Chewy Pumpkin Chocolate Chip Cookies

If you’re looking for a cozy fall treat that will warm your heart, look no further than these Chewy Pumpkin Chocolate Chip Cookies! They are the perfect blend of soft and gooey, with just the right amount of melty chocolate and delightful spices. This recipe has become a cherished favorite in my home, especially during those crisp autumn days when the air is filled with pumpkin spice aromas.

Whether you’re whipping them up for a family gathering or simply to enjoy on a busy weeknight, these cookies are sure to bring smiles all around. Trust me; once you take a bite of these chewy delights, you’ll understand why they hold a special place in my heart.

Why You’ll Love This Recipe

• Irresistibly Chewy: These cookies have the perfect texture that keeps you coming back for more!
• Easy to Make: With simple steps and straightforward ingredients, baking becomes a joy rather than a chore.
• Perfect for Any Occasion: Whether it’s a cozy night in or a festive gathering, these cookies fit right in!
• Make-Ahead Friendly: You can prepare the dough in advance and bake fresh cookies whenever the craving strikes.
• Family Favorite: Kids and adults alike will love the combination of chocolate and pumpkin!

Ingredients You’ll Need

Making these Chewy Pumpkin Chocolate Chip Cookies is simple because you’ll be using wholesome ingredients that you probably already have at home! Let’s gather what we need:

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

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

Stir In

• 1 cup finely chopped chocolate bar or chocolate chips

Variations

This recipe is wonderfully flexible! Here are some ideas to mix things up:

• Add Nuts: Toss in some walnuts or pecans for an extra crunch.
• Spice it Up: Try adding different spices like cinnamon or nutmeg for more flavor depth.
• Use Different Chocolate: Swap out regular chocolate chips for white chocolate or even butterscotch chips.
• Make it Gluten-Free: Substitute all-purpose flour with your favorite gluten-free blend for a delicious alternative.

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. This step ensures your cookies bake evenly and don’t stick!

Step 2: Brown the Butter

In a large stainless steel pan, brown the cold butter over medium heat. As it cooks, it will foam, pop, and crackle—this is perfectly normal! Stir occasionally until it smells nutty and has brown bits at the bottom. It’s important to cool this butter down later so that your cookies achieve that lovely chewy texture!

Step 3: Prepare the Pumpkin

Spread out the pumpkin puree on a plate and press with paper towels to absorb excess liquid. This helps prevent cakey cookies—what we want here is that signature chewiness instead!

Step 4: Mix Your Sugars

Once your butter has cooled (it should still be liquid), whisk in both sugars for one minute until it resembles pale wet sand. This step helps create a smooth dough with great flavor.

Step 5: Combine Wet Ingredients

Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until everything is well combined. This adds richness and moisture to our cookie dough!

Step 6: Fold in Dry Ingredients

Gently fold together the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. Be careful not to over-mix; we want our cookies soft and chewy!

Step 7: Scoop Your Dough

Using a 3-tablespoon cookie scoop, roll the dough into balls between your palms and place them on prepared trays spaced about 2-3 inches apart. For extra melted chocolate pools on top, feel free to add larger chunks of chocolate before baking.

Step 8: Bake Them Up!

Bake one tray at a time for 9-13 minutes until edges are golden brown but centers are slightly underbaked. Once they’re out of the oven, use a large round cookie cutter to gently shape them into thick rounds while they’re still warm. Let them cool completely on wire racks.

Step 9: Store Your Cookies

Store your baked cookies in an airtight container at room temperature for up to three days. If you have leftover dough balls, refrigerate or freeze them! Just remember to bring them back to room temperature before baking—this makes all the difference.

With just these simple steps, you’ll have delicious Chewy Pumpkin Chocolate Chip Cookies ready to share—or keep all to yourself! Enjoy every bite!

Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies

When it comes to baking these delightful cookies, a few insider tips can make all the difference in achieving that perfect chewy texture and rich flavor!

