Chewy Pumpkin Chocolate Chip Cookies

If you’re looking for a warm, comforting treat that captures the essence of fall, then you’ve come to the right place! These Chewy Pumpkin Chocolate Chip Cookies are my go-to recipe for cozy evenings and family gatherings. With their gooey chocolate bits and delightful pumpkin spice flavor, they’re perfect for any occasion. Whether you’re baking for a busy weeknight dessert or sharing them with friends at a festive gathering, these cookies are sure to bring smiles all around.

What makes this recipe so special is the combination of textures and flavors. The brown butter adds a nutty richness that complements the pumpkin beautifully, while the chocolate chips melt into pools of sweetness. Trust me; once you take your first bite, you’ll understand why I keep coming back to this recipe!

Why You’ll Love This Recipe

• Easy Preparation: These cookies come together quickly, making them perfect for novice bakers and seasoned pros alike.
• Family-Friendly Appeal: Everyone loves cookies! Make these with your kids or surprise your loved ones after dinner.
• Make-Ahead Convenience: The cookie dough can be refrigerated or frozen, allowing you to bake fresh cookies anytime the craving strikes.
• Delicious Flavor: The combination of pumpkin spice and chocolate is simply irresistible. Each bite is a burst of warmth and sweetness!
• Perfect Texture: Say goodbye to cakey cookies! These chewy delights have just the right amount of gooeyness.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients to make these delightful Chewy Pumpkin Chocolate Chip Cookies! You’ll find that everything you need is easy to find in your pantry.

• 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

Variations

This recipe is wonderfully flexible, so feel free to get creative with it! Here are some fun ideas to switch things up:

• Add Nuts: Toss in some chopped walnuts or pecans for extra crunch and flavor.
• Swap the Chocolate: Try using white chocolate chips or even butterscotch chips for a different twist!
• Change the Spice: Experiment with adding cinnamon or nutmeg alongside the pumpkin spice for a unique flavor profile.
• Make it Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cookie accessible for everyone.

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Preheat the Oven

Start by preheating your oven to 350 F (180 C). This ensures that your cookies bake evenly and achieve that perfect golden-brown edge when it’s time to pop them in.

Step 2: Brown the Butter

In a large stainless steel pan, add your cold unsalted butter. As it melts over medium heat, keep an eye on it as it foams and crackles—this is normal! Stir occasionally until you see brown bits forming at the bottom and catch that nutty aroma. This step is crucial because browned butter enriches the flavor of your cookies immensely. Once done, let it cool down as directed.

Step 3: Prepare the Pumpkin Puree

Spread your room-temperature pumpkin puree onto a plate and press paper towels into it to absorb excess moisture. This step helps achieve that signature chewy texture instead of cakey cookies. Keep blotting until it’s dry enough—think soft playdough!

Step 4: Mix Sugars & Butter

When your browned butter is cool but still liquid, whisk in both sugars until well combined—about one minute should do it! This mixture should look like pale wet sand. It’s important not to skip this step as it creates a lovely base for sweetness.

Step 5: Add Egg Yolks & Flavorings

Whisk in your egg yolks, vanilla extract, and dried pumpkin puree until everything is nicely blended together. This step adds richness and moisture to our cookie dough.

Step 6: Combine Dry Ingredients

Now it’s time to fold in those dry ingredients—flour, pumpkin spice, baking soda, salt—and finally those luscious chocolate chips! Mix gently until just combined; we don’t want tough cookies here!

Step 7: Scoop & Shape Dough

Using a tablespoon-sized cookie scoop, scoop out portions of dough and roll them between your palms. Place them on lined baking trays with enough space in between because they will spread while baking.

Step 8: Bake to Perfection

Bake one tray at a time for about 9-13 minutes. The edges should be golden brown while the centers remain slightly underbaked—trust me; they will firm up as they cool. For an extra touch of perfection, use a large round cookie cutter straight from the oven to shape them.

Step 9: Cool & Enjoy!

Allow your cookies to cool on a wire rack before diving in. They will be chewy, gooey goodness that you’ll want again and again! Store any leftovers in an airtight container; though I doubt they’ll last long!

