Description
These chewy pumpkin chocolate chip cookies blend the warm spice of pumpkin and pumpkin spice with melted chocolate chips for a perfect fall treat. Browned butter adds a rich, nutty depth, while careful drying of the pumpkin puree ensures chewy, moist cookies with a soft center and golden edges.
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 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 Oven and Prepare Pans: Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
- Brown the Butter: In a large stainless steel pan, brown the butter by cooking it until foaming, popping, and crackling. When the bottom has brown bits and a nutty aroma, remove from heat. Transfer just under 1 cup (184 g) of browned butter into a glass bowl and chill in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F and is still liquid.
- Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels into it repeatedly to soak up extra liquid. Continue until the pumpkin feels dry like soft playdough and measures about 1/3 cup (75 g).
- Mix Sugars with Butter: Once the butter is cool, whisk in the brown sugar and granulated sugar vigorously for 1 minute until mixture looks like pale wet sand.
- Add Egg Yolks, Vanilla, and Dry Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until fully combined.
- Incorporate Dry Ingredients and Chocolate: Fold in the flour, pumpkin spice, baking soda, sea salt, and chopped chocolate chips gently until just combined to avoid overmixing.
- Scoop and Shape Cookies: Using a 3 tablespoon cookie scoop, portion dough and roll between palms to form balls. Place them 2-3 inches apart on the prepared trays, approximately 15 cookies in total. For extra chocolate pools, press larger chocolate pieces on top before baking.
- Bake the Cookies: Bake one tray at a time for 13 minutes or until edges are golden and centers slightly underbaked.
- Shape and Cool: Immediately after removing from the oven, use a large round cookie cutter to tuck in edges, making the cookies thicker and perfectly round. Let cool completely on a wire rack before removing from tray and serving.
- Storage and Dough Tips: Store baked cookies in an airtight container at room temperature for 2-3 days. Cookie dough balls can be refrigerated or frozen; bring to room temperature before baking (about 1 hour for refrigerated, 2 hours for frozen).
Notes
- Measure flour properly using the spoon-level method or a kitchen scale to prevent using too much flour.
- Blotting the pumpkin to remove moisture is crucial for chewy, not cakey, cookies.
- Use larger chopped chocolate pieces pressed on top for pools of melted chocolate.
- If cookies are puffy and cakey, the pumpkin may have excess moisture or too much flour may have been added.
- If cookies are flat, ensure the oven temperature is correct, flour is measured appropriately, and browned butter was cooled properly to 75°F.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
