Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies are the perfect treat for fall! Soft, gooey, and loaded with warm spices and melty chocolate, they are sure to be a hit at any gathering. The use of brown butter gives these cookies a rich flavor, while blotted pumpkin ensures that they maintain their chewy texture. Ideal for cozy evenings, parties, or just a sweet snack, these cookies will fill your kitchen with delightful aromas and satisfy your sweet tooth.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of pumpkin and chocolate creates a deliciously unique taste that captures the essence of fall.
• Perfectly Chewy: Thanks to the brown butter and careful preparation of pumpkin puree, these cookies achieve that sought-after chewy texture.
• Easy to Make: With simple ingredients and straightforward instructions, you can whip up a batch in no time!
• Versatile Treat: Perfect for dessert tables, holiday gatherings, or a cozy night in with your favorite beverage.
• Freezable Dough: You can make the cookie dough ahead of time and freeze it for when those cookie cravings hit!

Tools and Preparation

Before you start baking your chewy pumpkin chocolate chip cookies, gather the necessary tools. Having the right equipment makes the process smoother and more enjoyable.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Large stainless steel pan
• Glass measuring bowl
• Parchment paper
• Baking trays

Importance of Each Tool

• Stand mixer or hand mixer: These tools help you achieve a smooth cookie dough without much effort.
• Large stainless steel pan: Essential for browning the butter, which adds depth to the flavor of your cookies.
• Parchment paper: Prevents sticking and makes clean-up easier after baking.

Ingredients

These chewy pumpkin chocolate chip cookies are soft, gooey, and packed with warm fall spices and melty chocolate. Made with brown butter and blotted pumpkin for that signature chewy texture. No cakey cookies here!

• 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

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.

Step 2: Brown the Butter

Brown the butter in a large stainless steel pan:
Watch as it foams, pops, and crackles.
Stir occasionally to prevent burning.
Remove from heat when it has dark bits at the bottom and smells nutty.
Scrape into a glass measuring bowl and cool in the fridge until it reaches 75°F.

Step 3: Prepare the Pumpkin Puree

Spread the pumpkin puree on a plate:
Use paper towels to soak up excess liquid.
Repeat until it’s dry like soft playdough; this should yield about 1/3 cup.

Step 4: Mix Sugars with Butter

When the butter is cool:
Whisk in brown sugar and granulated sugar for exactly one minute until it resembles pale wet sand.

Step 5: Add Wet Ingredients

Whisk in:
Egg yolks,
Vanilla extract,
Dried pumpkin puree until fully combined.

Step 6: Fold in Dry Ingredients

Gently fold in:
All-purpose flour,
Pumpkin spice,
Baking soda,
Sea salt,
Chocolate chips until just combined.

Step 7: Scoop Dough onto Trays

Use a 3 tbsp cookie scoop to portion out dough:
Roll between palms before placing on prepared trays spaced 2-3 inches apart.

Step 8: Bake Your Cookies

Bake one tray at a time:
For about 9-13 minutes until edges are golden but centers are slightly underbaked.

Step 9: Cool Down

After baking:
Use a large round cookie cutter to shape edges if needed.
Let cool completely on a wire rack before enjoying!

Store baked cookies in an airtight container at room temperature for up to three days. You can also refrigerate or freeze cookie dough balls—just bring them back to room temperature before baking!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are perfect for sharing or indulging on your own. Whether you want a simple treat or a delightful presentation, here are some serving ideas to elevate your cookie enjoyment.

With a Glass of Milk

• Enjoy these cookies with a cold glass of milk for the ultimate comfort food experience.

On a Festive Platter

• Arrange the cookies on a decorative platter and garnish with cinnamon sticks and star anise for a seasonal touch.

With Ice Cream

• Top warm cookies with a scoop of vanilla or pumpkin ice cream for an indulgent dessert that combines textures and flavors.

Paired with Coffee or Tea

• Serve these cookies alongside your favorite coffee or tea to balance the sweetness with rich, warm flavors.

As Party Favors

• Package individual cookies in clear bags tied with twine to create charming party favors for autumn gatherings.

With Dipping Sauce

• Consider serving the cookies with a side of caramel or chocolate sauce for dipping—a fun twist that adds extra sweetness!

