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Chewy Pumpkin Chocolate Chip Cookies Recipe

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★★★★★

4.2 from 51 reviews

These Chewy Pumpkin Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the warm spices of pumpkin spice and the gooey goodness of chocolate chips. Perfectly soft and chewy with a hint of pumpkin, these cookies are delightful for fall or any cozy occasion, offering a unique twist on traditional chocolate chip cookies.

Ingredients

Scale

Wet 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

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

Add-ins

  • 1 cup finely chopped chocolate bar or chocolate chips

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the 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 brown the cold unsalted butter. This involves cooking it until it foams, pops, and crackles, releasing nutty browned bits. When the butter smells nutty and the bottom is covered in brown bits, remove from heat. You should have just under 1 cup (184 g) of browned butter. Transfer it to a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until it cools to about 75°F. The butter must be cool but still liquid.
  3. Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels into it to absorb excess liquid. Repeat pressing with fresh paper towels until the pumpkin feels dry and measures approximately 1/3 cup (75 grams), resembling soft playdough.
  4. Mix Sugars and Butter: Once the browned butter is cooled, whisk in the brown sugar and granulated sugar for exactly 1 minute. The mixture will look like pale wet sand.
  5. Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until the mixture is fully combined.
  6. Incorporate Dry Ingredients and Chocolate Chips: Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chocolate chips until just combined, avoiding overmixing to maintain chewiness.
  7. Shape the Cookies: Use a 3-tablespoon cookie scoop to portion the dough. Roll each portion between your palms to form smooth balls, then place them on the prepared baking trays, spacing them 2-3 inches apart. For extra pools of melted chocolate, press larger chopped chocolate pieces on top before baking.
  8. Bake and Shape: Bake one tray at a time for 9-13 minutes, until edges are golden and the centers are slightly underbaked. Immediately after baking, use a large round cookie cutter to gently push the edges inward to create thicker, perfectly round cookies. Let the pan cool completely on a wire rack before removing the cookies.
  9. Store and Serve: Store baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls; before baking, bring refrigerated dough to room temperature for about 1 hour or frozen dough for about 2 hours.

Notes

  • Browned butter adds a nutty depth to these cookies; watch it carefully to avoid burning.
  • Drying the pumpkin puree is crucial to prevent excess moisture, which can affect cookie texture.
  • Using room temperature egg yolks and pumpkin puree helps to integrate the ingredients smoothly.
  • Adjust the size of chocolate pieces for different textures: finely chopped for even distribution, larger chunks for gooey pockets of chocolate.
  • Cookies are best enjoyed fresh but can be stored at room temperature for a few days or dough can be frozen for future baking.
  • Use a cookie cutter right after baking to shape cookies evenly while soft.

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

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