introduction
Chewy Pumpkin Chocolate Chip Cookies are the perfect treat for fall. With a delightful combination of pumpkin and chocolate, these cookies bring a warm, comforting flavor to any occasion. Whether you’re baking for a gathering, enjoying a cozy night at home, or just craving something sweet, this recipe delivers delicious results every time.
why make this recipe
This recipe is ideal for several reasons. First, it combines the seasonal favorite of pumpkin with the rich flavor of chocolate, creating a unique taste that everyone will love. Second, the chewy texture of these cookies makes them irresistible. Lastly, the preparation process is straightforward, making it a great choice for both beginner and experienced bakers.
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. Watch carefully as it foams and pops. Stir occasionally to avoid burning. When it has brown bits and smells nutty, remove it from the heat. You need about 1 cup of browned butter (184 g). Cool it in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F.
- Spread the pumpkin puree on a plate. Press paper towels into it to soak up the extra liquid. Repeat until the pumpkin feels dry, similar to soft playdough. You should have about 1/3 cup (75 grams) of dried pumpkin.
- Once the butter is cool, whisk in the brown and granulated sugar for exactly 1 minute. It should look like pale wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree, and mix until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Use a 3 tablespoon cookie scoop to scoop the dough and roll the balls between your palms. Place them on the prepared trays, spaced 2-3 inches apart. You should get around 15 cookies. For extra melted chocolate, press larger chocolate pieces on top before baking.
- Bake one tray at a time for 9-13 minutes, or until the edges are golden, but the middle looks slightly underbaked. Right out of the oven, use a large round cookie cutter to shape the edges to keep them thick and round. Cool the pan on a wire rack and enjoy your cookies!
- Store baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls; just bring them to room temperature before baking.
how to serve Chewy Pumpkin Chocolate Chip Cookies
Serve these delicious cookies warm or at room temperature. They pair perfectly with a glass of milk, a cup of coffee, or tea. For a festive touch, consider sprinkling a bit of powdered sugar on top or drizzling with melted chocolate.
how to store Chewy Pumpkin Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will maintain their chewy texture for 2-3 days. If you want to save some for later, you can freeze the cookie dough balls. Just remember to let them come to room temperature before baking.
tips to make Chewy Pumpkin Chocolate Chip Cookies
- Make sure the butter is cooled to avoid cooking the egg yolks when you mix them in.
- Don’t skip the step of drying the pumpkin puree; extra moisture can affect the texture of your cookies.
- For an even richer flavor, consider using a mix of semi-sweet and dark chocolate chips.
variation
You can easily customize these cookies by adding nuts like walnuts or pecans for added crunch. Adjust the spices to your liking, or even try adding white chocolate chips for a different flavor combination.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure to cook and puree it well, and drain any excess moisture.
How do I know when the cookies are done?
The edges should be golden brown, and the centers might look slightly underbaked. They will continue to cook on the baking sheet as they cool.
Can I use a different type of chocolate?
Absolutely! You can use dark chocolate, milk chocolate, or even chopped chocolate bars to suit your taste preferences.
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
Method
- 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 until it has brown bits and smells nutty, then cool it in the fridge for 50-60 minutes until it reaches 75°F.
- Dry the pumpkin puree by pressing paper towels into it until it feels dry, yielding about 1/3 cup (75 grams) of dried pumpkin.
- In a bowl, whisk the cooled brown butter with the brown and granulated sugars for 1 minute.
- Add 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.
- Use a 3 tablespoon cookie scoop to form dough balls and place them on the trays, spaced 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes, or until the edges are golden and the middle looks slightly underbaked.
- Right out of the oven, use a large round cookie cutter to shape the cookies.
- Cool the pan on a wire rack.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]