If you’re looking for a deliciously sweet treat to celebrate the fall season, look no further than Chewy Pumpkin Chocolate Chip Cookies! These cookies are soft, chewy, and packed with the warm flavors of pumpkin spice, making them the perfect snack for any time of the day.
Why Make This Recipe
These cookies are not just another dessert; they mix the comforting taste of pumpkin with the richness of chocolate. They’re ideal for cozy family gatherings, parties, or simply to satisfy your sweet tooth. Plus, they are easy to prepare and use simple ingredients that you might already have in your kitchen. Everyone will love them!
How to Make Chewy Pumpkin Chocolate Chip Cookies
Making these cookies is straightforward and fun! Just follow these easy steps, and soon you’ll have a batch of delicious Chewy Pumpkin Chocolate Chip Cookies ready to enjoy.
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 teaspoon vanilla extract
- 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
- 1 cup finely chopped chocolate bar or chocolate chips
Directions:
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- In a large stainless steel pan, brown the butter. Watch for it to foam, pop, and crackle this is normal! Stir occasionally to prevent burning. Remove from heat once it has brown bits and a nutty smell. You should have just under 1 cup of browned butter (184 g). Cool the butter in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reads 75°F.
- Spread pumpkin puree on a plate and press paper towels into it to soak up the extra liquid. Repeat until it feels dry, resembling soft playdough, and measures roughly 1/3 cup (75 grams).
- Once the butter is cool, whisk it with brown sugar and granulated sugar for exactly 1 minute, until it looks like pale wet sand.
- Whisk in the egg yolks, vanilla, and dried pumpkin puree until well combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
- Scoop the cookie dough with a 3 tbsp cookie scoop, roll them in your palms, and place them on the prepared trays spaced 2-3 inches apart. You should get about 15 cookies.
- For extra melted chocolate, chop some chocolate into larger pieces and press them on top before baking!
- Bake one tray at a time for 9-13 minutes until the edges are golden brown and the middle is slightly underbaked. Use a large round cookie cutter to scoot in the edges for a thicker and perfectly round shape straight from the oven.
- Let the pan cool on a wire rack completely before removing the cookies. Enjoy!
How to Serve Chewy Pumpkin Chocolate Chip Cookies
These cookies are great on their own but can also be served warm with a scoop of vanilla ice cream or alongside a warm cup of coffee or tea. They make a delightful treat for both kids and adults alike!
How to Store Chewy Pumpkin Chocolate Chip Cookies
Once baked, store the cookies in an airtight container at room temperature for 2-3 days. If you want to save the cookie dough, you can refrigerate or freeze the cookie dough balls. Bring them to room temperature before baking; this usually takes about 1 hour for refrigerated dough and 2 hours for frozen dough.
Tips to Make Chewy Pumpkin Chocolate Chip Cookies
- Make sure your butter is browned but not burned for the best flavor.
- Be careful not to over-mix the dough after adding the flour, as this can lead to tougher cookies.
- If you like more chocolate in your cookies, add extra chocolate chips or chunks on top before baking.
Variation
You might consider adding nuts, such as walnuts or pecans, for an extra crunch. Also, feel free to swap chocolate chips for white chocolate or even flavored baking chips for a new twist!
FAQs
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use pure pumpkin puree for this recipe, as pumpkin pie filling contains added spices and sugars that could alter the taste.
Q: How long do these cookies last?
A: Baked cookies can be stored in an airtight container at room temperature for 2-3 days.
Q: Can I freeze the cookie dough?
A: Yes, cookie dough can be frozen. Just scoop the dough into balls, freeze them on a baking sheet, then transfer them to an airtight container. Bake from frozen, adding a few extra minutes to the baking time.
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 1 cup cold unsalted butter Make sure to brown the butter
- 2/3 cup Libby’s Pumpkin Puree Should be at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar Packed
- 2 large egg yolks Should be at room temperature
- 2 teaspoon vanilla extract
- 1 2/3 cup all-purpose flour Plus 1 tablespoon for measuring
- 2 1/2 teaspoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter until it has brown bits and a nutty smell. Cool it in the fridge for 50-60 minutes, stirring every 10-15 minutes.
- Press paper towels into the pumpkin puree to soak up extra liquid until it feels dry and measures roughly 1/3 cup.
- Once the butter cools, whisk it with brown sugar and granulated sugar for 1 minute until it looks like pale wet sand.
- Whisk in the egg yolks, vanilla, and dried pumpkin puree until well combined.
Dough Mixing
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
Baking
- Scoop the cookie dough with a 3 tbsp cookie scoop, roll in your palms, and place on trays spaced 2-3 inches apart.
- Press larger chocolate pieces on top before baking if desired.
- Bake one tray at a time for 9-13 minutes until edges are golden brown, then cool on a wire rack.