Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies are the perfect treat for fall. With their soft, gooey texture and the delightful combination of warm spices and melty chocolate, these cookies are sure to please anyone. Ideal for gatherings, cozy nights in, or as a sweet surprise for friends, this recipe stands out with its unique use of brown butter and blotted pumpkin to achieve that signature chewiness. Get ready to bake a batch of these irresistible cookies!

Why You’ll Love This Recipe

• Delicious Flavor: The blend of pumpkin spice and chocolate creates a rich flavor that’s perfect for the fall season.
• Perfect Texture: Achieve a chewy cookie that isn’t cakey—just what you want in a cookie!
• Easy to Make: With simple steps and accessible ingredients, even novice bakers can whip up these treats.
• Versatile: Perfect for various occasions; serve them at parties, holidays, or just because!
• Store Well: These cookies stay fresh in an airtight container, making them great for meal prep or snacks throughout the week.

Tools and Preparation

Before diving into the baking process, gather your essential tools. Having everything ready will make your experience smoother and more enjoyable.

Essential Tools and Equipment

• Baking trays
• Parchment paper
• Large stainless steel pan
• Glass measuring bowl
• Whisk
• Cookie scoop

Importance of Each Tool

• Baking trays: A sturdy base ensures even cooking and prevents warping during baking.
• Parchment paper: It keeps cookies from sticking and makes cleanup a breeze.
• Large stainless steel pan: Ideal for browning butter evenly without burning it.
• Glass measuring bowl: Allows you to see the consistency of your melted butter easily.

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Ingredients

To create these tasty chewy pumpkin chocolate chip cookies, you’ll need:

For the Cookie Base

• 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

For the Dry Ingredients

• 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

For the Chocolate Component

• 1 cup finely chopped chocolate bar or chocolate chips

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Preheat the Oven

Preheat your oven to 350 F (180 C). Line two baking trays with parchment paper and set them aside so they are ready for your cookie dough.

Step 2: Brown the Butter

In a large stainless steel pan:
1. Melt the cold unsalted butter over medium heat.
2. Stir occasionally until it foams, pops, and crackles—this is normal!
3. Once it smells nutty and has brown bits on the bottom, remove from heat.
4. Transfer just under 1 cup of browned butter into a glass measuring bowl.
5. Refrigerate for 50-60 minutes until cool but still liquid.

Step 3: Prepare the Pumpkin Puree

On a plate:
1. Spread out the Libby’s Pumpkin Puree.
2. Press paper towels into it to soak up excess moisture.
3. Continue using new towels until it feels dry like soft playdough (about 1/3 cup measured).

Step 4: Mix Sugars with Butter

Once the butter is cool:
1. Whisk the brown sugar and granulated sugar into it for exactly 1 minute until pale and sandy.

Step 5: Combine Wet Ingredients

Add to the butter mixture:
1. The egg yolks,
2. Vanilla extract,
3. Dried pumpkin puree.
Whisk together until combined.

Step 6: Incorporate Dry Ingredients

Gently fold in:
1. All-purpose flour,
2. Pumpkin spice,
3. Baking soda,
4. Sea salt,
5. Chocolate chips.
Mix until just combined; avoid overmixing.

Step 7: Scoop Dough onto Trays

Using a 3 tbsp cookie scoop:
1. Roll dough balls between your palms.
2. Place them on prepared trays spaced about 2-3 inches apart (approximately 15 cookies total).
3. For extra melted chocolate pools, press larger chocolate pieces on top before baking.

Step 8: Bake

Bake one tray at a time:
1. Set timer for 9-13 minutes or until edges are golden but centers appear slightly underbaked.
2. Use a round cookie cutter right out of the oven to shape them perfectly round if desired.

Step 9: Cooling and Storage

Allow cookies to cool on wire racks completely before removing from trays:
Store baked cookies in an airtight container at room temperature for up to three days or refrigerate/freeze dough balls for later use—just bring them back to room temperature before baking!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are delicious on their own, but serving them with the right accompaniments can elevate your dessert experience. Here are some creative ways to serve these delightful cookies.

With a Glass of Milk

• A classic pairing that balances the sweetness of the cookies and enhances their rich flavors.

Warmed with Ice Cream

• Heating the cookies slightly and serving them with a scoop of vanilla or pumpkin spice ice cream creates a delightful contrast in temperature and texture.

Drizzled with Caramel Sauce

• Add a touch of indulgence by drizzling warm caramel sauce over the cookies for an extra layer of sweetness.

