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Chewy Pumpkin Chocolate Chip Cookies Recipe

Chewy Pumpkin Chocolate Chip Cookies Recipe
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★★★★★

4.8 from 23 reviews

These chewy pumpkin chocolate chip cookies combine rich browned butter, spiced pumpkin puree, and melty chocolate chips to create a soft, flavorful treat perfect for fall or any cozy occasion. With a perfect balance of spices and sweetness, these cookies have a tender, moist crumb and a gooey chocolate center.

Ingredients

Scale

Wet Ingredients

  • 1 cup cold unsalted butter
  • 2/3 cup Libby’s Pumpkin Puree (room temperature)
  • 2 large egg yolks (room temperature)
  • 2 teaspoon vanilla extract

Sugars

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (packed)

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

Chocolate

  • 1 cup finely chopped chocolate bar or chocolate chips

Instructions

  1. Preheat Oven 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, melt the cold unsalted butter over medium heat. Watch closely as it foams, pops, and crackles. When the butter turns golden brown and you see nutty brown bits forming on the bottom, remove from heat. Scrape into a glass bowl and refrigerate, stirring every 10-15 minutes, until the butter is cool but still liquid, about 50-60 minutes or when it reaches 75°F.
  3. Dry the Pumpkin Puree: Spread the pumpkin puree on a plate. Press a stack of paper towels onto it to soak up excess moisture. Repeat with fresh paper towels until the pumpkin feels dry and has reduced to about 1/3 cup (75 grams).
  4. Cream Sugars with Browned Butter: Whisk the cooled browned butter with the granulated and brown sugars for exactly 1 minute until it resembles pale wet sand.
  5. Add Eggs, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined.
  6. Combine Dry Ingredients and Chocolate: Fold in the flour, pumpkin spice, baking soda, sea salt, and chopped chocolate chips until just combined, taking care not to overmix.
  7. Scoop and Shape Dough: Using a 3-tablespoon cookie scoop, portion dough into balls. Roll each between your palms to smooth, then place on prepared trays spaced 2-3 inches apart. (Optional: Press extra larger chocolate chunks onto dough tops for pools of melted chocolate.) You should have about 15 cookies.
  8. Bake: Bake one tray at a time for 9-13 minutes until edges are golden but the centers remain slightly underbaked. Immediately after removing from oven, use a large round cookie cutter to gently push in edges, making cookies thicker and perfectly round.
  9. Cool and Store: Allow cookies to cool completely on the tray set on a wire rack. Store in an airtight container at room temperature for 2-3 days. Dough balls can be refrigerated or frozen; thaw to room temperature before baking (about 1 hour from fridge, 2 hours from freezer).

Notes

  • Measure flour using the spoon-and-level method to prevent dense cookies.
  • Drying the pumpkin puree removes excess moisture that can make the dough too wet.
  • Using browned butter adds a nutty depth of flavor.
  • Larger chunks of chopped chocolate pressed on top of dough create delicious pools of melted chocolate.
  • Cookies are best enjoyed fresh but can be frozen to extend shelf life.

Nutrition

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

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