Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that capture the essence of fall. With their soft, gooey texture and the perfect blend of warm spices and rich chocolate, they are sure to please any crowd. Ideal for gatherings, cozy nights in, or as a sweet surprise for loved ones, these cookies stand out with their chewy consistency—no cakey cookies here!

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of pumpkin and chocolate creates a unique taste that’s perfect for any fall occasion.
• Easy to Make: With simple ingredients and straightforward steps, you’ll have these delicious cookies ready in no time.
• Customizable: Feel free to add nuts or substitute different types of chocolate for a personal touch.
• Perfectly Chewy: Thanks to brown butter and blotted pumpkin, these cookies achieve that sought-after chewy texture.
• Great for Sharing: Bake a batch to share with friends and family or package them as gifts.

Tools and Preparation

Having the right tools makes baking these cookies even easier. Gather your equipment before you start to streamline the process.

Essential Tools and Equipment

• Stand mixer or mixing bowl
• Whisk
• Large stainless steel pan
• Parchment paper
• Cookie scoop

Importance of Each Tool

• Stand mixer or mixing bowl: Essential for thoroughly mixing your dough ingredients to achieve the right consistency.
• Whisk: Helps incorporate air into your mixture, ensuring a light texture in your cookies.
• Large stainless steel pan: Perfect for browning butter, providing even heat distribution for optimal flavor development.

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Ingredients

These chewy pumpkin chocolate chip cookies are soft, gooey, and packed with warm fall spices and melty chocolate. Made with brown butter and blotted pumpkin for that signature chewy texture. No cakey cookies here!

For the Cookie Dough

• 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

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Preheat the Oven

Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper and set them aside.

Step 2: Brown the Butter

Brown the butter in a large stainless steel pan. While it cooks, it will foam, pop, and crackle—this is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from heat. You should have just under 1 cup of browned butter (184 g). Scrape the butter into a glass measuring bowl and place it in the fridge for 50-60 minutes, stirring every 10-15 minutes until a thermometer inserted reads 75°F.

Step 3: Prepare the Pumpkin Puree

Spread the pumpkin puree on a plate. Press a stack of paper towels into it to soak up extra liquid. Continue doing this until the pumpkin feels pretty dry, like soft playdough, measuring roughly 1/3 cup (75 grams).

Step 4: Mix Sugars with Butter

When the butter is cool, whisk in the brown sugar and granulated sugar for exactly one minute. It will look like pale wet sand.

Step 5: Combine Ingredients

Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined.

Step 6: Fold in Dry Ingredients

Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.

Step 7: Shape Cookies

Scoop cookie dough with a 3 tbsp cookie scoop. Roll them between your palms then place them on prepared baking trays spaced about 2-3 inches apart. You will have roughly 15 cookies.

Step 8: Bake Cookies

Bake one tray at a time for about 9-13 minutes or until edges are golden brown but centers are slightly underbaked. Once out of the oven, use a large round cookie cutter to scoot edges in for thicker cookies.

Step 9: Cool and Store

Let pans cool on wire racks completely before removing cookies. Store baked cookies in an airtight container at room temperature for 2-3 days. Refrigerate or freeze cookie dough balls; bring them to room temperature before baking.

Enjoy your delicious Chewy Pumpkin Chocolate Chip Cookies!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are perfect for any occasion. They pair well with a variety of beverages and can be enjoyed in many creative ways.

With a Glass of Milk

• A classic combination that complements the rich, gooey texture of the cookies.

Warmed with Ice Cream

• Serve the cookies warm and add a scoop of vanilla ice cream on top for a delicious dessert experience.

Drizzled with Caramel Sauce

• Enhance the flavors by drizzling caramel sauce over the cookies before serving for an extra touch of sweetness.

As Part of a Fall Dessert Platter

• Arrange them alongside other fall treats like apple pie or pecan tart for a festive dessert spread.

Paired with Coffee or Tea

• Enjoy these cookies with your morning coffee or afternoon tea for a delightful pick-me-up.

