Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that combines the rich flavors of pumpkin with melty chocolate. Perfect for fall gatherings, cozy nights in, or anytime you crave a sweet snack, these cookies stand out with their soft, gooey texture and warm spices. With just the right balance of sweetness and a hint of spice, they are sure to please cookie lovers of all ages.

Why You’ll Love This Recipe

• Irresistible Texture: The chewy consistency makes these cookies a delight to bite into, ensuring they aren’t cakey but satisfyingly gooey.
• Flavorful Spices: Infused with warm pumpkin spice, these cookies capture the essence of autumn in every bite.
• Easy to Make: With straightforward steps and accessible ingredients, even beginner bakers can whip up this delicious treat!
• Versatile Enjoyment: Ideal for dessert tables, holiday gatherings, or just a sweet treat at home; they fit any occasion perfectly.
• Freezer Friendly: Prepare the dough ahead of time and freeze it for easy baking whenever the craving strikes!

Tools and Preparation

Before diving into this delightful recipe, gather your tools to ensure a smooth baking experience. Having the right equipment will help you achieve the perfect chewy pumpkin chocolate chip cookies.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking trays: These are essential for even baking and ensure your cookies don’t stick or burn.
• Parchment paper: Using parchment prevents sticking and makes cleanup a breeze.
• Mixing bowls: Having multiple sizes allows you to prepare different components without mixing flavors prematurely.
• Whisk: A good whisk helps incorporate air into your batter, making your cookies light and fluffy.

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). Prepare two baking trays by lining them with parchment paper.

Step 2: Brown the Butter

In a large stainless steel pan over medium heat:
1. Add the cold unsalted butter.
2. Stir occasionally as it heats up until it foams and begins to crackle.
3. Keep an eye on it until brown bits form at the bottom and it develops a nutty aroma.
4. Remove from heat when ready, then transfer to a glass measuring bowl. Cool in the fridge for 50-60 minutes until it reaches about 75°F.

Step 3: Blotting the Pumpkin

On a plate:
1. Spread out the room temperature pumpkin puree.
2. Use paper towels to press down on it, soaking up excess liquid.
3. Repeat until it feels dry like soft playdough, measuring roughly 1/3 cup (75 grams).

Step 4: Mix Sugars with Butter

Once the butter has cooled:
1. Whisk in both sugars (granulated and brown) for exactly one minute until combined.

Step 5: Incorporate Egg Yolks and Vanilla

Add:
1. The egg yolks,
2. Vanilla extract,
3. The dried pumpkin puree from step three,
Mix until well combined.

Step 6: Add Dry Ingredients

Gently fold in:
1. The all-purpose flour,
2. Pumpkin spice,
3. Baking soda,
4. Sea salt,
5. Chocolate chips,
until just combined.

Step 7: Scoop the Dough

Using a cookie scoop (about 3 tablespoons):
1. Roll each scoop between your palms,
2. Place on prepared baking trays spaced 2-3 inches apart.

Step 8: Bake Cookies

Bake one tray at a time:
1. For about 9-13 minutes until edges are golden brown but centers are slightly underbaked.
2. After removing from oven, use a round cookie cutter to shape them before cooling completely on a wire rack.

Step 9: Store or Freeze Dough Balls

Store baked cookies in an airtight container at room temperature for up to three days or refrigerate/freeze unbaked dough balls for later use!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are delightful on their own, but you can enhance the experience with some thoughtful serving suggestions. Here are a few ways to enjoy them!

With a Glass of Milk

• A classic pairing, the creaminess of milk complements the rich flavors of pumpkin and chocolate perfectly.

Warmed Up

• Heat your cookies in the microwave for about 10 seconds. This will revive the gooey texture and melt any chocolate pieces, making them even more irresistible.

Ice Cream Sandwiches

• Use two cookies to create a delicious ice cream sandwich. Choose your favorite flavor—vanilla or cinnamon work well with pumpkin!

Topped with Whipped Cream

• Add a dollop of whipped cream on top of each cookie for an extra indulgent treat. You can also sprinkle some cinnamon for added warmth.

With Coffee or Tea

• Pair these cookies with a warm cup of coffee or tea for an afternoon delight. The spices in the cookies complement both beverages wonderfully.

