If you are dreaming of a cookie that perfectly captures the essence of fall, then this Chewy Pumpkin Chocolate Chip Cookies Recipe is about to become your new obsession. These cookies combine the warm, cozy spices of pumpkin spice with the indulgent sweetness of melty chocolate chips, wrapped up in a tender, chewy texture that’s utterly irresistible. Whether you’re baking for a holiday gathering or just craving a seasonal treat, this recipe will deliver crowd-pleasing results with every bite.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Chewy Pumpkin Chocolate Chip Cookies Recipe plays a crucial role in crafting that perfect balance of flavor, texture, and color. From the golden brown butter that adds deep nuttiness to the pumpkin puree that brings natural moisture and earthiness, every component matters.
- Cold unsalted butter: Browning it brings out a rich, nutty complexity that sets these cookies apart.
- Libby’s Pumpkin Puree: The star of the show, offering moisture and that signature pumpkin flavor in just the right amount.
- Granulated sugar: Adds sweetness and aids in creating a slightly crisp edge.
- Light brown sugar: Thanks to its molasses content, it deepens the flavor and keeps the cookies wonderfully chewy.
- Large egg yolks: These enrich the dough and contribute to that soft, chewy texture we all crave.
- Vanilla extract: Infuses warm, aromatic notes that blend beautifully with pumpkin spices.
- All-purpose flour: Provides the structure, but just the right amount keeps the cookies tender.
- Pumpkin spice: A fragrant blend of cinnamon, nutmeg, ginger, and cloves that screams fall in every bite.
- Baking soda: Its leavening power helps the cookies rise just enough for that perfect chewiness.
- Fine sea salt: Balances sweetness and enhances the overall flavors.
- Finely chopped chocolate bar or chocolate chips: Melts into gooey pockets of chocolatey goodness that are pure comfort.
How to Make Chewy Pumpkin Chocolate Chip Cookies Recipe
Step 1: Brown the Butter
Start by preheating your oven to 350°F (180°C) and lining two baking trays with parchment paper for easy cleanup and even baking. Next, gently melt your cold unsalted butter in a stainless steel pan over medium heat, stirring occasionally. Watch as it foams, then turns a golden brown with a nutty aroma that instantly boosts the cookie’s depth of flavor. Once browned, let the butter cool so it doesn’t cook the eggs or other ingredients in the next steps.
Step 2: Prepare the Pumpkin Puree
Your pumpkin puree is naturally moist, but removing some excess liquid is key to maintaining the right dough consistency. Use a clean kitchen towel or paper towel to blot the pumpkin until it resembles soft playdough—this ensures the cookies won’t be too wet or cakey but will stay perfectly chewy.
Step 3: Mix the Wet Ingredients
Combine the cooled browned butter with granulated and light brown sugars. Beat them together for about one minute until the mixture looks sandy but well incorporated. Then, add the egg yolks, vanilla extract, and the dried pumpkin puree, mixing gently to combine those luscious autumn flavors.
Step 4: Incorporate the Dry Ingredients
Now it’s time to fold in the flour, pumpkin spice, baking soda, and fine sea salt. Be careful not to overmix; stirring just until the ingredients are combined keeps the cookies tender. Then, fold in the finely chopped chocolate or chocolate chips, distributing that melty richness evenly throughout the dough.
Step 5: Shape and Bake
Using a cookie scoop, portion the dough into balls and roll them to ensure even shapes. Place the balls on the prepared trays with enough space between each for spreading. Bake for 9 to 13 minutes—until the edges turn a beautiful golden color. Let the cookies cool on wire racks so they finish setting into that dreamy chewy texture.
How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe
Garnishes
If you want to elevate your cookies, sprinkle a tiny pinch of flaky sea salt over the warm cookies just as they come out of the oven. It adds a sophisticated touch that highlights the sweetness and chocolate. For a festive flare, you could also dust a hint of cinnamon or pumpkin spice on top.
Side Dishes
These cookies pair spectacularly with a steaming mug of chai tea or a creamy latte, enhancing their warmth and spice. For a cozy snack, serve alongside whipped cream or vanilla ice cream to contrast the chewiness with creamy softness.
Creative Ways to Present
Serve these cookies in a rustic wooden box lined with parchment paper for a charming gift presentation. You can also stack them for cookie towers or sandwich two cookies with a dollop of cream cheese frosting in the middle for a decadent twist. They’re sure to impress whether at a party or quiet evening dessert.
