Description
Chewy Pumpkin Chocolate Chip Cookies
These cookies are a twist on the classic chocolate chip recipe, packed with cozy pumpkin spice flavor—perfect for the fall season. Inspired by the chewy texture of my viral pumpkin snickerdoodles, these cookies have rich pumpkin notes and are loaded with melty chocolate chips. Forget cakey, these are soft, dense, and delightfully chewy, making them an irresistible addition to your autumn baking list!
1 cup cold unsalted butter
2/3 cup pumpkin puree, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large egg yolks, room temperature
2 tsp vanilla extract
1 2/3 cup + 1 tbsp all-purpose flour
2 1/2 tsp pumpkin spice
1 tsp baking soda
1/2 tsp fine sea salt
1 cup chopped chocolate bar or chips
Directions:
1. Preheat oven to 350°F (180°C).
2. Brown the butter, then cool.
3. Blot the pumpkin puree to remove excess moisture.
4. Mix butter, sugars, egg yolks, vanilla, and pumpkin.
5. Fold in flour, spices, and chocolate chips.
6. Scoop dough, bake for 9-13 mins.
Prep Time: 1hr 30min
Kcal: 210 per cookie
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, cut the cold butter into cubes and brown it in a light-colored saucepan over medium heat, swirling constantly until it turns amber and smells nutty. Immediately pour it into a heatproof bowl to stop cooking and let it cool to room temperature. While it cools, place your pumpkin puree on a stack of 3-4 paper towels. Spread it out and blot firmly with more towels to remove as much moisture as possible; this is crucial for a chewy texture. In a large bowl, whisk the cooled brown butter, blotted pumpkin, both sugars, egg yolks, and vanilla until fully combined. In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, then fold in the chocolate. Cover the dough and chill for at least 1 hour. Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper. Scoop 2-tablespoon portions of dough, roll into balls, and place 3 inches apart on the sheets. Bake for 9-13 minutes, until the edges are set but the centers still look soft.
Serving Suggestions
These cookies are fantastic served warm with a cold glass of milk. For a festive dessert, crumble one over a scoop of vanilla ice cream and drizzle with caramel sauce. They also pair wonderfully with a hot cup of chai tea or spiced apple cider. For a beautiful presentation, arrange them on a wooden board alongside other fall treats like candied pecans and dried fruit.
How-to Summary
To make chewy pumpkin chocolate chip cookies: brown and cool the butter, blot excess moisture from pumpkin puree, mix wet ingredients, fold in dry ingredients and chocolate, chill dough for 1+ hours, scoop, and bake at 350°F for 9-13 minutes.
Frequently Asked Questions
Can I use pumpkin pie spice instead of pumpkin spice?
Yes, pumpkin pie spice is a direct 1:1 substitute for pumpkin spice in this recipe.
Why is blotting the pumpkin puree so important?
Removing excess water prevents the cookies from becoming cakey or spreading too thinly, ensuring a dense, chewy texture.
Can I make the dough ahead of time?
Absolutely. The chilled dough can be covered and refrigerated for up to 72 hours before baking. You may need to add a minute to the bake time if baking straight from the fridge.
My cookies didn’t spread much. What happened?
This usually means the dough was too cold or contained too much flour. Ensure you measured your flour correctly (spoon and level) and let the dough balls sit at room temperature for 10 minutes before baking if very cold.
Can I freeze the baked cookies?
Yes. Once completely cooled, store them in a freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly in the oven.
Common Mistakes to Avoid
- Skipping the pumpkin blotting step, which leads to wet dough and cakey cookies.
- Using hot or warm brown butter, which can melt the sugars and cause excessive spreading.
- Overmixing the dough after adding the flour, which develops gluten and creates a tough cookie.
- Overbaking. Remove cookies when the centers look soft but set; they will firm up as they cool.
- Not chilling the dough, which is essential for flavor development and proper texture.
Conclusion
These Chewy Pumpkin Chocolate Chip Cookies masterfully combine the warm spices of fall with the timeless appeal of chocolate. By focusing on key techniques like browning the butter and removing pumpkin moisture, you guarantee a soft, dense, and perfectly chewy result that stands out from typical cakey pumpkin cookies. They are the ultimate treat to share during the cozy autumn months, delivering rich flavor and satisfying texture in every bite.