Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are a delightful treat for any occasion. With their soft and chewy texture, these cookies capture the essence of fall in every bite. Perfect for cozy gatherings or as a sweet surprise for your loved ones, this no-chill, no-mixer recipe is easy to whip up and sure to impress. The combination of pumpkin and chocolate creates a unique flavor profile that stands out from traditional cookie recipes.

Why You’ll Love This Recipe

• Quick and Easy: No need for chilling or complicated mixing methods—these cookies come together in no time.
• Flavorful Twist: The blend of pumpkin spice and rich chocolate provides a deliciously unique taste experience.
• Versatile Treat: Great for parties, holidays, or simply an afternoon snack; they’re perfect for any occasion.
• Moist and Chewy: Enjoy cookies that are soft and chewy rather than dry or cakey.
• Family-Friendly Fun: Kids will love helping to make these festive cookies, making it a fun family baking activity.

Tools and Preparation

To ensure your baking experience is seamless, gather the following tools before you start. Preparing your kitchen will help you focus on creating delicious cookies!

Essential Tools and Equipment

• Cookie scoop
• Large stainless steel pan
• Mixing bowls
• Whisk
• Parchment paper
• Baking trays
• Cooling rack

Importance of Each Tool

• Cookie scoop: Ensures even-sized cookies for consistent baking results.
• Large stainless steel pan: Ideal for browning butter evenly without burning it.
• Mixing bowls: Essential for combining ingredients effectively without mess.
• Cooling rack: Helps cookies cool properly, maintaining their texture.

Ingredients

For the perfect Pumpkin Chocolate Chip Cookies, gather these ingredients:

For the Dough

• 1 cup cold unsalted butter
• 2/3 cup Libby’s Pumpkin Puree (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar (packed)
• 2 large egg yolks (room temperature)
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon all-purpose flour (See notes below for measuring)
• 2 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt

For the Chocolate

• 1 cup finely chopped chocolate bar or chocolate chips

How to Make Pumpkin Chocolate Chip Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.

Step 2: Brown the Butter

Brown the butter in a large stainless steel pan. Watch closely as it foams, pops, and crackles. Stir occasionally to prevent burning. When it smells nutty and has brown bits at the bottom, remove it from heat. Transfer just under 1 cup of browned butter (184 g) into a glass measuring bowl. Chill in the fridge for 50-60 minutes until it reaches about 75°F.

Step 3: Prepare the Pumpkin Puree

Spread the pumpkin puree on a plate. Use paper towels to soak up excess liquid by pressing down on the puree. Repeat until it’s dry enough to resemble soft playdough and measures roughly 1/3 cup (75 grams).

Step 4: Combine Sugars with Butter

Once the butter is cool, whisk in both sugars together for exactly one minute until it resembles pale wet sand.

Step 5: Add Wet Ingredients

Whisk in egg yolks, vanilla extract, and dried pumpkin puree until everything is well combined.

Step 6: Mix in Dry Ingredients

Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined—avoid overmixing to keep cookies soft.

Step 7: Scoop the Dough

Scoop out dough using a 3-tablespoon cookie scoop. Roll into balls between your palms and place them on prepared baking trays spaced about 2-3 inches apart. You should yield around 15 cookies. For extra melted chocolate pools, chop some chocolate into larger pieces and press them onto each cookie’s top before baking.

Step 8: Bake Cookies

Bake each tray one at a time for about 9–13 minutes until edges are golden brown while centers remain slightly underbaked. As soon as they come out of the oven, use a large round cookie cutter to shape them perfectly round if desired. Let cool completely on a wire rack before enjoying!

Step 9: Storage Tips

Store baked cookies in an airtight container at room temperature for up to three days. You can also refrigerate or freeze cookie dough balls—just remember to bring them back to room temperature before baking (about one hour for refrigerated dough; two hours if frozen).

How to Serve Pumpkin Chocolate Chip Cookies

These delicious pumpkin chocolate chip cookies are perfect for any occasion. Whether you’re hosting a gathering or just indulging yourself, here are some creative serving suggestions to elevate your cookie experience.

With Hot Beverages

• Coffee: Pair your cookies with a warm cup of coffee for a delightful morning treat.
• Hot Chocolate: Enjoy these cookies with rich hot chocolate for a cozy dessert.
• Herbal Tea: A soothing herbal tea complements the pumpkin spice flavors beautifully.

As a Dessert Platter

• Cheese Board Addition: Include these cookies on a cheese platter alongside creamy cheeses for an interesting flavor contrast.
• Mini Desserts: Serve them alongside mini desserts like tarts or brownies for variety at parties.

