Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies are the perfect treat for any occasion. With their soft, gooey texture, warm fall spices, and melty chocolate, they’re sure to satisfy your sweet cravings. Whether you’re hosting a gathering, celebrating a special event, or simply enjoying a cozy night in, these cookies will be a hit. The unique combination of pumpkin and chocolate creates a delightful flavor profile that stands out from traditional cookies.

Why You’ll Love This Recipe

• Delicious Flavor: The blend of pumpkin puree and chocolate creates a rich, satisfying taste.
• Perfect Texture: Enjoy soft and chewy cookies without the cakey experience.
• Easy to Make: Simple steps ensure that even beginner bakers can whip these up quickly.
• Versatile Occasions: Ideal for fall festivities, family gatherings, or an everyday snack.
• Make Ahead: Cookie dough can be refrigerated or frozen for later baking convenience.

Tools and Preparation

Before you start baking, gather your tools to ensure a smooth process. Having the right equipment on hand makes all the difference in achieving those perfect chewy cookies.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Cookie scoop
• Baking trays
• Parchment paper
• Cooling rack

Importance of Each Tool

• Mixing bowls: Essential for combining ingredients smoothly without splashes.
• Cookie scoop: Helps create uniform cookie sizes for even baking.
• Cooling rack: Allows cookies to cool evenly and prevents sogginess from steam.

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 the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

Step 2: Brown the Butter

In a large stainless steel pan, brown the butter. It will foam and crackle as it cooks—this is normal! Stir occasionally to prevent burning. When you see brown bits at the bottom and smell nutty aromas, remove it from heat. You’ll have just under 1 cup of browned butter (184 g). Transfer it to a glass measuring bowl and chill 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 on a plate. Use paper towels to soak up excess liquid by pressing down gently. Scrape it into one pile after soaking up moisture repeatedly until it’s dry like soft playdough; measure roughly 1/3 cup (75 grams).

Step 4: Mix Sugars with Butter

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

Step 5: Combine Other Wet Ingredients

Add in the egg yolks, vanilla extract, and dried pumpkin puree; whisk until well combined.

Step 6: Add Dry Ingredients

Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed together.

Step 7: Scoop Cookie Dough

Using a 3 tbsp cookie scoop, roll dough into balls between your palms. Place them on prepared trays spaced about 2–3 inches apart (about 15 cookies). For extra melted chocolate pools atop each cookie, press larger pieces of chopped chocolate into each before baking!

Step 8: Bake Cookies

Bake one tray at a time for approximately 9–13 minutes until edges are golden but centers remain slightly underbaked. Right out of the oven, use a large round cookie cutter to shape edges perfectly round. Let cool completely on a wire rack before enjoying!

Step 9: Store or Freeze

Store baked cookies in an airtight container at room temperature for up to 2–3 days. You can refrigerate or freeze cookie dough balls; allow them to reach room temperature before baking (about an hour for refrigerated dough; two hours for frozen dough).

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are delightful on their own, but pairing them with the right accompaniments can elevate your dessert experience. Here are some serving suggestions to enhance your enjoyment.

With a Glass of Milk

• A classic companion, a cold glass of milk complements the rich flavors of the cookies and helps balance the sweetness.

Warm with Ice Cream

• Serve warm cookies topped with a scoop of vanilla or cinnamon ice cream for a decadent dessert that melts in your mouth.

Drizzled with Caramel Sauce

• Add a touch of luxury by drizzling warm caramel sauce over the cookies for extra sweetness and a delightful texture.

Alongside Spiced Tea or Coffee

• Pair these cookies with a cup of spiced tea or warm coffee to highlight the fall spices and make for a comforting treat.

Topped with Whipped Cream

• For an elegant touch, add a dollop of whipped cream on top of each cookie before serving, perfect for special occasions.

How to Perfect Chewy Pumpkin Chocolate Chip Cookies

Perfecting chewy pumpkin chocolate chip cookies takes practice and attention to detail. Follow these tips to ensure your cookies turn out just right every time.

