Chewy Pumpkin Chocolate Chip Cookies

Ah, my dear friend, gather around! Today, I’m excited to share a little piece of my kitchen magic with you—my Chewy Pumpkin Chocolate Chip Cookies. Picture this: a warm, inviting aroma wafting through your home, hinting at fall. The blend of rich pumpkin and gooey chocolate creates a delightful dance on your palate that’s simply irresistible. I stumbled upon this gem during my autumn baking adventures and it quickly became a beloved staple, perfect for cozy evenings or festive gatherings.

So why should you dive into this recipe tonight?

What makes this recipe special

Let’s talk about why these cookies are simply the bees knees! First off, the texture is a revelation. With the perfect balance of chewiness and that comforting pumpkin spice flavor, these cookies feel like a warm hug on a chilly day. Oh, the chocolate! Chunks or chips, they melt beautifully in the dough, creating little pockets of happiness that elevate each bite. Plus, pumpkin puree adds moisture and a subtle earthiness—talk about healthy indulgence! And trust me, these cookies are great for sharing, making you the star of your next get-together or office potluck.

Gather these ingredients

Now, let’s chat about the magic beans—you know, the ingredients. Gather these gems to unleash the flavor:

• 1 cup cold unsalted butter: This is our base; the colder, the better for that perfect texture.
• 2/3 cup Libby’s Pumpkin Puree (room temperature): We’re using pumpkin puree for moisture and flavor. If you can’t find it, homemade puree works too!
• 1/2 cup granulated sugar: For that sweet foundation.
• 1/2 cup packed light brown sugar: This adds a lovely depth and chew.
• 2 large egg yolks (room temperature): Just the yolk for richness; it elevates the whole cookie experience.
• 2 teaspoons vanilla extract: A splash of vanilla brings warmth and harmony.
• 1 2/3 cup + 1 tablespoon all-purpose flour: The key to holding all this goodness together! Pro tip: Make sure you’re spooning and leveling the flour rather than scooping directly from the bag to avoid packing it down.
• 2 1/2 teaspoons pumpkin spice: This is where the magic happens—warm, cozy, and inviting!
• 1 teaspoon baking soda: For that perfect lift.
• 1/2 teaspoon fine sea salt: A pinch to enhance those sweet flavors.
• 1 cup finely chopped chocolate bar or chocolate chips: Because no cookie is complete without chocolate!

How this recipe comes together

Ready to create some cookie magic? Here’s how:

1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper; set them aside.

2. Get a large stainless steel pan and brown your butter. It will foam, pop, and crackle as it cooks—stick around to stir occasionally so it doesn’t burn. You want it to smell nutty and look golden brown, with bits on the bottom. Think of this as turning liquid gold!

3. Once the butter is just about 1 cup in volume, scrape it into a glass measuring bowl and chill it in the fridge for 50-60 minutes. Stir it every 10-15 minutes until it cools to around 75°F (about room temperature). We want it to be cool but still liquid—oh, the anticipation!

4. While that butter cools, let’s prep the pumpkin. Spread the pumpkin puree on a plate and layer a stack of paper towels on top. Press down to absorb excess moisture. Keep at it until it feels dryish and should measure about 1/3 cup. Trust me, this step is essential for that chewy texture!

5. Once your butter is cool, whisk in the brown sugar and granulated sugar for a full minute—think of it as a workout for the arm! You’ll end up with a mix that resembles pale wet sand.

6. Now for the egg yolks, vanilla, and dried pumpkin puree. Whisk that in until it’s combined.

7. Next, fold in flour, pumpkin spice, baking soda, salt, and chocolate. Don’t overmix—just combine until it’s beautifully marbled!

8. Using a 3 tbsp cookie scoop or your trusty hands, roll the dough into balls and space them 2-3 inches apart on your baking sheets. You’ll have around 15 cookies. Want to get fancy? Chop the chocolate bar into larger chunks and press some on top before baking for glorious melted centers!

9. Bake each tray for 9-13 minutes. You want the edges to be golden brown while the centers are just shy of fully baked. The cookie magic happens straight out of the oven—grab a large round cookie cutter and gently scoot the edges inward to make them thick and perfectly round.

10. Transfer those beauties to a wire rack to cool completely. Let the typical cookie crunch moment begin!

Best way to enjoy it

Now that you’ve got a plateful of delectable cookies, how do you serve these morsels of joy? I recommend a tall glass of cold milk or a steaming cup of chai tea—pairing the flavors perfectly. They also shine at gatherings, whether as a centerpiece dessert or a delightful addition to your picnic basket. Feeling adventurous? A scoop of vanilla ice cream sandwiched between two cookies creates a dreamy cookie ice cream sandwich!

Keeping leftovers fresh

You’ll want to know how to preserve these cookies for later, right? Here’s the scoop! Store baked cookies in an airtight container at room temperature for 2-3 days. If you find yourself inundated with cookie dough balls, don’t fret! They freeze beautifully. Just shape them, chill, and pop them into a freezer bag. Allow frozen dough to sit at room temperature for about 2 hours before baking—patience pays off!