These Chewy Pumpkin Chocolate Chip Cookies are sure to become a favorite in your home just like they are in mine! Enjoy every delicious bite!

Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies

Baking can be a delightful adventure, and these tips will help ensure your cookies turn out perfectly chewy and delicious every time!

• Use Cold Butter: Starting with cold unsalted butter is key to creating that rich, nutty flavor when browning. It helps control the melting process, leading to a better texture in your cookies.

• Don’t Skip the Pumpkin Drying: Blotting the pumpkin puree may seem tedious, but it’s essential for achieving that chewy consistency. Removing excess moisture prevents your cookies from becoming cakey.

• Chill Your Dough: If you have time, chilling the cookie dough for at least 30 minutes before baking allows the flavors to meld and results in a thicker cookie that holds its shape better during baking.

• Watch the Baking Time: Every oven is different! Keep an eye on your cookies as they bake; take them out when the edges are golden brown but the centers are still slightly underbaked for that perfect chewy bite.

• Experiment with Chocolate: Using a mix of chocolate chips and chopped chocolate can create delightful pools of melted chocolate throughout your cookies. Feel free to adjust the amount based on your preference!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These cookies are not just delicious; they also make for an inviting presentation! Here are some fun ways to serve them at home or during gatherings.

Garnishes

• Sprinkled Sea Salt: A light sprinkle of flaky sea salt on top enhances the sweetness of the chocolate and adds a lovely contrast.
• Cinnamon Sugar Dusting: A gentle dusting of cinnamon sugar gives your cookies an appealing finish and a warm flavor boost.

Side Dishes

• Pumpkin Spice Latte: Pair these cookies with a comforting pumpkin spice latte for the ultimate fall treat! The warm spices complement each other beautifully.
• Vanilla Ice Cream: A scoop of creamy vanilla ice cream alongside these warm cookies is irresistibly good—think cookie a la mode!
• Chai Tea: The spicy notes of chai tea enhance the flavors in these cookies, making it a cozy pairing for an afternoon snack.
• Fresh Fruit Salad: A light fruit salad can balance out the richness of these cookies. Consider using apples, pears, or grapes for a refreshing touch.

Now you’re all set to enjoy these delightful Chewy Pumpkin Chocolate Chip Cookies! Whether you keep them all for yourself or share with friends and family, they’re sure to bring smiles all around. Happy baking!

Make Ahead and Storage

These chewy pumpkin chocolate chip cookies are perfect for meal prep! You can easily make the dough in advance or store the baked cookies to enjoy later. Here’s how you can keep them fresh:

Storing Leftovers

• Store baked cookies in an airtight container at room temperature for 2-3 days.
• For longer freshness, refrigerate them, which can extend their life by a few more days.

Freezing

• Freeze the cookie dough balls before baking. Place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container.
• Alternatively, freeze baked cookies in an airtight container with layers of parchment paper between them to prevent sticking.

Reheating

• To reheat frozen cookie dough, let it sit at room temperature for about 1 hour before baking as usual.
• For baked cookies, warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through and slightly soft.

FAQs

Here are some commonly asked questions about making chewy pumpkin chocolate chip cookies!

Can I use canned pumpkin puree for Chewy Pumpkin Chocolate Chip Cookies?

Absolutely! Canned pumpkin puree is perfect for these cookies. Just make sure to blot it dry as instructed to avoid excess moisture.

How do I achieve the perfect chewy texture in my Chewy Pumpkin Chocolate Chip Cookies?

The key to that delightful chewiness lies in browning the butter and properly drying the pumpkin puree. Follow the recipe closely for best results!

Can I substitute different types of chocolate in these cookies?

Yes! Feel free to use dark chocolate, semi-sweet chocolate chips, or even white chocolate for a different flavor profile.

How long do these Chewy Pumpkin Chocolate Chip Cookies last?

When stored correctly, these cookies will last for 2-3 days at room temperature or up to a month if frozen.

Final Thoughts

These chewy pumpkin chocolate chip cookies are not just a treat; they’re a warm hug on a plate, perfect for any fall gathering or cozy night in. I hope you enjoy making these as much as I do! They’re sure to bring joy and deliciousness into your kitchen. Happy baking!