Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies are the perfect treat for any fall gathering or cozy night in. Soft, gooey, and bursting with warm spices and melty chocolate, these cookies are made using brown butter and blotted pumpkin to achieve that signature chewy texture. They are sure to impress friends and family without being overly complicated to prepare.

Why You’ll Love This Recipe

• Irresistibly Chewy: The use of brown butter and dried pumpkin gives these cookies a unique chewy texture that sets them apart from traditional cookies.
• Perfect for Any Occasion: Whether it’s a holiday gathering, a bake sale, or just a cozy evening at home, these cookies will delight everyone.
• Simple Ingredients: Made with easy-to-find ingredients, this recipe is accessible for bakers of all skill levels.
• Delicious Flavor Combination: The blend of pumpkin spice and chocolate creates a mouthwatering flavor profile that’s perfect for fall.
• Versatile Storage Options: These cookies can be stored at room temperature or frozen, making them great for meal prep or last-minute treats.

Tools and Preparation

Before diving into baking these delicious cookies, gather your tools to ensure a smooth process.

Essential Tools and Equipment

• Baking sheets
• Parchment paper
• Mixing bowls
• Whisk
• Cookie scoop
• Cooling rack

Importance of Each Tool

• Baking sheets: Essential for even cookie baking; they provide the right surface area for spreading.
• Parchment paper: Helps prevent sticking and makes cleanup a breeze.
• Mixing bowls: Necessary for combining ingredients effectively; larger bowls allow for easier mixing.
• Whisk: Ideal for incorporating air into your dough, ensuring a light texture.

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Ingredients

These chewy pumpkin chocolate chip cookies are soft, gooey, and packed with warm fall spices and melty chocolate. Made with brown butter and blotted pumpkin for that signature chewy texture. No cakey cookies here!

For the Cookie Dough

• 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

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Preheat the Oven

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

Step 2: Brown the Butter

Brown the butter in a large stainless steel pan. While it cooks, it will foam, pop, and crackle—this is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat. Scrape the butter into a glass measuring bowl and place it in the fridge for 50-60 minutes until a thermometer inserted reads 75°F. The butter must be cool but still liquid!

Step 3: Blot the Pumpkin Puree

Spread the pumpkin puree on a plate. Press a stack of paper towels into it to soak up extra liquid. Continue doing this until the pumpkin feels dry like soft playdough; you should have roughly 1/3 cup (75 grams).

Step 4: Combine Sugars with Butter

When the butter is cool, whisk in both sugars for exactly 1 minute until it resembles pale wet sand.

Step 5: Mix in Eggs and Pumpkin

Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until combined.

Step 6: Add Dry Ingredients

Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.

Step 7: Scoop Dough onto Baking Trays

Scoop cookie dough using a 3 tbsp cookie scoop. Roll into balls between your palms before placing them on prepared trays spaced 2-3 inches apart (you’ll have about 15 cookies). For extra melted chocolate pools on top, chop some chocolate into larger pieces and press more on top before baking!

Step 8: Bake Your Cookies

Bake one tray at a time for about 9-13 minutes or until edges are golden brown while keeping the center slightly underbaked.

Step 9: Cool & Enjoy

Let cool completely on a wire rack before enjoying! Store baked cookies in an airtight container at room temperature for up to three days or freeze cookie dough balls to bake fresh treats later on.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are perfect for any occasion. Whether you enjoy them as a snack or serve them at a gathering, they will delight everyone with their gooey texture and rich flavors.

Pair with a Warm Beverage

• Coffee: The bitterness of coffee contrasts beautifully with the sweetness of the cookies.
• Tea: A spiced chai or herbal tea enhances the warm spices in the cookies.
• Hot Chocolate: For a dessert experience, pair these cookies with creamy hot chocolate.

Serve with Ice Cream

• Vanilla Ice Cream: The classic choice that complements the pumpkin flavor.
• Cinnamon Ice Cream: Adds an extra layer of warmth and spice.
• Chocolate Swirl Ice Cream: For chocolate lovers, this makes each bite even more indulgent.

