Chewy Pumpkin Chocolate Chip Cookies
A chewy pumpkin chocolate chip cookie that’s full of brown buttery flavor and undertones of molasses is just what you’re looking for on these beautiful fall days. Loaded with semi-sweet (I used extra large!) chocolate chips, every bite is full of warm fall-like flavors.
We’re in full fall mode here in Lancaster County. The leaves are gorgeous and the temperatures are pleasantly dropping. It’s a glorious time of year! I finally went out and bought some pumpkins, mums, and ornamental cabbage for outside our house…just don’t ask if I’ve planted or prettied up anything yet (these things take time). 😉
With the changes happening outside, I’ve welcomed fall flavors wholeheartedly into my kitchen as well. As you’ve noticed if you’ve been reading the blog recently, all things PUMPKIN is what I’m into right now. But can you blame me? Pumpkin is one of those flavors that is a favorite in my house.
To me, fall is a very inspiring time of year. And I was inspired to try my hand at making some pumpkin cookies from a recent trip I took with some girlfriends to a local bakery. I wanted to create a pumpkin cookie that was more chewy than cakey. Don’t get me wrong–there’s a time and place for cakey pumpkin things…just not in cookies, in my opinion. I experimented a bit and am happy with this final recipe I came up with: a soft but chewy pumpkin cookie that’s loaded with flavor.
It starts where all great cookies start–butter! I used both browned butter and some room-temperature butter in this recipe and I think the combination just adds a little something extra to the final product. If you’ve never browned butter before–try it! It’s fun and adds depth to your baking. You simply melt butter over medium heat in a pan on the stove and stir until it becomes foamy and brown bits start to appear. It changes the taste; making your final product have more of a nutty rich flavor that’s perfect in cookies. After that’s cooled a bit, I mix the brown butter in with a regular stick of butter, making a creamy, somewhat-speckled base for our recipe.
Another addition to this recipe is Golden Barrel’s Supreme Baking Molasses. Again adding depth of flavor to the cookie, molasses also adds that seasonal touch to your baking. You don’t necessarily taste the molasses; instead, it just ups the overall flavor of these cookies.
One tip I have when baking cookies is to refrigerate your batter for a bit before baking. I let this batter rest in the fridge for about an hour. This helps prevent too much spreading while baking. Another tip with these cookies is to flatten them a bit before baking–that helps them in their overall shape.
So if you’re looking for a pumpkin cookie that’s soft and chewy, look no further! This recipe is for you. Soft, chewy, and full of wonderful fall flavors, these chewy pumpkin chocolate chip cookies are sure to be a hit with your family and friends!
- 1 cup (2 sticks) butter, at room temperature
- 1 cup Golden Barrel organic cane sugar
- 1/2 cup Golden Barrel Light Brown Sugar
- 2 Tbsp Golden Barrel Supreme Baking Molasses
- 2/3 cup canned pumpkin squeeze out excess moisture with paper towels
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 2 cups semi-sweet chocolate chips or chunks
- In skillet over medium heat, melt one stick of butter. Stir occasionally, until frothy and brown bits appear and butter smells nutty, about 7-10 minutes. Remove from heat and pour in bowl to slightly cool.
- In a bowl attached to a stand mixer (or with hand mixer), cream together the other stick of softened butter, cooled brown butter, sugar, brown sugar, and molasses for several minutes. Add the pumpkin and vanilla and beat for several minutes until light and creamy.
- In separate bowl, whisk together dry ingredients: flour, baking soda, salt, and cinnamon. With mixer on low, slowly add the dry ingredients to the batter until just combined. Stir in chocolate. (You can then cover the bowl with plastic wrap and stick in the fridge for at least an hour or up to several days.)
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or use silicon baking mats. With a medium-sized cookie scoop, scoop out dough onto prepared baking sheets. If desired, press a few chips into the tops of cookies. Bake one sheet at a time in preheated oven for 11-12 minutes or until lightly browned around edges. Let cool on baking sheet for 10 minutes before transferring onto wire rack to cool completely. Store in airtight container.