• Use cold butter: Starting with cold unsalted butter helps you achieve that rich brown butter flavor without melting it too quickly, which contributes to a chewier cookie.
• Dry out the pumpkin puree: Taking the time to blot excess moisture from the pumpkin puree ensures your cookies won’t turn out cakey. This also concentrates the pumpkin flavor!
• Chill the dough: Allowing the dough to chill in the fridge not only enhances the flavors but also helps prevent spreading during baking, keeping your cookies thick and chewy.
• Don’t overmix: When folding in the dry ingredients and chocolate chips, mix just until combined. Overmixing can lead to tougher cookies instead of tender ones.
• Watch the baking time: Since ovens can vary, keep an eye on your cookies as they bake. Pull them out when they are slightly underbaked for that gooey center—this is key to that chewy texture!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are perfect for any occasion! Whether you’re hosting a fall gathering or simply enjoying a cozy night in, presenting them beautifully can enhance your experience.

Garnishes

• Sprinkled sea salt: A light sprinkle of flaky sea salt on top of warm cookies adds a delightful contrast to their sweetness.
• Chopped nuts: Toasted pecans or walnuts provide a crunchy texture and nutty flavor that complements the soft cookie perfectly.
• Whipped coconut cream: For a dairy-free touch, serve these cookies with dollops of whipped coconut cream for added richness.

Side Dishes

• Warm apple cider: A cozy beverage like warm apple cider pairs beautifully with these cookies, enhancing their fall flavors.
• Vanilla ice cream: Serve your cookies alongside a scoop of vanilla ice cream for a delicious contrast between warm and cold.
• Spiced tea: A cup of spiced chai or herbal tea complements the warm spices in your cookies, making for a comforting afternoon treat.
• Fruit platter: Fresh slices of pear or apple add freshness and balance out the sweetness of the cookies, creating a lovely dessert spread.

With these serving suggestions and pro tips, you’re all set to impress family and friends with your fabulous chewy pumpkin chocolate chip cookies! Happy baking!

Make Ahead and Storage

These chewy pumpkin chocolate chip cookies are perfect for meal prep! You can make the dough ahead of time or store the baked cookies for later enjoyment. Here’s how to keep them fresh:

Storing Leftovers

• Place cooled cookies in an airtight container.
• Store at room temperature for 2-3 days.
• If you want them to last longer, consider refrigerating them.

Freezing

• To freeze cookie dough balls, scoop and roll them, then place them on a baking sheet.
• Freeze until solid, then transfer to a freezer-safe bag or container.
• Baked cookies can also be frozen; just wrap each one tightly in plastic wrap before placing them in a bag.

Reheating

• For best results, reheat cookies in the oven at 350°F (180°C) for about 5 minutes until warm.
• Alternatively, you can microwave a single cookie for 10-15 seconds for a quick treat.

FAQs

If you have questions about making these delicious cookies, you’re not alone! Here are some common inquiries:

How do I make Chewy Pumpkin Chocolate Chip Cookies without eggs?

You can replace each egg yolk with 1/4 cup of unsweetened applesauce or mashed banana. This helps maintain the chewy texture while keeping it egg-free!

Can I use gluten-free flour for Chewy Pumpkin Chocolate Chip Cookies?

Yes! You can substitute all-purpose flour with a gluten-free blend that measures cup-for-cup. Just ensure it contains xanthan gum for proper texture.

What makes these Chewy Pumpkin Chocolate Chip Cookies special?

The combination of brown butter and dried pumpkin puree gives these cookies their unique chewy texture and rich flavor—perfect for fall!

Can I add nuts to the Chewy Pumpkin Chocolate Chip Cookies?

Absolutely! Feel free to mix in your favorite nuts like walnuts or pecans for added crunch and flavor.

Final Thoughts

I hope you enjoy making these delightful chewy pumpkin chocolate chip cookies as much as I do! The warm spices and melty chocolate create an irresistible treat that’s perfect for sharing or enjoying on your own. Don’t hesitate to experiment with variations, and let me know how they turn out. Happy baking!