Create a Cookie Platter

• Mix with Other Cookies: Combine these cookies with oatmeal raisin or peanut butter cookies for diverse textures and flavors.
• Include Fresh Fruits: Add slices of apples or pears for a refreshing contrast.

How to Perfect Chewy Pumpkin Chocolate Chip Cookies

To ensure your chewy pumpkin chocolate chip cookies turn out perfectly every time, follow these helpful tips.

• Use Cold Butter: Start with cold unsalted butter to achieve that ideal chewy consistency.
• Blot the Pumpkin Puree: Remove excess moisture from the pumpkin to avoid cakey cookies.
• Don’t Overmix the Dough: Mixing just until combined helps keep your cookies soft and chewy.
• Chill the Dough: Allowing the cookie dough to chill develops flavors and improves texture.
• Bake One Tray at a Time: This ensures even baking and prevents soggy bottoms.
• Check for Doneness Early: Take them out when edges turn golden while centers look slightly underbaked.

Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies

Pairing side dishes with your chewy pumpkin chocolate chip cookies can enhance your dessert experience. Here are some delightful options.

1. Apple Slices: Fresh apple slices provide a crisp contrast to the soft cookies.
2. Cheese Plate: A selection of cheeses, especially sharp cheddar, pairs well with sweet treats.
3. Trail Mix: A nutty trail mix adds crunch and complements sweet flavors wonderfully.
4. Pumpkin Spice Latte: This seasonal favorite echoes the cookie flavors perfectly.
5. Caramel Dipping Sauce: Drizzle warm caramel over your cookie for an indulgent treat.
6. Yogurt Parfait: Layers of yogurt, granola, and fruit create a light but satisfying accompaniment.

Common Mistakes to Avoid

When making chewy pumpkin chocolate chip cookies, there are some common mistakes to be aware of to ensure perfect results.

• Using warm butter: If the butter is too warm, it can create greasy cookies. Always cool the browned butter until it reaches the right temperature.
• Not measuring pumpkin puree correctly: Too much liquid from the pumpkin can lead to overly moist cookies. Be sure to blot the puree until it’s dry and measured accurately.
• Overmixing the dough: Overmixing can lead to tough cookies. Mix just until combined for a soft texture.
• Baking on an unprepared tray: Not using parchment paper or a silicone mat can result in sticking. Always line your baking trays properly.
• Skipping the chilling step: Chilling the dough helps develop flavors and improves texture. Don’t skip this important step!

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Storage & Reheating Instructions

Refrigerator Storage

• Store baked cookies in an airtight container. They will last for 2-3 days.
• Keep the cookie dough balls in an airtight container for up to a week.

Freezing Chewy Pumpkin Chocolate Chip Cookies

• Freeze cookie dough balls for up to 3 months in a freezer-safe container or bag.
• Label with the date for easy reference.

Reheating Chewy Pumpkin Chocolate Chip Cookies

• Oven: Preheat to 350°F (175°C) and bake cookies for about 5-7 minutes until warmed through.
• Microwave: Heat one cookie at a time for about 10-15 seconds, ensuring it doesn’t become too hot.
• Stovetop: Warm in a non-stick skillet over low heat for a couple of minutes, flipping once.

Frequently Asked Questions

Here are some common questions about chewy pumpkin chocolate chip cookies.

How do I make chewy pumpkin chocolate chip cookies?

To make these chewy cookies, ensure you use cooled browned butter and blot your pumpkin puree thoroughly before adding it to the mix.

Can I substitute chocolate chips in chewy pumpkin chocolate chip cookies?

Yes! You can use any type of chocolate chips or chopped chocolate bars, including dark or semi-sweet varieties for different flavors.

What if my dough is too sticky?

If your dough feels too sticky after mixing, chill it in the refrigerator for about 30 minutes before scooping and baking.

Can I add nuts to my chewy pumpkin chocolate chip cookies?

Absolutely! Chopped walnuts or pecans make a great addition and add extra crunch alongside the chocolate.

Final Thoughts

These chewy pumpkin chocolate chip cookies are a delightful treat perfect for fall gatherings or cozy evenings at home. Their soft texture combined with rich chocolate makes them irresistible. Feel free to customize with nuts or different types of chocolate chips to suit your taste!