As the leaves crunch beneath your feet and the air turns crisp, the scent of baked goods fills my kitchen, reminding me why fall is my favorite season. There’s something magical about the combination of pumpkin and chocolate that brings warmth into every bite. In this recipe for Thick & Chewy Pumpkin Chocolate Chip Cookies, you’ll discover how easy it is to create a delightful treat that’s sure to impress friends and family. Not only are these cookies a delicious way to celebrate autumn, but they also come together in just one bowl, making cleanup a breeze. Picture indulging in a soft, gooey cookie while sipping spiced tea on a chilly evening. Isn’t that the ultimate fall experience? Let’s dive into the recipe and bring that flavor into your home!
Why are these cookies a must-try?
Irresistible Flavor: The luscious combination of pumpkin and chocolate chips creates a decadent treat that embodies the essence of fall.
Effortless Preparation: With just one bowl required, you can whip these cookies up quickly without the hassle of complicated steps or messy cleanup.
Perfectly Chewy Texture: Each bite offers a delightful chewiness, making these cookies a satisfying indulgence reminiscent of a warm brownie.
Versatile Options: Feel free to swap in butterscotch chips or add nuts for added texture—customizing has never been easier! If you’re a fan of cookies, you might also enjoy these Chewy Chocolate Chip delights that will quickly become a favorite.
Crowd-Pleaser: Whether it’s a family gathering or a cozy night in, these cookies are sure to impress everyone with their rich flavor and homemade charm!
Thick & Chewy Pumpkin Chocolate Chip Cookies
• Dive into the autumn flavors with these delightful cookies!
For the Cookie Dough
- Cold Unsalted Butter – Provides richness; feel free to use salted butter for an extra kick.
- Libby’s Pumpkin Puree – Adds moisture and that quintessential pumpkin flavor; consider using fresh pumpkin puree, but don’t forget to blot out excess moisture!
- Granulated Sugar – Sweetens the cookies and helps them brown beautifully.
- Light Brown Sugar – Moistens the cookies with a hint of caramel flavor; you can opt for dark brown sugar for a robust taste.
- Large Egg Yolks – Enrich the texture and help bind the dough; using whole eggs could lead to a lighter result instead of the thick richness you want in your Thick & Chewy Pumpkin Chocolate Chip Cookies.
- Vanilla Extract – Enhances the overall sweetness; choose pure extract for the best flavor.
- All-Purpose Flour – Provides the structure your cookies need; be cautious with how you measure to avoid excess.
- Pumpkin Spice – Infuses warmth and fall flavors; substitute with a mix of cinnamon, nutmeg, and ginger if needed.
- Baking Soda – Ensures the cookies rise; check for freshness to get the best results.
- Fine Sea Salt – Balances out the sweetness; adjust or omit according to your preference.
- Finely Chopped Chocolate Bar/Chocolate Chips – Adds an indulgent chocolatey flavor; dark chocolate will elevate the richness!
Optional Toppings
- Powdered Sugar – Dust over cookies for a touch of sweetness and a pretty presentation.
- Chopped Nuts – Mix in for added crunch and flavor depth; walnuts or pecans work wonderfully!
Step‑by‑Step Instructions for Thick & Chewy Pumpkin Chocolate Chip Cookies
Step 1: Preheat and Prepare
Preheat your oven to 350°F (180°C). While the oven is warming up, line baking sheets with parchment paper to prevent your Thick & Chewy Pumpkin Chocolate Chip Cookies from sticking. This makes cleanup easy and ensures they bake evenly, resulting in those golden edges we all love.
Step 2: Brown the Butter
In a stainless steel pan, melt the cold unsalted butter over medium heat, stirring frequently to prevent burning. Allow it to cook until you notice a nutty aroma and tiny brown bits forming at the bottom of the pan, about 5–7 minutes. Then, let the butter cool in the fridge until it reaches about 75°F, which should take approximately 50–60 minutes.
Step 3: Blot the Pumpkin
While the brown butter cools, take your Libby’s pumpkin puree and place it on paper towels to absorb excess moisture. This step is crucial to avoid a cakey texture in your cookies. Aim for roughly 1/3 cup of well-blotted pumpkin, which will enhance the cookie’s chewy consistency.
Step 4: Combine Sugars and Butter
In a large mixing bowl, whisk together the cooled brown butter with granulated sugar and light brown sugar for about one minute. You’re looking for a mixture that resembles pale, wet sand—this indicates that the sugars are starting to dissolve and infuse with the buttery richness of your Thick & Chewy Pumpkin Chocolate Chip Cookies.
