Simple Chewy Pumpkin Chocolate Chip Cookies Recipe to Love

Fall’s golden embrace brings out the ultimate pumpkin chocolate chip cookies that will make taste buds dance with delight.

Soft, warm spices mingle with rich chocolate chunks in this irresistible autumn treat.

The secret to these chewy pumpkin chocolate chip cookies lies in perfectly balanced ingredients and a touch of seasonal magic.

Crisp leaves and cozy sweaters set the stage for baking something extraordinary.

Each bite delivers a symphony of comforting flavors that whisper sweet promises of comfort.

The aroma alone will draw you into the kitchen, eager to create these delectable morsels.

Prepare to transform an ordinary afternoon into a memorable culinary adventure that celebrates the best of fall’s delicious bounty.

FAQs

• Why is drying the pumpkin puree so important?

Drying the pumpkin puree removes excess moisture, which prevents cakey cookies. By pressing out liquid with paper towels until it feels like soft playdough, you ensure a chewy, dense texture that’s perfect for chocolate chip cookies.

• What makes browning butter special in this recipe?

Browning butter develops a rich, nutty flavor that adds depth to the cookies. As the butter melts and turns golden brown, it creates complex caramelized notes that enhance the overall taste of the pumpkin chocolate chip cookies.

• How do I know when the browned butter is ready?

Look for brown bits at the bottom of the pan and a nutty aroma. Once the butter changes color and smells toasty, remove it from heat. Cool it to 75°F, stirring occasionally, so it remains liquid but isn’t hot.

• Why should I use a cookie scoop for portioning?

A cookie scoop ensures uniform cookie size and consistent baking. Using a 3-tablespoon scoop helps create perfectly shaped cookies that bake evenly and look professionally made.

Why Chewy Pumpkin Chocolate Chip Cookies Are a Favorite

• Browned butter adds a sophisticated, nutty dimension that elevates these cookies from ordinary to extraordinary, creating a complex taste profile that will impress even serious dessert enthusiasts.
• By carefully drying the pumpkin puree and using specific mixing techniques, home bakers can achieve perfectly chewy cookies without becoming cakey, ensuring consistent delicious results every single time.
• These cookies work brilliantly for autumn gatherings, family desserts, potlucks, or casual weekend treats, offering a delightful blend of seasonal pumpkin spice and classic chocolate chip comfort.
• The recipe teaches professional baking tricks like browning butter, controlling moisture, and shaping cookies, helping home cooks develop advanced culinary skills with straightforward, approachable steps.

Ingredients for Chewy Pumpkin Chocolate Chip Cookies

• All Purpose Flour: A key component that provides structure to the cookie base.
• Pumpkin Spice: A warm blend of spices that adds classic autumn flavor to the cookies.
• Baking Soda: Helps the cookies rise and achieve a soft, chewy texture.
• Sea Salt: Enhances and balances the overall sweetness of the cookies.

• Pumpkin Puree: A moisture-rich ingredient that adds rich flavor and soft texture to the cookies.
• Browned Butter: Creates a deep, nutty flavor with a rich caramel-like undertone.
• Granulated Sugar, Brown Sugar: Provide sweetness and contribute to the cookie's chewy texture.
• Egg Yolks: Help bind the ingredients and add richness to the cookie dough.
• Vanilla Extract: Adds depth and enhances the overall flavor profile.

• Chocolate Chips: Provide pockets of melted chocolate and add delightful sweetness to the cookies.

How to Bake Pumpkin Chocolate Chip Cookies

Step 1: Prepare Browned Butter Magic

Preheat the oven to 350°F.

Grab a stainless-steel pan and start melting the butter.

Watch it foam and crackle while stirring occasionally.

Look for a nutty aroma and brown bits at the bottom.

Pour the browned butter into a glass bowl and chill in the refrigerator.

Stir every 10-15 minutes until it reaches a cool liquid state.

Step 2: Dry Out Pumpkin Puree

Spread pumpkin puree on a plate.

Use paper towels to press and absorb excess moisture.

Repeat this process multiple times until the puree feels like soft playdough and looks compact.

This crucial step prevents cakey cookies and ensures a chewy texture.

Step 3: Create Smooth Sugar Base

• Granulated sugar
• Brown sugar

Blend for exactly one minute until the mixture looks like wet sand.

Add egg yolks, vanilla extract, and dried pumpkin puree.

Whisk until everything combines perfectly.

Step 4: Mix Cookie Dough

• Flour
• Pumpkin spice
• Baking soda
• Sea salt
• Chocolate chips

Combine gently until just mixed.

Step 5: Shape Cookie Delights

Use a 3-tablespoon cookie scoop to portion the dough.

Roll into balls with your palms.

Place on parchment-lined baking trays, spacing 2-3 inches apart.

For extra chocolate goodness, press additional chocolate chunks on top of each dough ball.

Step 6: Bake to Perfection

Bake one tray at a time for 9-13 minutes.

Look for golden brown edges with a slightly underbaked center.

Right after removing from the oven, use a large round cookie cutter to shape the edges, creating perfect circular cookies.

Let cool on the baking tray for a few minutes before transferring to a wire rack.

Tips for Extra Chewy Pumpkin Cookies

• Press pumpkin puree multiple times with paper towels to remove excess moisture, ensuring chewy cookies instead of cakey ones.
• Stir butter constantly while browning to prevent burning, watching for rich nutty aroma and brown bits at the bottom of the pan.
• Cool browned butter to exactly 75°F by stirring every 10-15 minutes, maintaining a liquid consistency for perfect dough texture.
• Use a 3-tablespoon cookie scoop to create uniform dough balls, rolling between palms for even baking and professional appearance.
• Cook one tray at a time, removing when edges turn golden but centers remain slightly underbaked, then reshape immediately with a cookie cutter for perfect round edges.

