Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies are the perfect treat for any occasion. With their soft, gooey texture and a delightful mix of warm spices and melty chocolate, they embody the essence of fall. Whether it’s a cozy gathering, a festive celebration, or simply a sweet indulgence at home, these cookies shine with their rich flavors and chewy consistency. You’ll love how easy they are to make, ensuring that no one can resist reaching for another!

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of pumpkin puree and chocolate creates a deliciously unique taste that will have everyone asking for your secret.
• Perfect Texture: These cookies are chewy and soft, offering an enjoyable bite without being cakey.
• Easy to Make: The straightforward instructions make it simple for bakers of all skill levels to whip up these treats.
• Versatile Treat: Great for holidays, parties, or just an afternoon snack, these cookies fit into any setting.
• Make Ahead Option: You can prepare the dough in advance and freeze it for those spontaneous cookie cravings!

Tools and Preparation

Before you start baking your chewy pumpkin chocolate chip cookies, gather your tools. Having everything ready will make the process smoother.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Cookie scoop
• Baking trays
• Parchment paper

Importance of Each Tool

• Mixing bowls: Essential for combining ingredients thoroughly; using large bowls helps prevent spills.
• Cookie scoop: Ensures uniform cookie sizes for even baking, which leads to consistent results.
• Parchment paper: Prevents sticking and makes cleanup easier; it also promotes even browning on the bottom of the cookies.

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!

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 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 to prepare them for the cookie dough.

Step 2: Brown the Butter

In a large stainless steel pan, brown the cold butter. While it cooks, watch as it foams, pops, and crackles—this is normal! Stir occasionally until you see brown bits forming at the bottom and it smells nutty. Remove from heat when done. Transfer nearly 1 cup (184 g) of browned butter into a glass measuring bowl. Cool in the fridge for about 50-60 minutes until it reaches 75°F while stirring every 10–15 minutes.

Step 3: Prepare the Pumpkin Puree

Spread the pumpkin puree onto a plate. Press down with paper towels to soak up extra liquid. Repeat this until the pumpkin feels dry like soft playdough, measuring roughly 1/3 cup (75 grams).

Step 4: Combine Sugars with Butter

Once cooled, whisk together the brown sugar and granulated sugar into the browned butter for exactly one minute until it resembles pale wet sand.

Step 5: Mix in Wet Ingredients

Whisk in egg yolks, vanilla extract, and dried pumpkin puree until well combined.

Step 6: Fold in Dry Ingredients

Gently fold in all-purpose flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just mixed together.

Step 7: Scoop Out Dough

Using a 3 tbsp cookie scoop, form cookie balls by rolling them between your palms. Place them on prepared trays spaced about 2–3 inches apart; expect around 15 cookies. For extra melted chocolate pools on top, chop larger pieces of chocolate to press onto each ball before baking!

Step 8: Bake Cookies

Bake one tray at a time for about 9–13 minutes until edges turn golden brown but centers remain slightly underbaked. Right out of the oven, use a large round cookie cutter to shape them perfectly round if desired. Allow cooling completely on a wire rack before enjoying!

Step 9: Store or Freeze Dough

Store baked cookies in an airtight container at room temperature for up to three days. You can refrigerate or freeze raw dough balls; just allow them to reach room temperature before baking—around one hour for refrigerated dough and two hours for frozen dough.

Enjoy making your delicious chewy pumpkin chocolate chip cookies!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are perfect for any occasion, whether you’re hosting a gathering or enjoying a cozy night in. Here are some delightful serving suggestions to elevate your cookie experience.

With a Glass of Milk

• Pairing these cookies with cold milk enhances their flavor and adds a delicious creaminess.

Warmed with Ice Cream

• Heat the cookies slightly and serve them with a scoop of vanilla or cinnamon ice cream for an indulgent dessert.

Coffee Companion

• Enjoy these cookies alongside your favorite coffee or espresso. The rich flavors complement each other beautifully.

Festive Gift Wrap

• Package these cookies in decorative boxes or bags as sweet gifts during the fall season—perfect for friends and family!

On a Dessert Platter

• Arrange the cookies on a platter with other treats, such as brownies or fruit tarts, for an enticing dessert table.

