The scent of spice-filled autumn days wafts through the air as I pull a tray of cookies from the oven—thick and chewy pumpkin chocolate chip cookies with brown butter, to be precise. There’s something magical about the way the rich, nutty aroma of browned butter mingles with the sweetness of pumpkin and the melty chocolate chips, creating a nest of comfort in every bite. With just one bowl required for this delightful recipe, it’s the perfect excuse to step away from fast food and whip up a homemade treat that not only satisfies your sweet tooth but also brings the warm flavors of fall directly to your kitchen. These cookies strike the perfect balance between chewy and gooey, making them an instant favorite for gatherings or cozy nights in. Are you ready to elevate your fall baking game with these irresistible cookies?
Why are these cookies a must-bake?
Irresistible Chewiness: These cookies strike the perfect balance with their thick, chewy texture that you won’t find in standard pumpkin treats.
Nutty Brown Butter: The use of browned butter adds a rich, nutty flavor that elevates these cookies from ordinary to extraordinary.
Fall-Inspired Flavors: Packed with warm spices, they capture the essence of autumn with every bite.
Effortless One-Bowl Recipe: Enjoy less mess and more fun in the kitchen, as these delicious cookies can be mixed in just one bowl!
Perfect for Sharing: Bake them for gatherings or cozy nights; they are sure to impress family and friends alike! You can even serve these delightful treats alongside a refreshing pumpkin spice latte for an unbeatable fall experience. For more pumpkin-infused goodness, try our Pumpkin Chocolate Chip or Pumpkin Oat Cookies for varied flavors!
Thick & Chewy Pumpkin Chocolate Chip Cookies
For the Cookie Base
- Cold Unsalted Butter – Brown it for a nutty flavor that enhances the richness of the cookies.
- Libby’s Pumpkin Puree – Blot before measuring to reduce moisture for that perfect chewy cookie texture.
- Granulated Sugar – Sweetens and encourages browning for a delightful golden color.
- Light Brown Sugar – Adds depth and moisture due to its natural molasses, perfect for fall baking.
- Large Egg Yolks – Use room temperature for a better mix that gives structure to the dough.
- Vanilla Extract – Just a touch enhances the cookies’ overall delicious flavor.
- All-Purpose Flour – Measure carefully to avoid a dense, cakey texture; a light spoon and level method is best!
- Pumpkin Spice – Infuses autumnal warmth into each cookie bite, making these a seasonal treat.
- Baking Soda – A must for that perfectly light texture that complements the chewiness.
- Fine Sea Salt – Balances sweet notes and elevates the overall flavor.
For the Chocolate Goodness
- Finely Chopped Chocolate Bar/Chocolate Chips – Choose your favorite chocolate type for gooey pockets that melt in your mouth; a great way to enhance the chewy experience of these cookies.
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) and line two baking trays with parchment paper. This will prepare a non-stick surface for the cookies and help them bake evenly. As the oven warms up, gather all your ingredients to streamline the mixing process and ensure you have everything ready for your thick and chewy pumpkin chocolate chip cookies.
Step 2: Brown the Butter
In a stainless steel pan over medium heat, add the cold unsalted butter. Allow it to melt and continue heating until it becomes golden brown and emits a nutty aroma, which should take around 5-7 minutes. Keep an eye on it to prevent burning. Once ready, remove from heat and let it cool down to about 75°F; this will help achieve the ideal texture in your cookie dough.
Step 3: Prepare the Pumpkin Puree
While your brown butter cools, take a paper towel and blot the Libby’s pumpkin puree until it resembles soft Play-Doh. This crucial step reduces excess moisture, ensuring your thick and chewy pumpkin chocolate chip cookies have that desirable texture. Measure out the blotted puree after this, setting it aside for the mixing stage.
Step 4: Mix Sugars and Browned Butter
In a large mixing bowl, combine the cooled brown butter with granulated sugar and light brown sugar. Using a whisk, blend the mixture until it resembles pale wet sand, which should take around 2-3 minutes. This step is essential for incorporating air into the cookies, contributing to their lovely chewy texture.
Step 5: Incorporate Egg Yolks and Vanilla
Next, add the room temperature large egg yolks and vanilla extract to your sugar-butter mixture. Whisk these ingredients together until they are fully combined, which should take about a minute. The egg yolks play a key role in adding richness and structure to your thick and chewy pumpkin chocolate chip cookies.
