Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies are a perfect treat for any occasion, bringing together the delicious flavors of fall with rich chocolate goodness. Their soft and gooey texture, enhanced by warm spices, makes them a delightful dessert that everyone will love. With just the right amount of sweetness and a hint of pumpkin, these cookies are sure to be a hit at gatherings or cozy nights in.

Why You’ll Love This Recipe

• Irresistibly Chewy: The combination of brown butter and blotted pumpkin gives these cookies their signature chewy texture.
• Rich Flavor: Each cookie is packed with warm spices and melty chocolate for an unforgettable taste experience.
• Perfect for Any Occasion: Whether it’s a family gathering or a simple weeknight treat, these cookies fit right in.
• Easy to Make: With straightforward steps, you can whip up a batch without any fuss.
• Make Ahead Option: You can refrigerate or freeze the dough, making it perfect for baking when the mood strikes!

Tools and Preparation

To make these chewy pumpkin chocolate chip cookies, you’ll need some essential kitchen tools. Having the right equipment makes the process smoother and more enjoyable.

Essential Tools and Equipment

• Cookie scoop
• Mixing bowls
• Whisk
• Baking trays
• Parchment paper

Importance of Each Tool

• Cookie scoop: Ensures evenly sized cookies, leading to consistent baking results.
• Mixing bowls: Having multiple sizes helps in organizing your ingredients effectively as you prepare your dough.
• Whisk: A great tool for breaking up lumps in sugar and combining ingredients smoothly.

Ingredients

To create these chewy pumpkin chocolate chip cookies, you’ll need the following ingredients:

For the Cookie Dough

• 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

Dry Ingredients

• 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

Chocolate Addition

• 1 cup finely chopped chocolate bar or chocolate chips

How to Make Chewy Pumpkin Chocolate Chip Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.

Step 2: Brown the Butter

Brown the butter in a large stainless steel pan. It will foam and crackle—this is normal! Stir occasionally to prevent burning. Once it has browned and smells nutty, remove from heat. Transfer just under 1 cup into a glass measuring bowl and chill in the fridge for about 50-60 minutes until it cools to 75°F but remains liquid.

Step 3: Prepare the Pumpkin Puree

Spread the pumpkin puree on a plate. Press paper towels into it to soak up excess liquid. Continue this process until the pumpkin feels dry, resembling soft playdough. You should have about 1/3 cup (75 grams).

Step 4: Mix Sugars with Butter

When cooled, whisk together the brown sugar and granulated sugar into the browned butter for exactly one minute until it looks like pale wet sand.

Step 5: Combine Wet Ingredients

Add in the egg yolks, vanilla extract, and dried pumpkin puree. Whisk until fully combined.

Step 6: Add Dry Ingredients

Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.

Step 7: Scoop Dough onto Baking Trays

Using a 3-tablespoon cookie scoop, roll dough into balls between your palms. Place them on prepared trays spaced about 2-3 inches apart—aim for roughly 15 cookies. For extra melted chocolate pools, chop chocolate into larger pieces and press them on top before baking!

Step 8: Bake

Bake one tray at a time for about 9-13 minutes until edges are golden but centers are slightly underbaked. After removing from oven, use a round cookie cutter to shape edges into thicker rounds while still warm. Allow cooling completely on wire racks before enjoying!

Step 9: Storage Tips

Store baked cookies in an airtight container at room temperature for up to three days. You can also refrigerate or freeze cookie dough balls; simply bring them back to room temperature before baking—this may take about an hour from refrigeration or two hours from frozen.

Now you’re ready to enjoy these delightful chewy pumpkin chocolate chip cookies!

How to Serve Chewy Pumpkin Chocolate Chip Cookies

These chewy pumpkin chocolate chip cookies are a delightful treat perfect for any occasion. Here are some creative serving suggestions to enhance your cookie experience.

With a Glass of Milk

• Pair these cookies with a cold glass of milk for a classic combination. The creaminess of the milk balances the rich chocolate and spices in the cookies.

Warmed Up

• Heat the cookies in the microwave for 10 seconds to enjoy them warm. This will make the chocolate chips gooey and enhance their flavors, creating a comforting dessert.

Ice Cream Sandwiches

• Create delicious ice cream sandwiches by placing a scoop of your favorite ice cream between two cookies. Choose seasonal flavors like pumpkin or vanilla for a festive touch.

Drizzled with Caramel Sauce

• Add a drizzle of caramel sauce over the cookies for extra sweetness. It pairs perfectly with the pumpkin and chocolate flavors, making each bite indulgent.

