Why Make This Recipe
Chewy Pumpkin Chocolate Chip Cookies are the perfect treat for fall or any time you crave something sweet with a touch of seasonal flavor. They combine the warmth of pumpkin spice with rich, gooey chocolate, creating a delightful balance that is hard to resist. This recipe is great for sharing with family and friends or enjoying on your own with a cozy cup of tea or coffee. The chewy texture and rich taste make these cookies a favorite for many.
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 teaspoon 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 it closely as it cooks; it will foam and crackle, which is completely normal! Stir occasionally to prevent burning. When the butter has a nutty smell and is covered with brown bits, remove the pan from heat. You should have just under 1 cup of browned butter (184 g). Transfer it to a glass measuring bowl and place it in the fridge for 50-60 minutes, stirring every 10-15 minutes until it cools to 75°F.
- Press the pumpkin puree between stacks of paper towels to soak up extra moisture until it feels like soft playdough 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. The mixture will look like pale wet sand.
- Next, whisk in the egg yolks, vanilla, and dried pumpkin puree until everything is combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Scoop the cookie dough using a 3 tbsp cookie scoop. Roll the dough into balls and place them on the prepared baking trays, spaced 2-3 inches apart. You should have about 15 cookies. For extra melted chocolate, chop the chocolate into larger pieces and add more on top before baking!
- Bake one tray at a time for 9-13 minutes, or until the edges are golden brown while the center remains slightly underbaked. After baking, use a large round cookie cutter to shape the edges into thick, perfect rounds. Let the cookies cool completely on a wire rack, then enjoy!
How to Serve Chewy Pumpkin Chocolate Chip Cookies
These cookies are amazing on their own but can be served warm with a glass of milk or a bowl of ice cream for a special treat. They also pair well with coffee or chai tea, adding a lovely seasonal touch to any gathering.
How to Store Chewy Pumpkin Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for 2-3 days to keep them fresh. If you want to keep them longer, you can refrigerate or freeze the cookie dough balls. Just let them come to room temperature before baking. This usually takes about 1 hour for refrigerated dough and up to 2 hours for frozen dough.
Tips to Make Chewy Pumpkin Chocolate Chip Cookies
- Don’t skip browning the butter; it adds a rich depth of flavor to the cookies.
- Make sure your pumpkin puree is well-drained to avoid overly moist dough.
- For added flavor, consider sprinkling a bit of sea salt on top of the cookies before baking.
- If you prefer a softer cookie, underbake them slightly.
Variation
Try adding nuts to the cookie dough for a crunchy texture. Walnuts or pecans work great with the flavors of pumpkin and chocolate. You can also substitute the chocolate with white chocolate chips for a different taste!
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already sweetened and spiced, which will alter the taste and texture of the cookies. It’s best to stick with plain pumpkin puree.
2. How long do I need to let the butter cool?
You should cool the browned butter until it reaches around 75°F (about room temperature). This usually takes 50-60 minutes in the fridge while stirring occasionally.
3. Can I freeze the baked cookies?
Yes, you can freeze the baked cookies! Just place them in an airtight container or freezer bag. They can last up to three months in the freezer.
Print
Chewy Pumpkin Chocolate Chip Cookies
- Total Time: 45 minutes
- Yield: 15 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies combining pumpkin spice and rich chocolate, perfect for fall or anytime cravings strike.
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 cups + 1 tablespoon all-purpose flour
- 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
Instructions
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan until nutty and golden, then cool it in the fridge for 50-60 minutes.
- Press the pumpkin puree to remove excess moisture until it measures about 1/3 cup.
- Whisk together the cooled brown butter, granulated sugar, and brown sugar for 1 minute until combined.
- Add egg yolks, vanilla, and pumpkin puree, mixing until smooth.
- Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just incorporated.
- Scoop dough into balls using a 3 tbsp cookie scoop, placing them on trays spaced 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes until edges are golden.
- Use a large round cookie cutter to shape the cookies while warm, then cool completely on a wire rack.
Notes
For added flavor, consider sprinkling a bit of sea salt on top before baking. Store cookies in an airtight container for 2-3 days or freeze dough for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 15g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
