Chewy Pumpkin Chocolate Chip Cookies

There’s something magical about the way a kitchen fills with warmth and sweetness when baking cookies on an autumn day. My journey with Chewy Pumpkin Chocolate Chip Cookies began during a particularly crisp morning, when I wanted to surprise my family with a new treat. With pumpkin puree already on hand, I decided to experiment, and the result was an unforgettable moment of cozy indulgence! These cookies quickly became our family favorite, perfect to serve for a lazy breakfast or a sweet afternoon pick-me-up.

Why You’ll Love This

Quick and Easy: The whole process, from mixing to baking, wraps up in under two hours, including cooling time.
Cozy Comfort: The blend of pumpkin spice and chocolate creates a comforting aroma and flavor, perfect for fall.
No Special Equipment Required: You only need basic kitchen tools to whip up these delightful treats.
Great for Sharing: With 15 cookies per batch, this recipe makes enough to share with friends and family—or keep them all for yourself!
Child-Friendly: Kids love these chewy cookies, and they can even help with the baking process.

Ingredients

1 cup cold unsalted butter: Adds rich, creamy texture while browning adds a nutty depth of flavor.
2/3 cup Libby’s Pumpkin Puree, room temperature: Provides moistness and the quintessential fall flavor.
1/2 cup granulated sugar: Sweetens the cookies to perfection.
1/2 cup light brown sugar, packed: Adds a hint of molasses and deepens sweetness.
2 large egg yolks, room temperature: Helps bind the ingredients while adding richness.
2 teaspoons vanilla extract: Enhances the flavors and adds aromatic notes.
1 2/3 cup + 1 tablespoon all-purpose flour: Provides structure to the cookies.
2 1/2 teaspoons pumpkin spice: Infuses the cookies with warm, autumn spice.
1 teaspoon baking soda: Helps the cookies rise and become light and tender.
1/2 teaspoon fine sea salt: Balances the sweetness and enhances the other flavors.
1 cup finely chopped chocolate bar or chocolate chips: Melts into gooey pockets of chocolate goodness.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper. Begin by browning the butter in a large stainless-steel pan. It will foam and crackle, so keep an eye on it and stir occasionally. The goal is to get those lovely brown bits at the bottom and a nutty aroma. Once achieved, transfer it to a glass measuring bowl and refrigerate until it reaches 75°F—that’s about 50-60 minutes, stirring every 10-15 minutes.

Step 2: Dry the Pumpkin Puree

Spread the pumpkin puree on a plate and press out excess moisture using paper towels until it feels dry and measures around 1/3 cup. This ensures the proper consistency in your dough.

Step 3: Make the Cookie Dough

Once the butter has cooled, whisk it together with the sugars until the mixture resembles pale wet sand. Incorporate the egg yolks, vanilla extract, and dried pumpkin puree until everything is fully combined. Next, fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just mixed.

Step 4: Shape and Bake

Using a 3-tablespoon cookie scoop, portion out the dough, rolling each between your palms. Place them on the prepared baking trays, spacing each dough ball 2-3 inches apart. If desired, press larger chocolate chunks on top for extra decadence. Bake one tray at a time for 9-13 minutes, until the edges are golden brown and centers remain slightly underbaked. If you want thicker cookies, gently use a round cookie cutter to nudge the edges inward immediately after baking. Allow cookies to cool completely on a wire rack before enjoying.

Important Things to Remember

Don’t Skip Browning Butter: It adds invaluable depth and flavor, essential for that rich cookie taste.
Moisture Matters: Drying the pumpkin puree is crucial to avoid soggy cookies.
Check Oven Temperature: Make sure your oven is correctly preheated for even baking.

How to Serve It

Present these cookies with a cozy mug of hot cocoa or spiced apple cider, perfect for chilly fall mornings or afternoon snacks. Consider arranging them on a platter lined with decorative autumn leaves for an added festive touch.

Making It Your Own

Feel free to swap out the chocolate chips for white chocolate or butterscotch chips for a different twist. Adding a handful of chopped nuts, like pecans or walnuts, can add an appealing crunch. For a dairy-free version, use a plant-based butter substitute.

Keeping and Reheating

Store these cookies in an airtight container at room temperature for up to 3 days. To enjoy them warm later, a quick microwave zap for about 10 seconds on medium power will revive their gooey chocolate centers.

What I’ve Figured Out

Over time, I’ve found that pressing a few extra chocolate pieces on top of the cookie dough balls before baking takes these cookies from usual to show-stopping. They create beautiful, inviting chocolate pools once out of the oven, which no one can resist!

Frequently Asked Questions

Can I use melted butter instead of browned butter?

While you can use melted butter, browning the butter injects a nutty flavor that is absolutely worth the extra effort!

Can I prepare the dough in advance?

Yes, you can refrigerate the dough balls for up to 3 days or freeze them for longer storage. Just make sure to bring them to room temperature before baking.

Are there egg substitutes if I have an allergy?

Yes, you can use a flax egg or a store-bought egg replacer. The texture may differ slightly, but they’ll still be delicious!

Can these cookies be made gluten-free?

Absolutely! Just substitute with your favorite gluten-free flour blend, preferably one with xanthan gum for better structure.