How do I store Chewy Pumpkin Chocolate Chip Cookies?

To store your cookies, place them in an airtight container at room temperature for 2-3 days. If you want them longer, freezing is a great option. Just make sure to bring them back to room temperature before enjoying.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin! Just make sure to cook and puree it well. Drain any excess moisture to ensure your cookies don’t turn out too wet.

What if I want more chocolate flavor?

To enhance the chocolate flavor, consider adding chocolate chunks in addition to chocolate chips. You can also drizzle melted chocolate on top for an elegant touch.

Is it okay to use whole eggs instead of egg yolks?

While egg yolks create a chewier texture, you can use whole eggs if that’s what you have on hand. Just know that the texture may slightly change to be less chewy.

How can I make these cookies gluten-free?

To make the cookies gluten-free, you can substitute regular all-purpose flour with a gluten-free baking flour blend. Just ensure the blend contains xanthan gum for the right texture.

Easy Chewy Pumpkin Chocolate Chip Cookies

Ingredients

Scale

1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
3 egg yolks
1 tsp vanilla extract
1 cup pumpkin puree
2 1/2 cups all-purpose flour
2 tsp pumpkin spice
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips or chopped chocolate

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Instructions

Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
In a large pan, melt the unsalted butter over medium heat and stir until it browns.
Transfer browned butter to a glass measuring cup and cool in the fridge for 50-60 minutes.
Spread pumpkin puree on a plate and soak up excess moisture with paper towels.
Whisk cooled butter with both sugars, then add egg yolks, vanilla, and pumpkin puree.
Incorporate flour, pumpkin spice, baking soda, and salt until just combined. Fold in chocolate.
Scoop dough using a 3-tablespoon cookie scoop, roll into balls, and place on baking trays spaced apart.
Bake for 9-13 minutes. Cool and shape cookies before transferring to a cooling rack.

Notes

For added texture, consider incorporating nuts or spices. Store cookies in an airtight container for 2-3 days.

Author: Isabella Moreno
Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg