Chewy Pumpkin Chocolate Chip Cookies

If you’re looking for a cozy treat that captures the essence of fall, you’ve come to the right place! These Chewy Pumpkin Chocolate Chip Cookies are a delightful blend of warm spices and rich chocolate that will make your kitchen feel like a warm hug. They’re perfect for busy weeknights, family gatherings, or just when you want to indulge in something sweet. Trust me, once you bake these cookies, they’ll become a favorite in no time!

What makes these chewy pumpkin chocolate chip cookies special is their unique texture—soft and gooey, with a hint of nuttiness from the brown butter. Plus, they’re super easy to whip up! You’ll love how the chocolate melts in your mouth while the pumpkin adds just the right amount of moisture.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and ingredients, anyone can bake these cookies.
• Family-Friendly: Kids and adults alike will adore the combination of pumpkin and chocolate.
• Perfect for Any Occasion: Whether it’s a cozy night in or a festive gathering, these cookies fit right in.
• Make-Ahead Option: The dough can be refrigerated or frozen for later, so you can enjoy fresh cookies whenever you want!
• Delicious Flavor: The blend of pumpkin spice and melted chocolate creates an irresistible flavor combo.

Ingredients You’ll Need

These chewy pumpkin chocolate chip cookies use simple and wholesome ingredients that you probably already have in your pantry. Let’s gather what we need to create this delightful treat!

For the Cookie Base

• 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

For the Dry Ingredients

• 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

For the Chocolate

• 1 cup finely chopped chocolate bar or chocolate chips

Variations

This recipe is quite flexible, allowing you to get creative based on what you have or your personal preferences. Here are some fun variations to try:

• Add Nuts: Chop some walnuts or pecans for an extra crunch!
• Use Different Chocolate: Swap out dark chocolate for milk or white chocolate if you prefer a sweeter cookie.
• Mix in Dried Fruit: Toss in some dried cranberries or raisins for a fruity twist.
• Make it Gluten-Free: Substitute all-purpose flour with your favorite gluten-free blend.

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Preheat Your Oven

Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper and set them aside. This ensures that your cookies won’t stick and will bake evenly.

Step 2: Brown the Butter

In a large stainless steel pan, brown the cold butter over medium heat. Keep an eye on it as it foams and crackles—this is part of the process! Stir occasionally until it smells nutty and has brown bits at the bottom. Remove from heat when ready, then cool it down in a glass measuring bowl.

Step 3: Prepare the Pumpkin

Spread Libby’s Pumpkin Puree on a plate and press paper towels into it to absorb excess liquid. Do this until it feels dry like soft playdough. This step is crucial because too much moisture could make your cookies cakey instead of chewy.

Step 4: Mix Sugars with Butter

Once your butter is cool but still liquid, whisk in both sugars for one minute until combined. It should resemble pale wet sand—this is where sweetness begins!

Step 5: Add Yolks and Vanilla

Whisk in the egg yolks, vanilla extract, and your dried pumpkin puree until everything is well blended together. This gives your cookies depth and flavor.

Step 6: Combine Dry Ingredients

Fold in all-purpose flour, pumpkin spice, baking soda, salt, and chocolate chips gently until just combined. Be careful not to overmix; we want those chewy textures!

Step 7: Scoop and Shape Cookies

Using a 3 tbsp cookie scoop, roll each scoop between your palms before placing them on prepared trays spaced about 2-3 inches apart. You should have around 15 cookies! If desired, press larger pieces of chocolate on top for extra melty goodness.

Step 8: Bake Your Cookies

Bake each tray for about 9-13 minutes until edges are golden but centers remain slightly underbaked. Once they come out of the oven, use a round cookie cutter to shape them perfectly before cooling completely on a wire rack.

Step 9: Store Your Treats

Store any leftover baked cookies in an airtight container at room temperature for up to three days. You can also refrigerate or freeze uncooked dough balls—a wonderful way to enjoy fresh-baked cookies anytime!

Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies

Baking is all about having fun and experimenting, so here are some handy tips to ensure your cookies turn out perfectly chewy every time!

