Chewy Pumpkin Chocolate Chip Cookies

If you’re looking for a cozy treat that captures the essence of fall, let me introduce you to my favorite Chewy Pumpkin Chocolate Chip Cookies. These delightful cookies are the perfect blend of warm spices and rich chocolate, making them ideal for everything from busy weeknights to family gatherings. They have a chewy texture that keeps you coming back for more, and the aroma while they bake is simply irresistible!

What makes these cookies even more special is how easy they are to whip up. With simple ingredients and straightforward steps, you’ll be enjoying fresh-baked cookies in no time. Trust me, once you’ve tried these chewy pumpkin chocolate chip cookies, they’ll become a staple in your baking repertoire!

Why You’ll Love This Recipe

• Deliciously Chewy: The unique combination of brown butter and blotted pumpkin creates a wonderfully chewy texture that’s hard to resist.
• Perfect for Any Occasion: Whether it’s a cozy night at home or a festive gathering, these cookies make every moment sweeter.
• Family-Friendly Fun: Kids love helping out in the kitchen! Making these cookies is a fun activity for the whole family.
• Make-Ahead Convenience: You can prepare the cookie dough in advance and store it in the fridge or freezer—perfect for spontaneous cravings!
• Warm Spices All Around: The addition of pumpkin spice gives these cookies that quintessential fall flavor that warms your heart.

Ingredients You’ll Need

Gathering your ingredients is part of the fun! This recipe uses simple, wholesome items that you likely already have in your pantry. Here’s what you’ll need to make your delicious Chewy Pumpkin Chocolate Chip Cookies:

• 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

Variations

This cookie recipe is wonderfully flexible! Feel free to experiment with different flavors and textures. Here are some variation ideas:

• Add nuts: For an extra crunch, fold in some chopped walnuts or pecans!
• Use different chocolates: Try swapping out milk chocolate for dark chocolate or even white chocolate for a sweeter twist.
• Spice it up: If you love heat, add a pinch of cayenne pepper to bring some warmth to your cookies.
• Mix in dried fruit: Adding cranberries or raisins can give these cookies a delightful chewy surprise.

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Preheat Your Oven

Start by preheating the oven to 350°F (180°C). This ensures that your cookies bake evenly and come out perfectly golden brown.

Step 2: Brown the Butter

In a large stainless steel pan, melt the cold unsalted butter over medium heat until it turns golden brown. This browning process adds a nutty flavor that enhances your cookies. Keep an eye on it as it cooks; stir occasionally so it doesn’t burn.

Step 3: Prepare the Pumpkin Puree

Spread the pumpkin puree onto a plate and use paper towels to soak up excess liquid. This step is crucial because drier pumpkin leads to chewier cookies instead of cakey ones.

Step 4: Mix Sugars with Browned Butter

Once your butter has cooled down, whisk in both sugars until well combined. This mixture should resemble pale wet sand; this creates a light texture in your cookies.

Step 5: Add Eggs, Vanilla, and Pumpkin

Next, whisk in the egg yolks and vanilla extract along with your prepared pumpkin puree until everything is nicely blended together. This mixture will create moisture and flavor throughout your dough.

Step 6: Combine Dry Ingredients

Gently fold in all-purpose flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. Be careful not to over-mix; we want those lovely chunks of chocolate spread throughout!

Step 7: Scoop Your Cookies

Using a cookie scoop (about three tablespoons), roll the dough into balls using your palms. Place them on lined baking trays spaced about two inches apart—this allows them room to spread.

Step 8: Bake Them Up!

Bake one tray at a time for about 9-13 minutes or until edges are golden but centers look slightly underbaked. After they come out of the oven, use a round cookie cutter to shape them if needed—this makes them beautifully thick and round!

Step 9: Enjoy!

Let your cookies cool on wire racks completely before digging in! Store any leftovers in an airtight container at room temperature for up to three days—if they last that long! You can also freeze any leftover dough balls for future baking adventures.

Now go ahead and savor each bite of these Chewy Pumpkin Chocolate Chip Cookies—you deserve this little taste of fall!

