Chewy Pumpkin Chocolate Chip Cookies
Fall is in the air, and you know what that means—pumpkin spice everything! But hold your horses; let’s not kid ourselves with just any pumpkin treat. Chewy Pumpkin Chocolate Chip Cookies are here to steal the spotlight. These delightful cookies blend the sweetness of chocolate with seasonal pumpkin spice, creating a flavor explosion that’ll make you forget all about the pumpkin latte you thought was cool. 😉
Why Make This Recipe
Why make boring cookies when you can whip up something spectacular? These Chewy Pumpkin Chocolate Chip Cookies offer:
- Delicious balance: The rich chocolate complements the earthy pumpkin flavor beautifully.
- Chewy texture: You’ll love the soft, chewy bites that are pure cookie perfection.
- Easy prep: You don’t need a culinary degree or twelve hours to make these cookies—seriously, they’re straightforward.
Plus, who wouldn’t love a cookie that makes the house smell like a cozy autumn festival? 🍂
How to Make Chewy Pumpkin Chocolate Chip Cookies
Let’s get to the fun part—making these cookies! You won’t need a magic wand, just a few ingredients and some basic kitchen skills.
- Prep your space: Preheat that oven to 350°F (180°C) and line your baking trays with parchment paper.
- Brown the butter: In a large stainless steel pan, melt your cold unsalted butter. Keep stirring it until it smells nutty and has those beautiful brown bits—yum! Remove from heat and let it cool in the fridge for about an hour.
- Prepare the pumpkin: Press the pumpkin puree between paper towels to remove the extra liquid. You want it to be as dry as your neighbor’s jokes!
- Mix it all: When the butter’s cool, whisk in the sugars, then add the egg yolks, vanilla, and pumpkin. Combine!
- Add the dry ingredients: Fold in flour, pumpkin spice, baking soda, salt, and chocolate. Don’t overmix it—I know it’s tempting!
- Scoop and roll: Use a 3 tbsp cookie scoop to form cookie balls, and roll them between your palms. Space ’em out on the baking trays, so they have room to spread their wings (or, you know, bake without merging into a cookie pie).
- Bake: Toss them in the oven for 9-13 minutes until the edges look golden brown. Trust me, the wait will be worth it!
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 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 aside.
- Brown the butter in a large stainless steel pan. Stir occasionally while it bubbles and pops—don’t walk away!
- Scrape the browned butter into a glass measuring bowl and chill it in the fridge for 50-60 minutes until it’s cool but still liquid.
- Prepare the pumpkin by pressing it with paper towels to remove excess moisture until it’s like soft playdough.
- Once the butter is cool, whisk in the sugars for 1 minute. The texture should resemble wet sand.
- Add in the egg yolks, vanilla, and the dried pumpkin puree—mix until smooth.
- Gently fold in flour, pumpkin spice, baking soda, salt, and the chocolate until just combined.
- Scoop out the dough and roll into balls, placing them on the baking trays 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes, keeping an eye on those edges. Use a cookie cutter to make them round immediately after they come out of the oven.
- Let the cookies cool before digging in. Store them in an airtight container for 2-3 days, or freeze the dough for future cravings!
How to Serve Chewy Pumpkin Chocolate Chip Cookies
Serving these cookies is way too easy—just pour yourself a glass of cold milk or grab a cup of coffee, and you’ve got yourself a match made in heaven. For a little extra flair, try warming them in the microwave for a few seconds to make the chocolate just a tad melty. Heavenly!
How to Store Chewy Pumpkin Chocolate Chip Cookies
Keep your cookies fresh and tasty by storing them in an airtight container at room temperature for 2-3 days. Want to save some for later? Pop the dough balls in the fridge or freezer, and just remember to let them get to room temperature before baking. Fun times ahead!
Tips to Make Chewy Pumpkin Chocolate Chip Cookies
- Always let your butter cool, or you’ll end up with greasy cookies—no one wants that.
- Make sure to dry out your pumpkin; extra moisture can ruin the perfect cookie texture.
- For extra chocolate goodness, chop your chocolate bar into larger chunks and place some on top before baking.
Variation
Want to switch things up? Try adding nuts, like walnuts or pecans, for a crunchy twist! Also, consider using white chocolate or butterscotch chips in place of regular chocolate for a different flavor profile. 🎉
FAQs
Q1: Can I use canned pumpkin?
Absolutely! Canned pumpkin is perfect for this recipe. Just make sure you choose pure pumpkin puree, not pumpkin pie filling (unless you’re going for a sugar overload).
Q2: Can I freeze the baked cookies?
Yes, you can freeze these cookies! Just let them cool completely, then place them in an airtight container and freeze for up to three months.
Q3: What if I don’t have pumpkin spice?
No problem! Mix 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger to substitute pumpkin spice. Voilà!
Now go grab those ingredients and get baking! You and your taste buds will be grateful. 🍪✨
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a large stainless steel pan, melt your cold unsalted butter, stirring it until it smells nutty and has brown bits. Remove from heat and chill in the fridge for about an hour.
- Press the pumpkin puree between paper towels to remove excess moisture.
- Once the butter is cool, whisk in the granulated sugar and light brown sugar until combined.
- Add in the egg yolks, vanilla, and dried pumpkin puree—mix until smooth.
- Gently fold in flour, pumpkin spice, baking soda, salt, and chopped chocolate until just combined.
- Scoop out the dough and roll into balls, placing them on the baking trays 2-3 inches apart.
- Bake for 9-13 minutes until the edges look golden brown.
- Use a cookie cutter to shape them round immediately after they come out of the oven. Let cool before serving.