why make this recipe
Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that perfectly blends the flavors of pumpkin and chocolate. They capture the essence of fall with every bite while providing a satisfying chewiness that makes them hard to resist. These cookies are not just flavorful; they are also easy to make, using simple ingredients that you probably already have in your kitchen. Whether for a cozy gathering or a sweet snack at home, these cookies bring warmth and joy to any occasion.
how to make Chewy Pumpkin Chocolate Chip Cookies
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 teaspoons 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
Directions:
- Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- In a large stainless steel pan, brown the butter. It will foam, pop, and crackle—this is normal! Stir occasionally to prevent burning. Once it has a nutty aroma and the bottom is covered in brown bits, remove the pan from heat. You should have just under 1 cup of browned butter (184 g). Transfer this to a glass measuring bowl and place it in the fridge for 50-60 minutes. Stir every 10-15 minutes until a thermometer reads 75°F; the butter should be cool but still liquid.
- Spread the pumpkin puree on a plate. Press paper towels into it to soak up the excess liquid. Repeat with new towels until the pumpkin feels dry, similar to soft playdough, and measures about 1/3 cup (75 grams).
- Once the butter is cool, whisk in the brown and granulated sugars for 1 minute until it resembles pale wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree, whisking until everything is combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Using a 3 tbsp cookie scoop, roll the dough into balls and place them on the prepared trays, spaced 2-3 inches apart. You should have about 15 cookies. For extra melted chocolate, press larger chocolate pieces on top before baking.
- Bake one tray at a time for 9-13 minutes or until the edges are golden brown, and the middles are slightly underbaked. Use a large round cookie cutter to shape the edges right out of the oven for perfectly round cookies. Allow the pan to cool on a wire rack before transferring the cookies. Enjoy!
- Store the baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls; just let them come to room temperature before baking (1 hour for refrigerated dough, 2 hours for frozen dough).
how to serve Chewy Pumpkin Chocolate Chip Cookies
These cookies are perfect on their own, but you can elevate the presentation by pairing them with a glass of milk or a hot cup of coffee or tea. They also make a lovely addition to dessert platters at gatherings or holidays. For an extra treat, warm them slightly in the microwave before serving to enhance the chocolatey goodness.
how to store Chewy Pumpkin Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They are best enjoyed within 2-3 days. For longer storage, you can refrigerate or freeze the cookie dough balls. Just remember to let frozen dough sit out for about 2 hours to reach room temperature before baking.
tips to make Chewy Pumpkin Chocolate Chip Cookies
- Make sure to properly brown the butter for a deep, nutty flavor.
- Use room temperature eggs to ensure they combine easily with the other ingredients.
- Measure flour correctly by spooning it into the measuring cup and leveling it off, to avoid dense cookies.
- Don’t overmix the dough after adding the flour; it leads to a chewier texture.
variation
You can easily modify this recipe to suit your taste. Try adding nuts like walnuts or pecans for added crunch. For a twist, substitute regular chocolate chips with white chocolate chips or butterscotch chips.
FAQs
1. Can I use pumpkin puree from a can?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s pure pumpkin puree without added sugar or spices.
2. How can I make these cookies a bit healthier?
You can substitute some of the all-purpose flour with whole wheat flour or use coconut sugar instead of granulated sugar for a slight change in flavor and texture.
3. Can I freeze the baked cookies?
Yes, these cookies freeze well. Store them in an airtight container or freezer bag and they will last for up to 3 months. Just thaw them at room temperature before serving.
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- In a large stainless steel pan, brown the butter. Once it has a nutty aroma, remove the pan from heat and transfer the browned butter to a glass measuring bowl. Place in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F.
- Spread the pumpkin puree on a plate. Press paper towels into it to soak up the excess liquid until it feels dry and measures about 1/3 cup.
- Once the butter is cool, whisk in the brown and granulated sugars for 1 minute until it resembles pale wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree, whisking until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Using a 3 tbsp cookie scoop, roll the dough into balls and place them on the prepared trays, spaced 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes or until the edges are golden brown and the middles are slightly underbaked.
- Use a large round cookie cutter to shape the edges right out of the oven for perfectly round cookies. Allow cooling on a wire rack before transferring the cookies.