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Chewy Pumpkin Chocolate Chip Cookies Recipe

Chewy Pumpkin Chocolate Chip Cookies Recipe
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★★★★★

4.7 from 14 reviews

These chewy pumpkin chocolate chip cookies combine the warm flavors of pumpkin spice with rich, melted chocolate. Featuring brown butter and a perfectly balanced texture, these cookies are soft in the middle with slightly crisp edges, making them an irresistible fall treat or year-round favorite.

Ingredients

Scale

Wet 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 teaspoon vanilla extract

Dry Ingredients

  • 1 2/3 cup + 1 tablespoon all-purpose flour
  • 2 1/2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Add-ins

  • 1 cup finely chopped chocolate bar or chocolate chips

Instructions

  1. Preheat Oven and Prepare Baking Trays: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside to prepare for baking.
  2. Brown the Butter: In a large stainless steel pan, melt the cold unsalted butter over medium heat. The butter will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. When the butter is browned with nutty aroma and brown bits at the bottom, remove from heat. Pour the browned butter into a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until it reaches about 75°F (cool but still liquid).
  3. Dry the Pumpkin Puree: Spread the pumpkin puree on a plate. Press a stack of paper towels into it to absorb excess liquid. Continue repeating with fresh paper towels until the pumpkin feels dry, similar to soft playdough, and measures approximately 1/3 cup (75 grams).
  4. Cream Sugars and Butter: Whisk the cooled browned butter together with both granulated and brown sugars for exactly one minute until the mixture looks like pale wet sand.
  5. Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the two egg yolks, vanilla extract, and the dried pumpkin puree until fully combined.
  6. Incorporate Dry Ingredients and Chocolate: Gently fold in the flour, pumpkin spice, baking soda, fine sea salt, and chocolate chips until just combined to avoid overmixing.
  7. Shape Cookies: Using a 3-tablespoon cookie scoop, scoop the dough and roll into balls between your palms. Place on prepared baking trays, spacing 2-3 inches apart. For chocolate pools, press larger chocolate pieces on top before baking.
  8. Bake: Bake one tray at a time for 9-13 minutes or until edges are golden brown but centers remain slightly underbaked. Immediately after removing from oven, use a large round cookie cutter to push edges inward creating thicker, perfectly round cookies. Let cool completely on a wire rack.
  9. Store and Serve: Store baked cookies in an airtight container at room temperature for up to 2-3 days. Cookie dough balls can be refrigerated (bring to room temperature for about 1 hour before baking) or frozen (allow about 2 hours to thaw before baking).

Notes

  • Measure flour carefully by spooning and leveling to avoid dense cookies.
  • Brown butter adds a nutty depth, so do not rush this step.
  • Drying the pumpkin puree ensures cookies aren’t too wet and become chewy rather than cakey.
  • Using egg yolks only keeps cookies soft and tender.
  • For extra melty chocolate chunks, chop a chocolate bar instead of using standard chips.
  • Cookie cutter adjustment post-baking shapes cookies and thickens edges for ideal texture.

Nutrition

Keywords: pumpkin cookies, pumpkin chocolate chip cookies, chewy cookies, fall recipes, brown butter cookies, pumpkin spice cookies

Find it online: https://dailysimplerecipe.com/chewy-pumpkin-chocolate-chip-cookies-recipe/