Description
Delicious and chewy pumpkin chocolate chip cookies combining the warmth of fall spices and rich chocolate.
Ingredients
Scale
- 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
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and prepare two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter until it smells nutty and has brown bits; remove from heat.
- Transfer the browned butter into a glass bowl and refrigerate until cooled to around 75°F (24°C).
- Prepare the pumpkin puree by pressing it with paper towels to absorb excess liquid.
- Once the butter is cooled, whisk in brown sugar and granulated sugar until it resembles pale wet sand.
- Mix in the egg yolks, vanilla extract, and pumpkin puree until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Using a 3-tablespoon cookie scoop, roll the dough into balls and space them 2-3 inches apart on prepared trays.
- Bake one tray at a time for 9-13 minutes until the edges are golden brown and the centers are slightly underbaked.
- After baking, use a large round cookie cutter to shape the cookies and let them cool on a wire rack.
Notes
For perfect chewiness, avoid overmixing the dough and consider chilling the dough for at least 30 minutes before scooping.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, chewy cookies, fall desserts