Description
These Chewy Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin spice with rich chocolate in a soft, chewy texture. Featuring browned butter for a deep, nutty flavor and pumpkin puree for moistness, these cookies are perfect for fall or anytime you crave a comforting treat.
Ingredients
Wet Ingredients
- 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 teaspoon vanilla extract
Dry Ingredients
- 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
Add-ins
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat and prepare baking trays: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Brown the butter: In a large stainless steel pan, melt the cold unsalted butter over medium heat. It will foam and pop — stir occasionally to avoid burning. When it becomes golden-brown with nutty aroma and brown bits form at the bottom, remove from heat. Scrape butter into a glass bowl and refrigerate, stirring every 10-15 minutes until cooled to 75°F but still liquid, about 50-60 minutes.
- Dry the pumpkin puree: Spread the pumpkin puree on a plate and press with stacked paper towels to absorb excess moisture. Re-spread and repeat with fresh towels until the pumpkin feels thick and dry like soft playdough, measuring about 1/3 cup (75 grams).
- Mix sugars and browned butter: Whisk the cooled browned butter with the brown sugar and granulated sugar for exactly one minute until pale and sandy in texture.
- Add egg yolks, vanilla, and pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until fully combined.
- Incorporate dry ingredients and chocolate: Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined to avoid overmixing.
- Shape the cookies: Using a 3 tablespoon cookie scoop, portion dough balls, roll between palms, and place on baking trays spaced 2-3 inches apart. This recipe yields about 15 cookies. For extra melty chocolate pools, press larger chocolate chunks on top before baking.
- Bake the cookies: Bake one tray at a time for 9-13 minutes, until edges are golden but centers remain slightly underbaked. Immediately after removing from oven, use a large round cookie cutter to gently push edges inward to form thick, perfectly round cookies. Cool on the tray on a wire rack completely before removing.
- Storage and dough prep: Store baked cookies in an airtight container at room temperature for 2-3 days. Dough balls can be refrigerated or frozen; allow dough to come to room temperature before baking (about 1 hour refrigerated, 2 hours frozen).
Notes
- Use a stainless steel pan for browning butter to better monitor color changes and avoid burning.
- Drying out the pumpkin puree prevents soggy cookies and ensures the right chewy texture.
- Accurate measuring of flour is important; spoon and level the flour for best results.
- The cookies are best eaten within a few days but dough can be frozen for convenient future baking.
- Prep Time: 1 hour 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
