Chewy Pumpkin Chocolate Chip Cookies Recipe

If you are craving the perfect fall treat that brings together the warm flavors of the season with irresistible softness, look no further than these Chewy Pumpkin Chocolate Chip Cookies. They offer a delightful chewiness balanced by rich chocolate chunks and the cozy aroma of pumpkin spice. Each bite captures the essence of autumn, with a tender texture that feels like a comforting hug in cookie form. Whether you’re baking for a holiday gathering or an everyday indulgence, these cookies are simply unforgettable.

Ingredients You’ll Need

Every ingredient in this recipe plays an important role in creating the perfect balance of flavor, texture, and color. From the slightly nutty browned butter to the fragrant pumpkin spice blend, these simple components come together to make magic happen.

• Cold unsalted butter: Browning it adds a deep, nutty flavor essential for chewy, caramelized notes.
• Libby’s Pumpkin Puree: Use room temperature puree, but be sure to dry it for that ideal chewy texture.
• Granulated sugar: Gives sweetness and helps with the cookie’s crisp edges.
• Light brown sugar: Packed to add moisture and a subtle molasses depth.
• Large egg yolks: Provide richness and help keep the cookies tender.
• Vanilla extract: Enhances all the sweet flavors beautifully.
• All-purpose flour: Using the right amount ensures perfect structure and chewiness.
• Pumpkin spice: The star seasoning that brings warmth with cinnamon, nutmeg, and clove.
• Baking soda: Helps the cookies rise gently and spread just enough.
• Fine sea salt: Balances sweetness and heightens the overall flavor profile.
• Finely chopped chocolate bar or chips: Melt-in-your-mouth pockets of decadent chocolate in every bite.

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350 degrees Fahrenheit (180 Celsius) and lining two baking trays with parchment paper. Setting these up in advance helps streamline the process and ensures your cookies bake evenly without sticking.

Step 2: Brown the Butter

Blooming the flavor begins here. Melt the cold unsalted butter over medium heat in a stainless steel pan, stirring occasionally. Watch closely as it foams, pops, and then gently browns — the smell will turn wonderfully nutty. When browned bits form at the bottom, take the butter off heat and transfer it to a glass bowl for cooling. Pop it in the fridge and stir occasionally until it reaches about 75°F — this cooling step is key for perfect cookie dough consistency.

Step 3: Dry the Pumpkin Puree

Pumpkin puree can be watery, which affects your cookie’s chewiness. Spoon it onto a plate and press paper towels into it to absorb extra moisture. Repeat with fresh towels until your pumpkin feels like soft playdough and measures roughly a third of a cup. This drying method guarantees your cookies stay moist but not soggy.

Step 4: Cream Butter with Sugars

Whisk the cooled browned butter with granulated and brown sugars for exactly one minute. The resulting mix should look like pale, wet sand—a visual cue that it’s perfectly blended and ready for the next step.

Step 5: Add Egg Yolks, Vanilla, and Pumpkin

Whisk in the egg yolks, fragrant vanilla extract, and your dried pumpkin puree until all ingredients come together in harmonious, creamy goodness.

Step 6: Incorporate Dry Ingredients and Chocolate

Gently fold in your flour, pumpkin spice blend, baking soda, salt, and chopped chocolate. Combining just until mixed keeps the dough tender and avoids overworking gluten, which is crucial for the chewy texture these cookies are known for.

Step 7: Shape the Cookies

Use a 3-tablespoon cookie scoop to portion out dough balls. Roll each between your palms to smooth the edges and arrange on your prepared trays, spacing them about 2-3 inches apart. For extra melty chocolate pools, press larger chunks on top before baking.

Step 8: Bake to Perfection

Bake one tray at a time for 9 to 13 minutes until edges are golden but the center stays slightly underbaked for softness. Immediately after coming out of the oven, use a large round cookie cutter to gently push the edges inward, shaping thick, perfectly round cookies. Cool on the pan resting on a wire rack before removing.

Step 9: Enjoy and Store

Savor these Chewy Pumpkin Chocolate Chip Cookies fresh or store them in an airtight container at room temperature for 2 to 3 days. The recipe also lends itself well to refrigeration or freezing for baked dough balls—just bring to room temperature before baking.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

Garnishes

Sprinkle a pinch of flaky sea salt atop the warm cookies to highlight the rich chocolate and pumpkin spice flavors. A light dusting of cinnamon sugar can also add a sparkling festive touch and extra warmth.

Side Dishes

Pair these cookies with a glass of cold milk or a steaming mug of chai tea for that perfect cozy combo. For a special treat, serve alongside vanilla bean ice cream to create an autumn-inspired dessert that’s both rich and refreshing.

Creative Ways to Present

Arrange these Chewy Pumpkin Chocolate Chip Cookies on a rustic wooden tray surrounded by tiny pumpkins and autumn leaves for a charming seasonal centerpiece. For gifting, wrap a small stack in parchment and tie with twine adorned with a cinnamon stick for a homemade, heartfelt touch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the baked cookies in an airtight container at room temperature for up to three days. This helps maintain their soft, chewy texture while keeping the chocolate nicely gooey.

Freezing

You can freeze the cookie dough balls or baked cookies. For dough balls, place them on a tray separated and freeze until firm, then store in a resealable bag. Let frozen dough thaw for about two hours before baking so they bake evenly.

Reheating

To enjoy your Chewy Pumpkin Chocolate Chip Cookies warm and melty again, microwave them for 10 to 15 seconds or briefly heat in a 300°F oven for about 5 minutes. This revives their fresh-from-the-oven charm beautifully.

FAQs

Can I use canned pumpkin puree instead of fresh?

Absolutely! In fact, this recipe calls for Libby’s Pumpkin Puree, a canned option that’s perfect. Just remember to dry it out with paper towels to avoid soggy cookies.

Why is the butter browned instead of melted?

Browned butter adds a nutty, caramel-like depth of flavor that regular melted butter can’t match. It gives these cookies a richer, more complex taste that complements the pumpkin and chocolate beautifully.

How do I ensure my cookies are chewy and not cakey?

Drying the pumpkin puree well and using only egg yolks instead of whole eggs help keep the cookies dense and chewy. Also, be careful not to overbake; slightly underbaking the center is key.

What’s the best way to measure flour for this recipe?

Use the spoon-and-level method—spoon flour into your measuring cup without shaking or packing it, then level off with a knife. This avoids too much flour, which could make cookies dry.

Can I substitute the chocolate chips with other mix-ins?

Feel free to experiment with chopped nuts, dried cranberries, or butterscotch chips. Each will bring a unique twist, but the classic chocolate chips stay true to the original spirit of these chewy pumpkin chocolate chip cookies.

Final Thoughts

There’s something truly special about biting into a homemade Chewy Pumpkin Chocolate Chip Cookies fresh from the oven. They’re soft, rich, and bursting with seasonal flavors that bring joy to every mouthful. I hope you give this recipe a try and make these delightful cookies a beloved part of your baking tradition as they have become in mine. Happy baking!

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