Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that combines the warmth of pumpkin spice with the sweetness of chocolate. They are perfect for fall, holiday gatherings, or any time you want a comforting snack. These cookies are not only delicious but also easy to make, making them a great choice for bakers of all skill levels.
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.
- In a large stainless steel pan, brown the butter. As it cooks, it will foam and pop. Stir it occasionally to prevent burning. When it smells nutty and has brown bits at the bottom, remove it from the heat. You should have just under 1 cup of browned butter (184 g). Scrape it into a glass measuring bowl and chill in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F (24°C). The butter should be cool but still liquid.
- Spread the pumpkin puree on a plate. Use paper towels to soak up excess liquid. Do this several times until the pumpkin feels dry, similar to soft playdough, and measures roughly 1/3 cup (75 grams).
- Once the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute until it looks like pale wet sand.
- Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
- Use a 3 tbsp cookie scoop to scoop the dough. Roll them between your palms and place them on the prepared trays, spaced 2-3 inches apart. You will get about 15 cookies. For more melted chocolate, chop the chocolate into larger pieces and place them on top before baking.
- Bake one tray at a time for 9-13 minutes or until the edges are golden brown and the middle is slightly underbaked. As soon as they come out of the oven, use a large round cookie cutter to shape the edges and make them thicker and perfectly round.
- Cool on a wire rack completely before removing the cookies. Enjoy them fresh!
Store baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls. Bring them to room temperature before baking; this may take about 1 hour if refrigerated and 2 hours if frozen.
How to Serve Chewy Pumpkin Chocolate Chip Cookies
These cookies are wonderful on their own or with a cup of coffee or tea. You can serve them warm with a scoop of vanilla ice cream on top for a delicious dessert. They are also great for sharing at parties, family gatherings, or just as a tasty treat for yourself.
How to Store Chewy Pumpkin Chocolate Chip Cookies
To keep these cookies fresh, store them in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can refrigerate the cookie dough balls or freeze them. Just remember to let them come to room temperature before baking for best results.
Tips to Make Chewy Pumpkin Chocolate Chip Cookies
- Make sure your butter is cool before mixing to create the right texture.
- Don’t skip the step of drying the pumpkin puree; excess moisture can affect the cookie’s consistency.
- For extra flavor, you can add chopped nuts or swap chocolate chips for white chocolate or butterscotch chips.
Variation
You can easily customize this recipe. Try adding nuts like walnuts or pecans for an extra crunch. Alternatively, use different spices such as cinnamon or nutmeg for a unique twist.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added spices and sugar. Use pure pumpkin puree for the best results.
2. How do I know when the cookies are done?
The edges should be golden brown, and the middle should look slightly underbaked. They will continue to set as they cool.
3. Can I freeze baked cookies?
Yes, you can freeze baked cookies for up to three months. Just make sure to store them in an airtight container. To enjoy, thaw them at room temperature.
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, stirring occasionally until it smells nutty and has brown bits.
- Remove from heat, pour into a glass measuring bowl, and chill in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F (24°C).
- Spread the pumpkin puree on a plate and soak up excess liquid with paper towels until it feels dry, measuring roughly 1/3 cup (75 grams).
- Once the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute until it looks like pale wet sand.
- Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
- Use a 3 tbsp cookie scoop to scoop the dough, roll between your palms, and place on prepared trays, spaced 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes or until the edges are golden brown and the middle is slightly underbaked.
- Use a large round cookie cutter to shape the edges and make them thicker and perfectly round immediately after removing from the oven.
- Cool on a wire rack completely before removing the cookies.