Step 5: Add the Wet Ingredients
Next, mix in the large egg yolks, vanilla extract, and the blotted pumpkin puree until fully combined. The mixture should have a smooth, cohesive texture that smells absolutely delightful—this base will provide the luscious flavor everyone will love in your cookies.
Step 6: Incorporate Dry Ingredients
Now, gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and the finely chopped chocolate until just combined. Be careful not to overmix; a light hand is key here to retain that perfect chewy texture in your Thick & Chewy Pumpkin Chocolate Chip Cookies.
Step 7: Scoop the Dough
Using a cookie scoop, form dough balls and place them evenly spaced on your prepared baking sheets. This ensures that your cookies have room to spread while baking. If you fancy a more rustic look, you can also simply drop spoonfuls of dough onto the sheets.
Step 8: Bake the Cookies
Slide the baking sheets into your preheated oven and bake for 9–13 minutes. Keep an eye on them—you’re looking for golden edges while the centers remain slightly underbaked. This duality is what makes these Thick & Chewy Pumpkin Chocolate Chip Cookies irresistibly gooey and soft.
Step 9: Shape and Cool
As soon as they come out of the oven, use a cookie cutter slightly larger than the cookies to reshape them into perfect rounds. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack. This waiting time allows the cookies to firm up while maintaining their delicious, chewy centers.
Thick & Chewy Pumpkin Chocolate Chip Cookies Variations
Feel free to get creative and elevate your pumpkin chocolate chip cookies with these delightful variations!
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Nutty Delight: Mix in chopped walnuts or pecans for added crunch and flavor depth. The nutty bits will perfectly complement the rich chewiness of the cookies.
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Butterscotch Twist: Swap out chocolate chips for butterscotch chips to introduce a sweet caramel-like flavor. This change adds a decadent twist that pairs beautifully with pumpkin!
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Spicy Surprise: Try using a blend of different spices if pumpkin spice isn’t available. Adding a touch of cardamom or cayenne can bring an unexpected warmth that’ll mesmerize your taste buds.
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Cream Cheese Filling: Incorporate a creamy center by wrapping your cookie dough around a small dollop of cream cheese. This stuffed variant adds a luscious surprise in every bite.
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Frozen Treats: For an exciting twist, scoop the dough onto parchment and freeze them before baking. When ready, just bake from frozen—this will maintain their thick consistency and chewy texture.
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Mini Cookies: For bite-sized fun, scoop smaller dough balls and bake them for a shorter period. These mini treats are perfect for snacking or sharing at gatherings!
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Oatmeal Addition: Stir in a half cup of quick oats for added texture and a wholesome twist. The oats complement the fall flavors while providing that hearty satisfaction.
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Dairy-Free Option: Substitute butter with coconut oil and use dairy-free chocolate chips for a rich, plant-based alternative. The coconut will lend a subtle tropical essence to the cookies.
Each of these variations brings its unique flavor and texture, making it easy to keep things fresh! If you’re still on the hunt for delicious cookie recipes, don’t forget to check out these Chewy Chocolate Chip cookies that are always a hit! Enjoy experimenting!
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 by storing it in the refrigerator; simply scoop the dough and place it in an airtight container. If you want to extend the prep time, feel free to freeze the dough for up to 2 months. Just remember to thaw it in the fridge overnight before baking. When you’re ready to enjoy these delightful cookies, bake them directly from the fridge or after thawing, baking for 9–13 minutes to achieve that perfectly chewy texture. This way, you’ll always have warm, fresh cookies on hand for busy weeknights or surprise guests!
Expert Tips for Thick & Chewy Pumpkin Chocolate Chip Cookies
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Measure Flour Correctly: Always spoon and level your flour to prevent overcrowding; too much flour can lead to dense cookies instead of the chewy perfection you desire.
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Blot Pumpkin Thoroughly: Properly blotted pumpkin puree is key to achieving that desired chewy texture. Excess moisture will make them cakey, so take the time to do this step right.
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Check Butter Temperature: Allow the browned butter to cool sufficiently before mixing; butter that’s too hot can scramble the egg yolks, affecting the cookie’s structure.
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Don’t Overmix: When incorporating the dry ingredients, mix until just combined. Overmixing can lead to tough cookies instead of the delightful chewy texture you want in your Thick & Chewy Pumpkin Chocolate Chip Cookies.
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Watch the Baking Time: Keep a close eye on the cookies as they bake; every oven is different. Slightly underbaking will ensure they remain soft and chewy in the middle.
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Storage Tips: Store your cookies in an airtight container at room temperature for up to 3 days to keep them fresh and chewy, or freeze the dough for later enjoyment.
