Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that perfectly embodies the flavors of fall. With their soft, gooey texture and deliciously melty chocolate chips, these cookies make for a perfect dessert at any gathering or cozy night in. The unique combination of warm spices and rich chocolate creates an irresistible flavor that will have everyone coming back for more.

Why You’ll Love This Recipe

• Irresistibly Chewy: The blend of brown butter and blotted pumpkin gives these cookies a chewy texture that is simply addictive.
• Quick and Easy: With straightforward steps, you’ll have these cookies ready in no time! Perfect for beginners and experienced bakers alike.
• Versatile Flavor: The warm spices paired with chocolate make these cookies suitable for various occasions, from holiday gatherings to casual snacks.
• Batch Friendly: This recipe yields around 15 cookies, making it easy to share or store for later enjoyment.
• Customizable: Feel free to add nuts or swap in different types of chocolate to create your perfect cookie!

Tools and Preparation

Before diving into the baking process, gather your tools to ensure everything runs smoothly. Having the right equipment can make all the difference in your cookie-making experience.

Essential Tools and Equipment

• Baking trays
• Parchment paper
• Large stainless steel pan
• Glass measuring bowl
• Whisk
• Cookie scoop

Importance of Each Tool

• Baking trays: Ensure even baking and prevent sticking by using parchment paper on your trays.
• Whisk: A good whisk helps incorporate air into the dough, leading to a lighter texture.
• Cookie scoop: This tool provides uniform cookie sizes for consistent baking results.

Ingredients

These chewy pumpkin chocolate chip cookies are soft, gooey, and packed with warm fall spices and melty chocolate. Made with brown butter and blotted pumpkin for that signature chewy texture. No cakey cookies here!

For the Dough

• 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

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Preheat the Oven

Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper and set them aside.

Step 2: Brown the Butter

In a large stainless steel pan, brown the butter over medium heat. Watch as it foams and crackles. Stir occasionally until you see brown bits forming at the bottom and it smells nutty. Remove from heat when ready. You should have just under 1 cup of browned butter (184 g). Transfer it into a glass measuring bowl and cool it in the fridge for 50-60 minutes, stirring every 10-15 minutes until its temperature reaches 75°F.

Step 3: Prepare the Pumpkin Puree

Spread the pumpkin puree on a plate. Press paper towels onto it to soak up excess liquid. Scrape it back together on the plate after each blotting until it feels dry like soft playdough. You should end up with roughly 1/3 cup (75 grams) of dried pumpkin.

Step 4: Mix Sugars with Butter

Once cooled, whisk together the brown sugar and granulated sugar with the browned butter for exactly one minute until it resembles pale wet sand.

Step 5: Add Egg Yolks and Vanilla

Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined.

Step 6: Combine Dry Ingredients

Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined; be careful not to overmix.

Step 7: Scoop Dough onto Trays

Using a 3 tbsp cookie scoop, roll dough into balls between your palms. Place them on prepared baking trays spaced about 2-3 inches apart; you should get around 15 cookies. For extra melted chocolate pools, chop larger pieces of chocolate and press them on top before baking!

Step 8: Bake

Bake one tray at a time for about 9-13 minutes or until edges are golden brown but centers remain slightly underbaked. After removing from the oven, use a large round cookie cutter to shape them into thick circles if desired. Allow cooling completely on a wire rack before enjoying!

Step 9: Store

Keep baked cookies in an airtight container at room temperature for up to three days. You can also refrigerate or freeze cookie dough balls; let them come to room temperature before baking—about an hour for refrigerated dough or two hours if frozen.

Enjoy these Chewy Pumpkin Chocolate Chip Cookies fresh out of the oven or stored away for later indulgence!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

Serving your chewy pumpkin chocolate chip cookies is all about enhancing their delightful flavors and textures. Whether you’re hosting a gathering or enjoying them solo, here are some serving suggestions to elevate your experience.

With a Glass of Milk

• Pairing these cookies with a cold glass of milk creates a classic combination that complements the rich chocolate and warm pumpkin spices perfectly.

Warmed with Ice Cream

• Gently heat the cookies in the microwave for a few seconds and top them with your favorite vanilla or cinnamon ice cream for a delicious dessert experience.

Drizzled with Caramel Sauce

• A light drizzle of caramel sauce adds an extra layer of sweetness that pairs wonderfully with the soft, chewy texture of the cookies.

Alongside Hot Tea or Coffee

• Enjoy these cookies with your morning coffee or afternoon tea. The spices in the cookies enhance the flavors of your beverage, creating a cozy treat.

Topped with Whipped Cream

• For an indulgent twist, serve these cookies with a dollop of whipped cream on top, making them feel like a special dessert for any occasion.

How to Perfect Chewy Pumpkin Chocolate Chip Cookies

Achieving the perfect chewy pumpkin chocolate chip cookies requires attention to detail. Follow these tips for optimal results.

• Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for better mixing and texture.
• Brown Butter Carefully: Monitor the browning process closely to avoid burning; this step adds essential depth to flavor.
• Don’t Overmix the Dough: Mix until ingredients are just combined to maintain that chewy texture—overmixing can lead to tougher cookies.
• Chill the Dough: Allowing the dough to chill before baking helps the flavors meld and prevents excessive spreading.
• Bake One Tray at a Time: This ensures even baking and consistent texture, avoiding unevenly cooked cookies.
• Use Parchment Paper: Lining your baking trays will prevent sticking and ensure easy removal after baking.

Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies

Pairing side dishes with chewy pumpkin chocolate chip cookies can create a well-rounded dessert experience. Here are some great options:

1. Spiced Apple Cider: A warm beverage infused with cinnamon and cloves enhances the fall flavors found in pumpkin cookies.
2. Creamy Pumpkin Soup: This savory dish complements the sweetness of the cookies while maintaining a cozy autumn theme.
3. Cheese Platter: A selection of mild cheeses adds richness that contrasts beautifully with the sweet cookie flavors.
4. Fruit Salad: Fresh fruits like pears, apples, or cranberries provide a refreshing balance to the rich sweetness of the cookies.
5. Chai Latte: The spiced notes in chai tea pair excellently with pumpkin flavors, creating a comforting treat.
6. Chocolate Fondue: Dip pieces of cookie into warm melted chocolate for an indulgent dessert experience that’s sure to impress.

Common Mistakes to Avoid

Making chewy pumpkin chocolate chip cookies can be fun, but there are common mistakes that can affect your results. Here are some tips to ensure success.

• Using warm butter: Warm or melted butter can lead to a greasy texture. Always use cold unsalted butter for the best chewy texture.
• Skipping the pumpkin draining step: Not removing excess moisture from the pumpkin puree can result in overly wet dough. Be sure to blot the puree until it’s thick and drier.
• Overmixing the dough: Overmixing can make cookies tough instead of chewy. Mix just until combined for the best results.
• Baking on unlined trays: Baking on unlined trays may cause your cookies to stick or burn. Always line your baking trays with parchment paper.
• Ignoring oven temperature accuracy: An inaccurate oven can lead to underbaked or overbaked cookies. Use an oven thermometer to ensure correct temperature.
• Not cooling before storing: Placing warm cookies in a container can cause them to become soggy. Allow them to cool completely before storing.

Storage & Reheating Instructions

Refrigerator Storage

• Store baked cookies in an airtight container.
• They will stay fresh for 2-3 days in the refrigerator.

Freezing Chewy Pumpkin Chocolate Chip Cookies

• For longer storage, freeze cookie dough balls or baked cookies.
• Place them in a freezer-safe container or bag, separating layers with parchment paper.
• Baked cookies can be frozen for up to 3 months, while dough balls last about 2 months.

Reheating Chewy Pumpkin Chocolate Chip Cookies

• Oven: Preheat the oven to 350°F (175°C) and heat for about 5-7 minutes for a fresh-out-of-the-oven taste.
• Microwave: Heat individual cookies on a microwave-safe plate for about 10-15 seconds until warm.
• Stovetop: Heat in a pan over low heat for a few minutes, flipping occasionally for even warming.

Frequently Asked Questions

Here are some common questions about making chewy pumpkin chocolate chip cookies.

How do I achieve chewy pumpkin chocolate chip cookies?

To achieve chewiness, use cold butter and properly drain your pumpkin puree. This helps create that desired soft and gooey texture.

Can I use different types of chocolate?

Absolutely! Feel free to use dark chocolate, milk chocolate, or even white chocolate chips to customize your chewy pumpkin chocolate chip cookies.

What if I don’t have pumpkin spice?

You can easily make your own pumpkin spice blend using cinnamon, nutmeg, ginger, and allspice if needed.

How long do these cookies last?

When stored properly in an airtight container at room temperature, chewy pumpkin chocolate chip cookies will last for 2-3 days.

Can I freeze the cookie dough?

Yes! You can freeze the cookie dough balls for future baking. Just thaw them at room temperature before baking.

Final Thoughts

These chewy pumpkin chocolate chip cookies are not only delicious but also versatile! You can customize them by adding nuts or using different types of chocolate. Try this recipe today and enjoy these delightful autumn flavors any time of year!