Chewy Pumpkin Chocolate Chip Cookies
These Chewy Pumpkin Chocolate Chip Cookies are the ultimate fall treat! Soft, gooey, and filled with warm spices and melty chocolate, they deliver a comforting experience. Perfect for cozy evenings, festive gatherings, or just to satisfy your sweet tooth, these cookies stand out with their unique blend of pumpkin and chocolate. Enjoy them fresh from the oven or share them with loved ones!
Why You’ll Love This Recipe
- Delicious Flavor: The combination of pumpkin and chocolate creates a rich, flavorful cookie that everyone will adore.
- Perfectly Chewy Texture: Brown butter and blotted pumpkin ensure that these cookies are chewy, avoiding any cakey consistency.
- Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip up these delightful cookies.
- Versatile Treat: These cookies are great for various occasions—from Thanksgiving to casual get-togethers or as a cozy dessert at home.
- Customizable: You can easily adjust the mix-ins to suit your taste—try nuts or different types of chocolate!
Tools and Preparation
Before you start baking your chewy pumpkin chocolate chip cookies, gather your tools and prepare your workspace. Having everything ready will make the process smooth and enjoyable.
Essential Tools and Equipment
- Stand mixer or mixing bowls
- Baking trays
- Parchment paper
- Glass measuring bowl
- Cookie scoop
- Wire cooling rack
- Stainless steel pan
Importance of Each Tool
- Stand mixer or mixing bowls: Ensures thorough mixing of ingredients for a perfect dough consistency.
- Parchment paper: Prevents sticking and makes cleanup easier after baking.
- Cookie scoop: Helps create uniform cookie sizes for even 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 teaspoons vanilla extract
- 1 2/3 cups + 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. While it cooks, it will foam, pop, and crackle—this is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty:
1. Remove the pan from heat.
2. Scrape the butter into a glass measuring bowl.
3. Place it in the fridge for 50-60 minutes, stirring every 10-15 minutes until a thermometer inserted reads 75°F. The butter must be cool but still liquid!
Step 3: Prepare the Pumpkin Puree
Spread the pumpkin puree on a plate. Press a stack of paper towels into it to soak up extra liquid:
1. Scrape the pumpkin into a pile.
2. Re-spread it around the plate.
3. Continue using new paper towels until the pumpkin feels dry like soft playdough and measures roughly 1/3 cup (75 grams).
Step 4: Mix Sugars with Butter
When the butter is cool:
1. Whisk in both sugars for exactly one minute until it looks like pale wet sand.
Step 5: Add Eggs and Pumpkin Puree
Whisk in:
1. Two egg yolks,
2. Vanilla extract,
3. Dried pumpkin puree until combined.
Step 6: Fold in Dry Ingredients
Fold in:
1. Flour,
2. Pumpkin spice,
3. Baking soda,
4. Sea salt,
5. Chocolate chips until just combined.
Step 7: Scoop Dough onto Trays
Using a cookie scoop (about three tablespoons):
1. Roll dough balls between your palms.
2. Place them on prepared trays spaced 2-3 inches apart (you’ll have roughly fifteen cookies).
3. For pools of melted chocolate, chop larger pieces of chocolate and press more on top before baking!
Step 8: Bake Cookies
Bake one tray at a time for:
9–13 minutes or until edges are golden brown but middles are slightly underbaked.
Immediately after removing from oven:
1. Use a large round cookie cutter to scoot edges inward for thicker, perfectly round cookies.
Let cool completely on a wire rack before enjoying!
Step 9: Store Your Cookies
Store baked cookies in an airtight container at room temperature for up to three days:
You can refrigerate or freeze cookie dough balls; bring them to room temperature before baking (approximately one hour for refrigerated dough; two hours for frozen).
How to Serve Chewy Pumpkin Chocolate Chip Cookies
These chewy pumpkin chocolate chip cookies are perfect for any occasion. They can be enjoyed on their own, but pairing them with the right accompaniments can elevate your experience.
With a Glass of Milk
- Enjoy these cookies alongside a classic glass of cold milk for a comforting treat.
Warm with Ice Cream
- Serve warm cookies topped with a scoop of vanilla ice cream for an indulgent dessert.
Drizzled with Caramel Sauce
- Add a touch of sweetness by drizzling caramel sauce over your cookies, enhancing the fall flavors.
Paired with Coffee or Tea
- These cookies complement a cup of coffee or tea, making for a delightful afternoon snack.
As Part of a Dessert Platter
- Arrange your chewy pumpkin chocolate chip cookies on a platter with other fall-themed treats for gatherings.
Gift Them to Friends or Neighbors
- Share the joy of baking by gifting these delicious cookies to friends or neighbors during the holiday season.
How to Perfect Chewy Pumpkin Chocolate Chip Cookies
To achieve the ideal chewy texture and flavor, consider these helpful tips.
