Chewy Pumpkin Chocolate Chip Cookies Recipe

If you have a soft spot for autumn flavors and crave the perfect balance of sweet and spice, these Chewy Pumpkin Chocolate Chip Cookies will soon become your go-to treat. Imagine biting into a cookie that’s tender yet wonderfully chewy, packed with warm pumpkin spice and pockets of melty chocolate chips—all wrapped up in a golden pumpkin hue that screams cozy comfort. Whether you’re baking to delight your family or impress your friends, these cookies deliver an irresistible blend of texture and flavor that’s hard to beat.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role to create those iconic Chewy Pumpkin Chocolate Chip Cookies. From the richness of browned butter to the aromatic pumpkin spice, every component works together to produce cookies bursting with flavor, perfect chewiness, and a beautiful fall-inspired color.

• Unsalted butter: Browning the butter adds a nutty depth that elevates the cookie’s flavor complexity.
• Libby’s Pumpkin Puree: Provides natural moisture and pumpkin flavor while contributing to the chewy texture.
• Granulated sugar: Adds sweetness and helps with the cookie’s structure.
• Light brown sugar: Packed with molasses, it intensifies moisture and chewiness.
• Egg yolks: Offer richness and help bind the ingredients perfectly.
• Vanilla extract: Enhances the overall flavor, complementing the pumpkin and chocolate.
• All-purpose flour: The foundation that holds everything together.
• Pumpkin spice: A warm blend of cinnamon, nutmeg, and cloves brings seasonal charm.
• Baking soda: Leavens the cookies lightly and aids in spreading.
• Fine sea salt: Balances sweetness and intensifies flavors.
• Chocolate bar or chocolate chips: Finely chopped for gooey pockets of chocolate in every bite.

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Brown the Butter to Perfection

Start by gently browning your cold unsalted butter in a stainless steel pan. The butter will bubble and crackle as it transforms into a golden liquid dotted with nutty brown bits. This browning step is what makes the cookies deeply flavorful and gives them an irresistible aroma. Keep a close eye so it doesn’t burn, then cool the butter until it’s liquid but pleasantly cool to the touch—this is key for the right texture.

Step 2: Prepare the Pumpkin Puree

Next, take your Libby’s Pumpkin Puree and press out the extra liquid using paper towels. This step ensures your pumpkin puree isn’t too watery, helping maintain that wonderful chewy structure of the cookies rather than a cakey one. Aim for a consistency like soft playdough, which traps moisture perfectly within each cookie.

Step 3: Mix Sugars and Butter

Whisk together the cooled browned butter with both granulated and light brown sugars for just about a minute. You’ll notice the mixture turns pale and the texture resembles moist, wet sand. This combination creates the sweet, tender crumb of the Chewy Pumpkin Chocolate Chip Cookies you’re aiming for.

Step 4: Add Egg Yolks, Vanilla, and Pumpkin

Whisk in the egg yolks and vanilla extract, adding depth and richness. Then fold in your perfectly dried pumpkin puree until everything is beautifully combined. At this point, your batter will start resembling the silky, spiced base of the cookies, setting the stage for that classic chewy bite.

Step 5: Fold in Dry Ingredients and Chocolate

Gently fold in the flour, pumpkin spice blend, baking soda, sea salt, and the finely chopped chocolate chips until just combined. The dough will be thick and a little sticky—perfectly primed for scooping.

Step 6: Shape and Bake Your Cookies

Using a 3-tablespoon cookie scoop, roll the dough into balls between your palms, then place them on parchment-lined baking trays, spacing them a couple inches apart. For extra pockets of melted chocolate, press slightly larger chocolate chunks onto the top of each ball before baking. Bake one tray at a time at 350°F (180°C) for 9 to 13 minutes until the edges are golden but centers remain slightly underbaked for that fudgy chew. Right after removing from the oven, you can use a round cookie cutter to gently push the edges inward, giving your cookies a perfect thick shape before cooling.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

Garnishes

A simple dusting of powdered sugar or a light drizzle of white chocolate adds an elegant finishing touch. To enhance the autumn vibe, a tiny sprinkle of cinnamon or a few pumpkin seeds on top before baking can give your cookies an extra festive look and flavor pop.

Side Dishes

These cookies pair beautifully with a warm cup of spiced chai tea, latte, or even a cold glass of milk. For a delightful dessert, serve alongside vanilla ice cream or a dollop of whipped cream to balance the rich pumpkin spice flavor.

Creative Ways to Present

Try stacking Chewy Pumpkin Chocolate Chip Cookies in a clear mason jar tied with a rustic twine bow for gifting. Alternatively, sandwich two cookies together with a pumpkin-flavored cream cheese frosting for an indulgent twist. These ideas make the cookies shine at parties or as thoughtful homemade gifts.

Make Ahead and Storage

Storing Leftovers

Once baked, keep your Chewy Pumpkin Chocolate Chip Cookies in an airtight container at room temperature. They stay fresh and delightfully chewy for 2 to 3 days, making them a perfect treat for a quick snack anytime.

Freezing

If you want to save your cookie dough for later, freezing is an excellent option. Simply shape the dough balls, freeze them on a tray, then transfer to a freezer-safe bag. When ready to bake, thaw the dough balls at room temperature for about 2 hours. This way, you can enjoy freshly baked cookies whenever a craving strikes without any hassle.

Reheating

To revive the soft, chewy texture after storage, warm your cookies in a preheated oven at 300°F (150°C) for about 5 minutes or microwave for 10 to 15 seconds. This little trick makes them taste freshly baked and delicious every single time.

FAQs

Can I use canned pumpkin for these cookies?

Absolutely! Libby’s canned pumpkin puree is the perfect choice, but any 100% pure pumpkin puree will work fine. Just be sure to remove excess moisture for the best chewy texture.

Why is browning the butter important?

Browned butter adds rich, nutty flavors that give these cookies their distinctive depth and complexity you won’t get from regular melted butter.

Can I substitute chocolate chips with another type of chocolate?

Yes! Finely chopped chocolate bars, whether dark, milk, or semi-sweet, work wonderfully and melt into dreamy pockets inside the cookies.

How do I prevent my cookies from turning cakey?

The key is drying out the pumpkin puree and using browned butter cooled to the right temperature. Also, avoid overmixing once you add the flour.

Can I make the dough ahead of time?

Definitely. The dough can be refrigerated for up to 24 hours before baking, which actually improves the flavor and texture. Just allow dough balls to come to room temperature before baking.

Final Thoughts

With their warm spices, melted chocolate chunks, and melt-in-your-mouth chewiness, these Chewy Pumpkin Chocolate Chip Cookies are an absolute game-changer. I can’t recommend enough giving this recipe a try whether it’s your first time baking with pumpkin or you’re a fall flavor fanatic. The love and joy baked into every bite will make these cookies a cherished favorite in your recipe book for years to come.

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