Why Make This Recipe
Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that perfectly blend the warm flavors of pumpkin with the rich sweetness of chocolate. These cookies are not only delicious but also capture the essence of fall, making them a great choice for gatherings or a cozy night at home. They are simple to make and will impress your family and friends with their chewy texture and rich flavor.
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.
- In a large stainless steel pan, brown the butter. It will foam and pop as it cooks—this is normal! Stir occasionally to avoid burning. Once you see brown bits and smell a nuttiness, take it off the heat.
- After browning, pour the butter into a glass measuring bowl and chill in the fridge for 50-60 minutes, stirring it every 10-15 minutes until it cools to about 75°F.
- On a plate, spread the pumpkin puree. Use paper towels to soak up the extra liquid until it looks dry and measures roughly 1/3 cup.
- When the butter has cooled, whisk in the brown sugar and granulated sugar for exactly 1 minute until it looks like pale wet sand.
- 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 mixed.
- Scoop out the cookie dough with a 3 tbsp cookie scoop. Roll the dough into balls and place them on the baking trays, leaving space between each.
- Bake one tray at a time for 9-13 minutes until the edges brown, but the center is slightly underbaked. After baking, use a large round cookie cutter to reshape the cookies to be thicker and rounder. Let them cool completely on a wire rack.
- Store baked cookies in an airtight container at room temperature for 2-3 days. You can also refrigerate or freeze cookie dough balls; just let them come to room temperature before baking.
How to Serve Chewy Pumpkin Chocolate Chip Cookies
These cookies are best enjoyed fresh out of the oven but can also be served with a glass of milk or a warm cup of coffee. They can be shared at parties, family gatherings, or simply enjoyed on a cozy evening at home. You can also warm them slightly in the microwave for a melty chocolate experience.
How to Store Chewy Pumpkin Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can freeze the cookie dough before baking or freeze the baked cookies to enjoy later. Just ensure that you let frozen cookies thaw at room temperature before eating.
Tips to Make Chewy Pumpkin Chocolate Chip Cookies
- Be sure not to skip browning the butter; it adds a rich, nutty flavor.
- Make sure the pumpkin puree is well-drained to prevent soggy cookies.
- Use good quality chocolate for the best results.
- For dense cookies, chill your dough for about 30 minutes before baking.
Variation
You can add nuts, such as walnuts or pecans, for extra texture. Additionally, using white chocolate chips or butterscotch chips can give a different twist to the classic recipe.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugar and spices which can alter the cookie’s flavor and sweetness.
How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking.
Can I use whole eggs instead of just yolks?
Using whole eggs will change the texture of the cookies. It’s best to stick to just egg yolks for this chewy texture.
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
For the cookie dough
- 1 cup cold unsalted butter Browned before use
- 2/3 cup Libby’s Pumpkin Puree Room temperature and well-drained
- 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 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 Use good quality chocolate for best results
Instructions
Preparation
- 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 by stirring occasionally to avoid burning until it has a nutty smell and contains brown bits, then remove from heat.
- Pour the browned butter into a glass measuring bowl and chill in the fridge for 50-60 minutes, stirring every 10-15 minutes until cool.
- Spread the pumpkin puree on a plate and soak up the extra liquid with paper towels until it measures roughly 1/3 cup.
- Once the butter is cooled, whisk in the brown sugar and granulated sugar for 1 minute until it looks like pale wet sand.
- Add egg yolks, vanilla, and dried pumpkin puree and mix until combined.
- Fold in flour, pumpkin spice, baking soda, salt, and chocolate until just mixed.
- Scoop cookie dough with a 3 tbsp cookie scoop, shape into balls, and place on the baking trays with space between each.
Baking
- Bake one tray at a time for 9-13 minutes until the edges brown, but the center is slightly underbaked.
- Use a large round cookie cutter to reshape cookies to be thicker and rounder after baking. Let them cool completely on a wire rack.