How to Keep Pumpkin Chocolate Chip Cookies Fresh

• Place cookies in an airtight container with parchment paper between layers. Seal tightly and store in the refrigerator for up to 5 days, maintaining their chewy texture and preventing moisture buildup.
• Wrap individual cookies in plastic wrap, then place in a freezer-safe container or ziplock bag. Freeze for up to 3 months, ensuring maximum freshness and preventing freezer burn.
• Store cookies in a sealed container at room temperature for 2-3 days. Keep away from direct sunlight and heat sources to preserve their soft, chewy consistency.
• Warm refrigerated or frozen cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F for 3-5 minutes. This restores their just-baked warmth and softens the chocolate chips.

Great Pairings for Pumpkin Chocolate Chip Cookies

• Elevate Pumpkin Chocolate Chip Cookies Pairings
• Brew Cozy Spiced Chai Latte: Complement the warm pumpkin spices with a creamy, aromatic chai that echoes the cookie's seasonal notes and provides a comforting beverage counterpoint.
• Scoop Vanilla Bean Ice Cream: Create delightful contrast by serving a cold, smooth vanilla scoop alongside the warm, chewy cookies, enhancing the dessert's richness and temperature variation.
• Pour Salted Caramel Mocha: Match the cookie's deep butterscotch undertones with a rich mocha featuring salted caramel, which amplifies the chocolate and pumpkin flavors while adding luxurious depth.
• Drizzle Dark Maple Bourbon: Add sophisticated adult flair by pairing with a small maple bourbon cocktail that highlights the browned butter's nutty complexity and the cookie's autumnal essence.

Flavor Twists for Pumpkin Chocolate Chip Cookies

• Gluten-Free Pumpkin Chocolate Chip Cookies: Replace regular flour with a gluten-free all-purpose blend to make these cookies suitable for those with gluten sensitivities. Use a 1:1 flour substitution to maintain the original recipe's texture.
• Vegan Pumpkin Chocolate Chip Cookies: Swap egg yolks with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free chocolate chips. Replace browned butter with coconut oil for a plant-based version.
• Low-Sugar Pumpkin Chocolate Chip Cookies: Reduce granulated and brown sugar by half and incorporate monk fruit sweetener or stevia. Use dark chocolate chips with higher cocoa content to minimize added sugar while maintaining rich flavor.
• Nut-Free Protein Boost Variation: Add a scoop of vanilla protein powder to the dry ingredients for extra nutrition. Ensure all ingredients are certified nut-free for those with nut allergies, and use seed-based chocolate chips if needed.

Chewy Pumpkin Chocolate Chip Cookies Recipe

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• Total Time: 1 hour 43 minutes
• Yield: 24 1x

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Description

Pumpkin chocolate chip cookies deliver autumn’s warmth in one irresistible bite. Spiced with cinnamon and packed with rich chocolate, these homemade treats promise comfort and pure seasonal delight you’ll crave all year long.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup (226 grams) cold unsalted butter
• 2/3 cup (160 milliliters) Libbys pumpkin puree, room temperature
• 1 cup (170 grams) finely chopped chocolate bar or chocolate chips

Sweeteners:

• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (110 grams) light brown sugar, packed

Dry and Binding Ingredients:

• 1 2/3 cups + 1 tablespoon (220 grams) all-purpose flour
• 2 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 large egg yolks, room temperature
• 2 teaspoons vanilla extract

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Instructions

1. Gather and prepare ingredients, ensuring they are at room temperature for optimal mixing and texture.
2. Preheat oven to 350°F. Brown butter in a stainless-steel pan, stirring occasionally until it develops a nutty aroma with brown bits. Transfer to a glass bowl and refrigerate, stirring every 10-15 minutes until cooled to 75°F.
3. Drain pumpkin puree by pressing with paper towels multiple times until moisture is removed and texture resembles soft playdough.
4. Whisk cooled browned butter with sugars for one minute until it looks like wet sand. Incorporate egg yolks, vanilla, and dried pumpkin puree, mixing thoroughly.
5. Gently fold in flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just combined. Avoid overmixing.
6. Scoop dough using a 3-tablespoon cookie scoop, rolling into balls. Place on parchment-lined baking trays, spacing 2-3 inches apart.
7. Optionally press additional chocolate chunks on top of each dough ball for extra melty chocolate.
8. Bake for 9-13 minutes, rotating tray midway. Cookies are done when edges are golden but centers remain slightly soft.
9. Immediately after removing from oven, use a large cookie cutter to reshape edges, creating perfect circular cookies.
10. Cool cookies on baking tray for a few minutes, then transfer to a wire rack to cool completely.

Notes

• Pat pumpkin puree dry with paper towels multiple times to prevent cakey cookies and ensure a chewy texture.
• Cool browned butter to exactly 75°F for optimal dough consistency and cookie structure.
• Whisk sugar and butter for exactly one minute to create the perfect sandy texture that impacts cookie quality.
• Press extra chocolate chunks on top of cookie dough balls before baking to create beautiful melted chocolate pools.

• Prep Time: 1 hour 30 minutes
• Cook Time: 13 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 185
• Sugar: 10 g
• Sodium: 90 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg