a sweet snack after a busy weeknight dinner.
What I love about this recipe is how simple it is to whip up. Whether you’re baking for yourself or sharing with friends, these cookies are sure to impress! Plus, the delightful blend of spices and gooey chocolate will have everyone coming back for seconds (and thirds!).
Why You’ll Love This Recipe
- Easy to Make: With just a few simple steps, you’ll have a batch of delicious cookies ready in no time!
- Perfectly Chewy: The secret lies in browning the butter and drying out the pumpkin puree, giving you that signature chewy texture.
- Family-Friendly: Kids and adults alike will love the combination of pumpkin and chocolate—it’s a win-win!
- Ideal for Any Occasion: Whether it’s a cozy night in or a festive gathering, these cookies are perfect for any setting.
- Make-Ahead Convenience: You can prepare the dough ahead of time and bake whenever you’re ready for some fresh cookies!
Ingredients You’ll Need
Gathering your ingredients is part of the fun! You’ll find that these are simple, wholesome items you probably already have in your pantry. Here’s what you need to make these delicious Chewy Pumpkin Chocolate Chip 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 baking is making it your own! Feel free to get creative with these variations:
- Add Nuts: Toss in some chopped walnuts or pecans for an extra crunch.
- Swap the Chocolate: Use white chocolate chips or dark chocolate chunks if you prefer.
- Spice It Up: Add a pinch of cayenne pepper or ginger for an unexpected kick.
- Make It Vegan: Substitute the butter with coconut oil and use flax eggs instead of egg yolks.
How to Make Chewy Pumpkin Chocolate Chip Cookies
Step 1: Preheat Your Oven
First things first, preheat your oven to 350°F (180°C). This ensures that your cookies bake evenly from start to finish. While that’s heating up, line two baking trays with parchment paper—this prevents sticking and makes cleanup easier.
Step 2: Brown the Butter
In a large stainless steel pan, brown your cold butter over medium heat. This process may seem simple but trust me, it adds so much flavor! As it cooks, stir occasionally until it turns golden brown and smells nutty. Once done, transfer it to a glass measuring bowl and chill it in the fridge until it reaches about 75°F. Cooling it down is key to achieving that perfect chewy texture!
Step 3: Dry Out the Pumpkin
Spread your pumpkin puree on a plate and use paper towels to soak up any extra liquid. This step is crucial because removing excess moisture will prevent your cookies from becoming cakey. Aim for roughly 1/3 cup of dried pumpkin puree—it should feel similar to soft playdough!
Step 4: Mix Your Sugars
Once your browned butter has cooled down, whisk together both sugars until they resemble pale wet sand. This creates an amazing base by incorporating air into your batter which helps make those cookies light yet chewy.
Step 5: Combine Ingredients
Next, whisk in egg yolks, vanilla extract, and that perfectly dried pumpkin puree until everything is nicely blended together. At this stage, all those lovely flavors start coming together!
Step 6: Fold in Dry Ingredients
Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. Be careful not to overmix; we want those delicious pockets of melted chocolate throughout!
Step 7: Scoop Your Dough
Using a cookie scoop (about three tablespoons), roll each piece of dough between your palms before placing them on your prepared baking trays. Space them about 2–3 inches apart because they will spread while baking.
Step 8: Bake Them Up
Bake each tray one at a time for about 9–13 minutes or until the edges are golden brown while still slightly underbaked in the center. Remember this tip: right out of the oven, use a round cookie cutter around each cookie to shape them perfectly!
Step 9: Cool and Enjoy!
Let your freshly baked cookies cool completely on a wire rack before digging in. Trust me; they’re best enjoyed warm when those chocolate chips are still melty! Store any extras in an airtight container at room temperature for up to three days—or freeze dough balls for later indulgence.
Happy baking! Your kitchen will smell like fall magic as you enjoy these tasty Chewy Pumpkin Chocolate Chip Cookies with family and friends!
Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies
Baking can be a delightful adventure, and these tips will help ensure your cookies turn out perfectly chewy every time!
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Use cold butter: Starting with cold unsalted butter is essential for achieving that rich flavor and chewy texture. It helps to prevent the cookies from spreading too much during baking.
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Don’t skip browning the butter: Browning the butter adds a nutty depth to your cookies that enhances their overall flavor. The caramelized bits bring warmth to the taste profile, making them irresistible.
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Measure flour correctly: To avoid cakey cookies, be sure to use the spoon-and-level method for measuring your flour. This prevents packing it down, which can lead to heavier, denser cookies.
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Chill the dough: Letting your dough chill in the fridge for at least 30 minutes allows the flavors to meld and helps the cookies maintain their shape during baking. It’s worth the wait!
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Watch the baking time closely: Every oven is different! Keep an eye on your cookies as they bake; pulling them out when they’re slightly underbaked will give you that perfect chewy center.
How to Serve Chewy Pumpkin Chocolate Chip Cookies
These chewy pumpkin chocolate chip cookies are not just delicious; they’re also a feast for the eyes! Here are some creative ideas on how to present them beautifully.
Garnishes
- Sprinkling of sea salt: A light dusting of flaky sea salt on top before baking adds a delightful contrast to the sweetness.
- Drizzle of melted chocolate: For an extra touch of indulgence, drizzle some melted chocolate over cooled cookies right before serving.
Side Dishes
- Glass of almond milk: A refreshing glass of almond milk complements the rich flavors of pumpkin and chocolate beautifully, making for a perfect pairing.
- Hot apple cider: The warm spices in hot apple cider resonate well with pumpkin cookies, creating a cozy autumnal treat.
- Vanilla ice cream: Serve these cookies warm with a scoop of vanilla ice cream on top for an extra decadent dessert experience.
- Fresh fruit platter: Pair these sweet treats with fresh fruit like slices of apple or pear for a refreshing balance against the rich flavors.
Enjoy your baking journey and share these delightful chewy pumpkin chocolate chip cookies with family and friends—they’re sure to become a seasonal favorite!
Make Ahead and Storage
These chewy pumpkin chocolate chip cookies are perfect for meal prep, allowing you to enjoy them throughout the week! With a few simple steps, you can bake them in advance and keep them fresh for whenever that sweet craving hits.
Storing Leftovers
- Store baked cookies in an airtight container at room temperature for 2-3 days.
- For longer freshness, consider refrigerating the cookies, which can extend their shelf life by a few more days.
Freezing
- Freeze cookie dough balls by placing them on a baking sheet lined with parchment paper.
- Once frozen solid, transfer them to a resealable bag or airtight container. They can be kept in the freezer for up to 3 months.
- When ready to bake, simply bring them to room temperature before placing them in the oven.
Reheating
- To reheat cookies, place them on a baking sheet and warm in a preheated oven at 350°F (180°C) for about 5 minutes.
- Alternatively, you can microwave individual cookies for about 10-15 seconds until warm.
FAQs
Here are some common questions about making chewy pumpkin chocolate chip cookies:
Can I use canned pumpkin for Chewy Pumpkin Chocolate Chip Cookies?
Absolutely! Canned pumpkin is perfect for these cookies. Just make sure to blot it well to remove excess moisture.
What makes these Chewy Pumpkin Chocolate Chip Cookies different from regular cookies?
The combination of brown butter and blotted pumpkin gives these cookies their signature chewy texture. They’re soft and gooey—perfectly indulgent!
How do I ensure my Chewy Pumpkin Chocolate Chip Cookies are not cakey?
To avoid cakey cookies, make sure not to overmix the dough after adding flour and other dry ingredients. Fold gently until just combined.
Can I substitute the chocolate chips in the recipe?
Yes! Feel free to experiment with different types of chocolate or even nuts if you prefer. Dark chocolate or white chocolate chips work wonderfully too!
How long does it take to prepare Chewy Pumpkin Chocolate Chip Cookies?
The total time from start to finish is about 1 hour and 41 minutes, including cooling time. It’s well worth the wait!
Final Thoughts
I hope you find joy in making these chewy pumpkin chocolate chip cookies as much as I do! Their delightful blend of spices and rich chocolate will surely warm your heart this fall season. Whether you share them with friends or keep them all to yourself (no judgment here!), they are bound to become a favorite treat. Enjoy every bite, and don’t hesitate to try variations of this recipe—happy baking!
Chewy Pumpkin Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the cozy flavors of fall with these Chewy Pumpkin Chocolate Chip Cookies. Soft and chewy, these delightful treats are infused with warm spices and rich chocolate for a perfect blend of sweetness. The combination of pumpkin and chocolate creates a dessert that’s not only delicious but also comforting—ideal for sharing during family gatherings or enjoying after a long day. With simple ingredients and easy preparation steps, you can whip up a batch in no time. Whether you savor them fresh from the oven or share them at festive occasions, these cookies are sure to be a hit!
Ingredients
- 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
- 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
Instructions
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a stainless steel pan, brown the cold butter over medium heat until golden brown and nutty, then chill until it reaches about 75°F.
- Spread the pumpkin puree on a plate and soak up excess moisture with paper towels.
- Whisk together the cooled browned butter and both sugars until pale, then mix in egg yolks, vanilla, and dried pumpkin puree.
- Gently fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Scoop tablespoon-sized portions onto prepared trays, spaced apart.
- Bake for 9–13 minutes until edges are golden but centers remain soft. Use a round cookie cutter to shape cookies after removing them from the oven.
- Let cool completely on a wire rack before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
