Introduction to Thick & Chewy Pumpkin Chocolate Chip Cookies
As the fall season rolls in, there’s something undeniably comforting about the presence of pumpkin in your kitchen. Imagine the sweet aroma of spices, the warmth of melted chocolate, and the soft, chewy texture that comes alive in every bite. That’s exactly what you get with these Thick & Chewy Pumpkin Chocolate Chip Cookies!
Why are pumpkin chocolate chip cookies a must-try?
These cookies are not just a treat; they’re an experience. Their unique flavor melds the rich essence of pumpkin with warm spices like cinnamon and nutmeg, creating a delightful holiday vibe. The addition of gooey chocolate chips makes every bite irresistible, elevating these cookies from typical fall fare to extraordinary indulgence.
Furthermore, the brown butter used in this recipe introduces a nutty complexity that complements the pumpkin perfectly. Unlike traditional pumpkin cookies that may lean towards cakey, this recipe guarantees a chewy texture that keeps you coming back for more.
If you're ready to embrace the season and impress your friends and family, don’t miss out on making these cookies. After all, what better way to celebrate the fall than with a warm batch of cookies fresh from the oven? Discover all the deliciousness this recipe has to offer, and get ready to share the joy of baking! Check out Culinary Institute of America for tips on perfecting your baking skills!
Ingredients for Thick & Chewy Pumpkin Chocolate Chip Cookies
When you’re ready to whip up these thick & chewy pumpkin chocolate chip cookies, make sure you've got the essentials. Here’s a breakdown of what you’ll need.
Essential Ingredients for the Cookies
To achieve that luscious texture and rich flavor, gather these core ingredients:
- Cold Unsalted Butter: 1 cup is essential; browning it creates a nutty flavor.
- Libby's Pumpkin Puree: Just ⅔ cup, but don’t skip the pressing to remove excess liquid for optimal chewiness.
- Sugars: A blend of ½ cup granulated sugar and ½ cup packed light brown sugar adds depth.
- Egg Yolks: Using 2 large yolks helps bind everything together.
- All-Purpose Flour: 1 ⅔ cups, plus a tablespoon, ensures the right consistency.
- Pumpkin Spice: 2 ½ teaspoons for that warm fall flavor.
- Baking Soda & Sea Salt: Essential for leavening and taste.
- Chocolate Chips: 1 cup, because chocolate makes everything better!
Optional Ingredients for Customization
Feeling adventurous? Here are some optional add-ins to tailor your cookies:
- Nuts: Walnuts or pecans can add a delightful crunch.
- Other Spices: A pinch of cinnamon or nutmeg enhances the cozy flavors.
- Different Chocolate: Swap chocolate chips for white or milk chocolate for a different twist.
- Oats: A ½ cup for added texture and chewiness.
Now that you have your ingredients, you're one step closer to baking these delicious cookies that everyone will love! Enjoy the process, and don't hesitate to experiment!
Step-by-Step Preparation of Thick & Chewy Pumpkin Chocolate Chip Cookies
Creating the ultimate Thick & Chewy Pumpkin Chocolate Chip Cookies is a rewarding experience. Each step is quite simple, yet they collectively yield cookies that are nothing short of delightful. Let’s walk through the process together so that you can bake up a batch of your own!
Gather All Your Ingredients
Before diving into baking, it’s essential to have everything at your fingertips. You’ll need:
- 1 cup cold unsalted butter
- ⅔ cup Libby's Pumpkin Puree (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 ⅔ cup + 1 tablespoon all-purpose flour
- 2 ½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup chocolate chips or finely chopped chocolate bar
Check out this link for tips on measuring flour accurately to ensure perfect texture!
Brown the Butter
Begin by browning your butter in a large stainless steel pan over medium heat. As it melts, keep a close eye on it. The butter will foam up and crackle, which means it's working its magic! Stir occasionally until you notice brown bits develop at the bottom, signaling a rich, nutty aroma. Once you get that lovely color, remove it from heat and let it cool.
