Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies are the perfect treat for fall! With a soft and gooey texture, these cookies are packed with warm spices and melty chocolate pieces that melt in your mouth. Whether you’re hosting a gathering or enjoying a cozy night at home, these cookies are a delightful addition to any occasion. Get ready to indulge in a chewy cookie experience that stands out from the rest!

Why You’ll Love This Recipe

• Irresistibly Chewy: These cookies have a unique chewy texture thanks to the brown butter and blotted pumpkin, ensuring they’re never cakey.
• Rich Flavor: The combination of warm pumpkin spice and rich chocolate creates a flavor explosion that’s perfect for fall.
• Simple Preparation: With straightforward steps, you can whip up these cookies without hassle, making them great for bakers of all skill levels.
• Versatile Treat: Enjoy these cookies as an afternoon snack, dessert after dinner, or even as a thoughtful gift for friends and family.
• Storage Friendly: They stay fresh in an airtight container for days, so you can bake ahead or enjoy them throughout the week.

Tools and Preparation

To make your baking experience smooth, gather the essential tools before starting. Having everything ready will make the process enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Cookie scoop
• Parchment paper
• Baking trays
• Wire cooling rack

Importance of Each Tool

• Mixing bowls: A variety of sizes allows for easy mixing of ingredients without spills.
• Cookie scoop: Ensures uniform cookie sizes for even baking and presentation.
• Parchment paper: Prevents sticking and makes cleanup easier after baking.

Ingredients

For these delicious chewy pumpkin chocolate chip cookies, you will need:

For the Cookie Base

• 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

Dry Ingredients

• 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

Chocolate Goodness

• 1 cup finely chopped chocolate bar or chocolate chips

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Preheat the Oven

Preheat your 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, add the cold unsalted butter. As it melts, it will foam, pop, and crackle—this is normal! Stir occasionally until it turns nutty brown with bits on the bottom. Remove from heat when ready. Scrape into a glass measuring bowl and refrigerate for 50–60 minutes until it cools but remains liquid.

Step 3: Prepare Pumpkin Puree

Spread the Libby’s Pumpkin Puree on a plate. Press paper towels into it to absorb extra liquid. Repeat until it feels dry like soft playdough and measures about 1/3 cup (75 grams).

Step 4: Combine Sugars with Butter

Once the butter is cool, whisk in both granulated sugar and brown sugar for exactly one minute until mixture resembles pale wet sand.

Step 5: Incorporate Eggs and Pumpkin

Whisk in egg yolks, vanilla extract, and dried pumpkin puree until well combined.

Step 6: Add Dry Ingredients

Fold in all-purpose flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. Do not overmix.

Step 7: Scoop Cookie Dough

Using a 3 tbsp cookie scoop, roll dough into balls between your palms. Place on prepared trays spaced about 2–3 inches apart. You should yield roughly 15 cookies.

Step 8: Bake

Bake one tray at a time for about 9–13 minutes until edges are golden but centers remain slightly underbaked. After removing from the oven, use a large round cookie cutter to shape them perfectly while hot!

Step 9: Cool Down

Allow cookies to cool completely on a wire cooling rack before enjoying! Store baked cookies in an airtight container at room temperature for up to three days or freeze cookie dough balls for later use.

Enjoy making these delightful chewy pumpkin chocolate chip cookies!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are perfect for any occasion, whether it’s a cozy fall gathering or a simple afternoon snack. Here are some delightful serving suggestions to enhance your experience.

With a Glass of Milk

• Pairing these cookies with a cold glass of milk creates a classic combination that balances the sweetness and richness of the cookie.

Warmed with Ice Cream

• Heat the cookies slightly in the microwave and serve them alongside a scoop of vanilla or cinnamon ice cream for a decadent dessert.

Dusted with Powdered Sugar

• For an elegant touch, dust the tops of the cookies with powdered sugar before serving. This adds a nice visual appeal and a hint of sweetness.

As Part of a Dessert Platter

• Arrange your chewy pumpkin chocolate chip cookies on a dessert platter alongside other treats like brownies or fruit tarts for a festive spread.

With Coffee or Tea

• Enjoy these cookies with your favorite hot beverage. The warm spices in the cookies complement both coffee and tea beautifully.

Packaged as Gifts

• Wrap these cookies in decorative bags tied with ribbons to share with friends and family as thoughtful homemade gifts.

How to Perfect Chewy Pumpkin Chocolate Chip Cookies

To achieve the ideal chewy texture and rich flavor in your pumpkin chocolate chip cookies, consider these helpful tips:

• Brown Your Butter: Taking the time to brown your butter adds depth and nuttiness to your cookies, enhancing their overall flavor profile.

• Pat Dry Your Pumpkin: Removing excess moisture from the pumpkin puree ensures that your cookies remain chewy instead of cakey, giving them that perfect texture.

• Chill Your Dough: Refrigerating the dough for at least 30 minutes before baking helps prevent spreading, resulting in thicker, chewier cookies.

• Use Quality Chocolate: Opt for high-quality chocolate chips or finely chopped chocolate bars for richer flavor and satisfying melty pools in each cookie.

• Don’t Overbake: Keep an eye on baking time; removing the cookies when they’re slightly underbaked keeps them soft and chewy once cooled.

Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies

Chewy pumpkin chocolate chip cookies can be complemented by various side dishes that highlight their flavors. Here are some great options:

1. Hot Apple Cider: A warm cup of spiced apple cider enhances the autumnal vibe while balancing the sweetness of the cookies.

2. Pumpkin Spice Latte: This seasonal favorite pairs perfectly with pumpkin flavors, making it an ideal companion for your chewy cookies.

3. Caramel Sauce: Drizzle homemade or store-bought caramel sauce over your cookies for an extra indulgent treat that brings out their sweetness.

4. Fruit Salad: A refreshing fruit salad featuring apples, pears, and citrus provides a light contrast to the rich flavors of the cookies.

5. Cheese Platter: Include mild cheeses like Brie or cream cheese on a platter alongside your cookies for an interesting savory-sweet pairing.

6. Yogurt Parfait: Layer yogurt with granola and fruit for a nutritious side dish that complements the cookie’s flavors while adding texture.

Common Mistakes to Avoid

Making chewy pumpkin chocolate chip cookies can be delightful, but there are common mistakes that might ruin your batch. Here are some to watch out for:

• Using Cold Ingredients: Starting with cold butter or eggs can affect the texture of your cookies. Always allow these ingredients to reach room temperature for the best results.
• Skipping the Brown Butter Step: Brown butter adds a nutty flavor and depth to your cookies. Don’t skip this step; it’s essential for that chewy texture.
• Not Measuring Pumpkin Correctly: If you don’t properly dry and measure the pumpkin puree, your cookies may turn out too wet or cakey. Always press out excess moisture before measuring.
• Overmixing the Dough: Mixing too much can lead to tough cookies. Combine ingredients until just mixed to maintain that chewy texture.
• Ignoring Baking Time: Every oven is different, so keep an eye on your cookies as they bake. Pull them out when the edges are golden and the center looks slightly underbaked.

Storage & Reheating Instructions

Refrigerator Storage

• Store baked cookies in an airtight container at room temperature for up to 3 days.
• If you need longer storage, refrigerate them in an airtight container for up to a week.

Freezing Chewy Pumpkin Chocolate Chip Cookies

• Freeze cookie dough balls by placing them on a baking sheet until firm, then transfer them to a freezer-safe bag or container.
• The dough can be stored in the freezer for up to 3 months.

Reheating Chewy Pumpkin Chocolate Chip Cookies

• Oven: Preheat to 350°F (180°C) and bake for about 5-7 minutes until warmed through.
• Microwave: Heat one cookie at a time for about 10-15 seconds, but watch carefully to avoid overheating.
• Stovetop: Place cookies in a pan over low heat, cover, and warm for about 2-3 minutes.

Frequently Asked Questions

Here are some common questions about making chewy pumpkin chocolate chip cookies.

What makes these Chewy Pumpkin Chocolate Chip Cookies different?

The use of brown butter and dried pumpkin puree creates a unique chewy texture unlike traditional cakey cookies.

Can I make these cookies gluten-free?

Yes! Substitute all-purpose flour with a gluten-free flour blend designed for baking, and follow the same measurements.

How do I know when my Chewy Pumpkin Chocolate Chip Cookies are done?

Look for golden brown edges while the centers should appear slightly underbaked. They will continue cooking after being removed from the oven.

What kind of chocolate works best in these cookies?

You can use finely chopped chocolate bars or chocolate chips. Dark chocolate pairs beautifully with pumpkin spice flavors.

Can I add nuts or other mix-ins?

Absolutely! Feel free to add walnuts, pecans, or even dried fruit for added texture and flavor variety.

Final Thoughts

These chewy pumpkin chocolate chip cookies are a delightful fall treat that balances warm spices with rich chocolate. They are easy to customize by adding your favorite mix-ins or adjusting spices. Whether enjoyed fresh from the oven or stored for later, these cookies will surely impress!

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: Lucille
• Total Time: 32 minutes
• Yield: Approximately 15 cookies 1x

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Description

Enjoy soft and gooey Chewy Pumpkin Chocolate Chip Cookies packed with warm spices. Try this easy recipe today!

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Ingredients

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• 1 cup cold unsalted butter
• 2/3 cup Libby’s Pumpkin Puree
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large egg yolks
• 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

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Instructions

1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
2. In a stainless steel pan, melt the cold butter over medium heat until it turns nutty brown. Cool slightly, then refrigerate until liquid but cool.
3. Pat dry the pumpkin puree using paper towels to remove excess moisture.
4. Whisk together cooled brown butter with both sugars until pale and sandy in texture.
5. Mix in egg yolks, vanilla extract, and dried pumpkin puree.
6. Gradually fold in flour, pumpkin spice, baking soda, salt, and chocolate without overmixing.
7. Scoop dough into balls and place on prepared trays about 2–3 inches apart.
8. Bake for approximately 9–13 minutes until edges are golden but centers are slightly underbaked.
9. Allow cookies to cool completely on a wire rack before serving.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (40g)
• Calories: 180
• Sugar: 10g
• Sodium: 95mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg