Chewy Pumpkin Chocolate Chip Cookies

Table of Contents

The scent of autumn! It wasn’t long ago that I found myself in a dance with my kitchen, a whisk in one hand and a cup of love in the other, exploring the delightful possibilities of pumpkin. On an overcast afternoon, with leaves swirling outside my window, I stumbled upon a recipe for pumpkin chocolate chip cookies. Let me tell you, as soon as those cookies baked, our cozy little kitchen was filled with the sweet, warm aroma of vanilla and nutty browned butter—like a soft autumn hug!

Biting into the soft, chewy center brought a rush of flavors; that perfect balance of spices tickled my taste buds and the rich, melted chocolate sent my heart singing. They quickly became a staple in my home, and I just know your family will feel the same! Get ready to wrap yourself in the warmth of these delightful treats, perfect for any gathering or a quiet night in with a mug of cocoa.

Why You’ll Love This Recipe

• Easy to Make: If you can mix and scoop, you can bake these cookies!
• Quick Rewards: From mixing bowl to your mouth in less than an hour—what’s not to love?
• Bursting with Flavor: Pumpkin spices and chocolate create a heavenly combo that’s oh-so comforting.
• Crowd-Pleasing: Guaranteed to impress your friends and family; they won’t be able to resist!
• Perfectly Chewy: The combination of browning butter and the right pumpkin prep gives a wonderfully soft texture.

Ingredients

• 1 cup cold unsalted butter: Gives our cookies a rich base. Cold butter is key for a chewy texture!
• 2/3 cup Libby’s Pumpkin Puree (room temperature): A delicious way to add moistness and that cozy pumpkin flavor!
• 1/2 cup granulated sugar: Sweetens our cookies to perfection, giving that delightful crust.
• 1/2 cup light brown sugar (packed): Adds a caramel-like flavor and extra moisture—an absolute must!
• 2 large egg yolks (room temperature): They’ll enrich our dough and lock in all those flavors.
• 2 teaspoon vanilla extract: For that warm, inviting aroma and taste that makes everything better!
• 1 2/3 cup + 1 tablespoon all-purpose flour: The foundation of our cookies—don’t forget to spoon and level for accuracy!
• 2 1/2 teaspoons pumpkin spice: Adds warmth—a mix of cinnamon, nutmeg, and clove that spells autumn perfection!
• 1 teaspoon baking soda: Helps our cookies rise to fluffy perfection!
• 1/2 teaspoon fine sea salt: A pinch to enhance the sweetness and flavor.
• 1 cup finely chopped chocolate bar or chocolate chips: Because chocolate makes everything better—go for your favorite!

Full recipe card is below.

How to Make It

Preheat the Oven & Prepare Baking Trays

Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper, creating a safe landing place for your soon-to-be heavenly cookies.

Brown the Butter

In a large stainless steel pan, add your cold unsalted butter. Heat over medium, watching it intently as it foams, pops, and crackles—oh, the symphony! Stir occasionally to avoid burning until it’s a lovely golden brown with nutty bits at the bottom. This will take just a few minutes! Pour your beautiful browned butter into a glass measuring cup and chill it in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches about 75°F.

Prep the Pumpkin

Spread your pumpkin puree on a plate and press a stack of paper towels into it to soak up any extra liquid. Keep going until the pumpkin feels soft and doughy, measuring about 1/3 cup.

Bring it All Together

Once the butter is cool, whisk in the brown and granulated sugars for exactly 1 minute until you reach a pale, wet sand-like texture. Add in the egg yolks, vanilla, and your dried pumpkin puree until just combined.

Fold in the Dry Ingredients

Gently fold in the flour, pumpkin spice, baking soda, sea salt, and your lovely chocolate. Mix until you see no dry flour!

Scoop & Bake

Using a 3-tablespoon cookie scoop, roll them between your palms and place them about 2-3 inches apart on your baking trays. You’ll yield about 15 cookies. For lovely melted chocolate pools, press larger chocolate chunks on top.

Bake one tray at a time for 9-13 minutes or until crispy at the edges and slightly underbaked in the center. After removing from the oven, use a round cookie cutter to gently scoot the edges in, creating perfectly round softness. Let cool on a wire rack before indulging!

Storing

Keep those scrumptious cookies in an airtight container at room temperature for 2-3 days. If you have cookie dough balls leftover, refrigerate or freeze them for future cozy evenings!

Pro Tips for Success

• Browning Butter: Keep a close eye and stir often! It can quickly go from golden to burnt.
• Pumpkin Prep: Don’t skip the drying; this ensures a perfect dough consistency.
• Chill the Dough: If you have time, chilling the dough for half an hour or more can enhance your cookie’s texture.
• Taste Test: Always save a tiny piece of dough for a taste test (you know, for quality control)!
• Cookie Scoop: For uniform cookies, a scoop is a baker’s best friend.

Flavor Variations

Feel like getting creative? Here are some delicious ideas:

• Swap chocolate chips for white chocolate or chopped nuts for a new flavor profile.
• Try adding a pinch of cayenne or ginger for an extra kick!
• Substitute pecans or walnuts for additional crunch—talk about cozy!

Serving Suggestions

These cookies are delightful served warm with a glass of cold milk or hot cocoa! For a festive flair, how about serving them with pumpkin spice lattes? And don’t forget to sprinkle a dash of sea salt on top for a sophisticated finish.

Make-Ahead & Storage

You can prep the dough ahead of time! Just keep it in an airtight container in the fridge for up to 3 days or freeze the dough balls for up to 3 months—thaw in the fridge before baking.

Leftovers

If you have any cookies left (I doubt it!), crumble them into a bowl of vanilla ice cream for a delicious sundae concoction or use them to top your morning oatmeal.

Freezing

Yes, these cookies can be frozen! To preserve freshness, wrap each cookie in plastic wrap and place them in an airtight container or a freezer bag. For best results, thaw them overnight in the fridge before indulging in their chewy delight!

Reheating

Want that fresh-baked warmth? You can pop a cookie on a skillet over low heat for a few minutes or warm them in an oven at 300°F for 5-10 minutes. Or, a quick zap in the microwave for 10-15 seconds works wonders too!

FAQs

Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin works perfectly and is super convenient.

What if I don’t have pumpkin spice?
No worries! You can mix your own with spices like cinnamon, nutmeg, and ginger for a DIY blend.

Can I make these cookies gluten-free?
Yes! Just use a gluten-free all-purpose flour blend. You may need to adjust the liquid a bit, so keep an eye on the dough.

How can I make these cookies dairy-free?
You can substitute vegan butter or coconut oil and dairy-free chocolate chips for a yummy alternative!

Final Thoughts

Baking these Chewy Pumpkin Chocolate Chip Cookies is not just about creating a treat; it’s about wrapping your home in warmth and love. A sprinkle of pumpkin spice and a whirl of chocolate can transform a simple day into a cozy memory. So, gather your loved ones, roll up your sleeves, and let your kitchen brim with sweetness. I can’t wait to hear how yours turn out—happy baking from my kitchen to yours! 🍁✨