What to Serve with Thick & Chewy Pumpkin Chocolate Chip Cookies
Indulging in soft, gooey cookies invites warmth to your autumn days, creating perfect pairings that enhance every bite.
- Cold Milk: Complements the sweetness of the cookies, providing a classic pairing that everyone loves.
- Spiced Tea: Invigorate your senses with a hot cup of chai; the spices align perfectly with the pumpkin flavors.
- Creamy Vanilla Ice Cream: A scoop of ice cream adds a delightful contrast in temperature and texture, elevating your treat to decadent heights.
- Pumpkin Spice Latte: Celebrate fall with this cozy drink; its rich coffee notes resonate beautifully with your cinnamon-spiced cookies.
- Cranberry Orange Salad: The bright acidity and freshness balanced with crunchy nuts create a refreshing counterpoint to the rich cookies.
- Butterscotch Blondies: If you’re craving more baked goods, these sweet and chewy treats offer a delightful twist that pairs excellently with pumpkin flavors.
- Caramel Sauce: Drizzling warm caramel over your cookies transforms them into a luxurious dessert, adding both sweetness and richness.
- Cheese Platter: A selection of mild cheeses can create an interesting savory contrast, enhancing the sweet and spiced notes of the cookies.
- Mulled Wine: Sip on this warm drink filled with spices that harmonize with the cookie’s flavors—perfect for fall gatherings!
How to Store and Freeze Thick & Chewy Pumpkin Chocolate Chip Cookies
Room Temperature: Store your cookies in an airtight container at room temperature for up to 3 days. This keeps them fresh and chewy, perfect for snacking.
Fridge: If you prefer a cooler treat, refrigerate the cookies for slightly longer freshness, but be aware they may lose some chewiness.
Freezer: For longer storage, freeze the cookies for up to 2 months in an airtight container. Thaw before enjoying to restore the soft texture.
Dough Storage: Cookie dough can be refrigerated for up to 2 days or frozen for up to 2 months. Just remember to thaw it in the fridge before baking for even cooking.
Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe FAQs
What is the best way to choose ripe pumpkin for this recipe?
Absolutely! When selecting pumpkin for your cookies, look for a can of Libby’s Pumpkin Puree that contains only pumpkin, with no added preservatives or flavors. If opting for fresh pumpkin, choose one that feels firm and heavy, with a vibrant orange color. Avoid any that have blemishes or dark spots—those aren’t ideal!
How should I store leftover cookies?
Great question! Store your Thick & Chewy Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. If you want to keep them a bit longer, consider placing them in the fridge, but note that they may lose a touch of their delightful chewiness.
Can I freeze the dough for later baking?
Yes, you can! To freeze the cookie dough, scoop individual dough balls onto a baking sheet lined with parchment paper and freeze them for about 1-2 hours until solid. Then, transfer the frozen dough balls to an airtight container or freezer bag. They can be stored for up to 2 months. When you’re ready to bake, just let them thaw in the fridge for several hours or overnight before baking!
What should I do if my cookies turn out cakey?
Don’t worry, this happens sometimes! If your cookies have a cakey texture, it might be due to excess moisture from the pumpkin or too much flour. To ensure perfect chewiness next time, always blot your pumpkin thoroughly to remove excess moisture and measure your flour carefully using the spoon-and-level method.
Can I make these cookies gluten-free?
Very much so! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour mix. This swap usually works well without affecting the texture too much. Just make sure the other ingredients you choose (like chocolate chips) are also gluten-free!
Can I give these cookies to my pet?
It’s best to keep these cookies for yourself! While pumpkin puree is safe for dogs in moderation, chocolate is toxic to pets. It’s always a good idea to have treats specifically designed for your furry friends!
Thick & Chewy Pumpkin Chocolate Chip Cookies for Fall Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Melt the cold unsalted butter in a stainless steel pan over medium heat, stirring frequently for 5–7 minutes until nutty aroma forms.
- Let the brown butter cool in the fridge until it reaches about 75°F, about 50–60 minutes.
- While it cools, blot Libby's pumpkin puree on paper towels to absorb excess moisture.
- In a mixing bowl, whisk the cooled brown butter with granulated sugar and light brown sugar until resembling pale wet sand.
- Mix in the large egg yolks, vanilla extract, and blotted pumpkin puree until fully combined.
- Fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and finely chopped chocolate until just combined.
- Scoop dough balls and place them evenly on prepared baking sheets.
- Bake for 9–13 minutes until golden edges are formed. Center should remain slightly underbaked.
- Use a cookie cutter to reshape into perfect rounds, then cool on baking sheets for a few minutes before transferring to a wire rack.
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