Paired with Coffee or Tea

• Enjoying these cookies alongside a warm cup of coffee or tea complements their spices and offers a cozy treat.

On a Dessert Platter

• Arrange the cookies on a beautiful platter with seasonal fruits like apples and pears for an eye-catching fall-themed display.

How to Perfect Chewy Pumpkin Chocolate Chip Cookies

To ensure your chewy pumpkin chocolate chip cookies turn out perfectly every time, consider these helpful tips.

• Use cold butter: Starting with cold unsalted butter helps achieve that perfect chewy texture when browned correctly.

• Measure flour accurately: Spoon and level your flour instead of scooping directly from the bag to avoid dense cookies.

• Cool your butter: Make sure your browned butter has cooled enough before mixing; this impacts the final cookie texture.

• Don’t overmix the dough: Gently fold in dry ingredients until just combined to keep your cookies tender and chewy.

• Adjust baking time: Keep an eye on your cookies while they bake. Remove them when they are slightly underbaked for optimal chewiness.

Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies

Pairing side dishes with your chewy pumpkin chocolate chip cookies can enhance your dessert table. Here are some great options to consider.

1. Cinnamon Sugar Toast – Toast slices of bread, spread with butter, and sprinkle with cinnamon sugar for a delightful crunch alongside your cookies.

2. Pumpkin Spice Latte – This seasonal drink is perfect for fall; its creamy, spiced flavor pairs beautifully with chocolatey treats.

3. Apple Slices with Nut Butter – Fresh apple slices dipped in almond or peanut butter add a crisp texture that balances the softness of the cookies.

4. Sweet Potato Fries – Crispy sweet potato fries seasoned lightly can provide a savory contrast to the sweet cookies.

5. Cheese Platter – Offer a selection of mild cheeses which complement the sweetness without overpowering it.

6. Yogurt Parfait – Layer yogurt, granola, and fruit for a light dessert that pairs well with rich pumpkin flavors.

These suggestions will make any gathering more enjoyable while showcasing these charming chewy pumpkin chocolate chip cookies!

Common Mistakes to Avoid

Baking chewy pumpkin chocolate chip cookies is fun, but small mistakes can lead to disappointing results. Here’s what to watch out for:

• Incorrect Butter Temperature: Using melted butter instead of browned butter can alter the texture. Make sure to brown the butter and cool it properly.
• Overmixing the Dough: Mixing too much can result in tough cookies. Mix until just combined to maintain that chewy texture.
• Not Measuring Pumpkin Correctly: Too much or too little pumpkin can affect consistency. Ensure you measure after blotting to remove excess moisture.
• Ignoring Baking Times: Baking for too long leads to dry cookies. Keep an eye on them and remove when edges are golden and centers are slightly underbaked.
• Skipping the Cooling Rack: Allowing cookies to cool on the baking tray can make them soggy. Transfer them to a wire rack for proper cooling.

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Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container for up to 3 days.
• Place parchment paper between layers if stacking to prevent sticking.

Freezing Chewy Pumpkin Chocolate Chip Cookies

• Freeze cookie dough balls for up to 3 months.
• Store in a freezer-safe container or bag, labeling with the date.

Reheating Chewy Pumpkin Chocolate Chip Cookies

• Oven: Preheat to 350°F (175°C) and bake for about 5-7 minutes until warmed through.
• Microwave: Heat one cookie at a time for 15-20 seconds for a soft texture.
• Stovetop: Place in a skillet over low heat, flipping occasionally until warm.

Frequently Asked Questions

How do I achieve chewy pumpkin chocolate chip cookies?

To get that chewy texture, use browned butter and ensure not to overmix the dough.

Can I use other types of chocolate?

Yes! You can substitute dark, milk, or even white chocolate chips based on your preference.

What should I do if my cookie dough is too sticky?

If your dough is overly sticky, chill it in the refrigerator for about 30 minutes before scooping.

How can I make these cookies gluten-free?

Substitute all-purpose flour with a gluten-free blend that’s designed for baking.

Can I add nuts or seeds?

Certainly! Chopped nuts like walnuts or pecans add great texture and flavor. Just fold them into the dough before baking.

Final Thoughts

These chewy pumpkin chocolate chip cookies are not only delicious but also versatile. You can customize them with different types of chocolate or nuts. Perfect for fall gatherings or cozy nights at home, they are sure to impress everyone. Give this recipe a try and enjoy the warm flavors!