How to Perfect Chewy Pumpkin Chocolate Chip Cookies

Achieving the perfect chewy texture in your pumpkin chocolate chip cookies is all about technique and attention to detail. Follow these tips for delicious results every time!

• Chill the Dough: Allowing the dough to chill helps develop flavors and prevents spreading during baking.
• Use Room Temperature Ingredients: Ensure your butter and egg yolks are at room temperature for better mixing and incorporation.
• Measure Flour Correctly: Use the spoon-and-level method to avoid adding too much flour, which can lead to dry cookies.
• Underbake Slightly: Take the cookies out of the oven when they are just golden at the edges but still soft in the center for that chewy texture.
• Experiment with Chocolate: Try using different types of chocolate or even adding nuts for additional texture and flavor.

Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies

Chewy pumpkin chocolate chip cookies pair nicely with various side dishes that complement their warm flavors. Here’s a list of tasty options:

1. Hot Apple Cider: The spiced sweetness of hot apple cider contrasts perfectly with chocolatey goodness.
2. Pumpkin Spice Latte: This classic fall drink enhances the pumpkin flavor while providing an inviting aroma.
3. Caramel Sauce: Drizzle warm caramel sauce over the cookies for an extra touch of decadence.
4. Nut Mix: A crunchy nut mix adds texture and balances the softness of the cookies.
5. Cheesecake Bites: Mini cheesecake bites can create a delightful dessert duo alongside your cookies.
6. Fresh Fruit Salad: A refreshing fruit salad provides a light contrast to the richness of the cookies.

Common Mistakes to Avoid

When making chewy pumpkin chocolate chip cookies, avoiding common errors can help you achieve the best results. Here are some mistakes to watch out for:

• Using warm butter: Warm butter can lead to cookies that spread too much. Always ensure your butter is cold and properly browned before mixing.
• Skipping the pumpkin drying step: Failing to blot the pumpkin can result in overly wet dough. Take time to remove excess moisture for the ideal texture.
• Overmixing the dough: Overmixing can make your cookies tough instead of chewy. Mix until just combined for perfect softness.
• Not chilling the dough: Chilling the dough helps flavors meld and improves texture. Don’t skip this step; it makes a noticeable difference!
• Incorrect measuring of flour: Using too much flour can lead to dry cookies. Measure carefully, ideally using a kitchen scale for accuracy.

Storage & Reheating Instructions

Refrigerator Storage

• Store baked cookies in an airtight container for up to 2-3 days.
• Ensure they are completely cooled before sealing to prevent moisture buildup.

Freezing Chewy Pumpkin Chocolate Chip Cookies

• Freeze cookie dough balls for up to 3 months.
• Place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag.

Reheating Chewy Pumpkin Chocolate Chip Cookies

• Oven: Preheat the oven to 350°F (180°C) and bake for 5-7 minutes for warm cookies.
• Microwave: Heat individual cookies on high for 15-20 seconds until warm.
• Stovetop: Place a cookie in a covered skillet over low heat for a few minutes.

Frequently Asked Questions

Here are some frequently asked questions about chewy pumpkin chocolate chip cookies:

What makes these Chewy Pumpkin Chocolate Chip Cookies different from regular cookies?

These chewy pumpkin chocolate chip cookies are designed to be soft and gooey, thanks to brown butter and blotted pumpkin, which gives them that unique chewy texture.

Can I use other types of chocolate?

Yes! You can substitute with dark chocolate, white chocolate, or even mix in some butterscotch chips if you prefer.

How do I ensure my cookies stay chewy?

To maintain chewiness, avoid overbaking and ensure you follow the chilling step before baking your cookie dough.

Can I customize these Chewy Pumpkin Chocolate Chip Cookies?

Absolutely! Feel free to add nuts, seeds, or dried fruit for added flavor and texture according to your taste preferences.

Final Thoughts

These chewy pumpkin chocolate chip cookies are not only a delightful treat but also versatile enough for any occasion. With their soft texture and rich flavors, they are sure to impress family and friends. Don’t hesitate to customize them with your favorite mix-ins!