Chewy pumpkin chocolate chip cookies are a delightful treat, perfect for the fall season or any time you want something sweet. The combination of pumpkin and chocolate creates a warm and cozy flavor that is hard to resist. These cookies are soft, chewy, and packed with chocolatey goodness. Whether you are baking for yourself, family, or friends, these cookies will surely bring smiles. They are easy to make and require simple ingredients. With the right techniques, you can achieve the perfect chewy texture. Grab your apron, and let’s get started on making a batch of these delicious cookies!

Why You’ll Love This Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are not just tasty; they are also a unique twist on traditional cookies. The pumpkin puree adds moisture and a hint of flavor that pairs perfectly with the chocolate chips. Each bite is soft and chewy, making them an ideal snack or dessert. Additionally, the spices, including pumpkin spice, provide a warm aroma that fills your kitchen as they bake. They are quick to make and can easily be shared with loved ones, making them a great choice for gatherings too!

How to Make Chewy Pumpkin Chocolate Chip Cookies

Ingredients You’ll Need

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 teaspoon 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

Step-by-Step Directions

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside. Brown the butter in a large stainless steel pan. While it cooks, it will foam, pop, and crackle—this is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat. You should have just under 1 cup of browned butter (184 g). Scrape the butter into a glass measuring bowl and place it in the fridge for 50-60 minutes, stirring it every 10-15 minutes until a thermometer inserted reads 75°F. The butter must be cool but still liquid!

Spread the pumpkin puree on a plate. Press a stack of paper towels into it and soak up the extra liquid. Then, scrape the pumpkin into a pile and re-spread it around the plate. Continue doing this, using a new stack of paper towels to keep absorbing the extra liquid until the pumpkin feels pretty dry, like soft playdough, and now measures roughly 1/3 cup (75 grams).

When the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute. It will look like pale wet sand. Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined. Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.

Scoop the cookie dough with a 3 tbsp cookie scoop, roll them between your palms, then place them on the prepared baking trays spaced 2-3 inches apart. You will have roughly 15 cookies. For pools of melted chocolate, chop the chocolate into larger pieces and press more on top before baking!

Bake one tray at a time for 9-13 minutes or until the edges are golden brown but the middle is slightly underbaked. Straight out of the oven, use a large round cookie cutter to scoot the edges in to make them thicker and perfectly round. Let the pan cool on a wire cooling rack completely then remove the cookies and enjoy! Store baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls; just bring them to room temperature before baking. This can take about 1 hour for refrigerated dough and 2 hours for frozen dough.

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These cookies are perfect to serve warm with a scoop of vanilla ice cream or a glass of milk. You can also enjoy them with a cup of coffee or tea. They are great for sharing at parties or giving as gifts. Simply arrange them nicely in a container for a sweet surprise!

How to Store Chewy Pumpkin Chocolate Chip Cookies

Store these cookies in an airtight container at room temperature for 2-3 days. For longer freshness, you can refrigerate them. If you want to keep cookie dough for later, freeze the dough balls. Just remember to let them come to room temperature before baking.

Tips for the Best Chewy Pumpkin Chocolate Chip Cookies

To get the best chewy texture, do not overmix the cookie dough. Also, make sure your butter is cooled before mixing to avoid greasy cookies. For extra flavor, you can add chopped nuts or dried fruits. Adjust the chocolate chips according to your taste for more or less chocolatey goodness.

Recipe Variations

You can try using different types of chocolate, like dark or white chocolate. Adding a sprinkle of sea salt on top before baking can enhance the flavors too. For a twist, substitute some of the flour with oats for a heartier cookie.

Frequently Asked Questions (FAQs)

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can, but make sure to cook and puree the pumpkin until smooth before adding it to the recipe.

Can I make these cookies gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make them gluten-free.

How can I make my cookies more pumpkin-flavored?
You can add more pumpkin spice or even a bit of cinnamon to enhance the pumpkin flavor in the cookies.

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