Ice Cream Sandwiches

• With Vanilla Ice Cream: Create an indulgent ice cream sandwich using two cookies and creamy vanilla ice cream in between.
• With Pumpkin Ice Cream: For a seasonal twist, use pumpkin-flavored ice cream to enhance the fall flavors.

How to Perfect Pumpkin Chocolate Chip Cookies

To ensure your pumpkin chocolate chip cookies turn out perfectly every time, follow these helpful tips.

• Use Cold Butter: Start with cold unsalted butter to achieve that soft and chewy texture in your cookies.
• Measure Flour Correctly: Use the spoon-and-level method for measuring flour to avoid dense cookies.
• Cool Butter Properly: Let the browned butter cool until it reaches 75°F; this is crucial for the right consistency.
• Don’t Overmix Dough: Mix just until combined to keep your cookies tender and chewy.
• Bake One Tray at a Time: This ensures even baking and consistent texture in each batch.
• Adjust Baking Time: Keep an eye on the edges; they should be golden brown while the center remains slightly underbaked.

Best Side Dishes for Pumpkin Chocolate Chip Cookies

Pairing side dishes with your pumpkin chocolate chip cookies can create a delightful meal or snack experience. Here are some options that work well together.

1. Apple Cider: The sweet and tangy flavor enhances the spices in the cookies.
2. Pumpkin Soup: A warm bowl of pumpkin soup provides complementary flavors and adds heartiness to your meal.
3. Roasted Nuts: A mix of roasted nuts offers a crunchy contrast to the soft texture of the cookies.
4. Vanilla Yogurt: Creamy yogurt balances sweetness and adds a refreshing element.
5. Cheese Plate: Include mild cheeses like brie or gouda for a savory touch alongside your sweet treats.
6. Fruit Salad: A fresh fruit salad can lighten up the dessert experience with its bright flavors.

Common Mistakes to Avoid

Making pumpkin chocolate chip cookies can be straightforward, but there are common mistakes that might hinder your baking success. Here are some tips to help you avoid them:

• Boldly skip cooling the butter: If you don’t let the browned butter cool enough, it can cook the eggs when mixed, resulting in a less-than-ideal texture. Ensure it reaches 75°F before mixing.
• Boldly ignore pumpkin moisture: Excess moisture in pumpkin puree can lead to cakey cookies. Press out the moisture before measuring for a denser cookie.
• Boldly overlook ingredient temperatures: Using cold eggs or butter can affect how well they combine. Make sure all ingredients are at room temperature for optimal mixing.
• Boldly overmix the dough: Overmixing can result in tough cookies. Mix just until combined for a soft and chewy texture.
• Boldly forget spacing on trays: Not leaving enough space between cookie dough balls can lead to them merging while baking. Aim for 2-3 inches apart on the trays.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container for up to 2-3 days.
• Keep cookie dough balls in the fridge if you plan to bake them later; they will last for about a week.

Freezing Pumpkin Chocolate Chip Cookies

• Freeze baked cookies in an airtight container or freezer bag for up to 3 months.
• Cookie dough balls can also be frozen; just ensure they are well-wrapped.

Reheating Pumpkin Chocolate Chip Cookies

• Oven: Preheat to 350°F (180°C) and bake for 5-7 minutes until warm.
• Microwave: Heat one cookie at a time on low power for about 10-15 seconds.
• Stovetop: Place a cookie in a non-stick pan over low heat, covering it with a lid for a few minutes.

Frequently Asked Questions

Here are some frequently asked questions about pumpkin chocolate chip cookies that may enhance your baking experience.

How do I make my Pumpkin Chocolate Chip Cookies chewier?

To achieve chewier cookies, ensure you don’t overbake them; take them out when the edges are golden but the center remains slightly underbaked.

Can I substitute ingredients for Pumpkin Chocolate Chip Cookies?

Yes! You can use coconut oil instead of butter and swap out chocolate chips with nuts or dried fruit based on your preference.

How do I store Pumpkin Chocolate Chip Cookies?

Keep these cookies in an airtight container at room temperature or refrigerate them for longer freshness.

What’s the best way to enjoy Pumpkin Chocolate Chip Cookies?

These cookies pair beautifully with coffee or tea, making them perfect for fall gatherings and cozy nights at home.

Can I freeze Pumpkin Chocolate Chip Cookies?

Absolutely! You can freeze both baked cookies and cookie dough balls, which makes future baking easy and convenient.

Final Thoughts

These pumpkin chocolate chip cookies offer a delightful balance of soft, chewy texture with cozy pumpkin spice flavor. They’re incredibly versatile—feel free to customize them with different types of chocolate or even add nuts. Baking these treats is not just enjoyable; it’s an opportunity to create lasting memories with friends and family during the fall season!