🖋️ Written by Emma
Why Make This Recipe
Chewy Pumpkin Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, with a hint of pumpkin flavor that makes them perfect for fall. Their soft, chewy texture and rich chocolate chunks create a delicious combination that everyone will love. These cookies are not only a tasty treat but also a fun way to enjoy pumpkin, especially during the autumn season. If you’re looking for a new favorite cookie recipe, this one deserves a spot in your recipe book!
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:
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- Brown the butter in a large stainless steel pan. As it cooks, it will foam, pop, and crackle—this is normal! Stay nearby, watching and stirring to prevent burning. Once it smells nutty and has brown bits on the bottom, remove it from the heat. You should have just under 1 cup of browned butter (184 g). Scrape the butter into a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F (24°C). It needs to be cool but still liquid!
- Spread the pumpkin puree on a plate. Use paper towels to soak up the extra liquid. Continue this process until the pumpkin feels drier, like soft playdough, and measures roughly 1/3 cup (75 grams).
- When the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute until it looks like pale wet sand.
- Add in the egg yolks, vanilla, and dried pumpkin puree. Mix well until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Scoop the cookie dough using a 3 tbsp cookie scoop. Roll the dough between your palms and place them on the prepared trays, spaced 2-3 inches apart. You should have about 15 cookies. If you want pools of melted chocolate, chop the chocolate into larger pieces and press more on top before baking!
- Bake one tray at a time for 9-13 minutes or until the edges are golden brown while the middle is slightly underbaked. After taking them out of the oven, use a large round cookie cutter to scoot the edges in, making them thicker and perfectly round.
- Let the tray cool on a wire rack completely before removing the cookies to enjoy!
- Store baked cookies in an airtight container at room temperature for 2-3 days. You can also refrigerate or freeze the cookie dough balls and bring them to room temperature before baking. This takes about 1 hour for refrigerated dough and 2 hours for frozen dough.
How to Serve Chewy Pumpkin Chocolate Chip Cookies
Serve these cookies warm with a glass of milk, a cup of coffee, or a cozy hot chocolate. They are perfect for sharing at gatherings, fall parties, or simply to enjoy on a quiet afternoon.
How to Store Chewy Pumpkin Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for 2-3 days. If you want to keep them for longer, you can freeze the cookie dough before baking. Just be sure to let the dough come to room temperature before baking for the best results.
Tips to Make Chewy Pumpkin Chocolate Chip Cookies
- Ensure your butter is brown but not burnt for the best flavor.
- Be careful when drying out the pumpkin puree; too little water makes the cookies too wet, while too much can make them dry.
- Use high-quality chocolate for better flavor.
- If you want a stronger pumpkin taste, you can add a bit more pumpkin spice.
Variation
You can change things up by adding nuts, such as chopped walnuts or pecans, for added crunch. You can also swap out the chocolate for white chocolate chips or butterscotch chips if you prefer a different flavor profile.
FAQs
1. Can I use canned pumpkin puree?
Yes, Libby’s Pumpkin Puree is perfect for this recipe. Just make sure it’s at room temperature when you use it.
2. What should I do if my cookie dough is too sticky?
If the dough feels too sticky, you can chill it in the refrigerator for about 30 minutes before baking.
3. How do I prevent my cookies from spreading too much?
Chilling the dough before baking helps to keep the cookies from spreading, so don’t skip this step!
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan and refrigerate until cool but still liquid.
- Dry the pumpkin puree using paper towels until it feels drier and measures roughly 1/3 cup.
- Whisk the cooled brown butter with brown sugar and granulated sugar for 1 minute.
- Add in the egg yolks, vanilla, and dried pumpkin puree. Mix until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips.
- Scoop the cookie dough using a 3 tbsp cookie scoop, roll and place on the trays 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes until the edges are golden brown.
- Cool on a wire rack completely before removing.
