why make this recipe
Chewy Pumpkin Chocolate Chip Cookies bring comfort and joy with every bite. The combination of warm pumpkin spice and rich chocolate creates a delightful treat that’s perfect for fall or any time you crave something sweet. These cookies are not only delicious; they also have a soft and chewy texture that makes them irresistible. Plus, they’re easy to make, allowing you to whip up a batch in no time, whether for a cozy night in or a gathering with friends.
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. Stir it occasionally as it cooks. When it smells nutty, remove it from the heat. You should have just under 1 cup of browned butter (184 g). Place it in the fridge for 50-60 minutes until it cools, stirring every 10-15 minutes.
- While the butter cools, prepare the pumpkin puree. Spread it on a plate and press paper towels into it to soak up the extra liquid. Do this until the pumpkin feels dry and measures roughly 1/3 cup (75 grams).
- When the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute. It will look like pale wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree. Mix until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Scoop the dough with a 3 tbsp cookie scoop, roll into balls, and place them on the prepared trays spaced 2-3 inches apart. You’ll make about 15 cookies. For extra chocolate, press larger pieces on top before baking.
- Bake one tray at a time for 9-13 minutes or until the edges are golden brown, and the center is slightly underbaked. Use a large round cookie cutter to shape the cookies when they come out of the oven, if needed.
- Let the pan cool on a wire rack, then enjoy your cookies! Store any leftovers in an airtight container at room temperature for 2-3 days. You can also refrigerate or freeze the cookie dough balls, just let them sit at room temp before baking.
how to serve Chewy Pumpkin Chocolate Chip Cookies
Enjoy these cookies warm or at room temperature. They pair perfectly with a glass of milk, a cup of coffee, or even some hot apple cider. Consider serving them at gatherings or as a sweet treat after dinner. You can also top them with whipped cream or a dollop of ice cream for a special dessert.
how to store Chewy Pumpkin Chocolate Chip Cookies
Store your baked cookies in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can refrigerate or freeze the cookie dough balls. When you’re ready to bake, just bring the dough to room temperature—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 cool but still liquid before mixing it with the sugars.
- Don’t overmix the dough; fold in the dry ingredients just until combined for the best texture.
- For chewier cookies, slightly underbake them. They will continue to cook while cooling.
- Try using different types of chocolate, like dark or milk chocolate, to customize the flavor.
variation
If you’d like to add more flavor, consider mixing in some nuts like walnuts or pecans, or try adding orange zest to the dough for a citrus twist. You can also substitute other spices for the pumpkin spice, such as cinnamon or nutmeg, depending on your preference.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree as long as it is well-drained and has a similar consistency to canned puree.
2. How do I know when the cookies are done?
The edges should be golden brown, but the center should look slightly underbaked. They will firm up as they cool.
3. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate or freeze it. Just let it sit at room temperature before baking.
4. What if I don’t have all-purpose flour?
You can substitute with a gluten-free blend or try using whole wheat flour, but the texture may vary slightly.
5. How can I make the cookies even more chocolatey?
You can fold in more chocolate chips or chunks, or drizzle melted chocolate on top of the cooled cookies for an extra treat.
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan, stirring occasionally until it smells nutty. Remove from heat and cool in the fridge for 50-60 minutes, stirring every 10-15 minutes.
- Prepare the pumpkin puree by spreading it on a plate and soaking up the extra liquid with paper towels until it feels dry, measuring around 1/3 cup (75 grams).
- Once the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute.
- Add in the egg yolks, vanilla, and dried pumpkin puree, mixing until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Scoop the dough with a 3 tbsp cookie scoop, roll into balls, and place them on the prepared trays spaced 2-3 inches apart.
- For extra chocolate, press larger pieces on top before baking.
- Bake one tray at a time for 9-13 minutes or until the edges are golden brown and the center is slightly underbaked.
- Shape cookies with a large round cookie cutter if needed when they come out of the oven and let cool on a wire rack.