Chewy Pumpkin Chocolate Chip Cookies Recipe

Chewy Pumpkin Chocolate Chip Cookies Recipe – A perfect fall treat combining warm, cozy pumpkin spice with rich, melted chocolate in every bite. This easy-to-make recipe for chewy pumpkin chocolate chip cookies uses browned butter for a nutty, indulgent flavor and fresh Libby’s pumpkin puree for moisture and sweetness. Ideal for Halloween, Thanksgiving, or any autumn gathering, these cookies are soft, chewy, and loaded with chocolate chips. Bake these irresistible cookies and experience the best of fall flavors in every bite!

These chewy pumpkin chocolate chip cookies combine the warm flavors of fall with the irresistible sweetness of chocolate. With soft, pillowy textures and bursts of chocolate goodness, these cookies are perfect for autumn baking. The secret to their chewiness is the browned butter, which adds a rich, nutty flavor that complements the pumpkin perfectly. Whether you’re baking for a holiday or just craving a cozy treat, these cookies are sure to satisfy.

---

Ingredients

For the Cookies:

• 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 cups + 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

---

Instructions:

1. Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
2. Brown the butter: In a large stainless steel pan, melt the butter over medium heat. It will foam, crackle, and pop, which is normal. Stir occasionally, and once the butter turns a deep golden brown with nutty aromas, remove it from the heat. The browned butter should yield just under 1 cup (184g). Transfer the butter into a glass measuring bowl and refrigerate for 50-60 minutes. Stir it every 10-15 minutes until it reaches 75°F.
3. Prepare the pumpkin: Spread the pumpkin puree on a plate and press it with paper towels to absorb excess moisture. Continue until the puree is dry and thick, like soft playdough, and measures around 1/3 cup (75g).
4. Mix sugars and butter: Once the butter has cooled, whisk it together with granulated sugar and brown sugar for exactly 1 minute until it resembles wet sand.
5. Add egg yolks and pumpkin: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until well combined.
6. Combine dry ingredients: Fold in the flour, pumpkin spice, baking soda, and sea salt until just combined. Then, gently fold in the chocolate chips or chopped chocolate bar.
7. Shape the cookies: Use a 3 tbsp cookie scoop to portion out the dough. Roll the dough between your palms into balls and place them 2-3 inches apart on the prepared baking trays. If you want extra pools of melted chocolate, chop the chocolate into larger pieces and press them on top of each cookie before baking.
8. Bake the cookies: Bake one tray at a time for 9-13 minutes, or until the edges are golden brown and the center is slightly underbaked. For perfectly round cookies, use a large round cookie cutter immediately after baking to gently scoot the edges inward.
9. Cool and store: Let the cookies cool on a wire rack. Store in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate or freeze the dough balls, and bring them to room temperature before baking (about 1 hour for refrigerated dough and 2 hours for frozen dough).

---

Tips

• Brown the butter carefully: Browned butter adds depth and nuttiness to the cookies, so ensure you don’t let it burn. Stir frequently to achieve the perfect golden color.
• Pumpkin puree: Ensure you remove as much moisture from the pumpkin puree as possible to prevent the dough from becoming too wet.
• Cookie scoops: For consistent-sized cookies, use a cookie scoop and roll the dough between your palms before placing it on the tray.
• Chill the dough: If you have time, chilling the dough before baking for 30 minutes to 1 hour can help the cookies hold their shape.

---

Variations and Substitutions

• Chocolate: Use white chocolate chips, milk chocolate, or a mix of both instead of dark chocolate or chopped chocolate bars.
• Nuts: Add chopped pecans or walnuts for extra crunch and flavor.
• Spices: Adjust the amount of pumpkin spice to your taste. You can also add cinnamon, nutmeg, or cloves for a more complex flavor profile.
• Gluten-free option: Use a 1-to-1 gluten-free flour blend as a substitute for regular all-purpose flour.

---

FAQs

Can I use regular butter instead of browned butter?
You can, but browned butter adds a rich, nutty flavor that enhances the overall taste. It’s worth the extra step for a more complex flavor.

What type of chocolate is best for these cookies?
Finely chopped semi-sweet or bittersweet chocolate works great in these cookies. You can also use chocolate chips for convenience.

Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days or freeze it for up to 3 months. Be sure to bring it to room temperature before baking.

---

Serving Suggestions

These chewy pumpkin chocolate chip cookies are perfect served with a warm cup of tea or coffee on a cozy fall afternoon. They’re also ideal for Thanksgiving, Halloween parties, or any autumn gathering. For extra indulgence, drizzle with caramel sauce or enjoy with a scoop of vanilla ice cream.

---

Why You’ll Love This Recipe

These chewy pumpkin chocolate chip cookies are the perfect fall treat, combining the classic flavors of pumpkin spice with rich, melted chocolate. The brown butter elevates the flavor to new heights, making each bite a luxurious experience. With their chewy texture and melt-in-your-mouth chocolate, these cookies are sure to become a favorite in your autumn baking repertoire. Whether you’re looking for a special treat for the holidays or simply want to enjoy the cozy flavors of fall, this recipe is a winner!