The Best Chewy Pumpkin Chocolate Chip Cookies You’ve Never Tried!
Ever baked cookies that make your kitchen smell like fall? These Chewy Pumpkin Chocolate Chip Cookies do just that! With a delightful blend of warm pumpkin spices and luscious chocolate, they’ll have everyone coming back for more. Plus, they’re incredibly easy to whip up—perfect for those cozy nights when you want a treat that tastes like love in every bite!
Why Make This Recipe
There are plenty of reasons to fall head over heels for this cookie masterpiece. For starters:
- Quick and Easy: You don’t need to be a baking guru to tackle this one. Even if you can’t boil water, you’ll nail this!
- Family-Friendly: Kids and adults alike will adore them. Who can resist that chewy texture paired with pockets of gooey chocolate?
- Perfect for Any Occasion: Whether it’s a holiday gathering or a lonely Tuesday night, these cookies fit perfectly.
Seriously, grab your apron—we’re about to make cookie magic! 🙌
Ingredients
You don’t need fancy stuff—just these basics!
- 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
Let’s get to baking! Follow these simple steps:
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan. It will foam and crackle—totally normal! Stir occasionally until it smells nutty and has browned bits. Remove from heat and cool in the fridge for about 50-60 minutes.
- Prepare the pumpkin: Spread it on a plate and dab with paper towels to soak up excess moisture. Keep doing this until it feels like soft playdough.
- When the butter cools, whisk in both sugars for exactly one minute until it resembles pale wet sand.
- Add egg yolks, vanilla, and the dried pumpkin until well combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate until just mixed.
- Scoop dough with a 3 tbsp cookie scoop, roll into balls, and space them out on trays. You should have about 15 cookies.
- Bake one tray at a time for 9-13 minutes, or until edges are golden while the middle is slightly underbaked.
- Use a cookie cutter to shape them nicely right after taking them out, then cool on a wire rack. Enjoy! 🎉
- Store cookies in an airtight container at room temperature for 2-3 days, keeping any extra dough refrigerated or frozen for a later batch.
How to Make Chewy Pumpkin Chocolate Chip Cookies (Overview)
First things first, you’re going to brown that butter. Think of it as giving your cookies a flavor upgrade; it adds a delicious nuttiness! While the butter cools down, it’s all about drying out that pumpkin for the perfect chewy consistency.
Mix those sweet and creamy components together, then fold in the dry ingredients and chocolate. Finally, scoop, roll, and bake to pumpkin perfection! Pro tip: For extra ooey-gooey chocolate, press in larger chunks on top before baking.
How to Serve Chewy Pumpkin Chocolate Chip Cookies
Serve these golden beauties warm, and let the chocolate chips melt into goodness. Pair them with a scoop of vanilla ice cream for an out-of-this-world dessert experience. Imagine the contrast between crunchy edges and soft centers, with warm spices wafting into the air. That’s your ticket to cozy comfort!
How to Store Chewy Pumpkin Chocolate Chip Cookies
You can keep these cookies fresh for 2-3 days in an airtight container at room temperature. Want to save some for later? Refrigerate or freeze the unbaked dough balls! Just pull them out and let them reach room temp before baking—about an hour for refrigerated and two for frozen.
Tips to Make Chewy Pumpkin Chocolate Chip Cookies
- Don’t rush the butter: Let it cool completely to get that chewy texture.
- Use room temperature eggs and pumpkin for a more even mix.
- Experiment with chocolate: Peppermint chips or white chocolate can be a fun twist!
- Make sure to properly measure your flour; spoon it into your measuring cup instead of scooping it directly for best results.
Variation
Want to switch things up? Try adding nuts or dried cranberries for extra chewiness and flavor. Feeling adventurous? Substitute the all-purpose flour with almond flour for a gluten-free version. The pumpkin spice isn’t just for cookies—don’t be afraid to add a pinch to your morning coffee, too! ☕️
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
While it’s tempting, pumpkin pie filling has added sugars and spices, which can alter the sweetness and flavor of your cookies. Stick to plain puree for best results!
2. How do I make these cookies vegan?
Swap the butter for coconut oil or a plant-based butter, and use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) instead of the yolks.
3. Can I freeze the cookies?
Absolutely! Once they’re baked and cooled, store them in an airtight container between layers of parchment paper, and they’ll keep in the freezer for up to 3 months.
📌 Pin this recipe for your next cozy dinner night!
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
For the cookie dough
- 1 cup cold unsalted butter Make sure it's cold to achieve the right texture.
- 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 all-purpose flour Plus 1 tablespoon; see notes 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 For a richer chocolate experience.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan; it will foam and crackle. Stir occasionally until it smells nutty and has browned bits. Remove from heat and cool in the fridge for about 50-60 minutes.
- Prepare the pumpkin by spreading it on a plate and dab with paper towels to soak up excess moisture until it feels like soft playdough.
Mixing
- When the butter cools, whisk in both sugars for exactly one minute until it resembles pale wet sand.
- Add egg yolks, vanilla, and the dried pumpkin, and mix until well combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate until just mixed.
Baking
- Scoop dough with a 3 tbsp cookie scoop, roll into balls, and space them out on trays. You should have about 15 cookies.
- Bake one tray at a time for 9-13 minutes, or until edges are golden while the middle is slightly underbaked.
- Use a cookie cutter to shape them nicely right after taking them out, then cool on a wire rack.
Notes
Printable Recipe Card
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