Chewy Pumpkin Chocolate Chip Cookies
These Chewy Pumpkin Chocolate Chip Cookies are the perfect treat for fall! Soft, gooey, and loaded with melty chocolate, these cookies will warm your heart and satisfy your sweet tooth. With a rich pumpkin flavor and a hint of warm spices, they are ideal for cozy gatherings, seasonal parties, or just a delightful dessert at home. Enjoy the chewy texture that’s never cakey, making them a standout in any dessert spread!
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, you can whip up a batch of cookies without any hassle.
- Delicious Flavor: The combination of pumpkin puree and chocolate creates a delectable contrast that will keep you coming back for more.
- Perfect for Any Occasion: Whether it’s a holiday gathering or a casual get-together, these cookies are sure to impress your guests.
- Versatile Treat: Customize with nuts or different types of chocolate for a unique twist each time you bake!
- Great Texture: Enjoy the delightful chewiness that comes from using brown butter and well-prepared pumpkin.
Tools and Preparation
Before you start baking these chewy pumpkin chocolate chip cookies, gather your essential tools. These items will help ensure that your baking process goes smoothly.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Cookie scoop
- Baking trays
- Parchment paper
Importance of Each Tool
- Mixing bowls: A good set of mixing bowls helps in combining ingredients effectively without spills.
- Cookie scoop: Using a cookie scoop ensures uniform cookie sizes for even baking.
- Parchment paper: It prevents sticking and makes cleanup easier, allowing your cookies to bake without fuss.
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 teaspoon 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
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. Watch as it foams, pops, and crackles—this is normal! Stir occasionally to prevent burning. Once it smells nutty and has brown bits at the bottom, remove it from heat. Transfer to a glass measuring bowl and chill in the fridge until it cools but remains liquid.
Step 3: Prepare the Pumpkin Puree
Spread the pumpkin puree on a plate. Use paper towels to soak up excess liquid by pressing down multiple times until it feels dry like soft playdough.
Step 4: Combine Sugars and Butter
When the butter is cool, whisk in both sugars for exactly one minute until it resembles pale wet sand.
Step 5: Add Egg Yolks and Vanilla
Whisk in the egg yolks, vanilla extract, and prepared pumpkin puree until everything is combined smoothly.
Step 6: Mix Dry Ingredients
Fold in all-purpose flour, pumpkin spice, baking soda, salt, and chocolate chips gently until just combined.
Step 7: Scoop Dough onto Baking Trays
Use a cookie scoop to portion out dough. Roll into balls between your palms before placing them on prepared trays spaced about 2-3 inches apart.
Step 8: Bake Cookies
Bake one tray at a time for about 9-13 minutes or until edges are golden while centers remain slightly underbaked. Use a round cookie cutter immediately after baking to shape them perfectly. Let cool on wire racks before enjoying!
Step 9: Store Leftovers
Store baked cookies in an airtight container at room temperature for up to three days. Refrigerate or freeze dough balls for later use; just bring them back to room temperature before baking.
Enjoy making these delightful Chewy Pumpkin Chocolate Chip Cookies, perfect for any fall occasion!
How to Serve Chewy Pumpkin Chocolate Chip Cookies
Serving chewy pumpkin chocolate chip cookies can elevate your dessert experience. These cookies are versatile and can be enjoyed in various ways that complement their delicious flavors.
With a Glass of Milk
- Pairing these cookies with cold milk enhances the chocolate and pumpkin flavors, making each bite more enjoyable.
As a Dessert Sandwich
- Create a dessert sandwich by placing a scoop of vanilla ice cream between two cookies for a delightful treat.
Warmed with Whipped Cream
- Serve the cookies warm and top them with whipped cream for an indulgent dessert reminiscent of pumpkin pie.
Drizzled with Caramel Sauce
- A light drizzle of caramel sauce adds sweetness and richness, perfectly balancing the spices in the cookies.
On a Festive Platter
- Arrange the cookies on a decorative platter alongside other fall treats for a visually appealing dessert table at gatherings.
How to Perfect Chewy Pumpkin Chocolate Chip Cookies
Achieving the perfect chewy pumpkin chocolate chip cookies requires attention to detail and technique. Here are some tips to ensure your cookies turn out wonderfully every time.
- Use cold butter – Starting with cold unsalted butter helps create that rich, chewy texture as it browns during cooking.
- Blot pumpkin puree – Removing excess moisture from the pumpkin puree ensures your cookies won’t become cakey.
- Don’t overmix – Gently folding in the dry ingredients prevents gluten formation, resulting in a softer cookie.