How to Perfect Chewy Pumpkin Chocolate Chip Cookies

To achieve the best chewy pumpkin chocolate chip cookies, follow these helpful tips.

• Use cold butter: Starting with cold unsalted butter helps create that desirable chewy texture in your cookies.

• Measure flour correctly: Avoid adding too much flour by spooning it into your measuring cup and leveling it off for accuracy.

• Don’t overmix: Once you combine the dry and wet ingredients, mix just until combined to keep the cookies tender.

• Cool the dough: Allowing your cookie dough to chill in the fridge for a while can enhance flavor and prevent spreading during baking.

• Watch the baking time: Remove the cookies when they are slightly underbaked in the center for maximum chewiness.

Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies can be complemented with various side dishes that enhance their flavor profile.

1. Chai-Spiced Latte: This warm beverage filled with aromatic spices pairs perfectly with pumpkin flavors.

2. Apple Cider: Whether hot or cold, apple cider adds a refreshing contrast to the richness of the cookies.

3. Cheese Board: Include soft cheeses like brie alongside fruits and nuts for a delightful pairing.

4. Pumpkin Soup: A warm bowl of pumpkin soup creates a cozy fall meal when served alongside these cookies.

5. Granola Parfait: Layer yogurt, granola, and fruit for a light side that complements the sweet flavors of the cookies.

6. Fruit Salad: A fresh fruit salad provides brightness and balances out the sweetness of your dessert.

Common Mistakes to Avoid

Making chewy pumpkin chocolate chip cookies can be a delightful experience, but there are common pitfalls to watch out for.

• Using too much liquid – Overly wet pumpkin puree can lead to cakey cookies. Always blot the pumpkin to remove excess moisture before mixing.
• Not cooling the butter properly – If the butter isn’t cooled enough, it can affect the cookie’s texture. Ensure it reaches around 75°F before using it in your dough.
• Overmixing the dough – Mixing too much after adding flour can make cookies tough. Mix until just combined for chewy results.
• Baking on an unprepared pan – Skipping parchment paper can result in sticky cookies. Always line your baking trays to prevent sticking and ensure even baking.
• Ignoring baking times – Cookies can go from perfectly baked to burnt quickly. Keep an eye on them and remove once edges are golden brown, even if they appear underbaked in the middle.

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Storage & Reheating Instructions

Refrigerator Storage

• Store baked cookies in an airtight container for up to 3 days.
• Place parchment paper between layers of cookies to prevent sticking.

Freezing Chewy Pumpkin Chocolate Chip Cookies

• Freeze cookie dough balls by placing them on a baking sheet until solid, then transfer to a freezer-safe bag.
• The dough can be frozen for up to 3 months.

Reheating Chewy Pumpkin Chocolate Chip Cookies

• Oven – Preheat to 350°F, place cookies on a baking tray, and heat for about 5-7 minutes.
• Microwave – Heat one cookie at a time for about 10-15 seconds for a warm treat.
• Stovetop – Heat in a skillet on low heat for about 1-2 minutes, flipping until warmed through.

Frequently Asked Questions

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

How do I achieve chewy pumpkin chocolate chip cookies?

To ensure chewiness, use brown sugar and don’t overbake them. Remove when edges are golden and centers are soft.

Can I substitute ingredients in chewy pumpkin chocolate chip cookies?

Yes! You can replace granulated sugar with coconut sugar or use different types of chocolate like dark or white chocolate.

How long do chewy pumpkin chocolate chip cookies last?

When stored properly in an airtight container, they last about 2-3 days at room temperature or up to 3 months in the freezer.

Are chewy pumpkin chocolate chip cookies gluten-free?

You can make them gluten-free by substituting all-purpose flour with a gluten-free blend that measures cup-for-cup.

Final Thoughts

These chewy pumpkin chocolate chip cookies are not only delicious but also versatile. You can customize them with nuts or spices according to your taste. Don’t hesitate; try this recipe today and enjoy the warm flavors of fall!