As autumn leaves begin to dance to the ground, there’s nothing quite like the aroma of baking cookies wafting through the house. My Thick & Chewy Pumpkin Chocolate Chip Cookies capture the essence of the season, blending rich chocolate with the warm, earthy notes of pumpkin and spices. Not only are they a delightful treat perfect for sharing, but they also come together in one bowl—meaning less mess and more time to savor those cozy moments. Whether you’re cuddled up with a book or entertaining friends, these cookies will add a touch of magic to your fall festivities. Ready to discover why this recipe is a must-bake? Let’s dive into the deliciousness!
Why are these cookies a must-bake?
Chewy Perfection: Each bite delivers a soft, gooey texture that melts in your mouth, making them incredibly satisfying.
Fall Flavors: The combination of pumpkin and warm spices creates an inviting aroma that will fill your kitchen with autumn bliss.
Stress-Free Baking: With just one bowl required, cleanup is a breeze, allowing you to spend more time enjoying your delicious creation.
Versatile Treat: These cookies are perfect for sharing or enjoying solo, and you can easily customize them with your favorite add-ins like nuts or different chocolate varieties.
Crowd-Pleaser: Friends and family will rave about these cookies, making them a fantastic addition to your fall gatherings or cozy nights in with a warm drink. For more pumpkin-inspired goodness, don’t miss my Brownie Mix Cookies that are just as easy to whip up!
Thick & Chewy Pumpkin Chocolate Chip Cookies
• The ultimate fall treat awaits!
For the Batter
- Cold Unsalted Butter – Brings richness and moisture to your cookies; don’t forget to brown it for a nutty flavor!
- Libby’s Pumpkin Puree – Provides the essential pumpkin flavor; blot well to achieve a chewy texture.
- Granulated Sugar – Sweetens the cookies beautifully; can be swapped with coconut sugar for a deeper flavor.
- Light Brown Sugar – Adds moisture and richness; dark brown sugar makes a great substitute if needed.
- Large Egg Yolks – Contributes to structure and adds richness; use room temperature yolks for better emulsification.
- Vanilla Extract – Elevates the flavor profile; pure vanilla extract will give the best results.
- All-Purpose Flour – Creates the perfect cookie structure; measure accurately to keep your cookies from being too dense.
- Pumpkin Spice – Infuses fall flavors; sub with a mix of cinnamon, nutmeg, and ginger if you’re out.
- Baking Soda – Necessary for those chewy edges; ensure it’s fresh for optimal rising.
- Fine Sea Salt – Balances sweetness and enhances all flavors; if using regular salt, just adjust the amount slightly.
- Chopped Chocolate Bar/Chocolate Chips – Delivers those delightful melty pockets; choose semi-sweet or dark chocolate based on your preference.
For Toppings (optional)
- Chopped Nuts – Add a crunchy texture; walnuts or pecans work wonderfully for a cozy touch.
- Dried Fruits – Boosts flavor complexity; cranberries or raisins can add a nice surprise.
These Thick & Chewy Pumpkin Chocolate Chip Cookies are bound to become a seasonal favorite in your household!
Step‑by‑Step Instructions for Thick & Chewy Pumpkin Chocolate Chip Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (180°C). While the oven warms up, line your baking trays with parchment paper to prevent sticking. This step ensures a lovely even bake and perfect cookies.
Step 2: Brown the Butter
In a saucepan over medium heat, melt the cold unsalted butter, swirling occasionally until it turns a beautiful golden brown and emits a nutty aroma, about 5-7 minutes. Allow the browned butter to cool until it reaches approximately 75°F (24°C) for the best results in your Thick & Chewy Pumpkin Chocolate Chip Cookies.
Step 3: Blot the Pumpkin
While the butter cools, take your Libby’s pumpkin puree and spread it over a few layers of paper towels. This process helps absorb excess moisture, which is crucial for achieving a chewy texture. Once it looks like a soft Play-Doh consistency, you should have about ⅓ cup ready for mixing.
Step 4: Mix the Wet Ingredients
In a large mixing bowl, combine the cooled brown butter, granulated sugar, and light brown sugar using a whisk. Mix for about 1 minute until the texture resembles pale wet sand. Add in the room temperature egg yolks, pure vanilla extract, and the blotted pumpkin, ensuring everything is well combined.