Prepare the Pumpkin
While your butter is cooling, let’s get that pumpkin puree ready. Spread it thinly on a plate and press paper towels onto it to soak up excess moisture. The goal is to have about ⅓ cup of drier pumpkin, similar to soft playdough. This step is crucial for achieving that chewy cookie texture!
Mix the Sugars and Butter
Once the butter is sufficiently cooled, whisk in the granulated and brown sugars until it resembles pale wet sand. This should take about a minute, so don’t rush it! Next, incorporate the egg yolks, vanilla, and your prepared pumpkin. Mix until everything is combined.
Combine Wet and Dry Ingredients
Now it’s time to blend the wet and dry ingredients. In one bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Gradually fold this mixture into your wet ingredients, ensuring you don't overmix. You want to see streaks of flour disappearing into the gooey goodness!
Fold in the Chocolate Chips
After combining your cookie dough, fold in those chocolate chips. If you love melty chocolate, consider chopping the chocolate bar into larger pieces before adding them in. Trust me, it’s worth it!
Scoop and Shape the Cookies
Using a large 3-tablespoon cookie scoop, portion out your dough onto prepared baking trays, leaving adequate space between each cookie. After scooping, gently roll each dough ball between your palms for a professional finish. You'll want about 15 cookies per batch.
Bake to Perfection
Preheat your oven to 350°F and bake each tray for about 9-13 minutes, keeping an eye out for slightly golden edges and a still soft middle. This step is key in ensuring that your cookies remain thick and chewy. Once done, use a large round cookie cutter to gently reshape the edges for that ideal cookie form!
Let them cool completely before diving in. And trust me, you won’t regret preparing a batch of these Thick & Chewy Pumpkin Chocolate Chip Cookies; they’re simply irresistible!
Variations on Thick & Chewy Pumpkin Chocolate Chip Cookies
Adding nuts for crunch
For an added texture twist, consider folding in some chopped nuts! Walnuts or pecans work wonderfully, giving your Thick & Chewy Pumpkin Chocolate Chip Cookies a satisfying crunch that contrasts beautifully with their soft interior. Just about a half-cup will do, but feel free to adjust based on your nutty preference. Plus, nuts can introduce healthy fats, balancing the sweetness of the chocolate.
Swapping chocolate types
Feel like experimenting? Changing up the chocolate can completely transform these cookies! Dark chocolate chips lend a richer flavor, while white chocolate offers a sweet contrast that pairs nicely with pumpkin’s natural warmth. Or even try butterscotch chips for a truly unique flavor profile. Each option opens up a new direction for your autumn baking adventure, ensuring you never get bored of these cookies!
Cooking Tips and Notes for Thick & Chewy Pumpkin Chocolate Chip Cookies
Ensuring the perfect chewiness
To achieve that delightful chewiness in your Thick & Chewy Pumpkin Chocolate Chip Cookies, using cold, browned butter is key. This method allows for a complex flavor and a moist texture. Additionally, be sure to blot the pumpkin puree; excess moisture can lead to overly cake-like cookies. If you want extra thick cookies, let the dough chill for a bit in the fridge before baking.
Storing your cookies
Once your cookies are baked to perfection, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze the cookie dough balls instead—you can bake them straight from frozen! Just remember to adjust the baking time accordingly. For more tips on proper cookie storage, check out this guide.
Serving Suggestions for Thick & Chewy Pumpkin Chocolate Chip Cookies
Best Pairings with Drinks
Pair your Thick & Chewy Pumpkin Chocolate Chip Cookies with a steaming cup of chai latte or hot apple cider for a cozy treat. The spices in the cookies complement the warm notes of cinnamon and nutmeg in hot beverages. Prefer something cold? An iced vanilla almond milk will balance the sweetness perfectly!
Ideal Serving Occasions
These delightful cookies are perfect for any gathering, from fall potlucks to cozy movie nights. They're also a great way to welcome guests during the holiday season or to celebrate a harvest-themed brunch. Long story short, anytime you want a comforting dessert, these cookies will shine! If you’re looking for serving ideas, try arranging them on a festive platter and add a few fresh pumpkin flowers for a lovely presentation.
Engage with friends and family over these rich cookies; their irresistible combination of pumpkin and chocolate is a definite crowd-pleaser!
