Chewy Pumpkin Chocolate Chip Cookies Recipe

Looking for the perfect fall cookie that captures the essence of the season? These Chewy Pumpkin Chocolate Chip Cookies are a delightful blend of warm pumpkin spice, rich chocolate, and a hint of nuttiness from browned butter. Perfectly chewy with a soft center, these cookies are great for any occasion, from family gatherings to an indulgent treat with a warm cup of tea. Get ready to wow your family and friends with these flavorful, moist cookies that combine the best of pumpkin and chocolate in every bite.

Ingredients for Chewy Pumpkin Chocolate Chip Cookies

To create these delicious cookies, you’ll need a few simple ingredients that bring out a depth of flavor and a chewy texture. Here is the list of everything you’ll need:

• 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 cups + 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

this RECIPE

Step-by-Step Instructions

1. Preparation Tips: Preparing the Ingredients
Start by gathering all your ingredients and ensuring they are at room temperature. This helps with even mixing and achieving the perfect cookie texture.

2. How to Brown Butter for Enhanced Flavor
Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside. Begin by browning the butter in a large stainless-steel pan. As the butter melts, it will foam, pop, and crackle—this is normal! Stir occasionally and keep an eye on it to avoid burning. Once the butter has a rich, nutty aroma and brown bits appear at the bottom, remove it from heat. You should have just under 1 cup of browned butter (around 184 grams). Transfer the browned butter to a glass measuring bowl and place it in the fridge. Stir it every 10-15 minutes until it reaches 75°F and is cool but still liquid.

3. Drying the Pumpkin Puree: A Critical Step
While the butter cools, spread the pumpkin puree on a plate. Use paper towels to press and absorb excess liquid. Repeat this process several times with fresh paper towels until the pumpkin feels dry like soft playdough and measures roughly 1/3 cup (about 75 grams). This step ensures that your cookies will be chewy, not cakey.

4. Mixing the Dough for Perfect Consistency
Once the butter is ready, whisk in the granulated sugar and brown sugar for exactly 1 minute until it resembles pale wet sand. Next, add the egg yolks, vanilla extract, and dried pumpkin puree, whisking until all ingredients are well combined.

5. Shaping and Arranging the Cookies for Baking
Fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just combined. Using a 3-tablespoon cookie scoop, portion the dough and roll it into balls between your palms. Arrange the dough balls on the prepared baking trays, spacing them 2-3 inches apart. For extra melty chocolate pools, press a few additional chocolate chunks on top of each dough ball.

6. Baking Tips: Achieving the Ideal Texture
Bake one tray at a time for 9-13 minutes or until the edges are golden brown, but the center is still slightly underbaked. For that perfect cookie shape, immediately use a large round cookie cutter to scoot the edges in, making them thicker and perfectly round. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

Common Mistakes to Avoid

• Over-browning the Butter: Keep a close eye on the butter as it browns to prevent it from burning. The goal is a golden-brown color and a nutty aroma, not a dark, burnt smell.
• Using Too Much Moisture in the Pumpkin Puree: Make sure to remove as much moisture as possible from the pumpkin puree. Excess moisture can make the cookies cakey rather than chewy.
• Underbaking or Overbaking the Cookies: Pay attention to the baking time and check the cookies at the 9-minute mark. The edges should be set and slightly golden, while the center remains soft.

Serving and Presentation Tips

Serve these cookies warm with a glass of milk, hot tea, or a cup of coffee for a delightful treat. For a festive touch, consider drizzling melted white chocolate over the cooled cookies or dusting them with a light sprinkle of cinnamon sugar. Arrange them on a rustic wooden board or a colorful autumn plate for a beautiful presentation.

Storage Tips

To keep your cookies fresh and chewy, store them in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate or freeze the cookie dough balls. When ready to bake, bring the dough to room temperature—this takes about 1 hour if refrigerated or 2 hours if frozen. Baked cookies can also be frozen for up to 3 months.

FAQs About Chewy Pumpkin Chocolate Chip Cookies

1. Can I Use a Different Type of Flour?
Yes, you can experiment with different flours, but the texture may vary. For a gluten-free version, consider using a 1:1 gluten-free flour blend.

2. How Can I Make These Cookies Gluten-Free?
Simply substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum to ensure the right texture.

3. How Do I Know When the Cookies Are Perfectly Baked?
The cookies are done when the edges are golden and set, but the center is still slightly underbaked. They will continue to firm up as they cool.

Conclusion

Enjoy the warm, comforting flavors of these Chewy Pumpkin Chocolate Chip Cookies with your loved ones! Perfect for cozy afternoons or holiday gatherings, these cookies are a guaranteed hit. Don’t forget to share this recipe with your friends and family, and subscribe to our blog for more delicious recipes like this!

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