why make this recipe

Chewy Pumpkin Chocolate Chip Cookies are the perfect fall treat. They combine the cozy flavors of pumpkin and warm spices with the rich sweetness of chocolate. These cookies are easy to make and great for sharing with family and friends. The chewy texture makes them very satisfying, and they can brighten up any gathering or just be a delightful end-of-day snack. Plus, who doesn’t love a cookie that highlights the flavors of the season?

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 the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
Brown the butter in a large stainless steel pan. As it cooks, it will foam and crackle—this is normal! Stir occasionally to prevent burning. When it smells nutty and has brown bits at the bottom, remove it from the heat. Let it cool to about 75°F.
On a plate, press a stack of paper towels into the pumpkin puree to absorb excess liquid. Repeat until the pumpkin feels dry and measures about 1/3 cup.
Once the butter has cooled, whisk in the granulated and brown sugar for 1 minute until it looks like pale sand.
Whisk in the egg yolks, vanilla, and dried pumpkin puree until well combined.
Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
Scoop the dough using a 3-tablespoon cookie scoop. Roll the dough into balls and place them on the baking trays about 2-3 inches apart.
Bake one tray at a time for 9-13 minutes, until the edges are golden brown but the center is slightly underbaked. Use a large round cookie cutter to shape the edges while they are still hot. Let them cool on a wire rack before enjoying!
Store baked cookies in an airtight container at room temperature for 2-3 days. Dough balls can be chilled or frozen for later use.

how to serve Chewy Pumpkin Chocolate Chip Cookies

Serve these wonderful cookies warm or at room temperature. They are a delightful treat on their own or can be paired with a glass of milk, a hot cup of coffee, or tea. For a fun presentation, you can also serve them with a scoop of vanilla ice cream and a drizzle of chocolate sauce on top.

how to store Chewy Pumpkin Chocolate Chip Cookies

Once baked, keep the cookies in an airtight container at room temperature for up to 2-3 days. If you want to keep them fresh for a longer time, you can freeze the cookie dough balls. Just remember to let the frozen dough sit at room temperature for about 2 hours or until soft enough to bake.

tips to make Chewy Pumpkin Chocolate Chip Cookies

Measure the flour correctly for the best results. Avoid packing it down; rather, scoop and level it off with a knife.
Ensure that the butter is cooled but still liquid before adding the sugars to get the right cookie texture.
Don’t skip the browning step for the butter. This adds a nutty flavor that enhances the cookies.

variation

For a different flavor, you can swap out the chocolate chips for white chocolate or add nuts like pecans or walnuts. You could also try adding a sprinkle of sea salt on top for a sweet and salty combo!

FAQs

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use pumpkin puree as pumpkin pie filling has added sugars and spices, which will change the flavor of your cookies.

Q: How can I make the cookies softer?
A: To make them softer, do not bake the cookies too long. They should be slightly underbaked when you take them out of the oven.

Q: Can I make these cookies vegan?
A: Yes, you can replace the butter with a dairy-free alternative and use flax eggs instead of the egg yolks. Adjust the other ingredients accordingly.

Chewy Pumpkin Chocolate Chip Cookies

Author: majestyrecipes
Total Time: 45 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Deliciously chewy cookies that combine rich pumpkin and warm spices with chocolate, perfect for fall gatherings.

Ingredients

Scale

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
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

Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
Brown the butter in a stainless steel pan, stirring occasionally until it smells nutty and has brown bits. Allow it to cool to about 75°F.
Press a stack of paper towels into the pumpkin puree to absorb excess liquid until it measures about 1/3 cup.
Whisk the cooled butter with granulated and brown sugar for 1 minute until pale.
Whisk in the egg yolks, vanilla, and dried pumpkin puree until well combined.
Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
Scoop dough using a 3-tablespoon cookie scoop, roll into balls, and place on baking trays 2-3 inches apart.
Bake one tray at a time for 9-13 minutes until edges are golden and center is slightly underbaked. Use a cookie cutter to shape edges while hot.
Cool on a wire rack before enjoying.

Notes

Measure the flour carefully and ensure butter is cooled but liquid before mixing in sugars. Don’t skip browning the butter for a nutty flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 10g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: pumpkin cookies, fall desserts, chewy cookies, chocolate chip cookies, autumn treats