Cookies are the ultimate comfort food, and these Chewy Pumpkin Chocolate Chip Cookies truly embody the essence of fall. Bursting with pumpkin flavor, warm spices, and rich chocolate, they’re perfect for any occasion—whether you’re hosting a gathering or just enjoying a cozy evening at home. The combination of chewy texture and chocolatey goodness makes these cookies irresistible!
Why Make This Chewy Pumpkin Chocolate Chip Cookies
There are countless reasons to whip up a batch of these delightful cookies. First and foremost, they capture the essence of autumn with their warm pumpkin spice flavor. The soft, chewy texture paired with the melty chocolate guarantees a delicious bite every time. Plus, they are simple to make, making them an ideal recipe for both novice and experienced bakers alike. Not only will your kitchen smell amazing while they bake, but your friends and family will love indulging in these sweet treats.
How to Make Chewy Pumpkin Chocolate Chip Cookies
Making these cookies is a straightforward process that yields delightful results. Start with browning the butter for a nutty flavor, then combine it with pumpkin puree and sugars. After mixing in the eggs and vanilla, fold in the dry ingredients and chocolate. With just a few steps, you’ll have a cookie dough that’s ready to be transformed into chewy, pumpkin-y delights. The baking time is just right to ensure you get that perfect chewy texture while still keeping some doughiness in the center.
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 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.
Brown the butter in a large stainless steel pan. As it cooks, it will foam, pop, and crackle—this is normal! Stay nearby, stir occasionally, and watch for those golden brown bits that give the butter a nutty aroma. When the butter is browned, scrape it into a glass measuring bowl and chill it in the fridge for 50-60 minutes, stirring it every 10-15 minutes until it reaches 75°F.
While the butter cools, spread the pumpkin puree on a plate. Press paper towels into it to soak up the extra liquid. Repeat this process until the pumpkin is dry to the touch and measures about 1/3 cup (75 grams).
When the butter is cool, whisk in the brown and granulated sugars for about one minute until it resembles pale wet sand. Whisk in the egg yolks, vanilla, and the dried pumpkin puree until well combined.
Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
Scoop the dough using a 3 tbsp cookie scoop, roll it into balls, and place them on the prepared trays, spaced about 2-3 inches apart. You should get around 15 cookies. For extra chocolate pools, you can chop the 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 center is slightly underbaked. After baking, use a large round cookie cutter to shape the edges for that perfect look. Let the cookies cool on a wire rack before enjoying!
Store the baked cookies in an airtight container at room temperature for about 2-3 days. To keep the cookie dough balls fresh, refrigerate or freeze them, allowing time to come to room temperature before baking.
Nutritional Information
- Calories: 200
- Total Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 150mg
- Total Carbohydrates: 27g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 2g
How to Serve Chewy Pumpkin Chocolate Chip Cookies
These cookies are delicious on their own or served warm with a scoop of vanilla ice cream for an extra special treat. Pair them with a hot cup of cider or coffee to enhance that cozy, fall feeling. They also make a lovely homemade gift to share with friends and family during the festive season.
How to Store Chewy Pumpkin Chocolate Chip Cookies
To maintain their chewy texture, store the baked cookies in an airtight container at room temperature for 2-3 days. You can also keep the cookie dough balls in the refrigerator for up to a week or freeze them for up to three months. Just allow them to come to room temperature before baking, which usually takes about an hour for refrigerated dough and two hours for frozen dough.
Expert Tips for Perfect Chewy Pumpkin Chocolate Chip Cookies
- Browning the butter adds a depth of flavor, so don’t skip this step!
- Make sure your pumpkin puree is as dry as possible to achieve the best texture.
- If you prefer a less sweet cookie, reduce the sugars slightly.
- For extra spice, feel free to add more pumpkin spice or even a pinch of nutmeg.
- If you want to make these cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Delicious Variations
- Nutty Addition: Add chopped walnuts or pecans for some crunch.
- Spiced Up: Mix in some white chocolate chips or butterscotch chips for a sweeter twist.
- Oatmeal Pumpkin Cookies: Incorporate rolled oats into the mixture to add more texture and flavor.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, if you choose to use fresh pumpkin, be sure to cook it down and drain as much moisture as possible to mimic the texture of canned pumpkin.How do I know when the cookies are done?
The edges should be golden brown while the center remains slightly soft. They will firm up as they cool.Can I use margarine instead of butter?
While butter offers the best flavor, you can use margarine if you prefer a dairy-free option. Just check that it’s a suitable substitute for baking.How can I freeze the cookies?
Bake and cool the cookies, then place them in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to three months.What can I use instead of egg yolks?
If you’re looking for an egg alternative, you can use 1 tablespoon of chia seeds mixed with 2.5 tablespoons of water as a substitute for each yolk.Will these cookies be too sweet?
These cookies strike a nice balance with pumpkin and chocolate. If you like less sweetness, feel free to reduce the sugar.Are these cookies safe to eat raw?
It’s best to avoid eating raw cookie dough since it contains raw eggs; however, if you substitute them with an egg alternative, it can be safe.What is the secret to chewy cookies?
The key to chewy cookies is to slightly underbake them and to use brown sugar, which adds moisture.Can I use chocolate chips instead of chopped chocolate?
Absolutely! You can use chocolate chips, but chopped chocolate gives a richer melted chocolate experience.Is pumpkin puree different from pumpkin pie filling?
Yes, pumpkin puree is pure pumpkin, while pumpkin pie filling contains added sugar and spices.
Conclusion
These Chewy Pumpkin Chocolate Chip Cookies are the perfect blend of pumpkin goodness and chocolatey delight. They are simple to whip up and will fill your home with the inviting aroma of fall. Whether you enjoy them with friends, family, or all by yourself, they’re sure to be a hit. So, roll up your sleeves, gather your ingredients, and get ready to savor every delicious bite! Enjoy baking, and don’t forget to share your experiences!
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan until foaming and golden brown, then chill it in the fridge for 50-60 minutes.
- While the butter cools, dry the pumpkin puree by pressing paper towels into it until it reaches 1/3 cup.
- Once the butter is cool, whisk in the brown sugar, granulated sugar, egg yolks, vanilla, and dried pumpkin puree until well combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate until just mixed.
- Scoop the dough into 3 tbsp balls and place them on the prepared trays, spaced about 2-3 inches apart.
- Bake for 9-13 minutes, until the edges are golden brown and the center is slightly underbaked.
- Use a cookie cutter to shape the cookies after baking and let them cool on a wire rack.