Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies hold a special charm during the cooler months, blending the deliciousness of pumpkin with rich chocolate. Imagine sinking your teeth into a soft, chewy cookie that feels like a warm hug on a chilly day. Whether you’re looking to impress friends at a gathering or simply want to bake something comforting for yourself, this recipe will make your kitchen smell absolutely divine. With the fun of mixing ingredients and the anticipation of baked goodness wafting through your home, it becomes a delightful experience.

Thank you for reading this post, don't forget to subscribe!

Let’s explore how to make the chewiest, most flavorful Chewy Pumpkin Chocolate Chip Cookies that will quickly become a favorite in your household. From the aroma that fills the air to the scrumptious bites that make each moment memorable, these cookies are perfect for anyone who loves to bake. So roll up your sleeves, and get ready to enjoy a cozy baking adventure!

Why This Recipe Works

The combination of browned butter and pumpkin puree strikes a perfect balance between rich and seasonal flavors. Browned butter adds a nutty taste that rounds out the sweetness of the pumpkin. Plus, using room temperature ingredients helps achieve a smooth batter. You’ll find there’s no need to chill the dough, keeping those cookies chewy and soft. The blend of pumpkin spice creates a cozy aroma that enhances the taste, making them perfect for fall.

Why You’ll Love These Chewy Pumpkin Chocolate Chip Cookies

These cookies offer a delightful mix of warm pumpkin and chocolate, creating a comforting treat in every bite. What’s more, they are a breeze to prepare without the need for any special equipment. If you have dietary restrictions, don’t worry; this recipe can be swiftly modified to suit various preferences and flavor profiles.

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

Preparing Your Chewy Pumpkin Chocolate Chip Cookies

Preheat the Oven

First, set the oven temperature to 350°F (180°C). While it heats, line two baking trays with parchment paper and set them aside for later.

Brown the Butter

In a large stainless steel pan, melt the cold unsalted butter over medium heat. Stir occasionally and watch for it to foam, pop, and crackle. When it turns nutty and has browned bits, remove it from heat and transfer to a glass measuring bowl. Let it cool in the fridge for about 50-60 minutes until it reaches 75°F.

Prepare the Pumpkin

Next, spread the Libby’s Pumpkin Puree on a plate. Use paper towels to absorb any excess liquid until it feels dry, resembling playdough. You want about 1/3 cup for the best consistency.

Mix the Sugars

Once the browned butter has cooled, whisk in the granulated sugar and light brown sugar for exactly one minute until the mixture resembles pale, wet sand.

Blend in the Eggs and Vanilla

Then, add in the room temperature egg yolks and vanilla extract. Mix until everything is well combined.

Combine Dry Ingredients

Now, fold in the all-purpose flour, pumpkin spice, baking soda, and fine sea salt until just combined. After that, stir in the chocolate chips or chopped chocolate bar for the finishing touch.

Scoop the Dough

With a 3-tablespoon cookie scoop, roll the dough into balls and place them 2-3 inches apart on the prepared baking trays. You should yield around 15 cookies.

Bake the Cookies

Bake one tray at a time for 9-13 minutes, until the edges are golden and the center looks slightly underbaked.

Perfect the Shape

Immediately after baking, use a large round cookie cutter to gently shape the cookies into perfectly round treats before cooling them completely on a wire rack.

Enjoy Your Cookies

Serve them warm or allow to cool and store in an airtight container at room temperature for about 2-3 days.

Serving Suggestions

• Pair these cookies with a glass of cold milk or add a cup of warm chai tea to create a cozy moment together.
• For a delicious dessert twist, serve them alongside vanilla ice cream.

Tips for Success

• Make sure all ingredients are at room temperature for consistent mixing.
• Avoid overmixing the dough; gently fold until just combined for that optimal chewiness.

Variations

• Want something different? Substitute semi-sweet chocolate chips with dark or white chocolate for another flavor profile.
• For a delightful crunch, add nuts like pecans or walnuts to the mix.

Storage Tips

• To maintain freshness, store baked cookies in an airtight container for 2-3 days.
• To freeze cookie dough, shape it into balls and freeze them on a baking sheet before transferring to a zip-top bag.

FAQs

1. Can I use pumpkin pie filling instead of pumpkin puree?
   No, pumpkin pie filling has spices and sugar already, which will alter the taste of the final product.

2. How do I know when my cookies are done baking?
   Look for golden edges while ensuring the middle remains slightly underbaked for that irresistible chewy texture.

3. Can I make these cookies gluten-free?
   Yes! Just substitute the all-purpose flour with a gluten-free flour blend.

4. What if my batter is too thick?
   A bit of milk or extra pumpkin puree can be added to loosen the batter.

5. How long can I freeze the cookie dough?
   Feel free to freeze the dough for up to three months; just make sure it’s tightly wrapped.

Chewy Pumpkin Chocolate Chip Cookies are not just a treat; they embody the comfort and essence of fall. With every bite, you’ll experience the warmth of autumn days and the sweetness of seasonal flavors. You can easily explore variations and enjoy these cookies fresh from the oven, or save some for a rainy day. Happy baking!

Print