• Use Cold Butter: Starting with cold butter helps achieve that wonderful chewy texture, so don’t forget to chill it before browning.
• Blot Pumpkin Puree: Removing excess moisture from the pumpkin puree prevents cakey cookies and ensures they remain chewy.
• Don’t Overmix: Mix the dough until just combined; overmixing can lead to tough cookies rather than soft and chewy ones.
• Chill the Dough: Allowing the cookie dough to chill for at least 30 minutes enhances flavor and improves the final texture.
• Adjust Baking Time: Keep an eye on baking time; taking them out when slightly underbaked will result in chewier centers.
• Experiment with Chocolate: Use different types of chocolate (dark, milk, or white) for unique flavor variations in your cookies.

Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies

Serving side dishes alongside chewy pumpkin chocolate chip cookies can create a well-rounded dessert spread. Here are some delectable options to consider.

1. Pumpkin Spice Latte: This cozy drink mirrors the flavors in your cookies and adds warmth to any gathering.
2. Apple Crisp: A warm apple crisp provides a fruity contrast that pairs beautifully with the spices in the cookies.
3. Cheese Platter: Include mild cheeses like brie or gouda; their creamy textures balance out the sweet flavors of the cookies.
4. Chai Tea: The aromatic spices in chai tea complement the pumpkin spice in your cookies, making it a perfect pairing.
5. Fruit Salad: A fresh fruit salad offers a refreshing contrast that lightens up the richness of the cookies.
6. Chocolate Fondue: For an interactive dessert experience, serve with melted chocolate fondue for dipping slices of fruit or cookie pieces.

Common Mistakes to Avoid

Making chewy pumpkin chocolate chip cookies can be easy, but it’s important to avoid common pitfalls. Here are some mistakes to steer clear of:

• Using cold ingredients: Cold butter or eggs can affect the texture. Always bring your butter and eggs to room temperature before mixing.
• Skipping the browning process: Not browning the butter can lead to a lack of depth in flavor. Take the time to brown it properly for that nutty taste.
• Not measuring flour correctly: Using too much flour can make cookies dry. Use the spoon-and-level method for accurate measurement.
• Overmixing the dough: Overmixing can make cookies tough. Mix just until combined to keep them soft and chewy.
• Neglecting cooling time: Not allowing cookies to cool on the pan can cause them to crumble. Be patient and let them set before transferring.

Storage & Reheating Instructions

Refrigerator Storage

• Store your baked cookies in an airtight container for up to 2-3 days.
• You can keep cookie dough balls in the fridge for up to 1 week before baking.

Freezing Chewy Pumpkin Chocolate Chip Cookies

• Freeze baked cookies in a single layer, then transfer them into an airtight container or freezer bag for up to 3 months.
• Cookie dough balls can also be frozen; just ensure they are well-wrapped.

Reheating Chewy Pumpkin Chocolate Chip Cookies

• Oven: Preheat oven to 350°F (180°C). Place cookies on a baking sheet and warm for about 5 minutes.
• Microwave: Heat one cookie at a time on a plate for about 10-15 seconds until warm.
• Stovetop: Place a cookie in a pan over low heat, cover, and warm for about 1 minute, checking frequently.

Frequently Asked Questions

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

How do I achieve chewier cookies?

To get chewier cookies, ensure you brown the butter properly and don’t overmix your dough.

Can I use whole wheat flour instead of all-purpose?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition without sacrificing too much chewiness.

What are some variations I can try with this recipe?

You can add nuts or dried fruits such as cranberries along with chocolate chips for extra flavor and texture!

How long do these cookies last?

Baked chewy pumpkin chocolate chip cookies will stay fresh at room temperature in an airtight container for about 2-3 days.

Final Thoughts

These chewy pumpkin chocolate chip cookies are not only delicious but also versatile! You can customize them with different mix-ins like nuts or spices according to your taste. Give this recipe a try, and enjoy the warm flavors of fall in every bite!