Indulge in Chewy Pumpkin Chocolate Chip Cookies
There’s something incredibly inviting about the smell of freshly baked cookies wafting through your kitchen, especially when they feature the warm, spiced flavors of pumpkin. Chewy Pumpkin Chocolate Chip Cookies meld the cozy essence of autumn with the decadence of rich chocolate. Whether it’s fall baking or an any-time sweet treat, these cookies remind us of all the cozy moments with a hint of nostalgia. As someone who has whipped up countless batches, I can confidently say these cookies are a delightful addition to any gathering or quiet afternoon.
Reasons You’ll Love This Recipe
This recipe stands out for several reasons. First and foremost, it’s quick and easy to whip up, making it perfect for those busy weeknights when a sweet craving hits, or for an impromptu gathering. It’s a family favorite that will have kids and adults alike asking for seconds. Plus, who can resist the combination of pumpkin and chocolate? Each bite offers a chewy texture, and the flavors blend beautifully, making these cookies a must-try!
“These cookies disappear faster than I can bake them! The pumpkin spice is heavenly.”
Step-by-Step Overview of Making Chewy Pumpkin Chocolate Chip Cookies
So, how does one make these delicious bites of heaven? The good news is that the process is straightforward and quick. This recipe involves browning butter for a nutty flavor, incorporating Libby’s pumpkin puree for moisture, and finally, mixing in chocolate for that delightful sweetness. You’ll be amazed at how easy it is to achieve bakery-quality cookies right at home!
What You’ll Need
To create your own batch of these delightful cookies, gather the following ingredients:
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large egg yolks (at 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
Feel free to experiment with ingredients! For instance, you can swap out the chocolate bar for high-quality dark chocolate or even add nuts for an extra crunch.
Directions to Follow
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter by stirring constantly until it emits a nutty aroma. This step will take a little patience, but it’s well worth it! Chill the browned butter for about 50-60 minutes.
- While waiting, use paper towels to press the pumpkin puree to absorb any excess moisture.
- Once the butter is cool, whisk together the brown sugar and granulated sugar in a bowl until the mixture turns pale and sandy.
- Add the egg yolks, vanilla extract, and prepared pumpkin puree, whisking until everything is smooth and blended.
- Carefully fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and chopped chocolate until just combined—avoid over-mixing for the best texture.
- Using a cookie scoop, portion the dough into balls and place them onto the lined trays, spacing them 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes, or until the cookie edges are golden, and the center appears slightly underbaked.
- To shape your cookies, use a cookie cutter while they’re warm, then let them cool completely on a wire rack.
Best Ways to Enjoy It
These delightful cookies are best served fresh out of the oven, accompanied by a glass of cold milk or perhaps a warm cup of spiced chai. Imagine pairing them with a cozy sweater and your favorite book! For an extra touch, drizzle some melted chocolate on top or sprinkle a bit of sea salt for that sweet-salty contrast.
How to Store Your Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to five days. If you’d like to save some for later, you can freeze the baked cookies for up to three months. Just make sure they’re completely cooled before placing them in a freezer-safe bag.
Pro Chef Tips for Success
- Chill Your Dough: If time permits, chilling your dough for about 30 minutes can help achieve a thicker cookie with a delightful chewiness.
- Watch the Baking Time: Every oven is slightly different, so keep an eye on the cookies during the last few minutes of baking to prevent overcooking.
- Experiment with Mix-ins: Feel free to add a variety of mix-ins such as walnuts, pecans, or even cranberries for a fun twist!
Explore Creative Twists
Don’t shy away from personalizing your cookies! You can swap out the pumpkin spice for cinnamon or ginger, or even add a swirl of cream cheese frosting for a decadent treat. For a festive touch, try adding crushed candy canes for a holiday version, or use butterscotch chips instead of chocolate for a different flavor profile.
Your Questions Answered
How long do these cookies take to prepare?
The total time from start to finish is about 1.5 hours, with most of that being necessary waiting time for chilling the butter and cooling the cookies.
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin, but ensure that it is well-pureed and strained to avoid excess moisture in the dough.
How do I know when the cookies are done?
The edges should be golden brown and the center should look slightly underbaked. They will firm up as they cool on the wire rack.
Indulge in these Chewy Pumpkin Chocolate Chip Cookies and let them bring warmth and sweetness to your day! Every bite is a little celebration of flavor and nostalgia, perfect for any occasion. Happy baking!
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter by stirring constantly until it emits a nutty aroma. Chill the browned butter for about 50-60 minutes.
- While waiting, use paper towels to press the pumpkin puree to absorb any excess moisture.
- Once the butter is cool, whisk together the brown sugar and granulated sugar in a bowl until the mixture turns pale and sandy.
- Add the egg yolks, vanilla extract, and prepared pumpkin puree, whisking until everything is smooth and blended.
- Carefully fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and chopped chocolate until just combined.
- Using a cookie scoop, portion the dough into balls and place them onto the lined trays, spacing them 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes, or until the cookie edges are golden and the center appears slightly underbaked.
- To shape your cookies, use a cookie cutter while they’re warm, then let them cool completely on a wire rack.