When the leaves start to crunch underneath our feet and the air becomes crisp with that unmistakable scent of fall, I find myself irresistibly drawn to my kitchen. It’s that magical time of year when my family gets a bit more cozy, and the idea of baking something warm and delicious fills me with glee. I remember vividly an early autumn afternoon last year when my kids, Oliver and Emma, were racing around the backyard, their laughter echoing through the trees. I could see their excited faces peeking through the kitchen window, waiting in anticipation of a sweet treat.
On that day, I decided to whip up a batch of my beloved Chewy Pumpkin Chocolate Chip Cookies. I wanted to bring the essence of fall into our home, and nothing captures that better than the rich flavors of pumpkin and warm spices mixed with melty chocolate. As I gathered the ingredients, I could already imagine the giggles and joyful anticipation on his face, especially when the sweet aroma began to waft through the house.
Cooking in my home isn’t merely about feeding my family; it’s about creating memories. As I measured out the pumpkin puree and melted the butter, I called Oliver and Emma into the kitchen to help. The meticulous process of making these cookies transformed into a delightful bonding experience. We took turns stirring the thick pumpkin batter, the warmth of our togetherness bubbling up with each delightful mix. I even let them sneak a chocolate chip here and there, their faces lighting up with pure joy each time they tasted our creation.
Those cookies emerged from the oven perfectly chewy, with pools of chocolate bubbling out, casting a magical spell over our cozy home. Sitting together at the table, we broke the first cookie in half, letting the warm, gooey chocolate stretch and melt in our hands. Words can’t describe the joy that filled our hearts as we savored the delicious combination of pumpkin and chocolate—a true celebration of the season.
Creating Chewy Pumpkin Chocolate Chip Cookies this year will be centered around the same spirit of togetherness and fun. I can already hear the laughter of my children as we gather in the kitchen, exploring flavors, and engaging in sweet, messy moments together. Let me take you on a journey to recreate this joyful experience at home, step by step!
Why Make This Recipe
Chewy Pumpkin Chocolate Chip Cookies aren’t just another cookie recipe; they’re about capturing that delightful fall spirit in your own home. The combination of flavors is simply irresistible—the earthiness of pumpkin balanced with the sweetness of chocolate creates a perfect harmony. These cookies are soft, chewy, and packed with delightful melty chocolate, making them a great snack for any occasion, whether it’s a cozy family evening, a Halloween gathering, or simply a sweet treat to enjoy with a cup of coffee.
Moreover, these cookies are incredibly versatile! They allow you to play with flavors, making them unique to your kitchen. The warm spices like pumpkin spice fill the air with a heavenly aroma, making your kitchen feel like a warm hug. Plus, sharing these goodies with family or friends is a surefire way to bring joy to any gathering.
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.
-
Next, brown the butter in a large stainless steel pan. While it cooks, you’ll notice it foam, pop, and crackle—this is a normal part of the process. Stand nearby and stir frequently to prevent burning. Once it has a nutty scent and the bottom is covered with brown bits, remove the pan from the heat. You should have just under 1 cup of browned butter (about 184 g). Transfer the butter to a glass measuring bowl and place it in the fridge for 50-60 minutes. Stir it every 10-15 minutes until it cools down to about 75°F.
-
To prepare the pumpkin puree, spread it out on a plate and press stacks of paper towels into it to soak up any extra liquid. Repeat until the pumpkin is fairly dry, resembling soft playdough, and measures roughly 1/3 cup (75 grams).
-
Once the butter is cooled, whisk in the brown and granulated sugars for exactly 1 minute until it resembles pale wet sand.
-
Whisk in the egg yolks, vanilla, and the now-dried pumpkin puree until everything is well combined.
-
Gently fold in the flour, pumpkin spice, baking soda, sea salt, and your chocolate chips until just combined.
-
Using a 3-tablespoon cookie scoop, form dough balls, roll them between your palms, and place them on the prepared trays about 2-3 inches apart. You should get around 15 cookies. For an extra treat, chop some chocolate into larger pieces and press them on top before baking!
