A Delicious Fall Treat
When the leaves start to turn and the air gets a little cooler, it’s the perfect time for a warm treat. Chewy Pumpkin Chocolate Chip Cookies bring the flavors of fall right to your kitchen. These cookies are soft, sweet, and packed with the lovely taste of pumpkin. Plus, the rich chocolate adds a perfect balance to the pumpkin’s natural sweetness. Whether you are making them for a gathering, a cozy night at home, or just because, these cookies will surely please everyone.
Why Make This Recipe
There are many reasons to bake Chewy Pumpkin Chocolate Chip Cookies. First, they are a wonderful way to celebrate autumn flavors. The pumpkin spice and chocolate come together to create a unique taste that is both comforting and delightful. These cookies are not only tasty but easy to make. With simple ingredients and straightforward steps, this recipe is perfect for both beginner and experienced bakers.
Baking cookies is also a fantastic way to spend time with friends and family. You can involve your loved ones in the preparation process, making it a fun activity. The smell of pumpkin cookies baking fills your home with warmth and joy, making it a perfect treat for holidays or casual get-togethers.
Finally, these cookies are versatile. You can customize them according to your taste. Add nuts, use different kinds of chocolate, or even include some dried fruit. The possibilities are endless. No matter how you make them, they will always be a hit.
How to Make Chewy Pumpkin Chocolate Chip Cookies
Making Chewy Pumpkin Chocolate Chip Cookies can be a rewarding experience. With a few easy steps, you will have delicious cookies ready to eat. Just follow along with the recipe below, and soon enough, your baking will fill the air with a warm, inviting aroma.
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 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 or chocolate chips
Directions:
Preheat Your Oven: Start by preheating your oven to 350°F (180°C) and lining two baking trays with parchment paper. This setup will help prevent the cookies from sticking and make cleanup easier.
Brown the Butter: Take your cold unsalted butter and place it in a large pan over medium heat. Allow the butter to melt and continue cooking until it turns golden brown and smells nutty. This process adds an amazing flavor to the cookies. Once browned, remove from heat and cool the butter in the fridge for a bit.
Prepare the Pumpkin: While the butter is cooling, take your Libby’s Pumpkin Puree. It may have some excess liquid, so press the puree through a fine sieve or cheesecloth. This step helps prevent your cookies from becoming too wet.
Mix the Ingredients: In a large bowl, whisk the cooled brown butter with both the granulated sugar and light brown sugar. Blend them until everything is well combined and smooth. Next, add the egg yolks, vanilla extract, and prepared pumpkin puree. Mix once more until everything is nicely incorporated.
Fold in Dry Ingredients: Now, you can mix the dry ingredients. In a separate bowl, combine the all-purpose flour, pumpkin spice, baking soda, and fine sea salt. Gradually fold this mixture into the wet ingredients. Be careful not to overmix, as this can affect the cookie’s texture. Finally, gently stir in your finely chopped chocolate or chocolate chips.
Scoop the Dough: Using a cookie scoop or spoon, place generous amounts of the dough onto the lined baking trays. Make sure to space them apart because the cookies will spread a bit while baking.
Bake: Place the trays in the preheated oven and bake for about 9-13 minutes. You want to watch for the edges to turn golden brown while the centers stay soft.
Cool the Cookies: Once baked, remove the trays from the oven and let the cookies cool for a few minutes on the trays. Then, carefully transfer them to a wire rack to cool completely.
How to Serve Chewy Pumpkin Chocolate Chip Cookies
Chewy Pumpkin Chocolate Chip Cookies are versatile when it comes to serving options. You can enjoy them plain or add simple garnishes to elevate your serving. They are perfect for a cozy family dessert after dinner or as a sweet snack throughout the day.
These cookies pair well with a glass of cold milk, a warm cup of tea, or a steaming mug of coffee. They can also be a delightful addition to a fall-themed dessert table or a holiday gathering. If you wish to impress your guests, consider serving them with a scoop of vanilla ice cream for an indulgent treat.
How to Store Chewy Pumpkin Chocolate Chip Cookies
Proper storage of your cookies is essential to keep them fresh and chewy. Here are some tips for storing your Chewy Pumpkin Chocolate Chip Cookies:
Room Temperature: Once your cookies have cooled completely, store them in an airtight container at room temperature. This will keep them soft and chewy for about a week.
Refrigeration: If you want them to last a little longer, you can store them in the fridge. However, this may change the texture slightly, making them a bit firmer. Ensure they are in an airtight container to prevent them from drying out.
Freezing: You can also freeze these cookies if you want to save some for later. Place them in a single layer on a baking sheet and freeze for about two hours. Once frozen, transfer them to a freezer-safe bag or container, and they will last for up to three months. When you are ready to eat them, let them thaw at room temperature or warm them briefly in the microwave.
Tips to Make Chewy Pumpkin Chocolate Chip Cookies
Use Room Temperature Ingredients: Ensure that your eggs and pumpkin puree are at room temperature. This helps the ingredients bind better and results in a smoother cookie dough.
Don’t Overmix: When mixing the flour into the wet ingredients, avoid overmixing the dough. This will help maintain the chewy texture of your cookies.
Watch the Baking Time: Each oven heats differently, so keep an eye on your cookies as they bake. Remove them when the edges are golden and the centers are still soft.
Chill the Dough: If you have time, you can chill the cookie dough for about 30 minutes before baking. This step can enhance the flavor and texture of the cookies.
Variations
While the classic Chewy Pumpkin Chocolate Chip Cookies are delicious, there are many variations you can try to keep things interesting. Here are a few ideas:
Nuts: Add chopped walnuts or pecans for a nice crunch alongside the chewy texture.
Different Chocolates: Use white chocolate chips or dark chocolate chips for a different flavor profile.
Festive Sprinkles: Stir in some colored sprinkles to make them more festive for parties.
Spiced Up: If you like spice, add some nutmeg or ginger for an extra kick in flavor.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but you need to cook and puree it first. Make sure to remove excess moisture to keep from making the dough too wet.
What if I don’t have pumpkin spice?
You can make your own pumpkin spice mix at home using equal parts ground cinnamon, ginger, nutmeg, and allspice. Even just using cinnamon can enhance the cookies.
How can I tell when the cookies are done?
Look for golden edges and soft centers. The cookies will continue to cook a little after you take them out of the oven, so they should appear slightly underbaked when you remove them.
With these instructions and tips, you’re ready to bake some delicious Chewy Pumpkin Chocolate Chip Cookies. Enjoy the process, and have fun sharing these lovely treats with family and friends!
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 pan over medium heat, melt the cold unsalted butter and continue cooking until it turns golden brown and smells nutty. Cool the butter in the fridge.
- Press the Libby’s Pumpkin Puree through a fine sieve to remove excess liquid.
- In a large bowl, whisk the cooled brown butter with both the granulated sugar and light brown sugar until combined.
- Add the egg yolks, vanilla extract, and prepared pumpkin puree, mixing until incorporated.
- In another bowl, combine the all-purpose flour, pumpkin spice, baking soda, and fine sea salt. Gradually fold this into the wet mixture.
- Gently stir in the finely chopped chocolate or chocolate chips.
- Using a cookie scoop or spoon, place dough onto the lined baking trays, spacing them apart.
- Bake for about 9-13 minutes, until the edges are golden brown and centers stay soft.
- Let the cookies cool on the trays for a few minutes before transferring them to a wire rack to cool completely.