Chewy Pumpkin Chocolate Chip Cookies: The Perfect Fall Treat
As the weather cools and pumpkin spice season rolls in, these Chewy Pumpkin Chocolate Chip Cookies are the ultimate autumn indulgence. With a combination of rich browned butter, sweet pumpkin puree, and melty chocolate, these cookies are a delicious twist on the classic chocolate chip cookie. They are soft, chewy, and full of warm, cozy flavors that make them perfect for fall gatherings or as a sweet treat to enjoy with a cup of coffee.
Ingredients:
- 1 cup cold unsalted butter
- ⅔ cup Libby’s Pumpkin Puree, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1⅔ cup + 1 tablespoon all-purpose flour
- 2½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup finely chopped chocolate bar or chocolate chips
Directions:
1. Preheat the Oven
Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper. Set aside for later use.
2. Brown the Butter
In a large stainless steel pan, melt the butter over medium heat. As the butter melts, it will foam, pop, and crackle. Stir occasionally to prevent burning. Once the butter has browned and the bottom of the pan is covered in brown bits (giving off a nutty aroma), remove from heat. You should have just under 1 cup (184g) of browned butter. Transfer the butter to a glass measuring bowl and refrigerate it for 50-60 minutes, stirring every 10-15 minutes, until it cools to 75°F. The butter should be cool but still liquid.
3. Prepare the Pumpkin
Spread the pumpkin puree on a plate, then use paper towels to press out excess moisture. Continue blotting with fresh paper towels until the pumpkin feels dry and measures about ⅓ cup (75g).
4. Mix the Wet Ingredients
Once the browned butter has cooled, whisk it together with the brown sugar and granulated sugar for exactly 1 minute, until the mixture looks like pale wet sand. Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined.
5. Mix the Dry Ingredients
Fold in the flour, pumpkin spice, baking soda, and sea salt. Add the chocolate chips or chopped chocolate and gently fold until the dough is just combined.
6. Shape the Dough
Using a 3-tablespoon cookie scoop, portion out the dough and roll each scoop between your palms to form round balls. Place the dough balls on the prepared baking trays, spacing them 2-3 inches apart. This recipe yields about 15 cookies. Optionally, press larger chocolate chunks on top of each dough ball for extra melty chocolate pools after baking.
7. Bake the Cookies
Bake one tray at a time for 9-13 minutes, until the edges are golden brown and the centers are slightly underbaked. For thicker, perfectly round cookies, use a large round cookie cutter to gently scoot the edges in after baking.
8. Cool and Serve
Let the cookies cool completely on a wire rack before serving. These cookies are best enjoyed warm, with gooey chocolate in every bite.
9. Storage
Store the baked cookies 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, 2 hours for frozen dough).
Recipe Summary:
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Calories: 180 kcal per cookie
- Servings: 15 cookies
Tips for the Best Chewy Pumpkin Chocolate Chip Cookies:
- Browning the Butter: Browning the butter adds a rich, nutty flavor that takes these cookies to the next level. Be sure to keep an eye on the butter as it browns, as it can burn quickly.
- Drying the Pumpkin Puree: Removing excess moisture from the pumpkin puree is crucial for maintaining the perfect chewy texture in the cookies.
- Cookie Scooting: For bakery-style, perfectly round cookies, use a large round cookie cutter to gently shape the cookies right after they come out of the oven.
Why You’ll Love These Chewy Pumpkin Chocolate Chip Cookies
These Chewy Pumpkin Chocolate Chip Cookies are everything you love about fall baking in one delicious bite. The combination of browned butter, warm pumpkin spice, and gooey chocolate chips makes these cookies both cozy and indulgent. They’re perfect for sharing with friends and family, or for enjoying on a quiet autumn evening with a hot beverage.
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Chewy Pumpkin Chocolate Chip Cookies
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Description
These Chewy Pumpkin Chocolate Chip Cookies are the perfect fall treat. The rich flavor of pumpkin puree combined with cozy pumpkin spice and melty chocolate chips creates a cookie that’s both soft and chewy. The browned butter adds a deep, nutty flavor, while the dried pumpkin puree ensures the perfect texture without excess moisture.
Ingredients
1 cup cold unsalted butter
⅔ cup Libby’s Pumpkin Puree, room temperature
½ cup granulated sugar
½ cup light brown sugar, packed
2 large egg yolks, room temperature
2 teaspoons vanilla extract
1⅔ cup + 1 tablespoon all-purpose flour
2½ teaspoons pumpkin spice
1 teaspoon baking soda
½ teaspoon fine sea salt
1 cup finely chopped chocolate bar or chocolate chips
Instructions
Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper. Set aside.
Brown the butter in a large stainless steel pan. The butter will foam, pop, and crackle as it cooks, so stay nearby and stir occasionally to prevent burning. Once the bottom of the pan is covered in brown bits and the butter smells nutty, remove it from heat. You should have just under 1 cup (184g) of browned butter. Transfer the butter to a glass measuring bowl and refrigerate it for 50-60 minutes, stirring every 10-15 minutes, until it reaches 75°F. The butter should be cool but still liquid.
Spread the pumpkin puree on a plate and use paper towels to press out excess moisture. Continue soaking up liquid with fresh paper towels until the puree feels dry and measures about ⅓ cup (75g).
Once the butter has cooled, whisk it together with the brown sugar and granulated sugar for exactly 1 minute, until the mixture resembles pale wet sand.
Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined.
Fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just combined.
Using a 3-tablespoon cookie scoop, portion out the dough, rolling each scoop between your palms. Place the dough balls on the prepared baking trays, spacing them 2-3 inches apart. You should have about 15 cookies. Optionally, press larger chocolate chunks on top of each dough ball for extra pools of melted chocolate after baking.
Bake one tray at a time for 9-13 minutes, until the edges are golden brown and the centers are slightly underbaked. Use a large round cookie cutter to scoot the edges in for thicker, perfectly round cookies.
Let the cookies cool completely on a wire rack before serving.
Store baked cookies 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, 2 hours for frozen dough).
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 180