Chewy Pumpkin Chocolate Chip Cookies

why make this recipe

Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that perfectly blends the warmth of pumpkin spice with the sweetness of chocolate. These cookies are soft and chewy, making them a favorite for cookie lovers of all ages. Whether you’re celebrating the fall season, hosting a gathering, or simply craving something sweet, these cookies are sure to satisfy your taste buds.

how to make Chewy Pumpkin Chocolate Chip Cookies

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:

1. Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set aside.
2. Brown the butter in a large stainless steel pan, stirring occasionally. When it smells nutty, remove from heat and cool in the fridge until it reaches 75°F.
3. Press paper towels into the pumpkin puree to absorb excess liquid. You should have roughly 1/3 cup of dry pumpkin.
4. In a bowl, whisk the cooled brown butter with the brown and granulated sugar for 1 minute.
5. Add in the egg yolks, vanilla, and dried pumpkin until combined.
6. Fold in the flour, pumpkin spice, baking soda, salt, and chocolate until just combined.
7. Use a cookie scoop to form dough balls and place them on the trays. Bake for 9-13 minutes until edges are golden brown.
8. Use a cookie cutter to shape them once out of the oven, then cool on a wire rack.
9. Store in an airtight container for 2-3 days. Freeze leftover dough balls for fresh baking later.

how to serve Chewy Pumpkin Chocolate Chip Cookies

These delicious cookies can be served warm right out of the oven for the best flavor and texture. Pair them with a glass of milk or a hot cup of coffee for a wonderful snack. They also make a fantastic dessert for dinner parties or cozy gatherings.

how to store Chewy Pumpkin Chocolate Chip Cookies

To store your cookies, place them in an airtight container at room temperature for 2-3 days. If you want to keep them for a longer time, you can freeze the dough balls and bake them fresh whenever you crave a warm cookie.

tips to make Chewy Pumpkin Chocolate Chip Cookies

• Make sure the butter is cold before you start browning it. This helps achieve the right texture in the cookies.
• Do not skip pressing the pumpkin puree with paper towels as it helps prevent the cookies from being too wet.
• For extra flavor, consider adding nuts or using different types of chocolate chips in the cookies.

variation

You can change the flavor by adding nuts like walnuts or pecans, or using white chocolate chips instead of dark chocolate. You can also try adding oats for a different texture.

FAQs

1. Can I use canned pumpkin puree instead of fresh?
Yes, canned pumpkin puree works great in this recipe. Just make sure to drain any excess moisture.

2. How long can I store the cookie dough in the freezer?
You can store the cookie dough in the freezer for up to three months. Just shape them into balls and freeze them on a baking sheet before transferring them to a sealed bag.

3. What can I do if my cookies spread too much while baking?
If your cookies spread too much, try chilling the dough for an hour before baking. This can help them hold their shape better.