-
Brown the butter correctly – Ensure it is nutty and brown without burning; this adds depth to your cookie flavor.
-
Use room temperature ingredients – Eggs and pumpkin puree should be at room temperature for better mixing and texture.
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Measure flour properly – Spoon and level the flour instead of scooping straight from the bag to avoid dense cookies.
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Chill the dough before baking – Letting the dough rest in the fridge for at least 30 minutes helps enhance flavors and prevent spreading.
Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies
Pairing these cookies with delightful side dishes can create a memorable dessert experience. Here are some suggestions to consider:
-
Pumpkin Spice Latte – A seasonal favorite that complements the flavors of your cookies perfectly.
-
Candied Pecans – Crunchy and sweet, they provide a nice contrast to the soft texture of the cookies.
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Apple Cider – The fruity notes blend well with pumpkin, making this a refreshing choice.
-
Cheese Board – A selection of cheeses can balance out the sweetness of the cookies; try sharp cheddar or creamy brie.
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Chocolate Fondue – Dip pieces of cookie into warm chocolate for an extra decadent treat.
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Fruit Salad – A light and refreshing side that adds vibrant flavors alongside your rich cookies.
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Caramel Popcorn – Sweet and crunchy popcorn complements the chewy texture beautifully.
Common Mistakes to Avoid
Making chewy pumpkin chocolate chip cookies can be tricky, but avoiding a few common mistakes will help you achieve the perfect treat.
- Using too much pumpkin puree: Overloading on pumpkin can make your cookies cakey instead of chewy. Measure carefully and blot out excess moisture.
- Not browning the butter enough: Insufficiently browned butter may lack depth of flavor. Ensure it reaches a nutty aroma with brown bits before cooling.
- Skipping room temperature ingredients: Cold butter or eggs can affect the dough’s consistency. Always bring them to room temperature for better mixing.
- Overmixing the dough: Mixing too much can lead to tough cookies. Combine just until you see no dry flour for the best texture.
- Not measuring flour properly: Scooping flour directly from the bag can lead to too much flour in your dough. Use the spoon and level method for accuracy.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container for up to 3 days.
- Consider placing parchment paper between layers to prevent sticking.
Freezing Chewy Pumpkin Chocolate Chip Cookies
- Freeze cookie dough balls for up to 3 months in a sealed freezer bag.
- Label bags with dates for easy tracking.
Reheating Chewy Pumpkin Chocolate Chip Cookies
- Oven: Preheat to 350°F, place cookies on a baking sheet, and warm for about 5-7 minutes.
- Microwave: Heat individual cookies for about 10-15 seconds for a soft texture.
- Stovetop: Place cookies in a pan over low heat, covering with a lid until warmed through.
Frequently Asked Questions
Here are some common questions about chewy pumpkin chocolate chip cookies that might help you get the most out of this delightful recipe.
How can I make my Chewy Pumpkin Chocolate Chip Cookies even chewier?
To enhance chewiness, ensure you use brown sugar and consider adding a bit more fat by increasing the butter slightly.
Can I substitute ingredients in Chewy Pumpkin Chocolate Chip Cookies?
Yes! You can use alternative flours or sweeteners as long as you adjust liquid levels accordingly.
What’s the best way to store leftover Chewy Pumpkin Chocolate Chip Cookies?
Keep them in an airtight container at room temperature or refrigerate them if you want them fresh longer.
How long do these Chewy Pumpkin Chocolate Chip Cookies last?
When stored properly, they last up to 3 days at room temperature or up to 3 months in the freezer.
Final Thoughts
These chewy pumpkin chocolate chip cookies are not only delicious but also versatile! Perfect for fall gatherings or cozy nights in, they can be customized with nuts or different types of chocolate. Give this recipe a try and enjoy all its comforting flavors!
Chewy Pumpkin Chocolate Chip Cookies
- Total Time: 42 minutes
- Yield: Approximately 15 servings 1x
Description
Indulge in the warm, inviting flavors of Chewy Pumpkin Chocolate Chip Cookies, the ultimate fall treat! These cookies boast a delightful chewy texture, complemented by rich chocolate and aromatic spices. Perfect for cozy evenings or festive gatherings, they are sure to satisfy your sweet cravings. Fresh from the oven, these cookies offer a comforting experience that’s hard to resist. Enjoy them solo or share with loved ones for a heartwarming treat this season.
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 cups + 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 the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a stainless steel pan until nutty and golden. Chill until cool but still liquid.
- Blot the pumpkin puree to remove excess moisture.
- Mix sugars into cooled butter until combined. Add egg yolks, vanilla, and pumpkin puree; mix well.
- Gradually fold in flour, pumpkin spice, baking soda, salt, and chocolate until just combined.
- Scoop dough onto prepared trays and bake for 9–13 minutes until edges are golden and middles are slightly underbaked.
- Let cool on a wire rack before serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 190
- Sugar: 12g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
