Description
Enjoy these chewy pumpkin chocolate chip cookies that perfectly combine the warm spices of pumpkin spice with rich chocolate chips. Made with browned butter and pumpkin puree, these cookies have a soft, moist center and slightly crisp edges, making them an irresistible fall treat that’s easy to prepare and perfect for sharing.
Ingredients
Scale
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 teaspoons vanilla extract
Dry Ingredients
- 1 2/3 cups + 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 Oven: Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper to prepare for baking the cookies.
- Brown the Butter: In a stainless steel pan, brown the cold butter over medium heat until it smells nutty and turns golden brown. This step enhances the flavor with a rich, caramel-like note. Then, cool the butter down before using.
- Prepare Pumpkin Puree: Blot the pumpkin puree with paper towels to remove any excess moisture until it has a soft, playdough-like consistency, which helps prevent soggy cookies.
- Mix Wet Ingredients: Combine the cooled browned butter with the granulated and brown sugars. Beat for about one minute until the mixture looks sandy. Then, add the egg yolks, vanilla extract, and the dried pumpkin puree and mix until combined.
- Add Dry Ingredients and Chocolate: Gently fold in the flour, pumpkin spice, baking soda, sea salt, and the finely chopped chocolate or chocolate chips. Be careful to mix only until just combined to keep the cookies tender.
- Shape the Cookies: Use a cookie scoop to portion the dough, then roll each portion into a ball. Place the cookie dough balls on the prepared baking trays, spacing them adequately to allow spreading during baking.
- Bake and Cool: Bake the cookies for 9 to 13 minutes or until the edges are golden brown. Once baked, transfer the cookies to cooling racks to cool completely before serving.
Notes
- Be sure to cool the browned butter before mixing to avoid overheating the eggs.
- Removing excess moisture from the pumpkin prevents cookies from becoming too soft or cakey.
- You can use any combination of dark or semi-sweet chocolate chips or chopped bars as preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To make the dough easier to handle, chilling it briefly before scooping is optional but recommended in warm kitchens.