Step 5: Combine Dry Ingredients
Next, sift together the all-purpose flour, pumpkin spice, baking soda, and fine sea salt in a separate bowl. Gently fold the dry mixture into the wet ingredients using a spatula until just combined, being careful not to overmix. You want to see a cohesive dough with little flour remaining, ready for the chocolate.
Step 6: Add Chocolate
Now, fold in your chopped chocolate bar or chocolate chips until evenly distributed throughout the dough. The chocolate pockets will melt and create those delicious gooey spots in your Thick & Chewy Pumpkin Chocolate Chip Cookies, making each bite delightful.
Step 7: Scoop and Bake
Using a cookie scoop, portion out the dough and place it onto your prepared baking trays, spacing them about 2-3 inches apart. Bake in the preheated oven for 9-13 minutes, watching closely for edges to turn golden while the centers remain slightly underbaked for that perfect chewy texture.
Step 8: Cool the Cookies
Once baked, remove the cookies from the oven and use a cookie cutter to shape them while they’re still warm for a perfect round appearance. Transfer your cookies onto a wire rack to cool completely, letting the chocolate set and the delicious flavors meld together before indulging in your Thick & Chewy Pumpkin Chocolate Chip Cookies.
How to Store and Freeze Thick & Chewy Pumpkin Chocolate Chip Cookies
- Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy, ready to enjoy any time!
- Fridge: If you prefer a firmer texture, these cookies can last in the fridge for up to a week when stored in an airtight container. Just allow them to come to room temperature before serving.
- Freezer: Freeze the unbaked dough balls for up to 3 months. To bake, simply thaw in the fridge overnight and then follow the baking instructions. Freshly baked Thick & Chewy Pumpkin Chocolate Chip Cookies are always a hit!
- Reheating: For a warm, gooey experience, reheat the cookies in the microwave for 10-15 seconds or pop them in a 350°F (180°C) oven for a few minutes. Enjoy the melty chocolate goodness!
Variations & Substitutions for Thick & Chewy Pumpkin Chocolate Chip Cookies
Feel free to make these cookies your own with these fun and tasty adjustments!
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Sweet Potato: Swap pumpkin puree for sweet potato puree for a unique flavor twist. This offers a subtle sweetness and a creamy texture.
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Nutty Delight: Add your favorite nuts like walnuts or pecans for a crunchy contrast. Their earthy flavor pairs beautifully with pumpkin’s sweetness.
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Fruit Kick: Toss in dried cranberries or raisins to enhance the flavor complexity and add a chewy bite that complements the chocolate.
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Spice it Up: Increase the amount of pumpkin spice or add a pinch of cayenne for a fiery kick. It creates a whole new level of warmth and excitement in each bite.
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Gluten-Free: Substitute all-purpose flour with a high-quality gluten-free blend. Just ensure you have the correct ratio for optimal texture!
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Chocolate Variety: Use milk or white chocolate chips instead of semi-sweet for a sweeter, creamier cookie experience. Each variation brings its unique charm.
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Cookie Butter Swirl: Fold in a few tablespoons of cookie butter for a decadent twist. The rich, spiced flavor elevates these cookies into a gourmet treat!
For more delightful baking ideas, you might enjoy my Chocolate Chip Kodiak cookies or try out the tantalizing Brownie Mix Cookies for an effortless dessert masterpiece!
What to Serve with Chewy Pumpkin Chocolate Chip Cookies
As the warm, comforting scent of these cookies fills your kitchen, envision how to elevate your fall gathering with the perfect pairings.
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Creamy Vanilla Ice Cream: A scoop beside your cookies adds a deliciously cool contrast to the warm, chewy cookies. Delight in the melting ice cream as it mingles with chocolatey goodness.
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Spiced Apple Cider: Warm spiced apple cider is the quintessential fall drink, perfectly complementing the pumpkin spice flavors in your cookies. Sip slowly and enjoy the cozy combination.
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Whipped Maple Butter: Spread this on warm biscuits or toast as a delightful accompaniment. The buttery richness paired with maple sweetness enhances the overall fall indulgence.
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Pecans or Walnuts: Roasted nuts provide a crunchy texture that contrasts nicely with the gooey cookies. Toss them into a salad or serve alongside for an extra seasonal touch.
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Salted Caramel Sauce: Drizzle warm caramel over your cookies to elevate every bite. The sweet and salty notes create a decadent experience that will have everyone reaching for seconds.
