Chewy Pumpkin Chocolate Chip Cookies

Why Make This Recipe

Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that combines the warm flavors of pumpkin and spices with the sweetness of chocolate. This recipe is perfect for fall, but the amazing taste makes these cookies enjoyable year-round. They are soft, chewy, and have a wonderful flavor that stands out. Plus, homemade cookies always bring a smile to your face and make your kitchen smell heavenly.

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:

1. Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
2. In a large stainless steel pan, brown the butter. It will foam and crackle, which is normal. Stir occasionally. When the bottom has brown bits and smells nutty, remove it from heat. You should have just under 1 cup of browned butter. Transfer the butter to a glass measuring bowl and chill in the fridge for 50-60 minutes, stirring every 10-15 minutes. The butter needs to be cool but still liquid.
3. Spread the pumpkin puree on a plate and press it with paper towels to soak up extra liquid. Keep doing this until the pumpkin feels dry like soft playdough, measuring around 1/3 cup.
4. Once the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute, until it looks like pale wet sand.
5. Whisk in the egg yolks, vanilla, and dried pumpkin puree until mixed well.
6. Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
7. Using a 3 tbsp cookie scoop, form the dough into balls, roll them in your palms, and place them on the baking trays, spaced 2-3 inches apart. You should have about 15 cookies. For extra melted chocolate, press larger chocolate pieces on top before baking.
8. Bake the trays one at a time for 9-13 minutes, until the edges are golden brown but the middle is slightly underbaked. After baking, use a large round cookie cutter to shape the edges into thick, perfect circles. Let the cookies cool completely on a wire rack.
9. Store the baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls. Let them come to room temperature before baking; this takes about 1 hour for refrigerated and 2 hours for frozen dough.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These cookies are wonderful on their own, but they also pair nicely with a glass of milk or a warm cup of coffee. You can enjoy them fresh out of the oven or let them cool for a bit. For a special treat, try adding a scoop of vanilla ice cream on top of a warm cookie!

How to Store Chewy Pumpkin Chocolate Chip Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for 2-3 days. If you want to keep them longer, consider freezing the cookie dough balls. This way, you can bake fresh cookies whenever you crave them!

Tips to Make Chewy Pumpkin Chocolate Chip Cookies

• Make sure your butter is cold before browning for the best texture.
• Don’t overmix the dough; mix just until ingredients are combined for chewy cookies.
• Feel free to use any type of chocolate you prefer, like milk chocolate or dark chocolate.

Variation

You can add nuts, like walnuts or pecans, for extra crunch. If you like a bit of crunch, consider incorporating oats into the mix, giving your cookies a different texture.

FAQs

1. Can I use canned pumpkin instead of fresh?
   Yes, canned pumpkin puree works perfectly for these cookies. Libby's Pumpkin Puree is recommended.

2. How do I know when the cookies are done baking?
   The edges should be golden brown, while the middle should still look slightly underbaked. They will continue to cook as they cool.

3. Can I freeze the cookies?
   Yes, you can freeze the baked cookies. Place them in an airtight container and they will last for about 2-3 months in the freezer. Just thaw them at room temperature before serving.

Chewy Pumpkin Chocolate Chip Cookies

These soft and chewy cookies combine warm pumpkin flavors with chocolate for a delightful treat, perfect for fall and beyond.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 13 minutes mins

Total Time 1 hour hr 13 minutes mins

Servings: 15 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

  

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Main ingredients

• 1 cup cold unsalted butter Make sure the butter is cold before browning.
• 2/3 cup Libby's Pumpkin Puree Room temperature; pressed to remove excess liquid.
• 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 all-purpose flour Plus 1 tablespoon; see notes 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 Feel free to use any type of chocolate you prefer.

Method

 

Preparation

1. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
2. In a large stainless steel pan, brown the butter by stirring occasionally until it has brown bits and smells nutty. Remove from heat and chill in the fridge for 50-60 minutes.
3. Press the pumpkin puree with paper towels to soak up extra liquid until it feels dry, measuring around 1/3 cup.
4. Once the butter is cool, whisk in both sugars for exactly 1 minute until it resembles pale wet sand.
5. Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.
6. Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
7. Using a 3 tbsp cookie scoop, form the dough into balls, roll them in your palms, and place on trays spaced 2-3 inches apart.

Baking

1. Bake one tray at a time for 9-13 minutes, until edges are golden brown and the middle is slightly underbaked.
2. After baking, use a large round cookie cutter to shape edges into thick, perfect circles. Let cool on a wire rack.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 120mgFiber: 1gSugar: 10g

Notes

Store baked cookies in an airtight container at room temperature for 2-3 days. Refrigerate or freeze cookie dough balls to bake fresh cookies later. For extra texture, you can add nuts or oats.

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