As I pulled these Thick & Chewy Pumpkin Chocolate Chip Cookies from the oven, the cozy aroma of warm spices danced through my kitchen, instantly wrapping me in the spirit of autumn. You’ll love this recipe because it brilliantly combines the rich, nutty flavor of browned butter with the sweet, comforting essence of pumpkin puree. Not only are these cookies incredibly easy to whip up, but they also proudly stand out as a delightful crowd-pleaser for any fall gathering. Each chewy bite is punctuated by luscious chocolate chunks, making them the perfect dessert or snack to celebrate the season. Curious to learn how to create this delightful treat that’ll have everyone asking for seconds? Let’s dive in!
Why are these cookies a must-bake?
Irresistible Flavor: The combination of warm pumpkin spices and rich browned butter creates a deep, comforting flavor profile that’s perfect for fall.
Gooey Chocolate Goodness: Each bite is filled with luscious chocolate chunks that melt in your mouth, taking comfort food to a new level.
Easy to Make: This recipe requires minimal effort, making it ideal for both seasoned bakers and kitchen novices alike.
Crowd-Pleasing Treat: Whether for a cozy family gathering or a festive party, these Thick & Chewy Pumpkin Chocolate Chip Cookies are guaranteed to impress!
Endless Variations: Feel free to experiment with different types of chocolate or even swap in gluten-free flour to suit dietary preferences. With so much flexibility, they’re sure to please everyone.
So go ahead and bake a batch to savor alongside a warm beverage—you won’t regret it!
Thick & Chewy Pumpkin Chocolate Chip Cookies Ingredients
For the Dough
• Cold Unsalted Butter – Adds a rich flavor; be sure to brown it for that nutty essence.
• Libby’s Pumpkin Puree – Essential for moisture and that cozy fall flavor; make sure to blot excess moisture to keep these cookies chewy.
• Granulated Sugar – Provides sweetness and helps create structure in the cookies.
• Light Brown Sugar – Adds a delightful moisture and slight caramel flavor.
• Large Egg Yolks – Keeps the cookies rich and binds the ingredients beautifully.
• Vanilla Extract – Elevates the overall taste spectrum of these scrumptious cookies.
• All-Purpose Flour – The foundation of the cookies; accurate measurement is key for the perfect texture.
• Pumpkin Spice – Brings that quintessential fall flavor everyone craves.
• Baking Soda – Aids in giving the cookies a slight rise.
• Fine Sea Salt – Balances the sweetness and enhances overall flavor.
• Chopped Chocolate or Chocolate Chips – For indulgent chocolate pockets that are pure bliss.
These ingredients are what make the Thick & Chewy Pumpkin Chocolate Chip Cookies an irresistible fall treat you won’t want to miss!
Step‑by‑Step Instructions for Thick & Chewy Pumpkin Chocolate Chip Cookies
Step 1: Prepare Butter
Begin by browning the cold unsalted butter in a medium saucepan over medium heat. Stir frequently until it becomes golden brown and emits a nutty aroma, approximately 5-7 minutes. Remove from heat and let it cool in the fridge until the temperature reaches 75°F, which will enhance the flavor and texture of your Thick & Chewy Pumpkin Chocolate Chip Cookies.
Step 2: Prep Pumpkin
While the butter cools, take 1 cup of Libby’s pumpkin puree and spread it across a plate. Gently blot the surface with paper towels to absorb any excess moisture; this step is vital for achieving that coveted chewy texture. Aim for a consistency similar to soft playdough, which will allow the cookies to bake perfectly.
Step 3: Mix Sugars & Butter
In a large mixing bowl, combine the cooled browned butter with ½ cup granulated sugar and ½ cup light brown sugar. Using a whisk, mix these ingredients together for about one minute until they take on the texture of pale wet sand. This mixture forms the base for your delicious Thick & Chewy Pumpkin Chocolate Chip Cookies.
Step 4: Incorporate Egg Yolks
Next, add in 2 large egg yolks and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix until fully incorporated, ensuring the mixture appears smooth and cohesive. This will add richness and help bind the ingredients together, resulting in a delightful cookie dough.
Step 5: Combine Dry Ingredients
In a separate bowl, mix 2 cups of all-purpose flour, 1 teaspoon of pumpkin spice, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt. Gradually fold this dry mixture into the wet ingredients along with 1 cup of chopped chocolate or chocolate chips. Stir until just combined, being careful not to overmix; this ensures your Thick & Chewy Pumpkin Chocolate Chip Cookies maintain their soft texture.
Step 6: Scoop & Place
Using a 3-tablespoon scoop, portion out the cookie dough onto lined baking trays, leaving 2-3 inches of space between each scoop. This spacing allows the cookies to spread evenly while baking. You should have approximately 12 cookies on each tray, ready to transform into delicious fall treats.
Step 7: Bake
Preheat your oven to 350°F. Place the baking trays in the oven and bake for 9-13 minutes or until the edges are golden brown while the centers remain slightly underbaked. This combination gives just the right texture that’s characteristic of Thick & Chewy Pumpkin Chocolate Chip Cookies. If desired, gently press a cookie cutter around the cookies post-bake to achieve a uniform shape.
Step 8: Cool
Once baked, remove the trays from the oven and allow the cookies to cool on the trays for 5 minutes. Then, transfer them to a wire rack to cool completely. This step is crucial for allowing the cookies to set and maintain their chewy center before you dive into these delightful autumn treats!
What to Serve with Thick & Chewy Pumpkin Chocolate Chip Cookies
Imagine cozying up with these fall-inspired cookies beside the warmth of a crackling fire.
- Warm Spiced Cider: The sweet and spicy notes of apple cider complement the pumpkin flavors beautifully and create the perfect autumn treat.
- Rich Hot Chocolate: Creamy hot chocolate elevates indulgence, adding a touch of nostalgia to your cookie experience.
- Fluffy Whipped Cream: Topping each cookie with a dollop of whipped cream transforms them into a delightful dessert, echoing the comforts of a classic pumpkin pie.
- Toasty Pecan Crumble: A sprinkle of pecans brings a delightful crunch, adding a nutty contrast that enhances the cookie’s chewy texture.
- Fall Salad: A fresh salad with roasted butternut squash, cranberries, and feta offers a refreshing balance, making for a well-rounded meal.
- Vanilla Ice Cream: Pairing these cookies with a scoop of vanilla ice cream is a heavenly combination that delivers cold creaminess against warm, chewy goodness.
- Chai Latte: The fragrant spices of chai perfectly complement the cookie’s pumpkin spice, creating a harmonious sipping experience.
- Molasses Cookies: Serving these alongside another fall favorite like molasses cookies introduces different textures and flavors while staying in the autumn theme.
- Pumpkin Spice Latte: Embrace the fall season by sipping on a pumpkin spice latte, enhancing the overall coziness of your cookie feast.
Expert Tips for Thick & Chewy Pumpkin Chocolate Chip Cookies
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Blot Pumpkin Puree: Removing excess moisture is essential for a chewy texture; don’t skip this step to avoid cake-like cookies.
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Cool Butter Properly: Make sure the browned butter cools to 75°F before mixing to maintain the dough’s consistency and prevent spreading.
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Measure Flour Accurately: Use the spoon-level method or a kitchen scale for precise measurements, as too much flour can lead to dry cookies.
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Don’t Overmix: Gently combine the dough until just mixed to ensure the Thick & Chewy Pumpkin Chocolate Chip Cookies stay soft and tender.
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Add Extra Chocolate: For a more indulgent treat, press additional chocolate chunks on top of the dough before baking for gooey chocolate goodness.
Make Ahead Options
These Thick & Chewy Pumpkin Chocolate Chip Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance. Simply scoop the dough onto lined baking trays and refrigerate them (covered) until you’re ready to bake. This not only saves time but also intensifies the flavors. If you’d like to store the dough longer, freeze individual scoops in an airtight container for up to 3 months. When you’re ready to bake, just preheat your oven and bake directly from the fridge or freeze, adding a couple of extra minutes to the baking time. Trust me, they’ll be just as delicious and satisfying, making your busy weeknights a breeze!
How to Store and Freeze Thick & Chewy Pumpkin Chocolate Chip Cookies
Room Temperature: Keep cookies in an airtight container for up to 2-3 days to maintain freshness and chewy texture.
Fridge: If you prefer these cookies chilled, they can be stored in the fridge for up to a week. Remember to use an airtight container to avoid drying them out.
Freezer: For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a zip-top bag where they’ll last for up to 3 months.
Reheating: To enjoy warm cookies again, simply microwave for 10-15 seconds or warm them in the oven at 350°F for a few minutes. This will bring back their deliciously gooey centers!
Variations & Substitutions for Thick & Chewy Pumpkin Chocolate Chip Cookies
Feel free to explore these tasty twists to make the recipe your own and enjoy every bite of fall!
