There is just something utterly irresistible about a pumpkin-spiced treat during cozy months, and that’s exactly why I adore this Chewy Pumpkin Chocolate Chip Cookies Recipe. These cookies blend the warm, seasonal flavors of pumpkin and pumpkin spice with the rich, melty goodness of chocolate chips, all wrapped up in a delightfully chewy texture that keeps you coming back for more. Whether it’s for afternoon tea, a festive party, or just because you deserve a little sweet comfort, this recipe hits all the marks with ease and taste.
Ingredients You’ll Need
Gathering your ingredients for these cookies is super simple, but each one plays a crucial role in achieving that perfect chewy texture and mouthwatering flavor. From the rich browned butter to the softly spiced pumpkin and luscious chocolate chunks, you’ll see how they all come together wonderfully.
- Cold unsalted butter: Browning it brings a nutty depth that turns simple cookies into an unforgettable treat.
- Libby’s Pumpkin Puree (room temperature): Using real pumpkin puree delivers natural moisture and that unmistakable pumpkin taste.
- Granulated sugar: Balances sweetness while helping create the cookie’s structure.
- Light brown sugar (packed): Adds moisture and a bit of caramel flavor that makes these cookies extra tender.
- Large egg yolks (room temperature): Contribute richness and moisture to keep the cookies chewy.
- Vanilla extract: Enhances all the flavors and adds a lovely aromatic note.
- All-purpose flour: Provides the foundation—just the right amount to keep cookies soft yet sturdy.
- Pumpkin spice: That magical blend of cinnamon, nutmeg, and cloves to awaken those cozy fall vibes.
- Baking soda: Helps the dough rise slightly, improving the texture.
- Fine sea salt: A pinch contrasts the sweetness, rounding out the flavor.
- Finely chopped chocolate bar or chocolate chips: For gooey pockets of chocolate in every bite.
How to Make Chewy Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Baking Trays
Start by preheating your oven to 350°F (180°C). This ensures a steady, even heat for baking. Line two baking trays with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Brown the Butter
Place the cold unsalted butter in a stainless steel pan over medium heat. Stir occasionally and watch closely until it turns a lovely golden-brown and releases a nutty aroma. This step elevates your cookies with deep, caramel-like flavor. Once browned, remove from heat and let it cool.
Step 3: Prepare the Pumpkin Puree
Using a paper towel or a clean kitchen cloth, blot the pumpkin puree to remove excess moisture. You want it to feel like soft playdough, which helps maintain the cookies’ chewy texture without becoming soggy.
Step 4: Mix the Wet Ingredients
In a large bowl, beat the cooled browned butter with both sugars for about one minute until the texture is sandy and well combined. Then, add the egg yolks, vanilla extract, and the dried pumpkin puree. Mix until everything is smooth and homogenous, setting the stage for that perfect chewy bite.
Step 5: Incorporate the Dry Ingredients
Gently fold in the flour, pumpkin spice, baking soda, and fine sea salt just until the dough comes together. Avoid over-mixing to keep the cookies tender. Finally, fold in the finely chopped chocolate or chocolate chips, distributing those melty goodies evenly.
Step 6: Shape and Bake
Using a cookie scoop, portion out the dough and gently roll it into balls. Place them spaced apart on your prepared baking trays to allow room for spreading. Bake for 9 to 13 minutes until the edges turn golden but the centers remain soft, signaling the perfect chewy texture.
Step 7: Cool Completely
Once baked, transfer the cookies to cooling racks. Cooling is essential to let them set perfectly—not to mention that first warm bite straight from the oven is heavenly, but patience will reward you with the best chewy texture.
How to Serve Chewy Pumpkin Chocolate Chip Cookies Recipe
Garnishes
If you want to sprinkle on a little extra flair, dust the cookies lightly with cinnamon sugar or a small drizzle of melted white chocolate for contrast. A sprinkle of flaky sea salt can also bring a subtle savory nuance that plays beautifully with the sweetness.
Side Dishes
These cookies pair wonderfully with a warm cup of spiced chai, pumpkin latte, or classic hot cocoa. For a more decadent experience, serve alongside vanilla bean ice cream or a dollop of whipped cream for an indulgent dessert tray.
Creative Ways to Present
Arrange the cookies on a festive platter lined with autumn leaves or rustic parchment. Wrap individual cookies in clear cellophane tied with twine for thoughtful, homemade gifts. You could even create a cookie sandwich with cream cheese frosting for a playful twist everyone will adore.
