Description
These Chewy Pumpkin Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the warm spices of pumpkin spice and the sweet indulgence of chocolate chips, creating a soft, moist cookie perfect for fall or anytime you crave a comforting treat.
Ingredients
Scale
Main 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
- 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
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) and line two baking trays with parchment paper to prevent sticking and ensure even baking.
- Brown the butter: Using a stainless steel pan, melt the cold unsalted butter over medium heat until it turns golden and emits a nutty aroma. Once browned, remove from heat and allow it to cool down to prevent cooking the eggs prematurely in the next step.
- Prepare the pumpkin puree: Blot the room-temperature pumpkin puree carefully with a paper towel or clean cloth to remove excess moisture until its texture resembles soft playdough. This helps prevent soggy cookies.
- Mix wet ingredients: In a large bowl, combine the cooled browned butter with the granulated sugar and light brown sugar. Beat for about one minute until the mixture appears sandy in texture. Incorporate the egg yolks, vanilla extract, and the dried pumpkin puree, mixing until fully combined.
- Add dry ingredients and chocolate: Gently fold the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and finely chopped chocolate into the wet mixture. Be careful to mix just until combined to maintain a tender cookie texture.
- Shape the dough: Use a cookie scoop to portion the dough, then roll each portion into balls. Arrange the dough balls on the prepared baking trays, spacing them evenly to allow for spreading.
- Bake the cookies: Place the trays in the preheated oven and bake for 9 to 13 minutes, or until the edges are golden brown. Once baked, remove from the oven and transfer the cookies to cooling racks to set and cool completely.
Notes
- Brown the butter carefully to avoid burning; it adds a rich, nutty flavor to the cookies.
- Removing excess moisture from pumpkin puree prevents the dough from becoming too wet and ensures chewy cookies.
- Using egg yolks instead of whole eggs enhances the fudgy, chewy texture.
- Do not overmix after adding the flour to avoid tough cookies.
- Chocolate bars chopped finely give chunks of chocolate that melt nicely compared to chips.
- Cool cookies completely on racks for the best texture before storing.
- Store cookies in an airtight container to keep them soft for several days.