As a Dessert Platter

• Serve these cookies on a dessert platter alongside other fall treats like apple pie or pecan bars. They complement each other well and create an inviting dessert spread.

How to Perfect Chewy Pumpkin Chocolate Chip Cookies

Achieving the perfect chewy texture in your pumpkin chocolate chip cookies is simple with a few tips.

• Use Cold Butter: Starting with cold unsalted butter helps maintain the structure of the dough, giving you that chewy consistency.
• Blot Pumpkin Puree: Removing excess moisture from the pumpkin puree ensures that your cookies don’t become too cakey. Aim for a concentrated flavor.
• Don’t Overmix: When combining dry ingredients, mix until just combined. Overmixing can lead to tough cookies instead of soft and chewy ones.
• Chill Your Dough: Allowing your dough to chill before baking enhances the flavor and helps your cookies hold their shape during baking.
• Perfect Baking Time: Keep an eye on your cookies while baking; take them out when they are slightly underbaked in the center for that gooey texture.
• Use Quality Chocolate: Opt for high-quality chocolate chips or chopped chocolate bars for better flavor and melting quality in every bite.

Best Side Dishes for Chewy Pumpkin Chocolate Chip Cookies

Chewy pumpkin chocolate chip cookies can be complemented by various side dishes, enhancing your overall dessert experience. Here are some excellent options:

1. Spiced Apple Cider: Warm spiced apple cider adds a cozy drink pairing that brings out the fall flavors in the cookies.
2. Roasted Nuts: A bowl of lightly salted roasted nuts provides a crunchy contrast to the soft texture of the cookies.
3. Pumpkin Spice Latte: This seasonal favorite pairs beautifully with the spices in your cookies, making it a perfect afternoon treat.
4. Cream Cheese Frosting Dip: A sweet cream cheese frosting dip offers a delightful way to enjoy both flavors together—perfect for dipping!
5. Candied Pecans: Sweet, crunchy candied pecans add an extra layer of flavor that complements both pumpkin and chocolate well.
6. Chocolate Hazelnut Spread: Serve alongside some chocolate hazelnut spread for those who want an even richer taste experience with their cookie treats.

Common Mistakes to Avoid

These chewy pumpkin chocolate chip cookies are a delightful treat, but common mistakes can hinder your baking success. Here are some pitfalls to watch out for:

• Using warm butter: Warm butter can alter the texture of your cookies. Always use cold unsalted butter for the best results.
• Skipping the pumpkin draining step: Failing to drain the pumpkin puree can lead to overly moist cookies. Make sure to absorb excess moisture before mixing.
• Overmixing the dough: Overmixing can result in tough cookies. Mix until just combined for that perfect chewy texture.
• Not cooling the browned butter: Using hot browned butter can cook the egg yolks and change the texture. Allow it to cool properly before proceeding.
• Underbaking the cookies: Chewy cookies should be slightly underbaked in the middle. Keep an eye on them during baking to achieve that soft center.

Storage & Reheating Instructions

Refrigerator Storage

• Store baked cookies in an airtight container at room temperature for up to 2-3 days.
• For longer freshness, keep them in the fridge for up to a week.

Freezing Chewy Pumpkin Chocolate Chip Cookies

• Freeze cookie dough balls in an airtight container or freezer bag for up to 3 months.
• Baked cookies can be frozen as well, layered with parchment paper, for easy separation.

Reheating Chewy Pumpkin Chocolate Chip Cookies

• Oven: Preheat to 350°F (180°C) and heat for about 5-7 minutes until warm.
• Microwave: Heat individual cookies for 10-15 seconds for a quick warm-up.
• Stovetop: Place a cookie in a covered skillet over low heat for about 1 minute to revive its softness.

Frequently Asked Questions

Here are some common questions about making chewy pumpkin chocolate chip cookies.

How do I achieve chewier cookies?

To get chewy pumpkin chocolate chip cookies, ensure you properly measure flour and don’t overmix your dough.

Can I use other types of chocolate?

Yes! You can substitute dark chocolate or white chocolate chips based on your preference for different flavor profiles.

Why is my dough too sticky?

If your dough is sticky, it might need more flour. Add a tablespoon at a time until you reach the right consistency.

What can I customize in this recipe?

Consider adding nuts, dried fruit, or swapping spices like nutmeg or cinnamon for a unique twist on these chewy pumpkin chocolate chip cookies!

Final Thoughts

These chewy pumpkin chocolate chip cookies are not only delicious but also adaptable. You can personalize them with various mix-ins or spices to suit your taste. Give this recipe a try; it’s perfect for cozy evenings and gatherings!