How to Perfect Chewy Pumpkin Chocolate Chip Cookies

Perfecting your chewy pumpkin chocolate chip cookies involves attention to detail and following some key tips. Keep these in mind for the best results:

• Use Cold Butter: Starting with cold butter helps achieve that chewy texture by preventing over-mixing.

• Don’t Skip Browning the Butter: Browning adds depth and nuttiness to your cookies, enhancing their flavor profile.

• Dry Out the Pumpkin Puree: Removing excess moisture from the pumpkin ensures your cookies won’t be cakey and will maintain that chewiness.

• Chill Your Dough: Allowing the dough to chill before baking helps control spreading, leading to thicker cookies with a better texture.

• Watch Baking Time Closely: To get perfectly chewy cookies, take them out when they are slightly underbaked; they will continue to cook on the tray.

Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies

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

1. Warm Apple Cider: The sweet and spicy notes of apple cider complement the warm spices in the cookies perfectly.

2. Caramel Sauce: Drizzling warm caramel over your cookies adds sweetness and a gooey texture that elevates each bite.

3. Cream Cheese Frosting: A light layer of cream cheese frosting brings tanginess that balances out the sweetness of the cookies beautifully.

4. Spiced Nuts: Roasted spiced nuts provide a crunchy contrast to the chewy texture while adding earthy flavors.

5. Pumpkin Spice Latte: This seasonal favorite pairs wonderfully with these cookies, enhancing their pumpkin flavor while keeping you cozy.

6. Chocolate Dipped Pretzels: The salty crunch of pretzels dipped in chocolate makes for a delightful contrast alongside these sweet treats.

Common Mistakes to Avoid

Making chewy pumpkin chocolate chip cookies can be easy, but a few common mistakes can affect their texture and flavor. Here are some pitfalls to avoid:

• Using warm butter: Warm butter can lead to overly flat cookies. Always let the butter cool completely before mixing it with the sugars.
• Skipping the pumpkin drying step: Excess moisture in the pumpkin puree can make cookies soggy. Be sure to blot it well until it’s relatively dry.
• Overmixing the dough: Overmixing can create dense cookies. Mix until ingredients are just combined for that perfect chewiness.
• Not measuring flour accurately: Too much flour can dry out your cookies. Use the spoon-and-level method for precise measurements.
• Baking all trays at once: Baking multiple trays simultaneously can lead to uneven baking. Bake one tray at a time for consistent results.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container for up to 3 days.
• Keep layers of cookies separated with parchment paper to prevent sticking.

Freezing Chewy Pumpkin Chocolate Chip Cookies

• Place cookie dough balls on a baking sheet and freeze until solid, about 1 hour.
• Transfer frozen dough balls to a freezer-safe container, where they can last up to 3 months.

Reheating Chewy Pumpkin Chocolate Chip Cookies

• Oven: Preheat oven to 350°F (180°C). Bake for about 5-7 minutes until warmed through.
• Microwave: Heat individual cookies on a microwave-safe plate for about 10-15 seconds.
• Stovetop: Warm in a non-stick skillet over low heat for a minute or two, flipping halfway through.

Frequently Asked Questions

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

How do I achieve chewy pumpkin chocolate chip cookies?

For chewy texture, ensure you use brown sugar and don’t overbake them. The slight underbaking is key!

Can I substitute other sugars in this recipe?

Yes! You can use coconut sugar or rapadura as alternatives, but keep in mind that they may alter the cookie’s color and flavor slightly.

How long do chewy pumpkin chocolate chip cookies stay fresh?

When stored properly in an airtight container, these cookies will remain fresh for about 2-3 days at room temperature.

Can I make these cookies vegan?

Yes! Replace the butter with coconut oil or a vegan butter alternative and use flax eggs instead of egg yolks.

What spices pair well with these cookies aside from pumpkin spice?

You might enjoy adding cinnamon, nutmeg, or even ginger for extra warmth and depth of flavor.

Final Thoughts

These chewy pumpkin chocolate chip cookies are not only delicious but also versatile. You can customize them by adding nuts, different types of chocolate, or even swapping in other spices. Their delightful texture and rich flavors make them perfect for any fall gathering or cozy night at home. Try making these today!