• Use room temperature ingredients: Bringing your butter, pumpkin puree, and eggs to room temperature helps them blend better, resulting in a smoother cookie dough and a more even texture.
• Don’t skip the browning step: Browning the butter adds a rich, nutty flavor that enhances the overall taste of the cookies. It’s a simple step that makes a big difference!
• Measure flour correctly: Spoon your flour into the measuring cup and level it off with a knife instead of scooping directly from the bag. This prevents your cookies from becoming too dense or dry.
• Chill the dough: If you have time, chilling your cookie dough for at least 30 minutes helps develop flavors and prevents spreading during baking, leading to thicker cookies.
• Watch the baking time closely: Every oven is different! Start checking your cookies at around 9 minutes. They should be golden at the edges but slightly soft in the middle when you take them out.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These delicious chewy pumpkin chocolate chip cookies are perfect for any occasion, whether you’re enjoying them at home or sharing with friends. Here are some fun ideas for serving!

Garnishes

• Sprinkle of sea salt: A light sprinkle of flaky sea salt on top right before serving enhances the sweetness and provides a delightful contrast.
• Whipped coconut cream: A dollop of fluffy coconut cream adds a light and airy element that pairs beautifully with pumpkin’s warmth.
• Chopped pecans or walnuts: For an extra crunch, sprinkle some finely chopped nuts on top or mix them into your dough before baking.

Side Dishes

• Hot apple cider: A warm mug of spiced apple cider complements the cozy flavors of pumpkin and chocolate, making it a perfect pairing for these cookies.
• Vanilla ice cream: Serve your cookies alongside a scoop of creamy vanilla ice cream for an indulgent dessert experience that will delight everyone.
• Pumpkin spice latte: Capture the essence of fall by pairing these cookies with a homemade pumpkin spice latte—rich coffee flavored with warm spices is simply divine!
• Cheese platter: Create a simple cheese platter with mild cheeses like brie or gouda; their creaminess balances out the sweetness of the cookies beautifully.

Now you’re all set to bake up these scrumptious chewy pumpkin chocolate chip cookies! Enjoy every bite as you embrace the flavors of fall. Happy baking!

Make Ahead and Storage

These chewy pumpkin chocolate chip cookies are perfect for meal prep! You can bake them ahead of time or even prepare the dough to enjoy fresh cookies throughout the week.

Storing Leftovers

• Store baked cookies in an airtight container at room temperature for 2-3 days.
• For longer freshness, keep them in the refrigerator for up to a week.

Freezing

• You can freeze the cookie dough balls for later use.
• Arrange the dough balls on a baking sheet and freeze until solid.
• Transfer the frozen cookie dough balls to an airtight freezer bag or container. They can be stored for up to 3 months.

Reheating

• To reheat cookies, place them in a microwave-safe dish and heat for about 10-15 seconds until warm.
• If you prefer, bake frozen cookie dough directly from the freezer. Just add an extra minute or two to the baking time.

FAQs

Here are some common questions you might have about making chewy pumpkin chocolate chip cookies!

Can I make Chewy Pumpkin Chocolate Chip Cookies without eggs?

Yes! You can substitute the egg yolks with flaxseed meal or unsweetened applesauce as a binding agent.

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

To ensure chewy cookies, it’s essential to brown your butter properly and use blotted pumpkin puree to remove excess moisture.

Can I use different types of chocolate in these cookies?

Absolutely! Feel free to experiment with dark chocolate, milk chocolate, or even white chocolate chips—each will bring a unique flavor twist!

What can I replace if I don’t have pumpkin spice?

If you don’t have pumpkin spice, mix together ground cinnamon, nutmeg, and ginger for a similar flavor profile.

Final Thoughts

I hope this recipe for chewy pumpkin chocolate chip cookies brings joy and warmth to your kitchen! With their soft texture and delightful flavors, they’re sure to be a hit during cozy evenings or festive gatherings. Enjoy making and sharing these delicious treats with friends and family. Happy baking!