Make Ahead and Storage
Storing Leftovers
Keep your baked Chewy Pumpkin Chocolate Chip Cookies Recipe fresh by storing them in an airtight container at room temperature. They will stay soft and chewy for up to 5 days, making it easy to enjoy a guilt-free treat anytime.
Freezing
The dough freezes beautifully! Scoop and roll your cookie dough balls, then place them on a tray to freeze individually before transferring to a freezer bag. You can bake them straight from frozen, adding a couple of extra minutes to the baking time. Cookies can be frozen for up to 3 months without compromising flavor or texture.
Reheating
Warm leftover cookies in a microwave for 10-15 seconds or pop them in a preheated oven at 300°F (150°C) for about 5 minutes. This refreshes the chewiness and melts the chocolate just like freshly baked cookies.
FAQs
Can I use canned pumpkin spice mix or should I make it myself?
You can absolutely use a store-bought pumpkin spice blend! Just make sure it contains the classic warm spices like cinnamon, nutmeg, and cloves. For a more customized flavor, mixing your own spices can be a fun experiment.
Is it possible to substitute the butter with oil?
For this recipe, browned butter plays a key role in flavor, so using oil wouldn’t deliver the same nutty richness. If you need to substitute, consider clarified butter or ghee to mimic the taste more closely.
Why are the cookies chewy instead of crisp?
The combination of brown sugar, egg yolks, pumpkin puree, and browned butter contributes moisture and fat, creating that much-loved chewy texture. The baking soda also helps them rise just enough for softness rather than crunch.
Can I use chocolate chips instead of a chocolate bar?
Yes! Either finely chopped chocolate bars or high-quality chocolate chips work perfectly. Just be sure they’re chopped finely so they distribute evenly throughout the dough.
What if I don’t have parchment paper for baking?
You can grease your baking trays lightly with butter or non-stick spray. However, parchment paper prevents sticking and helps with easy cleanup, so it’s highly recommended if you have it on hand.
Final Thoughts
There’s truly no better way to celebrate the flavors of fall than with this Chewy Pumpkin Chocolate Chip Cookies Recipe. The irresistible combination of pumpkin, spice, and melted chocolate wrapped in a tender, chewy cookie shell is a heartwarming delight you’ll want to make again and again. Grab your ingredients, preheat your oven, and dive into baking a batch of happiness that’s sure to impress friends and family alike.
Print
Chewy Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 12 minutes
- Cook Time: 13 minutes
- Total Time: 32 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Pumpkin Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the warm spices of pumpkin spice and the sweet indulgence of chocolate chips, creating a soft, moist cookie perfect for fall or anytime you crave a comforting treat.
Ingredients
Main 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 cups + 1 tablespoon all-purpose flour
- 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
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) and line two baking trays with parchment paper to prevent sticking and ensure even baking.
- Brown the butter: Using a stainless steel pan, melt the cold unsalted butter over medium heat until it turns golden and emits a nutty aroma. Once browned, remove from heat and allow it to cool down to prevent cooking the eggs prematurely in the next step.
- Prepare the pumpkin puree: Blot the room-temperature pumpkin puree carefully with a paper towel or clean cloth to remove excess moisture until its texture resembles soft playdough. This helps prevent soggy cookies.
- Mix wet ingredients: In a large bowl, combine the cooled browned butter with the granulated sugar and light brown sugar. Beat for about one minute until the mixture appears sandy in texture. Incorporate the egg yolks, vanilla extract, and the dried pumpkin puree, mixing until fully combined.
- Add dry ingredients and chocolate: Gently fold the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and finely chopped chocolate into the wet mixture. Be careful to mix just until combined to maintain a tender cookie texture.
- Shape the dough: Use a cookie scoop to portion the dough, then roll each portion into balls. Arrange the dough balls on the prepared baking trays, spacing them evenly to allow for spreading.
- Bake the cookies: Place the trays in the preheated oven and bake for 9 to 13 minutes, or until the edges are golden brown. Once baked, remove from the oven and transfer the cookies to cooling racks to set and cool completely.
Notes
- Brown the butter carefully to avoid burning; it adds a rich, nutty flavor to the cookies.
- Removing excess moisture from pumpkin puree prevents the dough from becoming too wet and ensures chewy cookies.
- Using egg yolks instead of whole eggs enhances the fudgy, chewy texture.
- Do not overmix after adding the flour to avoid tough cookies.
- Chocolate bars chopped finely give chunks of chocolate that melt nicely compared to chips.
- Cool cookies completely on racks for the best texture before storing.
- Store cookies in an airtight container to keep them soft for several days.
