Chewy Pumpkin Chocolate Chip Cookies Recipe

As the leaves start to turn and the air gets crisp, nothing says "fall" quite like the warm and comforting flavors of pumpkin and spice. This chewy pumpkin chocolate chip cookies recipe is the perfect way to bring the cozy essence of autumn into your home. With their soft, chewy texture and rich chocolatey goodness, these cookies are sure to become a seasonal favorite. So grab your apron, and let’s dive into this irresistible recipe that’s bound to have you coming back for more.

What are Chewy Pumpkin Chocolate Chip Cookies?

Chewy Pumpkin Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. These cookies incorporate the rich flavors of pumpkin and warm spices, making them the perfect autumn treat. Unlike regular cookies, which can sometimes be crisp or crumbly, these pumpkin-infused cookies are soft and chewy, thanks to the moisture from the pumpkin puree. The addition of pumpkin spice—a blend of cinnamon, nutmeg, ginger, and cloves—gives these cookies a warm and comforting flavor profile that pairs perfectly with the sweetness of the chocolate chips. Whether you’re a pumpkin lover or just looking for a unique cookie recipe to try, these chewy pumpkin chocolate chip cookies are sure to satisfy.

Ingredients List for Chewy Pumpkin Chocolate Chip Cookies

To create these mouthwatering cookies, you’ll need the following ingredients:

• 1 cup cold unsalted butter: Using cold butter helps achieve a chewy texture.
• ⅔ cup Libby's Pumpkin Puree (room temperature): Pumpkin adds moisture and flavor to the cookies.
• ½ cup granulated sugar: Adds sweetness and contributes to the cookie’s structure.
• ½ cup light brown sugar (packed): Brown sugar adds moisture and depth of flavor.
• 2 large egg yolks (room temperature): Provides richness and binds the ingredients together.
• 2 teaspoons vanilla extract: Enhances the overall flavor of the cookies.
• 1 ⅔ cups + 1 tablespoon all-purpose flour: Gives the cookies their structure.
• 2 ½ teaspoons pumpkin spice: A blend of cinnamon, nutmeg, ginger, and cloves that infuses the cookies with warm, autumnal flavors.
• 1 teaspoon baking soda: Helps the cookies rise and become tender.
• ½ teaspoon fine sea salt: Balances the sweetness and enhances the flavors.
• 1 cup finely chopped chocolate bar or chocolate chips: Chocolate is the star of the show in any chocolate chip cookie!

These ingredients work together to create a cookie that’s chewy, flavorful, and filled with rich, melty chocolate.

Substitutions and Variations

While the original recipe is fantastic as is, there are a few substitutions and variations you can try to tailor these cookies to your taste or dietary needs.

• Butter: If you’re looking to make these cookies dairy-free, you can substitute the butter with a plant-based margarine or coconut oil. Keep in mind that this may slightly alter the texture and flavor of the cookies.
• Pumpkin Puree: If you can’t find pumpkin puree, you can substitute it with sweet potato puree or butternut squash puree. Both will offer a similar texture and flavor profile.
• Sugars: For a deeper molasses flavor, you can use dark brown sugar instead of light brown sugar. Alternatively, coconut sugar can be used for a refined sugar-free option.
• Flour: To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute to avoid altering the texture of the cookies.
• Chocolate Chips: Feel free to experiment with different types of chocolate. Dark chocolate, milk chocolate, or even white chocolate chips can be used. You could also try adding in some chopped nuts for added texture.

These substitutions allow you to customize the recipe to your liking while still maintaining that chewy, delicious texture.