Pro chef tips

• Chill your cookie dough: This helps with texture; the longer you chill, the tastier the dough!
• Use a cookie scoop: It makes even-sized cookies, which bake uniformly—no sad little burned outsides here!
• Pumpkin spice substitute: If you’re out, a mix of cinnamon, nutmeg, and ginger can work wonders for flavor too.

Creative Twists

Feeling creative? Try adding different spices like cardamom, or stirring in walnuts to elevate those crunch factors. You could even substitute the chocolate for white chocolate or butterscotch chips—each swap brings a new vibe to the cookie party!

FAQs

• How long does prep take? About 30 minutes—perfect for a cozy evening baking in!
• Can I substitute ingredients? Absolutely! For a dairy-free option, try coconut oil instead of butter, and nut or oat milk instead of egg yolks.
• Can I bake these ahead of time? Yes! They keep well for a few days, and dough can be frozen for up to three months.
• What if I don’t have pumpkin spice? Mix cinnamon with nutmeg and ginger in equal parts as an alternative.
• Can I make these smaller? You bet! Just adjust baking time down a couple of minutes.

I hope you feel inspired to make these Chewy Pumpkin Chocolate Chip Cookies and share them with loved ones—or just enjoy them solo! Cooking is a journey, and I can’t wait to hear your stories and variations. Let’s bake together soon, shall we? 🍪❤️

Print Recipe

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Chewy Pumpkin Chocolate Chip Cookies

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 103 hrs

Cooking Temp: 350  F Servings: 15 Estimated Cost: $ 10 Calories: 150

Best Season: Fall

Description

These Chewy Pumpkin Chocolate Chip Cookies offer a perfect blend of chewy texture and melty chocolate, enhanced by warm pumpkin spices—ideal for cozy evenings or festive gatherings.

Ingredients

Scale

1/2x 1x 2x 3x

Base Ingredients

• 1 cup cold unsalted butter (the colder, the better for texture)
• ²⁄₃ cup Libby's Pumpkin Puree (room temperature, moisture and flavor)
• ¹⁄₂ cup granulated sugar (for sweetness)
• ¹⁄₂ cup packed light brown sugar (adds depth and chew)
• 2 large egg yolks (room temperature for richness)
• 2 teaspoons vanilla extract (for flavor)
• 1 ²⁄₃ cups all-purpose flour (spooned and leveled)
• 2 ¹⁄₂ teaspoons pumpkin spice (for that warm flavor)
• 1 teaspoon baking soda (for lift)
• ¹⁄₂ teaspoon fine sea salt (to enhance flavors)
• 1 cup finely chopped chocolate bar or chocolate chips (for melty chocolate goodness)

Instructions

Baking the Cookies

1. Preheat the Oven

   Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
   Mark as complete

2. Brown the Butter

   Brown the butter in a large stainless steel pan, stirring occasionally until it smells nutty and looks golden brown.
   Mark as complete

3. Chill the Butter

   Transfer the browned butter to a glass measuring bowl and chill it in the fridge for 50-60 minutes, stirring every 10-15 minutes.
   Cool to around 75°F (room temperature).
   Mark as complete

4. Prep the Pumpkin Puree

   Press pumpkin puree with paper towels to absorb excess moisture until it feels dryish.
   Mark as complete

5. Mix Ingredients

   Whisk together the cooled butter, brown sugar, and granulated sugar until combined. Then incorporate the egg yolks, vanilla, and dried pumpkin puree.
   Mark as complete

6. Combine Dry Ingredients

   Fold in flour, pumpkin spice, baking soda, salt, and chocolate until just combined.
   Do not overmix.
   Mark as complete

7. Shape Cookies

   Roll the dough into balls using a cookie scoop and place them 2-3 inches apart on baking sheets.
   Press larger chocolate chunks on top if desired.
   Mark as complete

8. Bake the Cookies

   Bake for 9-13 minutes until edges are golden brown and centers are just underbaked.
   Use a cookie cutter to gently shape the cookies after baking.
   Mark as complete

9. Cool the Cookies

   Transfer cookies to a wire rack to cool completely.
   Mark as complete

Nutrition Facts

Servings 15

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 30mg10%

Sodium 120mg5%

Potassium 80mg3%

Total Carbohydrate 18g6%

Dietary Fiber 0g

Sugars 10g

Protein 2g4%

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Vitamin A 200 IU

Vitamin C 0 mg

Calcium 20 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0 mg

Riboflavin 0 mg

Niacin 0 mg

Vitamin B6 0 mg

Folate 0 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 0 mg

Iodine 0 mcg

Magnesium 0 mg

Zinc 0 mg

Selenium 0 mcg

Copper 0 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Chilling the dough enhances texture; use a cookie scoop for even-sized cookies.

Keywords: pumpkin cookies, chocolate chip cookies, fall baking