Short, engaging hook. Ever since I discovered this recipe for Chewy Pumpkin Chocolate Chip Cookies, it has become my go-to for every fall gathering and cozy night in. The irresistible combination of pumpkin and chocolate, along with that chewy texture, makes these cookies truly special and perfect for sharing with friends and family. Each bite delivers the warmth of autumn, making them ideal for everything from holiday celebrations to quick snacks after school.
Why you’ll love this dish
There are a myriad of reasons to whip up a batch of these Chewy Pumpkin Chocolate Chip Cookies. Firstly, they are incredibly easy to make, which is perfect for busy individuals or families looking for a quick yet satisfying treat. With basic pantry staples and pumpkin puree as the secret ingredient, this recipe is both budget-friendly and delightful.
Imagine the smell of these cookies wafting through your home as they bake, creating an inviting atmosphere that beckons everyone to the kitchen. They also make for a wonderful snack for kids, combining a touch of healthy pumpkin with sweet chocolate chips. Whether it’s a game day, a cozy family movie night, or a fall potluck, these cookies will surely impress.
"These cookies are an autumn dream come true! The perfect balance of pumpkin and chocolate with a chewy texture that keeps you coming back for more."
The cooking process explained
Making Chewy Pumpkin Chocolate Chip Cookies is a straightforward journey that will reward you with a delicious snack in no time. This recipe walks you through browning butter to create depth in flavor, drying pumpkin puree for the right texture, and mixing ingredients for that chewy softness. You’ll be guided step-by-step, ensuring you understand each element of the process.
What you’ll need
Gather these items for your Chewy Pumpkin Chocolate Chip Cookies:
- 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
Feel free to substitute the chocolate chips with your favorite variety—dark, milk, or even white chocolate for a fun twist!
Step-by-step instructions
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter. It will foam, pop, and crackle—this is completely normal! Stir occasionally to prevent burning. Once the butter has a nutty aroma and small brown bits form at the bottom, remove it from the heat. You should have just under 1 cup (184 g) of browned butter. Scrape it into a glass measuring bowl and chill in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F.
- While the butter cools, spread the pumpkin puree on a plate. Use paper towels to soak up excess liquid, reshaping the pile of pumpkin until it feels dry, similar to soft playdough, and measures roughly 1/3 cup (75 grams).
- Once the butter is cool, whisk in the brown and granulated sugars for exactly 1 minute until it resembles pale wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree, whisking until blended.
- Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Using a 3 tbsp cookie scoop, roll the dough into balls and place them on the prepared baking trays, leaving 2-3 inches between each. You’ll yield around 15 cookies. For extra gooeyness, reserve some chocolate pieces to press on top before baking!
- Bake each tray for 9-13 minutes, until the edges are golden but the center is slightly underbaked. Straight from the oven, use a large round cookie cutter to gently scoot the edges and create a perfect round shape. Allow the cookies to cool on a wire rack before enjoying!
- Store in an airtight container at room temperature for 2-3 days. Feel free to refrigerate or freeze the dough balls for future baking—just allow them to come to room temperature before using, which can take about 1 hour for refrigerated dough and 2 hours for frozen dough.
Best ways to enjoy it
These Chewy Pumpkin Chocolate Chip Cookies shine when served warm, with melted chocolate and a hint of spices filling each bite. Pair them with a cozy cup of chai tea or spiced cider for the ultimate autumn experience. They also make delightful gifts for friends, wrapped in decorative cellophane and tied with a ribbon.
Keeping leftovers fresh
To ensure your cookies stay fresh and delicious, store them in an airtight container at room temperature for up to 3 days. For longer-lasting options, freeze the cookie dough balls before baking. When you’re ready to enjoy a fresh batch, just let them thaw to room temperature and pop them in the oven. Always practice safe food handling—if you notice any off smells or textures, it’s best to discard.
Pro chef tips
- When browning butter, pay close attention—it’s easy to go from perfectly brown to burnt. A metal pan allows you to see the color changes clearly.
- The drying process for the pumpkin puree is key. Too much moisture can lead to cakey cookies rather than the chewy texture you want.
- Consider chilling the cookie dough for about 30 minutes before baking—it helps the cookies keep their shape and results in a thicker final product.
Creative twists
Feel free to mix things up! You can add in chopped nuts for crunch or substitute the pumpkin spice with cinnamon or nutmeg if that’s your flavor preference. For a festive touch, sprinkle some coarse sea salt before baking for a contrasting flavor. If you’re trying to reduce sugar, experiment by using a sugar substitute or reducing the amounts of granulated sugar.
Common questions
How long does it take to prepare these cookies?
The total time for preparation and baking usually amounts to about 1.5 to 2 hours, including cooling the butter.
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin until smooth, and remember to drain it well so it doesn’t add excess moisture.
Can I freeze the cookies after baking?
Yes! These cookies freeze wonderfully. Allow them to cool completely before placing them in an airtight container or freezer bag, where they can last up to 3 months.
PrintChewy Pumpkin Chocolate Chip Cookies
Delightful cookies combining pumpkin and chocolate for a chewy, autumnal treat.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 80 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter, stirring occasionally until it has a nutty aroma. Chill in the fridge for 50-60 minutes.
- Spread the pumpkin puree on a plate and dry it with paper towels until it resembles soft playdough.
- Whisk the cooled brown butter with both sugars until it resembles pale wet sand.
- Add egg yolks, vanilla, and dried pumpkin puree, then whisk until blended.
- Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until combined.
- Roll the dough into balls using a 3 tbsp cookie scoop and place them on the baking trays, spaced 2-3 inches apart.
- Bake for 9-13 minutes until edges are golden and the center is slightly underbaked.
- Allow cookies to cool on a wire rack before enjoying.
Notes
For extra gooeyness, reserve some chocolate pieces to press on top before baking. Store in an airtight container at room temperature for 2-3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