Step-by-Step Cooking Instructions

Creating these cookies involves several important steps, each contributing to the final chewy texture and rich flavor. Here’s how you can make your own batch of chewy pumpkin chocolate chip cookies:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
2. Brown the Butter: In a large stainless steel pan, melt the cold butter over medium heat. As it melts, the butter will foam, pop, and crackle—don’t worry, this is normal! Stir it occasionally to prevent burning. The butter is ready when the bottom of the pan is covered in brown bits, and it gives off a nutty aroma. This process typically takes 10-12 minutes. Once ready, remove the pan from the heat, scrape the browned butter into a glass measuring bowl, and place it in the fridge for 50-60 minutes. Stir it every 10-15 minutes until it cools to 75°F.
3. Prepare the Pumpkin Puree: Spread the pumpkin puree on a plate and press a stack of paper towels over it to soak up the excess liquid. Repeat this process until the pumpkin puree feels dry and has a playdough-like consistency. This step is crucial for achieving the right cookie texture. Once the puree is dry, it should measure about ⅓ cup (75 grams).
4. Mix the Dough: In a mixing bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar for exactly 1 minute. The mixture should look like pale, wet sand. Next, whisk in the egg yolks, vanilla extract, and dried pumpkin puree until everything is well combined.
5. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and sea salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Once combined, fold in the chocolate chips.
6. Shape the Cookies: Use a 3-tablespoon cookie scoop to portion out the dough. Roll each portion into a ball between your palms and place them on the prepared baking trays, leaving 2-3 inches of space between each cookie. For extra chocolatey goodness, press a few more chocolate chunks on top of each dough ball before baking.
7. Bake the Cookies: Bake one tray at a time for 9-13 minutes, or until the edges are golden brown but the centers are still slightly underbaked. This will ensure that the cookies remain soft and chewy. Immediately after removing the cookies from the oven, use a large round cookie cutter to gently scoot the edges in, making them thicker and perfectly round. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire cooling rack to cool completely.

Common Mistakes to Avoid

To ensure your cookies turn out perfectly chewy and delicious, avoid these common pitfalls:

• Skipping the Pumpkin Blotting Step: This step is crucial for removing excess moisture from the pumpkin puree. If you skip this step, your cookies may turn out puffy and cake-like instead of chewy.
• Not Measuring Flour Properly: Using too much flour can result in dense, dry cookies. Always use the spoon-level method or, better yet, a kitchen scale for the most accurate measurement.
• Overbaking: It can be tempting to wait until the cookies look fully baked before removing them from the oven, but this can lead to overbaked, dry cookies. The centers should still look slightly underbaked when you take them out.
• Not Cooling the Butter Enough: If the brown butter is too warm when you mix it with the sugars, it can cause the cookies to spread too much during baking.

Serving and Presentation Tips

Presentation and serving can elevate your chewy pumpkin chocolate chip cookies from a simple treat to a dessert showstopper. Here are some ideas:

• How to Serve Chewy Pumpkin Chocolate Chip Cookies: Serve these cookies slightly warm, with the chocolate still melty for the best experience. Pair them with a glass of cold milk, a hot cup of coffee, or a cozy mug of spiced tea for the ultimate fall treat.
• Presentation Ideas for Chewy Pumpkin Chocolate Chip Cookies: Arrange the cookies on a rustic wooden board or a cake stand lined with parchment paper. For an added fall touch, sprinkle some cinnamon around the plate or garnish with small decorative pumpkins or autumn leaves. If you’re giving them as a gift, wrap them in brown parchment paper tied with twine and attach a small, handwritten note.

Chewy Pumpkin Chocolate Chip Cookies Recipe Tips

• Make Ahead: You can prepare the cookie dough in advance and refrigerate or freeze it until you’re ready to bake. Just make sure to bring the dough to room temperature before baking.
• Chill the Dough: If you want even chewier cookies, you can chill the dough for 30 minutes before baking. This helps the flavors meld together and prevents the cookies from spreading too much in the oven.
• Extra Chocolate: For those who love extra chocolate, don’t hesitate to press additional chocolate chunks into the top of each dough ball before baking.

Frequently Asked Questions (FAQs)

Q: Can I freeze the cookie dough? A: Yes, you can freeze the cookie dough for up to 3 months. Just roll the dough into balls, freeze them on a baking sheet, then transfer them to a freezer bag. When you’re ready to bake, let them thaw at room temperature for about 2 hours.

Q: Why are my cookies spreading too much? A: This could be due to the butter being too warm or not enough flour in the dough. Ensure that the brown butter is cooled to 75°F before mixing, and double-check your flour measurements.

Q: Can I add nuts to this recipe? A: Absolutely! Chopped pecans or walnuts would be a great addition to these cookies, adding extra crunch and flavor.

Q: Why are my cookies puffy and cakey? A: This is usually due to too much moisture in the pumpkin puree. Make sure to blot the pumpkin thoroughly before adding it to the dough.

Conclusion

There’s nothing quite like the warm, comforting flavors of pumpkin and chocolate combined in a chewy, satisfying cookie. These Chewy Pumpkin Chocolate Chip Cookies are the perfect treat for fall, whether you’re enjoying them with a cup of coffee, sharing them with friends, or simply indulging in a sweet moment of bliss. With a little attention to detail and a few helpful tips, you’ll have a batch of cookies that are perfectly chewy, full of flavor, and sure to impress. Happy baking!

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