Make Ahead and Storage
Storing Leftovers
Place your cooled cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to five days, making them a perfect make-ahead treat you can enjoy throughout the week.
Freezing
If you want to keep these cookies longer, freeze them in a single layer on a baking sheet. Once frozen solid, transfer to a sealed freezer bag or container. This way, they maintain their texture and flavor for up to two months. Thaw at room temperature before serving for the best experience.
Reheating
To revive that just-baked softness, warm your cookies in the microwave for 10 to 15 seconds or pop them in a 300°F oven for 5 minutes. This will soften the chocolate and refresh that irresistible chewy texture, making each bite like the very first.
FAQs
Can I use canned pumpkin instead of fresh pumpkin puree?
Absolutely! The recipe calls for Libby’s Pumpkin Puree, which is canned pumpkin and works perfectly. Just be sure it’s pure pumpkin, not pumpkin pie filling which contains added sugars and spices.
What if I don’t have pumpkin spice on hand?
You can make a simple substitute using cinnamon, nutmeg, ginger, and cloves in small amounts. This DIY blend will give you that classic warm flavor essential for these chewy pumpkin chocolate chip cookies.
Can I use regular butter instead of unsalted butter?
Yes, but adjust the added salt accordingly. Since regular salted butter contains salt, you might want to reduce the fine sea salt in the recipe to avoid an overly salty cookie.
How do I ensure my cookies stay chewy?
Properly browning the butter, blotting the pumpkin puree, and avoiding overbaking are key. Watch the cookies carefully during baking—they should look set but still soft in the center when you take them out.
Can I add nuts to the cookies?
Definitely! Chopped walnuts or pecans complement the pumpkin and chocolate beautifully. Simply fold in about half a cup of nuts along with the chocolate before baking.
Final Thoughts
This Chewy Pumpkin Chocolate Chip Cookies Recipe is a heartfelt invitation to embrace the flavors of fall in the coziest, most delicious way possible. Once you master this recipe, you’ll have a go-to treat that’s perfect for sharing, gifting, or simply savoring with your favorite warm beverage. Trust me, these cookies are a game-changer and will quickly become a beloved favorite in your baking repertoire.
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Chewy Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Pumpkin Chocolate Chip Cookies combine the warm, spicy flavors of pumpkin spice with rich chocolate chips for a moist, soft, and chewy treat. Featuring browned butter and pumpkin puree for a unique texture and flavor depth, these cookies are perfect for fall or any time you crave a comforting, delicious dessert.
Ingredients
Wet Ingredients
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 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
Add-ins
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper to ensure your cookies don’t stick and bake evenly.
- Brown the Butter: In a stainless steel pan, brown the cold unsalted butter by heating it until it develops a nutty aroma and a golden color. This adds depth of flavor. Set aside and allow the butter to cool to room temperature.
- Prepare Pumpkin Puree: Blot the room temperature pumpkin puree with paper towels to remove excess moisture until it achieves a consistency similar to soft playdough. This ensures your dough isn’t too wet for baking.
- Mix Wet Ingredients: In a mixing bowl, combine the cooled browned butter with granulated and brown sugars. Mix for about one minute until the texture resembles sandy crumbs. Then add the egg yolks, vanilla extract, and the dried pumpkin puree, mixing to combine.
- Combine Dry Ingredients: Gently fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and finely chopped chocolate chips until just combined. Avoid overmixing to keep the cookies tender and chewy.
- Shape Cookies: Using a cookie scoop, portion out the dough and roll it into balls. Place them spaced apart on the prepared baking trays, allowing room for spreading.
- Bake: Bake in the preheated oven for 9-13 minutes, or until the edges are golden brown but the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking trays for a few minutes before transferring them to wire racks to cool completely.
Notes
- Blotting the pumpkin puree is essential to prevent excess moisture from making the dough too wet.
- Using browned butter adds a rich, nutty flavor and improves the cookie texture.
- Do not overmix the dough after adding flour to keep cookies chewy, not tough.
- For a stronger pumpkin flavor, increase the pumpkin spice blend slightly, but be careful not to overpower the chocolate.
- Chocolate bars chopped finely provide better melting consistency compared to chips.
- Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
