Why Make This Recipe
Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that perfectly combines the warm flavors of pumpkin spice with rich chocolate. These cookies are soft, chewy, and packed with flavor, making them an ideal snack for fall or any time of year. The unique blend of pumpkin puree adds moisture and a subtle sweetness, while the chocolate offers a delicious contrast. Everyone in the family will love these cookies!
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! Stand nearby, watch, and stir occasionally to prevent burning. Once it smells nutty and has brown bits, remove the pan from heat. You should have just under 1 cup of browned butter (184 g). Scrape it into a glass measuring bowl and chill it in the fridge for 50-60 minutes, stirring every 10-15 minutes until it cools to 75°F.
- On a plate, spread the pumpkin puree. Press a stack of paper towels into it to soak up extra liquid. Repeat until the pumpkin feels dry and measures about 1/3 cup (75 grams).
- When the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute; it should look like pale wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree, mixing until combined.
- Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
- Scoop the dough with a 3-tablespoon cookie scoop, roll it between your palms, and place the balls on the baking trays, spacing 2-3 inches apart. You should have about 15 cookies. For extra melted chocolate pools, chop larger pieces of chocolate 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 middle is slightly underbaked. Use a large round cookie cutter to shape the cookies straight from the oven for thicker, round cookies. Let them cool on a wire rack before enjoying!
- Store the baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls, bringing them to room temperature before baking (about 1 hour for refrigerated and 2 hours for frozen).
How to Serve Chewy Pumpkin Chocolate Chip Cookies
These cookies are perfect on their own, but you can also serve them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. Pair them with a hot cup of coffee or a cozy cup of tea for a delightful snack or dessert!
How to Store Chewy Pumpkin Chocolate Chip Cookies
Store your baked cookies in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate or freeze the cookie dough balls. Just make sure to let them sit at room temperature before baking.
Tips to Make Chewy Pumpkin Chocolate Chip Cookies
- Ensure the butter is nicely browned but not burned; this adds a wonderful flavor.
- Properly drying the pumpkin puree helps achieve the best texture.
- Don’t overmix the dough; this keeps the cookies chewy.
- Use parchment paper on your baking trays to prevent sticking.
Variation
You can experiment by adding nuts, like walnuts or pecans, or substitute white chocolate chips for a different flavor. For a spicier kick, consider adding a pinch of cinnamon or nutmeg.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook it down and remove as much liquid as possible to mimic the consistency of canned pumpkin puree.
2. How do I know when the cookies are done?
Look for golden brown edges while the center should still be slightly soft; they will continue to bake after removing from the oven.
3. Can these cookies be made ahead of time?
Absolutely! You can prepare the dough in advance and keep it in the fridge or freezer until you’re ready to bake.
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
For the Cookies
- 1 cup cold unsalted butter Browned butter needed for the recipe
- 2/3 cup Libby's Pumpkin Puree Room temperature, dried using paper towels
- 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 for measuring
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup finely chopped chocolate or chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Brown the butter in a large stainless steel pan. Stir occasionally to prevent burning until it smells nutty and has brown bits. Remove from heat and chill in the fridge for 50-60 minutes.
- Spread the pumpkin puree on a plate. Use paper towels to soak up extra liquid until it measures about 1/3 cup.
Mixing
- Once the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute until it resembles pale wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree, mixing until combined.
- Gently fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
Baking
- Scoop the dough with a 3-tablespoon cookie scoop and roll into balls. Place on baking trays, spaced 2-3 inches apart.
- Bake for 9-13 minutes until edges are golden brown and centers are slightly underbaked. Shape cookies with a round cookie cutter directly from the oven.
- Let cool on a wire rack before enjoying.