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Chewy Pumpkin Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 118 reviews

These Chewy Pumpkin Chocolate Chip Cookies offer the perfect balance of soft, moist pumpkin flavor combined with rich, melty chocolate chips. Using browned butter and pumpkin puree, these cookies are irresistibly tender with a comforting pumpkin spice aroma, making them ideal for autumn or any cozy occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup cold unsalted butter
  • 2/3 cup Libby’s Pumpkin Puree (room temperature)
  • 2 large egg yolks (room temperature)
  • 2 teaspoon vanilla extract

Dry Ingredients

  • 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

Sugars

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (packed)

Add-ins

  • 1 cup finely chopped chocolate bar or chocolate chips

Instructions

  1. Preheat Oven and Prepare Trays: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside for later use.
  2. Brown the Butter: In a large stainless steel pan, melt the cold unsalted butter over medium heat. Watch carefully as it foams, pops, and crackles—this is normal and signals the browning process. Stir occasionally to prevent burning. When you see brown bits and smell a nutty aroma, remove from heat. You should have just under 1 cup (184 g) of browned butter. Transfer it to a glass bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until it cools to 75°F but remains liquid.
  3. Dry the Pumpkin Puree: Spread the pumpkin puree on a plate. Press a stack of paper towels into it to soak up excess liquid. Scrape the pumpkin into a pile, then re-spread and repeat using fresh towels until the pumpkin feels dry like soft playdough and measures roughly 1/3 cup (75 grams).
  4. Mix Sugars and Butter: Once the browned butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute until the mixture resembles pale wet sand.
  5. Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until fully combined.
  6. Incorporate Dry Ingredients and Chocolate: Fold in the flour, pumpkin spice, baking soda, salt, and chopped chocolate chips gently until just combined, taking care not to overmix.
  7. Scoop and Shape Dough: Use a 3 tablespoon cookie scoop to portion the dough. Roll each scoop between your palms to form balls, then place them spaced 2-3 inches apart on the prepared trays. This should yield roughly 15 cookies. For more melted chocolate pools, press additional larger chocolate pieces on top of the dough balls before baking.
  8. Bake Cookies: Bake one tray at a time for 9-13 minutes or until edges are golden brown but the centers remain slightly underbaked. Immediately out of the oven, use a large round cookie cutter to gently scoot the cookie edges inward, making them thicker and perfectly round. Allow cookies to cool completely on a wire rack before removing.
  9. Storage and Serving: Store baked cookies in an airtight container at room temperature for 2-3 days. Cookie dough balls can be refrigerated or frozen; bring them to room temperature (about 1 hour) before baking to get the best texture.

Notes

  • Browned butter adds a rich, nutty flavor that deeply enhances these cookies.
  • Drying the pumpkin puree is key to prevent soggy cookies and achieve the perfect chewy texture.
  • Use a kitchen thermometer to check browned butter temperature; it should be cool but still liquid at 75°F.
  • For a more pronounced chocolate effect, press larger chocolate pieces on top of the dough balls before baking.
  • Cookies are best enjoyed fresh but can be stored for a few days or the dough can be frozen for future baking.
  • Measure flour accurately by spooning into the cup and leveling with a knife to avoid dense cookies.

Keywords: pumpkin cookies, chocolate chip cookies, chewy cookies, autumn desserts, browned butter cookies, pumpkin spice cookies

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