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Pumpkin Spice Latte: Sip on this seasonal favorite while enjoying the cookies for a full fall indulgence. The coffee’s warmth melds beautifully with the pumpkin flavors, making for a perfect afternoon treat.
Make Ahead Options
These Thick & Chewy Pumpkin Chocolate Chip Cookies are perfect for busy home cooks looking to save time! You can prepare the dough and refrigerate it for up to 3 days or freeze it for up to 3 months. To do this, scoop the dough onto a baking tray lined with parchment paper and freeze until firm, then transfer the dough balls into a freezer-safe bag. When you’re ready to enjoy these cookies, simply bake the frozen dough balls directly from the freezer, adding a couple of minutes to the baking time. This way, you’ll still achieve that soft, chewy texture and warm, melty chocolate goodness—just as delicious as if you made them fresh!
Expert Tips for Thick & Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Blotting: Always blot your pumpkin puree to remove excess moisture; this prevents cookies from becoming cakey and ensures that they’re thick and chewy.
- Butter Browning: Ensure your butter is properly browned for a nutty flavor; watch it closely to prevent burning. It should have a rich golden hue with tiny browned bits.
- Flour Measurement: Use the spoon-and-level method to measure flour accurately—too much flour can lead to dense cookies. A kitchen scale can provide precision.
- Avoid Overmixing: When combining wet and dry ingredients, mix just until combined; overmixing can yield tough cookies, which defeats the purpose of chewy goodness!
- Chilling Optional: For even thicker cookies, consider chilling the dough for about 30 minutes before baking; this helps the cookies maintain their shape during baking.
- Chocolate Choices: Experiment with chocolate types; use semi-sweet for sweetness or dark chocolate for a richer flavor in your Thick & Chewy Pumpkin Chocolate Chip Cookies.
Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe FAQs
What type of pumpkin puree should I use?
I recommend using Libby’s Pumpkin Puree for its rich flavor and texture. Ensure you blot it well with paper towels to remove excess moisture, which helps achieve that coveted chewy consistency. Homemade pumpkin puree can also work, but be sure it’s not too watery.
How long can I store these cookies?
Store your Thick & Chewy Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy, ready for a cozy treat any time! If you want them to last longer, you can keep them in the fridge for up to a week.
Can I freeze the cookie dough?
Absolutely! You can freeze the unbaked dough balls for up to 3 months. To do this, scoop the dough onto a baking tray and freeze until solid, then transfer to a zip-top bag. When you’re ready to bake, thaw the dough in the fridge overnight and bake as usual!
What should I do if my cookies come out cakey?
If your cookies end up cakey, it’s likely due to excess moisture in the pumpkin puree. Make sure to blot the pumpkin thoroughly before mixing it into the dough. Additionally, measuring the flour correctly is crucial; too much flour can lead to a dense texture, so use the spoon-and-level method.
Can these cookies be made gluten-free?
Yes, they can! You can substitute all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that’s designed for baking to retain the right texture. Just keep in mind that the final result may vary slightly, but they will still be delicious!
Are there any dietary considerations I should keep in mind?
When making Thick & Chewy Pumpkin Chocolate Chip Cookies, consider any allergies—like sensitivities to gluten or dairy when using butter. You can easily swap butter for a dairy-free alternative and ensure you’re using gluten-free flour to accommodate those dietary needs.
Thick & Chewy Pumpkin Chocolate Chip Cookies for Fall Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C). Line your baking trays with parchment paper.
- Melt the cold unsalted butter in a saucepan over medium heat until golden brown, about 5-7 minutes. Let it cool.
- Blot the Libby’s pumpkin puree on paper towels to absorb excess moisture, achieving a soft Play-Doh consistency.
- In a large bowl, whisk together cooled brown butter, granulated sugar, and light brown sugar until resembling pale wet sand. Add egg yolks, vanilla extract, and blotted pumpkin; mix well.
- Sift together flour, pumpkin spice, baking soda, and sea salt in a separate bowl. Fold dry mixture into wet ingredients until just combined.
- Fold in chopped chocolate until evenly distributed throughout the dough.
- Scoop dough onto prepared baking trays, spaced 2-3 inches apart. Bake for 9-13 minutes until edges are golden and centers are slightly underbaked.
- Remove cookies and shape them with a cookie cutter while warm. Transfer to a wire rack to cool completely.