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Dark Brown Sugar: Swap out light brown sugar for dark to enhance the cookies’ caramel notes and depth of flavor.
Try it once, and you might never go back! -
Different Chocolates: Experiment with milk, white, or even dark chocolate chunks for a sweet spin that suits your taste buds.
The variety of flavors will make each cookie a surprise! -
Gluten-Free Option: Replace half the all-purpose flour with gluten-free flour to accommodate dietary needs without losing that chewy texture.
You won’t miss the gluten with these deliciously chewy treats! -
Add Nuts: Stir in some chopped walnuts or pecans for added crunch and nutty flavor. It’s a delightful contrast to the soft cookie base.
Nuts introduce a new layer of richness that will elevate your cookie game. -
Pumpkin Spice Boost: Increase the amount of pumpkin spice for that cozy fall flavor, or even add a bit of cinnamon to give your cookies a twist.
A little extra spice can make all the difference! -
Maple Syrup Drizzle: For a fun serving suggestion, drizzle a bit of maple syrup on top right before serving. The syrup’s sweetness complements the cookies beautifully.
It’s like autumn on a plate! -
Chili Flakes: Feeling adventurous? Add a pinch of chili flakes to the dough for a delightful kick that pairs surprisingly well with the sweetness.
Just enough heat to keep you guessing in the best way!
These variations are just the beginning of your cookie adventure! As you whip up your batch of Thick & Chewy Pumpkin Chocolate Chip Cookies, let your creativity skyrocket and explore flavors that resonate with your palate.
Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe FAQs
What type of pumpkin puree should I use for these cookies?
Absolutely! I recommend using Libby’s Pumpkin Puree due to its consistent quality and flavor. When using pumpkin puree, ensure you blot it with paper towels to remove excess moisture. This crucial step prevents overly wet cookies and helps achieve that desired chewy texture.
How should I store the cookies after baking?
These cookies can be stored in an airtight container at room temperature for 2-3 days. For longer freshness, you can refrigerate them for up to a week. If you love chilled cookies, that’s a delightful option too!
Can I freeze the cookie dough?
Yes! Freezing cookie dough is a fantastic way to enjoy fresh cookies on demand. Scoop the dough into balls and arrange them on a baking sheet in a single layer. Freeze until solid, then transfer the dough balls to a zip-top bag and store them in the freezer for up to 3 months. When you’re ready to bake, just add a few extra minutes to the baking time—no need to thaw!
What should I do if my cookies come out too cake-like?
If your cookies end up too cake-like, it might be due to too much moisture in the pumpkin puree. Remember to blot the puree well before mixing it into your dough. Additionally, ensure your butter is properly cooled to 75°F before adding it to the other ingredients, as warm butter can also lead to over-spreading and less chewy texture.
Are these cookies safe for pets or anyone with allergies?
Definitely something to consider! While these Thick & Chewy Pumpkin Chocolate Chip Cookies are lovely for humans, chocolate is toxic to dogs. It’s crucial to keep these cookies away from pets. Moreover, if you have allergies, ensure that you’re using safe substitutes, like gluten-free flour or dairy-free chocolate, to accommodate those dietary needs. Always check ingredient labels for potential allergens!
Thick & Chewy Pumpkin Chocolate Chip Cookies for Cozy Fall Nights
Ingredients
Equipment
Method
- Begin by browning the cold unsalted butter in a medium saucepan over medium heat. Stir frequently until it becomes golden brown and emits a nutty aroma, approximately 5-7 minutes.
- While the butter cools, take 1 cup of Libby’s pumpkin puree and spread it across a plate. Gently blot the surface with paper towels to absorb any excess moisture.
- In a large mixing bowl, combine the cooled browned butter with ½ cup granulated sugar and ½ cup light brown sugar. Mix these ingredients together for about one minute.
- Next, add in 2 large egg yolks and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix until fully incorporated.
- In a separate bowl, mix 2 cups of all-purpose flour, 1 teaspoon of pumpkin spice, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt. Gradually fold this dry mixture into the wet ingredients along with 1 cup of chopped chocolate or chocolate chips.
- Using a 3-tablespoon scoop, portion out the cookie dough onto lined baking trays, leaving 2-3 inches of space between each scoop.
- Preheat your oven to 350°F. Place the baking trays in the oven and bake for 9-13 minutes or until the edges are golden brown.
- Once baked, remove the trays from the oven and allow the cookies to cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.
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