Chewy Pumpkin Chocolate Chip Cookies are a delightful way to embrace the flavors of fall. Pumpkin can transform an ordinary cookie into a seasonal treat that’s soft, chewy, and rich with flavors. I first made these cookies during a crisp autumn afternoon, and they’ve quickly become a staple in my kitchen. Whether celebrating the holidays or simply indulging in a sweet treat, these cookies are perfect for anyone looking to satisfy their craving for something warm and comforting.
Why you’ll love this dish
These cookies offer a unique twist on the classic chocolate chip cookie. The combination of nutty pumpkin flavor and rich chocolate creates a balance that makes each bite a little piece of heaven. Plus, they are surprisingly easy to make! If you’re searching for a recipe that comes together quickly and is also kid-approved, look no further. They bring the perfect blend of chewy texture and cozy fall flavors that make them ideal for sharing or enjoying on cozy nights in.
"These cookies are a game-changer! The chewy texture combined with the hint of pumpkin and chocolate is just divine. My family can’t get enough!" — A satisfied baker
Cooking process explained
Making these Chewy Pumpkin Chocolate Chip Cookies is incredibly straightforward. They involve a few simple steps: browning the butter, preparing the pumpkin, mixing the ingredients, and baking. You’ll need about 15 minutes for preparation and 9-13 minutes for baking. Here’s a quick rundown of the steps you’ll take to create these delightful cookies.
What you’ll need
Gather these items:
- 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
Directions to follow
- Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- In a large stainless steel pan, brown the butter. Watch it carefully as it foams, pops, and crackles—this is all part of the magic! Stir occasionally to avoid burning. When you see brown bits forming and it smells nutty, remove it from the heat. You should have just under 1 cup of brown butter (about 184 g). Pour it into a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes, until it reaches 75°F.
- Spread the pumpkin puree on a plate and soak up the extra liquid using a stack of paper towels. Keep this up until the pumpkin feels dry, similar to soft playdough, resulting in about 1/3 cup (75 grams).
- Once the butter is cooled, whisk in the brown sugar and granulated sugar for exactly 1 minute until it resembles pale wet sand.
- Add in the egg yolks, vanilla extract, and the dried pumpkin puree, whisking until fully combined.
- Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Using a 3 tablespoon cookie scoop, roll the dough into balls and place them on the prepared baking trays, spaced 2-3 inches apart. You should have approximately 15 cookies. For larger pools of melted chocolate, chop the chocolate into bigger pieces and press them on top before baking!
- Bake one tray at a time for 9-13 minutes. The edges should be golden brown while the center remains slightly underbaked. Straight from the oven, use a large round cookie cutter to nudge the edges in, making your cookies perfectly round and thicker. Let them cool completely on a wire rack and then enjoy!
Best ways to enjoy it
These cookies shine on their own, but a scoop of vanilla ice cream or a drizzle of caramel sauce can elevate them to a whole new level. Serve them warm with a hot cup of coffee or apple cider for a cozy experience. For a festive touch, consider gift wrapping a batch for your neighbors or including them in a holiday treat box!
Keeping leftovers fresh
Store your baked cookies in an airtight container at room temperature for 2-3 days. To extend their life even longer, you can refrigerate or freeze the cookie dough balls. Just remember to let them reach room temperature before baking, which may take about 1 hour for refrigerated dough and 2 hours for frozen dough.
Helpful cooking tips
- Brown the butter carefully: Keep an eye on it while it’s browning. It can go from perfect to burnt in a matter of seconds.
- Pumpkin preparation: Make sure to dry out the pumpkin thoroughly to avoid a watery cookie dough.
- Mix gently: When folding in the dry ingredients, be careful not to overmix. You want the cookies to stay light and chewy.
- Taste testing: It’s okay to sneak a taste of the dough—just remember that it contains raw eggs!
Creative twists
Feel free to add nuts, oats, or even a sprinkle of sea salt on top of the finished cookies for an extra pop of flavor. If you want to keep it vegan, you could replace the butter with coconut oil and the egg yolks with flax eggs. The possibilities for customizing this recipe are as endless as your creativity!
Common questions
How long does it take to prepare?
The total time includes about 15 minutes of prep and roughly 9-13 minutes of baking.Can I substitute the pumpkin puree?
Yes! You could use sweet potato puree or even applesauce if that’s what you have handy.How do I store the cookie dough?
You can refrigerate or freeze the cookie dough balls. Just thaw them before baking for best results.What’s the best way to ensure soft cookies?
Pull them out of the oven while they are still slightly underbaked to maintain that chewy texture.
Now, roll up your sleeves and get ready to bake a batch of these Chewy Pumpkin Chocolate Chip Cookies that will surely become a fall favorite!
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Chewy Pumpkin Chocolate Chip Cookies
- Total Time: 28 minutes
- Yield: 15 cookies
- Diet: Vegetarian
Description
Delightful cookies featuring pumpkin and chocolate for a cozy fall treat.
Ingredients
- 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
- 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
Instructions
- Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter, stirring occasionally to avoid burning. Remove from heat when nutty and brown.
- Refrigerate the brown butter until it reaches 75°F (50-60 minutes).
- Soak excess liquid from the pumpkin puree using paper towels until it feels dry (about 1/3 cup).
- Whisk the browned butter with brown sugar and granulated sugar until resembling pale wet sand.
- Add egg yolks, vanilla extract, and dried pumpkin puree; mix until well combined.
- Gently fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Using a 3 tablespoon cookie scoop, roll dough into balls and place on prepared trays, spaced 2-3 inches apart.
- Bake for 9-13 minutes, until edges are golden but centers remain slightly underbaked. Use a large round cookie cutter to nudge edges for perfect shape. Let cool on wire rack.
Notes
For larger pools of melted chocolate, chop chocolate into bigger pieces and press them on top before baking. Store baked cookies in an airtight container for 2-3 days, or refrigerate/freeze cookie dough balls for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American