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Chewy Pumpkin Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 131 reviews

These chewy pumpkin chocolate chip cookies combine the rich, nutty flavor of browned butter with the moist texture from pumpkin puree and melty bursts of chocolate chips. Perfectly spiced with pumpkin spice and baked to golden edges with a soft center, these cookies make a delicious seasonal treat.

Ingredients

Scale

Main 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
  • 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

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside for later use.
  2. Brown the Butter: In a large stainless steel pan, melt and cook the cold unsalted butter over medium heat. It will foam, pop, and crackle as it cooks. Stir occasionally to prevent burning. Once the butter turns golden brown, smells nutty, and the bottom has browned bits, remove it from the heat. Scrape the browned butter into a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until the temperature reaches 75°F. The butter should be cool but still liquid.
  3. Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels onto it to absorb excess moisture. Scrape and redistribute the pumpkin on the plate and repeat the process with fresh paper towels until the pumpkin feels dry, similar to soft playdough, measuring about 1/3 cup (75 grams).
  4. Mix Sugars and Butter: Whisk the cooled browned butter with the brown sugar and granulated sugar for exactly one minute. The mixture should resemble pale wet sand.
  5. Add Wet Ingredients: Whisk in the two egg yolks, vanilla extract, and the dried pumpkin puree until just combined.
  6. Incorporate Dry Ingredients: Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chocolate chips until just combined to avoid overmixing.
  7. Form Cookies: Using a 3-tablespoon cookie scoop, scoop the dough and roll each portion between your palms. Place the dough balls on the prepared trays, spaced 2-3 inches apart. For extra melted chocolate pools, chop larger chocolate pieces and press some on top of the dough before baking.
  8. Bake the Cookies: Bake one tray at a time for 9-13 minutes until the edges turn golden brown but the centers remain slightly underbaked. Immediately after baking, use a large round cookie cutter to gently push the edges inward to create thick, perfectly round cookies. Let the cookies cool completely on the baking tray set on a wire rack.
  9. Store: Store baked cookies in an airtight container at room temperature for 2-3 days. The cookie dough balls can be refrigerated or frozen; bring them to room temperature (about 1 hour) before baking.

Notes

  • Measure the flour carefully by spooning it lightly into the measuring cup and leveling it off instead of scooping directly to avoid packing.
  • Drying the pumpkin puree is essential to prevent excess moisture, which can affect cookie texture.
  • Allow the browned butter to cool to 75°F and remain liquid for optimal mixing and texture.
  • Using larger chopped chocolate pieces and pressing some on top before baking enhances chocolate pools within the cookies.
  • Cooling the cookies completely on the tray helps them set and develop chewy texture.

Keywords: Pumpkin cookies, chocolate chip cookies, chewy pumpkin cookies, autumn desserts, spiced cookies

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