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Chewy Pumpkin Chocolate Chip Cookies Recipe

Chewy Pumpkin Chocolate Chip Cookies Recipe
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★★★★★

5.3 from 8 reviews

These chewy pumpkin chocolate chip cookies are a perfect fall treat, combining the warm spices of pumpkin spice with rich, melty chocolate chips. Browned butter adds a nutty depth to the cookies, while the pumpkin puree keeps them moist and tender with a delightful chewiness. Ideal for cozy autumn days or festive gatherings, these cookies are easy to make and irresistibly delicious.

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 teaspoons 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 and prepare trays: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
  2. Brown the butter: In a large stainless steel pan, brown the cold butter by cooking it over medium heat until it foams, pops, and crackles, turning golden with nutty brown bits. Remove from heat when fragrant and scrape the butter into a glass measuring bowl. Chill in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches about 75°F but is still liquid.
  3. Dry the pumpkin puree: Spread the pumpkin puree onto a plate and press a stack of paper towels into it to absorb excess liquid. Repeat with fresh towels until the pumpkin is dry and pliable, about 1/3 cup (75 grams).
  4. Mix sugars and browned butter: Whisk the cooled browned butter with brown sugar and granulated sugar for exactly 1 minute until it resembles pale wet sand.
  5. Add egg yolks and vanilla: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined.
  6. Incorporate dry ingredients and chocolate: Gently fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just combined, avoiding overmixing.
  7. Shape cookies: Use a 3-tablespoon cookie scoop to portion dough, roll each scoop between palms to form balls, and place on baking trays spaced 2-3 inches apart. For extra melty chocolate pools, press larger chopped chocolate pieces on top.
  8. Bake and shape: Bake one tray at a time for 9-13 minutes until edges are golden but centers slightly underbaked. Immediately after removing from the oven, use a large round cookie cutter to gently scoot edges inward for a thicker, perfectly round cookie. Cool completely on a wire rack before removing.
  9. Store cookies and dough: Store baked cookies in an airtight container at room temperature for 2-3 days. Refrigerate or freeze dough balls; allow them to come to room temperature before baking—about 1 hour for refrigerated dough and 2 hours for frozen dough.

Notes

  • To measure flour accurately, spoon it into your measuring cup and level it off with a knife instead of scooping directly.
  • Drying the pumpkin puree prevents excess moisture, ensuring chewy, not soggy, cookies.
  • Browned butter adds a rich, nutty flavor that enhances the overall taste.
  • For larger chocolate chunks and more melted chocolate pools, chop the chocolate bar into bigger pieces and press some on top of the dough before baking.
  • Monitor baking time carefully to keep cookie centers slightly underbaked for optimal chewiness.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, chewy cookies, fall desserts, browned butter cookies, pumpkin spice cookies

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