Step 6: Blend in the Pumpkin Puree
Gently fold in the prepared pumpkin puree now, ensuring it is fully incorporated into the wet mixture. Use a spatula to combine all ingredients until smooth, taking care not to overmix. This will ensure that your cookies remain thick and chewy, with a delightful burst of pumpkin flavor in each bite.
Step 7: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, pumpkin spice, baking soda, and fine sea salt. Gradually add this dry mixture to your wet ingredients, folding gently but thoroughly until just combined. Avoid overmixing to keep that essential chewiness in your thick and chewy pumpkin chocolate chip cookies.
Step 8: Add Chocolate Chips
Once your dough is combined, fold in the finely chopped chocolate bar or chocolate chips with a spatula. This is where the delicious pockets of melted chocolate come into play, enhancing the overall flavor of your cookies. Ensure the chocolate is evenly distributed throughout the dough for the perfect balance of flavors.
Step 9: Scoop and Bake
Using a cookie scoop or tablespoon, scoop generous amounts of dough onto the lined baking trays, spacing them about 2 inches apart. Bake in the preheated oven for 9-13 minutes. Look for golden edges while the centers remain slightly underbaked; this is key to achieving that thick and chewy texture!
Step 10: Cool the Cookies
Once baked, remove the trays from the oven and let the cookies cool on the trays for about 5 minutes. This resting time allows them to firm up slightly before transferring to a wire rack. Once moved, let them cool completely to enjoy the full richness and gooeyness of your thick and chewy pumpkin chocolate chip cookies.
Make Ahead Options
These Thick & Chewy Pumpkin Chocolate Chip Cookies are perfect for busy home cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance by mixing all ingredients and storing the dough in an airtight container in the refrigerator. For longer storage, shape the dough into balls and freeze them; they can be kept for up to 3 months! When you’re ready to bake, simply let the frozen dough sit at room temperature for about 15 minutes before placing them on the baking tray and following the baking instructions. This way, you’ll enjoy just-as-delicious cookies that are freshly baked with minimal effort, perfect for those spontaneous cozy gatherings or an after-school treat!
Expert Tips for Thick & Chewy Pumpkin Chocolate Chip Cookies
- Cooling Butter: Ensure the browned butter cools to 75°F before mixing; this is crucial for achieving the perfect chewy texture in your cookies.
- Blot the Pumpkin: Don’t skip blotting the Libby’s pumpkin puree to remove excess moisture; it prevents the cookies from turning cake-like.
- Proper Flour Measurement: Use a spoon to lightly fluff the flour before spooning it into your measuring cup. Accurate measurement is key to keep the cookies thick and chewy.
- Baking Time: Watch the baking time closely; cookies should be golden around the edges but slightly underbaked in the center for that irresistible gooeyness.
- Flavor Variations: Feel free to experiment by adding nuts or different types of chocolate for a unique twist on the classic chewy pumpkin chocolate chip cookies.
What to Serve with Thick & Chewy Pumpkin Chocolate Chip Cookies
Indulging in these delightful cookies is just the beginning of your fall feast! Pair them with complementary flavors and textures to elevate any gathering or cozy night in.
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Creamy Pumpkin Spice Latte: The warm, spiced flavors of this latte serve as the perfect beverage to enhance the pumpkin notes in your cookies.
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Vanilla Ice Cream: A scoop of rich, creamy vanilla ice cream brings a delightful contrast to the chewy texture, making a cozy dessert duo.
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Chilled Apple Cider: The crisp, refreshing taste of apple cider beautifully balances the sweetness of the cookies, perfect for autumn celebrations.
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Salted Caramel Sauce: Drizzling warm salted caramel over the cookies adds a decadent, sweet-salty twist that enhances their rich chocolate flavor.
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Roasted Nuts: A mix of roasted pecans or walnuts adds a savory crunch, beautifully contrasting the soft chewiness of the cookies.
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Hot Cocoa: Warm, rich hot cocoa with a hint of cinnamon creates a comforting pairing, perfect for chilly evenings spent at home.
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Fresh Fruit Salad: The bright acidity of a fruit salad with apples and citrus refreshes the palate after a sweet treat, making for a balanced dessert experience.
How to Store and Freeze Thick & Chewy Pumpkin Chocolate Chip Cookies
Room Temperature: Keep cookies in an airtight container at room temperature for up to 3 days. This preserves their chewy texture and prevents them from drying out.
Fridge: If you want to extend freshness, store the cookies in the refrigerator for up to 5 days in an airtight container. Just remember to allow them to come back to room temperature before serving for the best texture.
