If you are looking for a delicious treat to enjoy during the fall season or whenever you crave something sweet, then Chewy Pumpkin Chocolate Chip Cookies are the perfect answer. These cookies bring together the rich taste of pumpkin, warm spices, and the delightful crunch of chocolate. They are soft, chewy, and simply irresistible, making them an excellent treat for family gatherings, holiday parties, or just a cozy evening at home. They are not only tasty but also very enjoyable to make, providing a great opportunity to bake with loved ones and share moments together. With only a few ingredients and straightforward steps, you can whip up a batch of these cookies that will leave everyone craving more.
Why Make This Recipe
There are plenty of reasons to decide on making Chewy Pumpkin Chocolate Chip Cookies. First, they are incredible for the autumn season, where many people tend to seek out flavors of pumpkin and spice. The seasonal ingredients bring warmth and comfort, perfect for crisp fall days.
Second, the combination of pumpkin and chocolate is a delight for the taste buds. The creaminess of the pumpkin pairs perfectly with the sweet and rich chocolate, creating a unique flavor you won’t find in ordinary cookies.
Furthermore, this recipe is easy to follow. Whether you are a seasoned baker or a beginner, you will find that the steps are simple and the ingredients are familiar. Baking these cookies can become a fun activity to do with kids or friends, turning the experience into a joyful bonding time.
Lastly, sharing these cookies as gifts is a wonderful way to spread happiness! You can package them nicely and give them to friends, coworkers, or family. Everyone loves receiving homemade treats, and these cookies are sure to impress.
How to Make Chewy Pumpkin Chocolate Chip Cookies
Ingredients
To create these delicious Chewy Pumpkin Chocolate Chip Cookies, you will need the following 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 bar or chocolate chips
Directions
Preheat the Oven: Start by preheating your oven to 350°F (180°C). This ensures that the cookies bake evenly. While the oven heats up, line two baking trays with parchment paper so that the cookies don’t stick.
Melt the Butter: In a large stainless steel pan, melt the cold unsalted butter over medium heat. Stir it occasionally to prevent it from burning. After the butter has turned a golden brown color, remove it from the heat and transfer it into a glass measuring bowl. Let it cool in the fridge for about 50-60 minutes. This step is essential to achieve the chewy texture of the cookies.
Prepare the Pumpkin Puree: While the butter is cooling, take the Libby’s Pumpkin Puree and gently press it with paper towels. This helps to remove excess moisture, preventing the cookies from becoming too wet.
Mix the Sugars and Butter: After the butter has cooled, whisk it together with the brown sugar and granulated sugar. Ensure that the mixture is well combined and smooth.
Add the Egg Yolks and Vanilla: Next, add in the egg yolks, vanilla extract, and the prepared pumpkin puree. Mix everything together until it is well combined. This will create a lovely creamy mixture.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and fine sea salt. Gradually fold this dry mixture into the wet mixture, mixing just until combined. Be careful not to overmix; you want the dough to stay light and fluffy.
Add the Chocolate: Finally, add in the finely chopped chocolate or chocolate chips. Gently fold them into the dough, ensuring they are evenly distributed.
Scoop the Dough: Using a cookie scoop, portion the dough and place it on the prepared baking trays. Make sure to leave enough space between each cookie since they will spread a little while baking.
Bake: Place the trays in the preheated oven and bake for 9-13 minutes. You want the edges to be golden brown while the centers remain slightly underbaked. This creates the perfect chewy texture.
Cool the Cookies: After baking, remove the cookies from the oven and allow them to cool on a wire rack. This step is important as it allows the cookies to firm up a bit and makes them easier to handle.
How to Serve Chewy Pumpkin Chocolate Chip Cookies
These Chewy Pumpkin Chocolate Chip Cookies can be served in various ways. They are perfect on their own, enjoyed with a cup of coffee or tea. You can also plate them on a nice serving dish for gatherings or parties.
If you want to create a festive experience, consider adding a scoop of vanilla ice cream on top of a warm cookie for a delicious dessert sundae. You can also pair these cookies with a glass of cold milk or apple cider, especially delightful during autumn.
For special occasions like Halloween or Thanksgiving, you can get creative with cookie decorating. Use icing or sprinkles to give them a festive look, making them more appealing for parties.
How to Store Chewy Pumpkin Chocolate Chip Cookies
To keep your Chewy Pumpkin Chocolate Chip Cookies fresh, store them in an airtight container. This helps retain their moisture and chewy texture. You can keep them at room temperature for up to a week.
If you want to store them for a longer time, consider freezing them. Allow the cookies to cool completely, then place them in a single layer on a baking tray and freeze until solid. Once frozen, you can transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to three months. When you’re ready to enjoy, just take out a few and let them thaw at room temperature.
Tips to Make Chewy Pumpkin Chocolate Chip Cookies
Choose Good Quality Ingredients: The flavor of your cookies greatly depends on the quality of the ingredients. Choose high-quality chocolate and pure vanilla extract to enhance the taste.
Don’t Overmix the Dough: Overmixing can make the cookies tough. Mix just until all ingredients are combined for the best texture.
Watch Them While Baking: Keep an eye on the cookies while baking. Every oven is different, and you don’t want to overbake them. Remove them when they are lightly golden at the edges.
Let Them Cool: Let the cookies cool completely on a wire rack. This step helps them set properly and maintain their chewy texture.
Variation
While this recipe is fantastic on its own, you can always experiment with variations to suit your taste. Here are a few suggestions:
Nutty Addition: Add chopped walnuts or pecans for extra crunch and flavor.
Different Chocolate: Try using white chocolate chips instead of dark chocolate for a unique twist.
Spice It Up: If you enjoy a bit of heat, you can add a pinch of cayenne pepper or some chopped crystallized ginger for extra spiciness.
Add Dried Fruits: Incorporating dried cranberries or raisins can add sweetness and a chewy texture that pairs well with pumpkin.
FAQs
1. Can I use other types of pumpkin puree?
Yes! While Libby’s Pumpkin Puree is commonly used, you can also use homemade pumpkin puree. Just ensure it is well-drained to avoid excess moisture in the cookies.
2. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend you choose has a good binding agent to keep the cookies together.
3. How do I know when the cookies are done?
The cookies are done when the edges are golden brown and the centers feel slightly soft and underbaked. They will continue to cook as they cool on the baking rack.
Making Chewy Pumpkin Chocolate Chip Cookies is a rewarding experience that will fill your kitchen with warm and inviting aromas. Enjoy the process, the cookies, and the delightful company they bring!
Chewy Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Melt the cold unsalted butter in a large stainless steel pan over medium heat, stirring occasionally. Once golden brown, transfer the butter to a glass measuring bowl and let cool in the fridge for about 50-60 minutes.
- Press the Libby’s Pumpkin Puree with paper towels to remove excess moisture.
- Whisk the cooled butter with the brown sugar and granulated sugar until smooth.
- Add the egg yolks, vanilla extract, and prepared pumpkin puree to the mixture and mix well.
- In another bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and fine sea salt. Fold this dry mixture into the wet mixture until just combined.
- Gently fold in the finely chopped chocolate or chocolate chips.
- Using a cookie scoop, portion the dough onto the prepared baking trays, leaving space between each cookie.
- Bake the cookies in the preheated oven for 9-13 minutes until the edges are golden brown and the centers are slightly underbaked.
- Allow the cookies to cool on a wire rack before serving.