- Scoop generously – Use a larger cookie scoop to create thicker cookies that will stay chewy even after baking.
- Cool properly – Allowing the cookies to cool on a wire rack prevents them from becoming soggy on the bottom.
- Store correctly – Keep baked cookies in an airtight container to maintain their softness and freshness longer.
Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies
Chewy pumpkin chocolate chip cookies pair well with several side dishes that enhance their flavor profile. Here are some delightful options to consider:
- Pecan Pie – The nutty flavor complements the warm spices in the cookies.
- Apple Crisp – A warm apple crisp provides a fruity contrast that balances the richness of chocolate.
- Pumpkin Soup – This savory dish pairs beautifully, creating a comforting meal experience.
- Cheesecake Bites – Mini cheesecakes offer creamy sweetness that pairs well with chewy textures.
- Maple Glazed Bacon – The sweet and savory combination adds an unexpected twist to your dessert spread.
- Hot Cocoa – A cozy drink that enhances the warmth of fall flavors found in both drinks and desserts.
Common Mistakes to Avoid
When making chewy pumpkin chocolate chip cookies, it’s easy to make small errors that can affect the final result. Here are some common mistakes and how to avoid them.
- Skipping the brown butter: Brown butter adds a nutty flavor and richness. Don’t rush this step; take your time to achieve the perfect golden color.
- Not drying the pumpkin puree: Excess moisture can make cookies cakey instead of chewy. Use paper towels to blot your pumpkin until it feels dry.
- Overmixing the dough: This can lead to tough cookies. Mix until just combined for that ideal texture.
- Incorrectly measuring flour: Too much flour can lead to dense cookies. Use the spoon-and-level method for accurate measurements.
- Baking on an unprepared surface: Always use parchment paper for an easy release and prevention of sticking.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Ensure cookies are completely cooled before sealing.
Freezing Chewy Pumpkin Chocolate Chip Cookies
- Freeze cookie dough balls for up to 3 months.
- Place on a baking sheet until frozen, then transfer to a freezer-safe bag.
Reheating Chewy Pumpkin Chocolate Chip Cookies
- Oven: Preheat to 350°F (175°C), and warm cookies for about 5-7 minutes.
- Microwave: Heat one cookie at a time for about 10-15 seconds.
- Stovetop: Place in a skillet over low heat for a few minutes, flipping once.
Frequently Asked Questions
Here are some frequently asked questions about chewy pumpkin chocolate chip cookies.
How do I make chewy pumpkin chocolate chip cookies?
To make chewy pumpkin chocolate chip cookies, use brown butter and ensure you dry the pumpkin puree properly before combining it with other ingredients.
Can I substitute ingredients in this recipe?
Yes! You can replace granulated sugar with coconut sugar or use dairy-free chocolate chips if desired.
How long do chewy pumpkin chocolate chip cookies last?
These cookies will stay fresh at room temperature for about 2–3 days when stored in an airtight container.
Can I freeze these cookies?
Absolutely! You can freeze both the baked cookies and the dough, ensuring they stay fresh for up to 3 months.
What makes these cookies chewy?
Using brown butter and drying out the pumpkin puree contributes significantly to their delightful chewiness instead of being cakey.
Final Thoughts
These chewy pumpkin chocolate chip cookies offer a comforting blend of flavors that perfectly capture fall’s essence. Their versatility allows for various customizations like adding nuts or adjusting spices. Don’t miss out on this delicious treat—try making them today!
Chewy Pumpkin Chocolate Chip Cookies
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the delightful flavors of these Chewy Pumpkin Chocolate Chip Cookies, the ultimate fall treat! With a perfect blend of rich pumpkin puree and gooey chocolate chips, these cookies are soft, chewy, and packed with warm spices that evoke the essence of autumn. Ideal for cozy gatherings or simply as a sweet treat at home, they promise to satisfy your cravings without any cakiness. The secret? A unique method using brown butter and well-prepared pumpkin ensures that each cookie is irresistibly chewy. Whether enjoyed fresh from the oven or paired with a warm beverage, these cookies will quickly become a favorite!
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 oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the cold unsalted butter in a stainless steel pan until nutty and golden; chill until cool but liquid.
- Blot pumpkin puree to remove excess moisture.
- Whisk cooled butter with sugars until pale and sandy, then incorporate egg yolks, vanilla extract, and prepared pumpkin.
- Gently fold in flour, pumpkin spice, baking soda, salt, and chocolate until just combined.
- Use a cookie scoop to form dough balls on prepared trays, spaced apart.
- Bake for 9-13 minutes until edges are golden; centers should be slightly underbaked.
- Cool on wire racks before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg
