If you're a fan of pumpkin-flavored desserts and love the rich taste of chocolate, you're in for a treat! Our chewy pumpkin chocolate chip cookies are the perfect blend of warm spices, pumpkin puree, and decadent chocolate, making them the ideal fall snack. With their irresistible chewy texture and mouthwatering flavor, these cookies are sure to become a staple in your baking repertoire. Read on to discover how you can make these delicious cookies right at home, with a detailed step-by-step guide, tips, and common mistakes to avoid. Let's dive into the perfect autumn recipe that will have everyone reaching for more!
What are Chewy Pumpkin Chocolate Chip Cookies?
Chewy pumpkin chocolate chip cookies are a delightful twist on the traditional chocolate chip cookie, incorporating the warm, cozy flavors of pumpkin and spices that are synonymous with fall. The pumpkin puree adds moisture and a subtle sweetness, while the pumpkin spice blend elevates the flavor with notes of cinnamon, nutmeg, ginger, and cloves. The result is a cookie that’s soft, chewy, and full of autumnal goodness, with bursts of rich chocolate in every bite.
Ingredients List for Chewy Pumpkin Chocolate Chip Cookies
Before we jump into the baking process, let’s start by gathering all the necessary ingredients. For this recipe, you’ll need the following:
- 1 cup cold unsalted butter: Cold butter helps create a chewy texture in the cookies, as it prevents the cookies from spreading too much while baking.
- ⅔ cup Libby's Pumpkin Puree: Make sure the pumpkin puree is at room temperature to blend seamlessly with the other ingredients.
- ½ cup granulated sugar: Adds sweetness and helps achieve a balanced flavor in the cookies.
- ½ cup light brown sugar, packed: Adds moisture and a slight molasses flavor, enhancing the chewiness of the cookies.
- 2 large egg yolks, room temperature: Egg yolks add richness and help bind the ingredients together.
- 2 teaspoons vanilla extract: Enhances the overall flavor with its sweet, aromatic essence.
- 1 ⅔ cup + 1 tablespoon all-purpose flour: The base of the cookie dough, providing structure and stability.
- 2 ½ teaspoons pumpkin spice: A blend of cinnamon, nutmeg, ginger, and cloves that brings the quintessential fall flavor.
- 1 teaspoon baking soda: Acts as a leavening agent, helping the cookies rise and develop a soft, chewy texture.
- ½ teaspoon fine sea salt: Balances the sweetness and enhances the flavors of the other ingredients.
- 1 cup finely chopped chocolate bar or chocolate chips: For that classic chocolatey goodness in every bite.
Substitutions and Variations
While this recipe is perfect as is, there are several substitutions and variations you can consider depending on your dietary preferences or what you have on hand:
- Butter: If you prefer, you can use salted butter instead of unsalted, but reduce the added salt by half. Alternatively, for a dairy-free option, substitute with a plant-based butter.
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. If you’re in a pinch, you could substitute with homemade pumpkin puree or even sweet potato puree for a slightly different flavor.
- Sugars: If you want to reduce the sugar content, you can substitute the granulated sugar with coconut sugar, which adds a slight caramel flavor. For the brown sugar, you can use dark brown sugar for a deeper molasses taste.
- Egg Yolks: For a vegan option, you can replace the egg yolks with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water for each egg yolk).
- Flour: Gluten-free all-purpose flour can be used as a substitute to make the recipe gluten-free. Ensure your baking soda is also gluten-free.
- Chocolate: While chocolate chips are traditional, you can also use dark chocolate chunks, white chocolate chips, or even add a handful of chopped nuts like pecans or walnuts for extra texture.
Step-by-Step Cooking Instructions
Now that you have all your ingredients ready, it’s time to start baking. Follow these simple steps to create the perfect chewy pumpkin chocolate chip cookies:

- Prepare the Ingredients: Start by bringing the cold unsalted butter and pumpkin puree to room temperature. This will ensure they blend smoothly with the other ingredients.
- Cream the Butter and Sugars: In a large mixing bowl, combine the cold unsalted butter, granulated sugar, and packed light brown sugar. Use a stand mixer or hand mixer on medium speed to cream the mixture until it’s light and fluffy, which should take about 3-4 minutes.
- Add the Egg Yolks and Vanilla: Once the butter and sugar mixture is well combined, add the egg yolks one at a time, mixing well after each addition. Then, add the vanilla extract and mix until incorporated.
- Mix in the Pumpkin Puree: Add the room temperature pumpkin puree to the wet mixture, and mix until just combined. Avoid overmixing to prevent the dough from becoming too dense.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and fine sea salt. Make sure the dry ingredients are thoroughly mixed to ensure even distribution of the leavening agent and spices.
- Incorporate the Dry Ingredients into the Wet Mixture: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Fold in the Chocolate: Gently fold in the finely chopped chocolate or chocolate chips, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to firm it up, making it easier to handle and preventing the cookies from spreading too much during baking.
- Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape the Cookies: Once the dough has chilled, use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to cook as they cool, so avoid overbaking.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and develop their chewy texture.
How to Cook Chewy Pumpkin Chocolate Chip Cookies: A Step-by-Step Guide
Cooking chewy pumpkin chocolate chip cookies is a straightforward process, but attention to detail can make all the difference. Here’s a recap of the essential steps:
- Creaming Butter and Sugars: Start by creaming the butter and sugars together until light and fluffy. This step is crucial for incorporating air into the dough, which helps the cookies rise and achieve a chewy texture.
- Incorporating Wet Ingredients: Add the egg yolks and vanilla extract one at a time, mixing thoroughly after each addition to ensure the ingredients are well incorporated.
- Adding Pumpkin Puree: Mix in the pumpkin puree until just combined. Be careful not to overmix, as this can cause the cookies to become dense.