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How to Perfect Chewy Pumpkin Chocolate Chip Cookies

Achieving the perfect chewy texture in your pumpkin chocolate chip cookies is essential. Here are some tips to ensure they come out just right every time.

• Use Cold Butter: Starting with cold butter helps maintain the structure of the cookie, resulting in that desired chewiness.
• Brown Your Butter: Browning adds depth of flavor and richness. Keep an eye on it while cooking to avoid burning.
• Don’t Overmix: Mix the dough just until combined. Overmixing can lead to tough cookies instead of soft and chewy ones.
• Chill the Dough: Allowing the dough to chill before baking helps intensify flavors and reduces spreading during baking.
• Keep an Eye on Baking Time: Bake until edges are golden brown, but remember that underbaking slightly will keep them soft in the center.
• Store Properly: Keep baked cookies in an airtight container at room temperature to maintain their chewiness for several days.

Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies

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

1. Pumpkin Spice Latte: A warm beverage that complements pumpkin flavors perfectly, making it ideal for fall gatherings.
2. Caramel Apple Slices: Crisp apple slices drizzled with caramel add a refreshing balance to the sweet cookies.
3. Cheese Plate: A mix of creamy Brie and sharp cheddar provides a savory contrast that pairs well with sweet treats.
4. Yogurt Parfait: Layer yogurt, granola, and fresh fruit for a light side dish that contrasts nicely with rich cookies.
5. Hot Cider: Warm spiced apple cider is comforting and aligns beautifully with fall flavors found in these cookies.
6. Fruit Salad: A refreshing mix of seasonal fruits can cleanse the palate after enjoying rich desserts.
7. Chocolate Fondue: Melted chocolate served with fresh fruit or marshmallows offers an interactive dessert experience.
8. Savory Biscuits: Lightly salted biscuits can provide a savory counterpoint to sweet treats, enhancing overall flavor variety.

Common Mistakes to Avoid

Making chewy pumpkin chocolate chip cookies can be a delightful experience, but there are common pitfalls that can ruin your batch. Here are some mistakes to watch for:

• Using too much flour: Measuring flour incorrectly can lead to dry cookies. Always spoon the flour into your measuring cup and level it off with a knife.
• Skipping the cooling period for butter: Using hot butter will lead to flat cookies. Allow your browned butter to cool until it reaches about 75°F before mixing.
• Not drying the pumpkin puree: Excess moisture from the pumpkin can make your cookies cakey instead of chewy. Blot the pumpkin thoroughly with paper towels to remove extra liquid.
• Overmixing the dough: Overmixing can create tough cookies. Mix until just combined to maintain that chewy texture.
• Baking too long: Cookies should be slightly underbaked in the center. Remove them from the oven when the edges are golden brown to keep them soft and gooey.

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Storage & Reheating Instructions

Refrigerator Storage

• Store baked chewy pumpkin chocolate chip cookies in an airtight container for up to 3 days.
• Place parchment paper between layers of cookies to prevent sticking.

Freezing Chewy Pumpkin Chocolate Chip Cookies

• Freeze cookie dough balls for up to 3 months in a freezer-safe bag or container.
• Label with the date for easy reference.

Reheating Chewy Pumpkin Chocolate Chip Cookies

• Oven: Preheat to 350°F (175°C) and warm cookies for about 5 minutes.
• Microwave: Heat individual cookies for about 10-15 seconds for a soft, warm treat.
• Stovetop: Place a cookie in a skillet over low heat for a few minutes until warmed through.

Frequently Asked Questions

Here are some common questions about chewy pumpkin chocolate chip cookies:

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works well! Just ensure it’s not spiced or flavored.

How do I achieve a more intense flavor?

You can add extra spices like nutmeg or cinnamon to enhance the flavor profile of your chewy pumpkin chocolate chip cookies.

Can I substitute chocolate chips?

Absolutely! You can use dark chocolate, white chocolate, or even butterscotch chips if you prefer.

Why are my cookies cakey instead of chewy?

Cakey cookies often result from excess moisture or overmixing. Ensure you properly dry your pumpkin and mix just until combined.

Final Thoughts

These chewy pumpkin chocolate chip cookies are perfect for autumn gatherings or cozy nights at home. With their delightful blend of spices and melty chocolate, they offer both comfort and joy. Feel free to customize by adding nuts or using different types of chocolate!