Chewy Pumpkin Chocolate Chip Cookies Recipe

If you are craving a fall-inspired treat that combines soft, chewy texture with the warm spices of pumpkin and the indulgence of melty chocolate, then these Chewy Pumpkin Chocolate Chip Cookies are exactly what you need. These cookies perfectly balance the richness of browned butter and the natural sweetness of pumpkin puree, while the pumpkin spice and chocolate chips add a cozy, irresistible flavor. Whether you’re baking for a crowd or just treating yourself, these cookies deliver a nostalgic comfort that will have everyone asking for seconds.

Ingredients You’ll Need

These ingredients are straightforward but essential, each bringing its own magic to the Chewy Pumpkin Chocolate Chip Cookies. From the richness of browned butter to the softness added by pumpkin puree, every element is carefully chosen to create that perfect chewy bite packed with flavor and texture.

• Cold unsalted butter: Browning it adds a deep, nutty flavor that enriches the whole cookie.
• Libby’s Pumpkin Puree (room temperature): This is your moist, tenderizing agent, bringing natural sweetness and vibrant color.
• Granulated sugar: Adds sweetness and helps with spreading during baking.
• Light brown sugar (packed): Contributes moisture and a caramel undertone for chewiness.
• Large egg yolks (room temperature): Enhance richness and provide structure without making the cookies cakey.
• Vanilla extract: Elevates the other flavors with warm, aromatic notes.
• All-purpose flour: Forms the sturdy base of the cookie dough; measuring precisely is key.
• Pumpkin spice: The signature spice blend that gives these cookies their irresistible warmth.
• Baking soda: Leavens slightly for just the right amount of rise and chew.
• Fine sea salt: Enhances sweetness and balances flavors perfectly.
• Finely chopped chocolate bar or chocolate chips: Adds rich pockets of gooey, melty chocolate throughout.

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Prepare Your Oven and Baking Trays

Start by preheating your oven to 350°F (180°C). Line two baking trays with parchment paper to ensure your cookies won’t stick and will bake evenly. Setting up properly at the beginning makes the entire baking process smoother.

Step 2: Brown the Butter

Place the cold unsalted butter in a large stainless steel pan over medium heat. Watch closely as it foams, pops, and crackles—that’s the butter transforming and developing its signature nutty aroma and flavor. When you spot brown bits forming and smell that delicious scent, remove it from the heat. You want just under 1 cup (about 184g) of browned butter. Then, scrape it into a glass bowl and chill it in the fridge until it reaches about 75°F, stirring occasionally to cool evenly. This step is crucial for adding that rich, deep flavor to your chewy pumpkin chocolate chip cookies.

Step 3: Dry Out the Pumpkin Puree

Spread your pumpkin puree on a plate and blot excess liquid by pressing paper towels into it. Repeat this drying process until the pumpkin feels dense and dough-like, measuring around 1/3 cup (75 grams). This prevents the cookies from becoming too wet, keeping that chewy texture just right.

Step 4: Combine Sugars and Butter

With your browned butter cooled but still liquid, whisk it together with the brown and granulated sugars for exactly one minute until it resembles pale, wet sand. This step ensures your sugars are well incorporated and will help create that chewy texture.

Step 5: Add Egg Yolks, Vanilla, and Pumpkin

Whisk in the egg yolks, vanilla extract, and the now-dry pumpkin puree until the mixture is completely combined. These ingredients bring richness, moisture, and warm flavor notes to the dough.

Step 6: Fold in Dry Ingredients and Chocolate

Gently fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and your finely chopped chocolate until just combined. Overmixing here can toughen the dough, so take it slow to keep your cookies soft and chewy.

Step 7: Shape the Dough

Using a 3-tablespoon cookie scoop, portion out your dough onto the parchment-lined trays. Roll each portion between your palms to form balls, spacing them 2 to 3 inches apart. If you want those signature gooey chocolate pools, press a few larger chopped chocolate pieces on top before baking.

Step 8: Bake and Shape Cookies

Bake one tray at a time for 9 to 13 minutes. Watch for golden edges with a slightly underbaked center—that’s the sweet spot for chewiness. Straight out of the oven, use a large round cookie cutter to gently push in the edges for thicker, perfectly round cookies. Let them cool completely on a wire rack before enjoying.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

Garnishes

Want to elevate your cookies further? Sprinkle a pinch of flaky sea salt on top right after baking to highlight the chocolate and pumpkin flavors. For a festive touch, dust with a little cinnamon or pumpkin spice right before serving.

Side Dishes

These cookies pair wonderfully with a glass of cold milk, a warm cup of chai tea, or even a creamy latte. Their chewy texture and spice profile complement cozy beverages perfectly, making them an ideal accompaniment to your favorite fall drinks.

Creative Ways to Present

For a fun twist, serve your Chewy Pumpkin Chocolate Chip Cookies stacked with a scoop of vanilla ice cream in between as an ice cream sandwich. You can also crumble them over a bowl of pumpkin mousse or yogurt for added texture and flavor. Presentation like this will impress at any gathering!

Make Ahead and Storage

Storing Leftovers

Keep your leftover Chewy Pumpkin Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature for 2 to 3 days. This will preserve their softness without drying them out.

Freezing

If you want to prepare ahead, freeze the unbaked cookie dough balls on a baking sheet, then transfer them to a zipper bag or container once solid. Thaw at room temperature for about 2 hours before baking. You can also freeze the baked cookies in an airtight container for up to two months.

Reheating

To enjoy a warm, freshly baked feel, reheat cookies for 10 to 15 seconds in the microwave or briefly in a preheated oven at 300°F (150°C). This revives that chewy softness and melty chocolate charm effortlessly.

FAQs

Can I use canned pumpkin puree for these cookies?

Absolutely! The recipe calls for Libby’s Pumpkin Puree, which is a great choice, but any plain canned pumpkin puree will work perfectly. Just make sure to dry it out as instructed to maintain the ideal cookie texture.

Why do I brown the butter before making these cookies?

Brown butter adds a delicious nutty, caramelized flavor that sets these cookies apart from ordinary pumpkin cookies. It also enhances the chewy texture and richness, making the final result irresistible.

Can I substitute the pumpkin spice with individual spices?

Yes, if you don’t have pre-mixed pumpkin spice, you can mix cinnamon, nutmeg, ginger, and cloves in proportions you enjoy. Typically, cinnamon is the dominant flavor, with smaller amounts of the others to provide warmth and depth.

What size cookies does this recipe make?

The recipe yields about 15 cookies when using a 3-tablespoon scoop, making them generously sized, chewy treats that satisfy any pumpkin lover’s craving.

How do I make sure my cookies come out chewy and not cakey?

Key tips include using just the egg yolks, browning the butter, and drying out the pumpkin puree to avoid excess moisture. Also, slightly underbaking the cookies so the centers stay soft ensures that perfect chewy texture.

Final Thoughts

There is something truly comforting about biting into a Chewy Pumpkin Chocolate Chip Cookie fresh from the oven—the warmth of pumpkin, the spice, and the luscious chocolate all wrapped in a soft, chewy bite. I encourage you to try this recipe soon, whether for a cozy night in or to share with friends and family. Once you do, these cookies might just become your new seasonal favorite too!

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