- Mixing Dry Ingredients: Combine the dry ingredients in a separate bowl before gradually adding them to the wet mixture. This helps distribute the leavening agent and spices evenly throughout the dough.
- Folding in Chocolate: Gently fold in the chocolate chips or chopped chocolate, ensuring even distribution.
- Chilling the Dough: Chill the dough for at least 30 minutes before baking. This step is key to preventing the cookies from spreading too much in the oven.
- Shaping and Baking: Shape the dough into evenly sized balls, place them on a prepared baking sheet, and bake in a preheated oven until the edges are set and the centers are slightly soft.
- Cooling: Allow the cookies to cool on the baking sheet before transferring them to a wire rack. This ensures they maintain their shape and chewy texture.
Common Mistakes to Avoid
Even with a simple recipe like this, there are a few common mistakes that can affect the outcome of your cookies:
- Not Chilling the Dough: Skipping the chilling step can result in cookies that spread too much during baking, leading to thin, crispy cookies instead of thick and chewy ones.
- Overmixing the Dough: Overmixing can develop the gluten in the flour, leading to tough cookies. Mix just until the ingredients are combined.
- Using Warm Butter: Starting with cold butter is crucial for achieving the right texture. Warm butter can cause the cookies to spread too much and become greasy.
- Overbaking: The cookies may appear underbaked when you take them out of the oven, but they will continue to set as they cool. Overbaking can result in dry, crumbly cookies.
Serving and Presentation Tips
Presentation is key when serving these delicious cookies. Here are a few tips to make your chewy pumpkin chocolate chip cookies look as good as they taste:
- Garnish with Chocolate Chips: Just before baking, press a few extra chocolate chips onto the tops of the cookies for a bakery-style look.
- Serve Warm: These cookies are best enjoyed warm when the chocolate is still melty and the pumpkin flavor is at its peak.
- Pair with a Hot Beverage: Serve these cookies with a hot cup of coffee, tea, or a pumpkin spice latte for the ultimate fall treat.
How to Serve Chewy Pumpkin Chocolate Chip Cookies
Chewy pumpkin chocolate chip cookies are incredibly versatile and can be served in various ways:
- As a Snack: These cookies are perfect for an afternoon snack or a sweet treat to enjoy with your morning coffee.
- For Dessert: Serve these cookies warm with a scoop of vanilla ice cream for a decadent dessert.
- At Gatherings: These cookies are a hit at fall gatherings, Halloween parties, or Thanksgiving dinners. Arrange them on a platter for guests to enjoy.
Presentation Ideas for Chewy Pumpkin Chocolate Chip Cookies
If you’re serving these cookies at a special event or just want to make them extra special, consider these presentation ideas:
- Cookie Gift Boxes: Place the cookies in a decorative box lined with parchment paper for a beautiful homemade gift.
- Autumn-themed Platter: Serve the cookies on a platter adorned with autumn leaves or mini pumpkins for a festive touch.
- Stacked Towers: Create a tower of cookies on a cake stand for an eye-catching dessert display.
Chewy Pumpkin Chocolate Chip Cookies Recipe Tips
To ensure your cookies turn out perfectly every time, keep these tips in mind:
- Use High-Quality Chocolate: The better the chocolate, the better the flavor. Opt for a high-quality chocolate bar or premium chocolate chips.
- Measure Flour Correctly: Too much flour can make the cookies dense. Use the spoon-and-level method to measure your flour accurately.
- Adjust Baking Time: If your cookies are browning too quickly, reduce the oven temperature slightly or bake for a shorter time.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 48 hours in advance. Just keep it refrigerated until you’re ready to bake.
Q: Can I freeze the cookie dough?
A: Absolutely! Portion the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a zip-top bag. Bake from frozen, adding a minute or two to the baking time.
Q: Can I double the recipe?
A: Yes, you can easily double the recipe if you need to make a larger batch. Just ensure you have enough mixing bowl space and oven capacity.
Q: Why are my cookies flat?
A: Flat cookies can result from not chilling the dough or using butter that’s too warm. Ensure your dough is well chilled before baking.
Q: Can I add nuts to the recipe?
A: Yes, feel free to add chopped nuts like walnuts or pecans for extra texture and flavor.
Conclusion
Chewy pumpkin chocolate chip cookies are the perfect treat for fall, combining the cozy flavors of pumpkin spice with rich, melty chocolate. Whether you’re baking for a special occasion or just because, these cookies are sure to impress. With the right ingredients, careful preparation, and a little love, you’ll have a batch of cookies that are soft, chewy, and bursting with flavor. Don’t forget to share them with friends and family—or keep them all to yourself! Happy baking!
PrintChewy Pumpkin Chocolate Chip Cookies Recipe
These Chewy Pumpkin Chocolate Chip Cookies are the perfect autumn treat, featuring Libby's Pumpkin Puree, warm pumpkin spice, and decadent chocolate chips. With simple ingredients and straightforward instructions, these cookies are easy to make and even easier to enjoy!
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cold unsalted butter
- ⅔ cup Libby's Pumpkin Puree, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoon vanilla extract
- 1 ⅔ cup + 1 tbsp all-purpose flour
- 2 ½ teaspoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat cold butter until creamy. Add granulated sugar and light brown sugar, beating until fluffy.
- Mix in pumpkin puree, egg yolks, and vanilla extract until combined.
- In a separate bowl, whisk together flour, pumpkin spice, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in chopped chocolate.
- Drop tablespoon-sized dough balls onto prepared baking sheets.
- Bake for 12-14 minutes, or until edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Measure flour by spooning it into the measuring cup and leveling off with a knife.
- For a more intense chocolate flavor, use a high-quality chocolate bar.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 80mg
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