Chewy Pumpkin Chocolate Chip Cookies

🖋️ Written by Emma

Why Make This Recipe

Chewy Pumpkin Chocolate Chip Cookies blend the warm flavors of pumpkin spice with the rich sweetness of chocolate. These cookies are perfect for any occasion, especially during the fall season. They are soft, chewy, and just the right amount of sweet, making them a beloved treat among family and friends. If you love cookies that melt in your mouth and have a hint of pumpkin goodness, this recipe is for you!

How to Make Chewy Pumpkin Chocolate Chip Cookies

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:

1. Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
2. In a large stainless steel pan, brown the butter. Stir it occasionally as it foams, pops, and crackles. Once it turns nutty with brown bits at the bottom, remove it from the heat. Set aside about 1 cup of browned butter (184 g) to cool in the fridge for about 50-60 minutes. Stir every 10-15 minutes until it reads 75°F. The butter should be cool but still liquid.
3. Spread the pumpkin puree on a plate and soak up the extra liquid using paper towels. Repeat this process until the pumpkin feels dry, about 1/3 cup (75 grams).
4. When the butter is cool, whisk it with the brown sugar and granulated sugar for exactly 1 minute until it looks like wet sand.
5. Add the egg yolks, vanilla, and dried pumpkin puree. Mix until combined.
6. Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
7. Using a 3 tbsp cookie scoop, roll the dough into balls and place them on the prepared trays, leaving 2-3 inches between each cookie. You should have about 15 cookies. For extra melted chocolate, add larger chocolate pieces on top before baking.
8. Bake one tray at a time for 9-13 minutes until the edges are golden brown but the middle remains slightly underbaked. Once out of the oven, use a large round cookie cutter to shape the edges for a thicker, rounder cookie. Let them cool completely on a wire rack before enjoying!
9. Store the baked cookies in an airtight container at room temperature for 2-3 days. You can also refrigerate or freeze the cookie dough balls. Remember to bring the dough to room temperature before baking, which takes about 1 hour for refrigerated dough and 2 hours for frozen dough.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These cookies are great on their own, but you can also serve them with a glass of milk or a warm cup of coffee. For a special touch, consider adding a scoop of vanilla ice cream on top for a delicious dessert!

How to Store Chewy Pumpkin Chocolate Chip Cookies

Keep your cookies in an airtight container at room temperature for 2-3 days. If you have leftover cookie dough, you can refrigerate or freeze it for later use. Just make sure to let it warm up before baking!

Tips to Make Chewy Pumpkin Chocolate Chip Cookies

• Make sure your butter is cold when you start, but don’t let it harden completely.
• Press the cookie dough closer together on the tray if you prefer thicker cookies.
• Use high-quality chocolate for a richer flavor in your cookies.

Variation

You can easily tweak this recipe by adding nuts, such as walnuts or pecans, or by switching the chocolate for white chocolate chips for a different taste.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, but make sure to remove excess liquid to mimic the texture of canned pumpkin puree.

2. What if I don’t have pumpkin spice?
You can make your own pumpkin spice by mixing cinnamon, nutmeg, ginger, and allspice.

3. How can I make these cookies gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Chewy Pumpkin Chocolate Chip Cookies

Deliciously soft and chewy cookies that combine the warm flavors of pumpkin spice with sweet chocolate, perfect for the fall season.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 13 minutes mins

Total Time 1 hour hr 13 minutes mins

Servings: 15 cookies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Dough

• 1 cup cold unsalted butter Use cold but not completely hardened butter.
• 2/3 cup Libby's Pumpkin Puree Room temperature; dry off excess liquid.
• 1/2 cup granulated sugar Regular granulated sugar.
• 1/2 cup light brown sugar Packed brown sugar.
• 2 large egg yolks Room temperature.
• 2 teaspoons vanilla extract
• 1 2/3 cup all-purpose flour Plus 1 tablespoon; see notes 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 Use high-quality chocolate for a richer flavor.

Method

 

Preparation

1. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
2. In a large stainless steel pan, brown the cold butter by stirring occasionally until it turns nutty with brown bits at the bottom. Set aside about 1 cup of the browned butter to cool in the fridge for about 50-60 minutes.
3. Spread the pumpkin puree on a plate and soak up the extra liquid using paper towels until the pumpkin feels dry, about 1/3 cup.

Mixing Dough

1. Once the butter is cool, whisk together with brown sugar and granulated sugar for 1 minute until it resembles wet sand.
2. Add egg yolks, vanilla, and dried pumpkin puree, mixing until combined.
3. Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.

Baking

1. Using a 3 tbsp cookie scoop, roll the dough into balls and place them on the prepared trays, leaving 2-3 inches between each cookie.
2. Bake one tray at a time for 9-13 minutes until the edges are golden brown but the center remains slightly underbaked.
3. Once out of the oven, use a large round cookie cutter to shape the edges for thicker cookies. Let them cool completely on a wire rack.

Notes

Store baked cookies in an airtight container at room temperature for 2-3 days. Refrigerate or freeze the cookie dough balls. Bring the dough to room temperature before baking.