Freezer: Freeze unbaked dough balls for up to 3 months. Just scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Reheating: To enjoy cookies warm, simply pop them in the microwave for about 10-15 seconds or warm them in the oven for a few minutes. This brings back the gooey chocolate experience in your thick & chewy pumpkin chocolate chip cookies!
Variations & Substitutions for Thick & Chewy Pumpkin Chocolate Chip Cookies
Feel free to make these cookies your own by exploring these fun variations, tailored to fit your taste buds!
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Dark Brown Sugar: Substitute dark brown sugar for light brown to enhance depth and caramel notes, creating a richer flavor profile.
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Nutty Additions: Fold in chopped nuts like pecans or walnuts to add crunch and extra warmth, making every bite more exciting.
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Gluten-Free: Swap all-purpose flour for a gluten-free flour blend, ensuring a delicious treat for those with dietary restrictions.
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Different Chocolate Types: Experiment with white chocolate chips or dark chocolate chunks for a delightful contrast against the pumpkin, creating a unique spin on the classic cookie.
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Spicy Kick: Add a pinch of cayenne or crushed red pepper flakes for a subtle heat that beautifully complements the sweetness of the cookies.
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Pumpkin Spice Up: Boost the flavor by doubling the amount of pumpkin spice; oh, the scent and taste will be heavenly, evoking the essence of fall!
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Caramel Swirls: Drizzle in some melted caramel for an added layer of gooey goodness that will make these cookies even more irresistible.
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Vegan Option: Replace butter with coconut oil and use flax eggs to turn these cookies into a delightful vegan treat without losing that chewy texture.
With these variations, you can create a cookie unique to your preferences, making your time spent in the kitchen even more rewarding! For more pumpkin-infused goodness, check out Pumpkin Cottage Cheese Muffins or try our delicious Dark Chocolate Quinoa Crisps as well!
Thick & Chewy Pumpkin Chocolate Chip Cookies Recipe FAQs
What type of pumpkin puree should I use?
Absolutely use Libby’s Pumpkin Puree for the best results! It has the ideal consistency and flavor. Just remember to blot it with a paper towel to remove excess moisture—it should look like soft Play-Doh after blotting. This helps ensure your cookies remain chewy instead of cakey!
How should I store leftover cookies?
To keep those cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like to extend their life, you can also refrigerate them for up to 5 days. Just let them come back to room temperature before enjoying to maintain that lovely chewy texture.
Can I freeze the cookie dough?
Yes! Freezing the dough is a great option. Scoop the cookie dough into balls and place them on a baking sheet in the freezer until firm. Transfer the frozen balls to a freezer-safe bag, and they will keep well for up to 3 months. When you’re ready to bake, you can bake them straight from the freezer, just add a couple of extra minutes to the baking time.
What should I do if my cookies turn out cakey?
If your cookies come out puffy and fluffy instead of thick & chewy, it’s likely due to an excess of moisture in the pumpkin puree or inaccurate flour measurements. Be sure to blot the pumpkin thoroughly and measure your flour using the spoon-and-level method or a kitchen scale. Double-check your baking time as well; they should have golden edges with slightly underbaked centers.
Are these cookies safe for pets?
No, these cookies are not suitable for pets, particularly because of the chocolate. Chocolate is toxic to dogs and some other pets. Always ensure treats made for humans stay safely out of reach of your furry friends!
What if I want to make these cookies gluten-free?
To make your thick & chewy pumpkin chocolate chip cookies gluten-free, you can substitute all-purpose flour with a gluten-free blend that has a cup-for-cup capability. Keep an eye on the texture, as different blends can yield slightly different results. Enjoy the baking adventure!
Thick & Chewy Pumpkin Chocolate Chip Cookies for Fall Bliss
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a pan, melt cold unsalted butter and heat until golden brown and nutty (5-7 minutes).
- Blot Libby’s pumpkin puree to reduce moisture and set aside.
- Mix cooled brown butter, granulated sugar, and light brown sugar in a bowl until resembling pale wet sand (2-3 minutes).
- Add egg yolks and vanilla extract, whisk until fully combined (about a minute).
- Fold in prepared pumpkin puree until smooth.
- In another bowl, combine flour, pumpkin spice, baking soda, and salt; then gradually add to wet ingredients.
- Fold in chopped chocolate or chips until evenly distributed.
- Scoop dough onto trays, spacing them 2 inches apart, and bake for 9-13 minutes.
- Let cookies cool on trays for 5 minutes before transferring to a wire rack.
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