Chewy Pumpkin Chocolate Chip Cookies

If you’re looking for a cozy treat that perfectly captures the essence of fall, then you’ve arrived at the right place! These Chewy Pumpkin Chocolate Chip Cookies are soft, gooey, and just bursting with flavor. Imagine sinking your teeth into a warm cookie filled with melty chocolate and the comforting spices of pumpkin pie. It’s like a hug in cookie form!

What makes this recipe so special is its delightful chewiness, thanks to brown butter and blotted pumpkin. Plus, they are super easy to whip up, making them perfect for busy weeknights or family gatherings. You can even bake a batch to share with friends or enjoy them all by yourself—no judgment here!

Why You’ll Love This Recipe

• Easy to make: With simple steps and accessible ingredients, these cookies come together quickly.
• Family-friendly: Kids and adults alike will love the delightful combination of pumpkin and chocolate.
• Perfectly chewy texture: The brown butter and dried pumpkin ensure a deliciously chewy bite every time.
• Versatile: Great for any occasion—whether it’s a cozy night in or a festive gathering.
• Make ahead: Prepare the dough in advance and bake when you’re ready for fresh cookies.

Ingredients You’ll Need

You’ll be pleased to know that these chewy pumpkin chocolate chip cookies use simple, wholesome ingredients you likely already have on hand! Here’s what you’ll need:

For the Dough

• 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

Variations

One of the best things about this recipe is how flexible it is! Feel free to get creative with your ingredients. Here are some fun ideas to switch things up:

• Add nuts: Toss in some chopped walnuts or pecans for extra crunch and flavor.
• Use different chocolates: Swap out dark chocolate for white chocolate or even butterscotch chips!
• Spice it up: Experiment with adding a pinch of cayenne pepper or ginger for an extra kick.
• Make them healthier: Substitute half of the all-purpose flour with whole wheat flour for added nutrition.

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (180°C). Line two baking trays with parchment paper so your cookies won’t stick while baking. This is an essential step to ensure easy cleanup later!

Step 2: Brown the Butter

In a large stainless steel pan, melt your cold unsalted butter over medium heat. As it cooks, it will foam and crackle—that’s perfectly normal! Keep stirring occasionally until you see brown bits forming at the bottom and catch that nutty aroma. Once it looks golden brown, pour it into a glass measuring bowl and let it cool in the fridge until it’s around 75°F.

Step 3: Prepare the Pumpkin

While your butter cools, take out your pumpkin puree. Spread it on a plate and press paper towels into it to absorb excess moisture. Repeat this until the pumpkin feels dry yet soft—this step helps achieve that perfect chewy texture in your cookies.

Step 4: Mix Sugars into Butter

Once your browned butter has cooled down, whisk in both the granulated sugar and light brown sugar vigorously for one full minute. This mixture should resemble pale wet sand—this ensures that your cookies will have that lovely chewy quality.

Step 5: Add Egg Yolks & Flavorings

Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until everything is well combined. This adds richness and depth of flavor that makes these cookies irresistible!

Step 6: Combine Dry Ingredients

Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined; don’t overmix! This keeps your cookies tender while still allowing those delicious flavors to shine through.

Step 7: Shape Your Cookies

Using a 3 tbsp cookie scoop, portion out dough balls and roll them between your palms before placing them on prepared baking trays—leave about 2-3 inches between each one. For extra melted chocolate goodness, chop some chocolate pieces larger than chips and press them on top!

Step 8: Bake & Cool

Bake one tray at a time for about 9-13 minutes until the edges are golden brown but still slightly underbaked in the middle. As soon as they come out of the oven, use a round cookie cutter to shape them perfectly. Allow them to cool completely on a wire rack before indulging!

Step 9: Store Your Cookies

These baked treats can be stored in an airtight container at room temperature for about 2-3 days. If you have leftover dough balls, feel free to refrigerate or freeze them for future cravings—just remember to bring them back to room temperature before baking!

Now that you have this cherished recipe in hand, I hope you’ll enjoy making these Chewy Pumpkin Chocolate Chip Cookies as much as I do! Happy baking!

Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies

Baking is all about the details, and these tips will help you achieve the perfect chewy texture and flavor in your pumpkin chocolate chip cookies!

• Use cold butter: Starting with cold butter helps maintain the structure of the cookies, giving them that delightful chewiness instead of spreading too much during baking.

• Don’t skip browning the butter: This step adds a nutty flavor and depth to your cookies. The brown bits create a rich, caramel-like taste that’s absolutely irresistible.

• Dab the pumpkin: Blotting the pumpkin puree removes excess moisture, ensuring your cookies don’t turn out cakey. A drier pumpkin yields a better chewy consistency.

• Watch your baking time: Every oven is different, so keep an eye on your cookies as they bake. Pull them out when they’re just set in the middle for that perfect gooey texture.

• Chill the dough if possible: If you have time, chilling the dough for at least 30 minutes before baking allows the flavors to meld and results in a thicker cookie with a better texture.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These scrumptious cookies are not only delicious but also versatile! Here are some fun ways to present and enjoy them.

Garnishes

• Sprinkled Sea Salt: A light sprinkle on top enhances the sweetness of the chocolate and adds a delightful contrast.
• Cinnamon Sugar Dusting: Mix a bit of cinnamon with sugar and dust it lightly over your cookies before serving for an extra touch of fall spice.

Side Dishes

• Vanilla Ice Cream: A scoop of creamy vanilla ice cream pairs beautifully with warm cookies, creating a delightful temperature contrast.
• Hot Apple Cider: The spiced flavors of apple cider complement the pumpkin and chocolate perfectly, making it an ideal beverage choice for autumn.
• Whipped Coconut Cream: For a dairy-free option, serve these cookies alongside fluffy whipped coconut cream to add richness without any animal products.
• Fresh Fruit Salad: A refreshing fruit salad can balance out the sweetness of your cookies while adding a burst of color to your dessert table.

With these serving ideas and pro tips, your Chewy Pumpkin Chocolate Chip Cookies will surely be a hit at any gathering or cozy night in! Enjoy every bite!

Make Ahead and Storage

These chewy pumpkin chocolate chip cookies are perfect for meal prep! You can easily make them ahead of time, and they store beautifully, ensuring you always have a delicious treat on hand.

Storing Leftovers

• Store baked cookies in an airtight container at room temperature for up to 2-3 days.
• For longer freshness, consider refrigerating them to extend their shelf life.

Freezing

• Freeze cookie dough balls before baking for up to 3 months.
• Place the dough balls on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container.
• Label the bag with the date for easy tracking!

Reheating

• To reheat frozen cookie dough, let it sit at room temperature for about 1 hour before baking.
• For baked cookies, warm them in the microwave for about 10-15 seconds or in a preheated oven at 350°F (180°C) for a few minutes until warmed through.

FAQs

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

Can I make Chewy Pumpkin Chocolate Chip Cookies without brown butter?

Yes! You can use regular unsalted butter instead of browned butter. Just melt it slightly and mix as directed, but you won’t achieve that nutty flavor from browning.

How do I get my Chewy Pumpkin Chocolate Chip Cookies to be extra chewy?

To ensure a chewy texture, avoid overbaking your cookies; they should look slightly underbaked in the center when removed from the oven. Also, using blotted pumpkin puree helps!

What can I use instead of egg yolks in Chewy Pumpkin Chocolate Chip Cookies?

You can substitute each egg yolk with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).

Can I add nuts to my Chewy Pumpkin Chocolate Chip Cookies?

Absolutely! Feel free to mix in chopped nuts like walnuts or pecans for added crunch and flavor.

How do I store leftover cookie dough?

Store any leftover cookie dough in an airtight container in the refrigerator for up to 3 days or freeze it for later use.

Final Thoughts

I hope you enjoy making these chewy pumpkin chocolate chip cookies as much as I do! They’re perfect for cozy fall days and will surely bring warmth and comfort to your kitchen. Don’t hesitate to share your creations and any variations you try— I’d love to hear how they turn out! Happy baking!