Why Make This Recipe
Chewy Pumpkin Chocolate Chip Cookies are the perfect treat for fall or any time you crave a delicious blend of flavors. The combination of pumpkin, warm spices, and rich chocolate creates a delightful taste experience. These cookies are not only soft and chewy, but they are also a fun way to enjoy the flavors of the season. Plus, they make a great snack for kids and adults alike!
How to Make Chewy Pumpkin Chocolate Chip Cookies
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. It will foam, pop, and crackle—this is normal! Stay nearby, watch, and stir it occasionally to prevent burning. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat. You should have just under 1 cup of browned butter (184 g). Scrape the butter into a glass measuring bowl and place it in the fridge for 50-60 minutes, stirring every 10-15 minutes until a thermometer reads 75°F. The butter must cool while still being liquid!
- Spread the pumpkin puree on a plate. Press a stack of paper towels into the puree to soak up extra liquid. Keep re-spreading it until the pumpkin feels dry, like soft playdough and measures roughly 1/3 cup (75 grams).
- When the butter has cooled, whisk in the brown sugar and granulated sugar for exactly 1 minute. It will look like pale wet sand.
- Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Scoop the cookie dough with a 3 tbsp cookie scoop, roll them between your palms, and place them on the prepared baking trays, spaced 2-3 inches apart. You will have roughly 15 cookies. For melted chocolate pools, chop the chocolate into larger pieces and press more on top before baking!
- Bake one tray at a time for 9-13 minutes or until the edges are golden brown but the middle is slightly underbaked. After taking them out of the oven, use a large round cookie cutter to scoot the edges in to make them thicker and perfectly round. Let the pan cool on a wire rack completely, then remove the cookies and enjoy!
How to Serve Chewy Pumpkin Chocolate Chip Cookies
These cookies are delightful on their own, but you can also serve them warm with a glass of milk or a cup of coffee. They are perfect for sharing at a gathering or enjoying as a cozy snack on a chilly day.
How to Store Chewy Pumpkin Chocolate Chip Cookies
Store the baked cookies in an airtight container at room temperature for 2-3 days. You can also refrigerate or freeze the cookie dough balls. If refrigerated, bring them to room temperature before baking; this takes about 1 hour. For frozen dough, let them sit at room temperature for 2 hours before baking.
Tips to Make Chewy Pumpkin Chocolate Chip Cookies
- Ensure that the butter is properly browned for the best flavor.
- Drying out the pumpkin puree really helps with the texture of the cookies.
- Don’t overmix the dough to keep the cookies chewy.
- Experiment with different types of chocolate or add nuts for extra flavor and texture.
Variation
You can add nuts like walnuts or pecans for a crunchy texture. Also, consider using dark chocolate or white chocolate chips instead of regular chocolate for a different taste.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can! Just make sure to cook and puree it well to get the right consistency.
2. What can I do if my dough is too sticky?
If the dough is too sticky, you can add a bit more flour, one tablespoon at a time, until it reaches a better consistency.
3. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
By following these guidelines, you will create delicious Chewy Pumpkin Chocolate Chip Cookies that everyone will love! Enjoy your baking!
Print
Chewy Pumpkin Chocolate Chip Cookies
- Total Time: 73 minutes
- Yield: 15 cookies
- Diet: Vegetarian
Description
Deliciously soft and chewy cookies combining pumpkin, warm spices, and rich chocolate, perfect for fall or any time of the year.
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
- 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
Instructions
- 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, stirring occasionally to prevent burning.
- Once browned, remove from heat and let it cool in the fridge until it reaches 75°F.
- Prepare the pumpkin puree by drying it with paper towels until it measures roughly 1/3 cup.
- Whisk the cooled brown butter with brown and granulated sugar for 1 minute.
- Add the egg yolks, vanilla, and dried pumpkin puree; mix until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips.
- Scoop the dough with a 3 tbsp cookie scoop and place on the baking trays, spaced 2-3 inches apart.
- Bake for 9-13 minutes until edges are golden brown and middle is underbaked.
- Let cool on a wire rack completely before enjoying!
Notes
For best flavor, ensure the butter is properly browned and the pumpkin puree is dried out well.
- Prep Time: 60 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American