Time Breakdown for Thick & Chewy Pumpkin Chocolate Chip Cookies
Preparation Time
The preparation time for these delightful Thick & Chewy Pumpkin Chocolate Chip Cookies is about 90 minutes. This includes browning the butter and allowing the pumpkin puree to dry out. Trust me, the extra time will elevate the flavor and texture of your cookies!
Baking Time
Once your dough is ready, the baking time is a quick 11 minutes per batch. Keep an eye on them as they bake; the edges should turn golden brown while the centers remain soft and chewy.
Total Time
In total, you’re looking at around 1 hour and 41 minutes from start to finish. This includes prep and baking, making it the perfect addition to your weekend baking adventures or a cozy fall afternoon!
For more recipe details, check out the full recipe here.
Nutritional Facts for Thick & Chewy Pumpkin Chocolate Chip Cookies
Calories per cookie
Each Thick & Chewy Pumpkin Chocolate Chip Cookie contains approximately 180 calories. This makes them a sweet treat that can easily fit into your daily calorie intake without guilt, especially when shared with friends!
Sugar content
These delightful cookies have around 10 grams of sugar each. While that’s enough to satisfy your sweet tooth, consider pairing them with a cup of herbal tea for a balanced snack moment.
Fiber content
With about 1 gram of fiber per cookie, they contribute to your daily fiber needs. Pumpkin is known for its health benefits, including supporting digestion, making these cookies a delicious way to add variety to your diet. Want to learn more about the benefits of pumpkin in your recipes? Check out Healthline's article on pumpkin nutrition.
FAQs about Thick & Chewy Pumpkin Chocolate Chip Cookies
How do I prevent cookies from getting cakey?
To ensure your Thick & Chewy Pumpkin Chocolate Chip Cookies maintain that desired chewy texture, follow these tips:
- Don’t overmix your dough once you add the flour. A gentle fold will help keep the cookies tender.
- Use blotted pumpkin puree by pressing the puree between paper towels to eliminate excess moisture. This helps avoid that cakey outcome.
- Maintain an appropriate baking time; slightly underbake them for that soft chewiness.
Can I use fresh pumpkin instead of puree?
While you can certainly use fresh pumpkin, make sure to cook and puree it properly first. Then, squeeze out excess moisture just as you would with canned puree. This way, you'll maintain the right consistency and flavor in your cookies.
What’s the best way to store these cookies?
Once baked, store your Thick & Chewy Pumpkin Chocolate Chip Cookies in an airtight container at room temperature. They should stay fresh for 2 to 3 days—perfect for sharing or enjoying throughout the week! For longer storage, consider freezing the cookie dough balls, which can easily be baked fresh whenever you’re in the mood.
Conclusion on Thick & Chewy Pumpkin Chocolate Chip Cookies
Enjoying Thick & Chewy Pumpkin Chocolate Chip Cookies is the perfect way to embrace the fall season. With their rich flavor and delightful texture, these cookies will quickly become a favorite. Share them with friends or savor them alone—either way, they’re sure to bring warmth to any occasion. Happy baking!
Thick & Chewy Pumpkin Chocolate Chip Cookies: The Best Fall Treat
Equipment
- large 3 tablespoon cookie scoop
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 all-purpose flour plus 1 tablespoon, See notes below for measuring
- 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 the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
- Brown the butter in a large stainless steel pan. Stir occasionally to prevent burning, until it has brown bits and a nutty smell. Cool the butter in the fridge until it reads 75°F.
- Spread the pumpkin puree on a plate and press with paper towels to remove excess liquid, until it measures roughly ⅓ cup.
- Whisk in the brown sugar and granulated sugar into the cooled butter for exactly 1 minute.
- Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Scoop the cookie dough with the cookie scoop, roll into balls, and place on the baking trays spaced 2-3 inches apart. You will have roughly 15 cookies.
- Bake for 9-13 minutes, until edges are golden but centers are slightly underbaked. Let cool on a wire rack.
- Store baked cookies in an airtight container for 2-3 days. Refrigerate or freeze cookie dough balls, bringing to room temperature before baking.
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