-
Bake one tray at a time for 9-13 minutes or until the edges turn golden brown, and the middle looks slightly underbaked. Right out of the oven, use a large round cookie cutter to scoot the edges in, making them thicker and more perfectly round.
-
Let the cookies cool on a wire rack completely before enjoying!
-
Store the cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls too; just bring them to room temperature before baking (it takes about an hour for refrigerated dough and about 2 hours for frozen dough).
How to Serve Chewy Pumpkin Chocolate Chip Cookies
Serving these delightful Chewy Pumpkin Chocolate Chip Cookies can be as simple or as fancy as you want! Straight out of the oven is always best, when the chocolate is warm and gooey. They make a wonderful addition to any fall-themed gathering or casual family get-togethers. You can serve them on a plate sprinkled with powdered sugar for a touch of elegance, or simply present them in an inviting glass jar.
Pair these cookies with a steaming mug of apple cider or pumpkin spice latte for the ultimate fall flavor explosion! If you really want to impress, add a scoop of vanilla ice cream on top and make it an indulgent dessert.
How to Store Chewy Pumpkin Chocolate Chip Cookies
To keep your Chewy Pumpkin Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for 2-3 days. After that, they might begin to lose their delightful chewiness. If you want to store them for a longer period, you can refrigerate or freeze the cookie dough balls and bake them fresh whenever the craving strikes. Just be sure to let the dough come to room temperature before baking!
Tips to Make Chewy Pumpkin Chocolate Chip Cookies
-
Brown the Butter Carefully: Keep an eye on the butter while it’s browning; it can go from perfect to burnt quickly. That nutty flavor is what you want to achieve!
-
Avoid Overmixing: When combining the dry ingredients, mix just until combined. Overmixing can make the cookies tough instead of chewy.
-
Don’t Skimp on Cooling: Letting the browned butter cool properly ensures a better texture for your cookies. This part of the recipe is crucial to that chewy goodness.
-
Experiment with Mix-Ins: If you like, try adding chopped nuts, dried cranberries, or white chocolate for a different flavor twist on these chewy treats!
Variations
If you’re looking to shake things up a bit, consider these fun variations:
-
Spices Change: Instead of pumpkin spice, you could try adding a pinch of cinnamon or nutmeg for a different kick!
-
Nutty Twist: Add chopped pecans or walnuts for some extra crunch.
-
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to enjoy these cookies without gluten.
FAQs
1. Can I use canned pumpkin instead of fresh pumpkin?
Absolutely! Canned pumpkin puree works perfectly in this recipe and is convenient. Just ensure that you dry it properly before adding it to the batter.
2. How do I know when my cookies are done?
The edges should be golden brown while the center appears slightly underbaked. They will continue to cook a bit after removed from the oven.
3. Can I freeze the baked cookies?
Yes! Once the cookies are cooled, place them in an airtight freezer-safe container and they can stay fresh for about 2-3 months. Simply thaw at room temperature before enjoying.
In every cookie I make, I find fragments of cherished memories and the ingredients that bind us as a family. As you bake these Chewy Pumpkin Chocolate Chip Cookies, I trust you will find moments of joy, laughter, and deliciousness just like I do. Happy baking!
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan, stirring frequently until it has a nutty scent and is covered with brown bits. Let it cool in the fridge for 50-60 minutes.
- Prepare the pumpkin puree by pressing it with paper towels to soak up extra liquid until it measures about 1/3 cup (75 grams).
- Whisk the cooled browned butter with brown and granulated sugars for 1 minute until it looks like pale wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree, mixing until well combined.
- Gently fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate until just combined.
- Use a 3-tablespoon cookie scoop to form dough balls, rolling them in your palms. Place them on the trays 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes until the edges are golden and the centers are slightly underbaked.
- Let the cookies cool on a wire rack completely before enjoying.