Pro Tips for Making Chewy Pumpkin Chocolate Chip Cookies

Making chewy pumpkin chocolate chip cookies is a delightful experience, and with these tips, you’ll ensure your cookies turn out perfectly every time!

• Use cold butter: Starting with cold unsalted butter helps achieve the right consistency when browning. This process is crucial for that nutty flavor and helps create a nice chewy texture.

• Don’t skip drying the pumpkin: Removing excess moisture from the pumpkin puree is key to achieving that chewy cookie texture. Too much liquid can lead to cakey cookies instead of the soft, gooey delights we want.

• Measure flour correctly: Use the spoon-and-level method when measuring flour to avoid dense cookies. Too much flour can make them dry and crumbly, while too little can affect their structure.

• Chill the dough: Letting your cookie dough chill for at least 30 minutes before baking can enhance flavor and texture. It also helps prevent spreading during baking, resulting in thicker cookies.

• Press extra chocolate on top: For an extra indulgent touch, press some larger chocolate pieces onto the tops of your cookie dough balls before baking. This creates irresistible pools of melted chocolate!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

Serving these chewy pumpkin chocolate chip cookies is all about presentation and pairing them with delightful accompaniments that enhance their flavors.

Garnishes

• Whipped coconut cream: A dollop of whipped coconut cream adds a light and airy contrast to the rich, chewy texture of the cookies.
• Cinnamon dusting: A light sprinkle of cinnamon on top just before serving brings out those warm fall spices and makes them even more inviting.

Side Dishes

• Apple cider: A warm cup of apple cider perfectly complements the spices in these cookies, making for a cozy treat.
• Vanilla almond milk: The creamy sweetness pairs beautifully with the pumpkin and chocolate flavors, creating a delightful balance.
• Coffee or chai latte: These beverages offer a lovely contrast to the sweetness of the cookies while enhancing their fall-inspired taste.
• Pumpkin spice ice cream: For an indulgent twist, serve these cookies alongside a scoop of pumpkin spice ice cream for a delicious dessert experience.

These chewy pumpkin chocolate chip cookies are not only a treat on their own but also pair wonderfully with various garnishes and side dishes that elevate every bite! Enjoy sharing (or not!) this seasonal delight with family and friends.

Make Ahead and Storage

These chewy pumpkin chocolate chip cookies are perfect for meal prep! Whether you’re planning for a busy week or just want to have a delicious treat on hand, this recipe makes it easy to enjoy fresh cookies anytime.

Storing Leftovers

• Store baked cookies in an airtight container at room temperature for 2-3 days.
• If you live in a humid environment, consider refrigerating them to maintain freshness.

Freezing

• To freeze cookie dough balls, scoop and roll the dough as directed, then place them on a baking tray lined with parchment paper.
• Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. They will keep for up to 3 months!

Reheating

• To reheat baked cookies, preheat your oven to 350°F (175°C).
• Place the cookies on a baking sheet and warm them for about 5 minutes, or until they are soft and slightly warm.

FAQs

Here are some common questions about making chewy pumpkin chocolate chip cookies!

Can I use pumpkin pie filling instead of pumpkin puree for my Chewy Pumpkin Chocolate Chip Cookies?

No, it’s best to use pure pumpkin puree. Pumpkin pie filling contains added spices and sweeteners that can affect the texture and flavor of your cookies.

How do I achieve the perfect chewy texture in my Chewy Pumpkin Chocolate Chip Cookies?

The key is using browned butter and properly drying out your pumpkin puree. This helps create that signature chewy texture rather than cakey cookies.

How long can I store Chewy Pumpkin Chocolate Chip Cookies?

Baked cookies can be stored at room temperature for 2-3 days in an airtight container. For longer storage, consider freezing the cookie dough!

Can I substitute any ingredients in Chewy Pumpkin Chocolate Chip Cookies?

You can substitute the all-purpose flour with a gluten-free blend if desired. Just ensure to measure correctly as per the instructions.

Final Thoughts

I hope you enjoy making these chewy pumpkin chocolate chip cookies as much as I do! They’re not only delicious but also bring warmth and joy during the fall season. Remember, there’s something special about sharing homemade treats with friends and family. Happy baking!