Chewy Pumpkin Chocolate Chip Cookies

why make this recipe

Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that combines the warm flavors of pumpkin and spices with rich chocolate. This recipe is perfect for the fall season or any time you crave something sweet and comforting. These cookies are soft, chewy, and packed with flavor, making them a great snack or dessert for any occasion.

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
• 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) and line two baking trays with parchment paper.
2. In a large stainless steel pan, brown the butter and refrigerate for 50-60 minutes until it cools to 75°F.
3. Prepare the pumpkin puree by soaking up excess liquid with paper towels until it feels like soft playdough.
4. Whisk the cooled browned butter with brown and granulated sugar until pale.
5. Mix in the egg yolks, vanilla, and prepared pumpkin puree.
6. Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
7. Portion the dough with a 3 tbsp cookie scoop and roll into balls, placing them 2-3 inches apart on the baking trays.
8. Bake for 9-13 minutes until the edges are golden and the middle is slightly underbaked.
9. Cool on a wire rack before enjoying.

how to serve Chewy Pumpkin Chocolate Chip Cookies

These cookies are delicious on their own, but you can enhance the experience by serving them warm with a glass of milk, a cup of coffee, or tea. They also make a great addition to a dessert platter or as a treat for special occasions and gatherings.

how to store Chewy Pumpkin Chocolate Chip Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Place the cooled cookies in a freezer-safe bag or container, and they will last for up to three months. Thaw them at room temperature before enjoying.

tips to make Chewy Pumpkin Chocolate Chip Cookies

• Make sure the butter is cold for the browning process, as it helps create a deeper flavor.
• Don’t overmix the dough; this will keep the cookies soft and chewy.
• Use high-quality chocolate for the best flavor in your cookies.
• If you want a stronger pumpkin flavor, you can increase the pumpkin puree slightly.

variation

You can add nuts like walnuts or pecans for extra crunch. For a fun twist, try adding white chocolate chips instead of dark chocolate for a different flavor profile.

FAQs

1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added spices and sugars that can alter the taste and texture of the cookies. It’s best to stick with plain pumpkin puree.

2. How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown, and the centers look slightly underbaked. They will continue to firm up as they cool on the wire rack.

3. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose can be used 1:1 with regular flour.

Chewy Pumpkin Chocolate Chip Cookies

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Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that combines the warm flavors of pumpkin and spices with rich chocolate. Perfect for the fall season or any time you crave something sweet and comforting.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 13 minutes mins

Total Time 1 hour hr 13 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

  

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For the Cookie Dough

• 1 cup cold unsalted butter Butter should be cold for browning process
• 2/3 cup Libby’s Pumpkin Puree (room temperature) Soaked to remove excess liquid
• 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 all-purpose flour
• 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 best 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 butter and refrigerate for 50-60 minutes until it cools to 75°F.
3. Prepare the pumpkin puree by soaking up excess liquid with paper towels until it feels like soft playdough.
4. Whisk the cooled browned butter with brown and granulated sugar until pale.
5. Mix in the egg yolks, vanilla, and prepared pumpkin puree.
6. Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
7. Portion the dough with a 3 tbsp cookie scoop and roll into balls, placing them 2-3 inches apart on the baking trays.

Baking

1. Bake for 9-13 minutes until the edges are golden and the middle is slightly underbaked.
2. Cool on a wire rack before enjoying.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 4gSodium: 120mgFiber: 1gSugar: 10g

Notes

These cookies are delicious on their own but can be served warm with a glass of milk, coffee, or tea. Store in an airtight container at room temperature for up to a week, or freeze for up to three months. Thaw at room temperature before enjoying.

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