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Chewy Pumpkin Chocolate Chip Cookies Recipe

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4.4 from 113 reviews

These Chewy Pumpkin Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the moist texture of pumpkin puree, complemented by warm pumpkin spice and generous chunks of chocolate. Perfectly soft and slightly underbaked in the center, these cookies offer a delightful chewy bite with gooey chocolate pockets, ideal for fall or any cozy occasion.

Ingredients

Scale

Wet 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 teaspoon vanilla extract

Dry Ingredients

  • 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

Additional

  • 1 cup finely chopped chocolate bar or chocolate chips

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper. Set aside.
  2. Brown the Butter: In a large stainless steel pan, melt the cold butter over medium heat, stirring occasionally. Watch as it foams, pops, and crackles, then browns with nutty aroma and brown bits form on the bottom. Remove from heat when browned. Scrape browned butter into a glass bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until the temperature reaches 75°F (cool but still liquid).
  3. Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels into it to absorb excess moisture. Repeat with fresh paper towels until the pumpkin feels dry and measures about 1/3 cup (75 grams).
  4. Mix Sugars and Butter: Whisk the cooled browned butter with both sugars for exactly 1 minute until pale and sandy in texture.
  5. Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree thoroughly until combined.
  6. Fold in Dry Ingredients and Chocolate: Gently fold the flour, pumpkin spice, baking soda, salt, and chocolate chips into the wet mixture until just combined, being careful not to overmix.
  7. Form Cookie Dough Balls: Use a 3-tablespoon cookie scoop to portion the dough, roll between palms, and place on lined trays spaced 2-3 inches apart. You should have roughly 15 cookies. For extra melted chocolate pools, press larger chopped chocolate pieces on top before baking.
  8. Bake: Bake one tray at a time for 9-13 minutes until edges are golden but centers remain slightly underbaked. Immediately use a large round cookie cutter to gently push in edges, creating a thicker, perfectly round shape.
  9. Cool and Store: Let cookies cool completely on the tray over a wire rack before removing. Store baked cookies in an airtight container at room temperature for 2-3 days. Dough balls can be refrigerated or frozen; bring to room temperature before baking (approx. 1 hour refrigerated, 2 hours frozen).

Notes

  • Measure flour by spooning it into the measuring cup and leveling off with a knife to avoid too dense dough.
  • Ensure browned butter is cooled but still liquid for proper mixing with sugars.
  • Drying the pumpkin puree is essential to prevent soggy cookies and maintain chewiness.
  • Use a cookie cutter right after baking to shape cookies while warm and pliable.
  • Dough can be frozen for future baking; thaw completely for best results.

Keywords: pumpkin cookies, chewy cookies, chocolate chip cookies, fall dessert, pumpkin spice cookies, browned butter cookies

Find it online: https://savorandsimmer.com/chewy-pumpkin-chocolate-chip-cookies-recipe/