Description
These Chewy Pumpkin Chocolate Chip Cookies combine the warm, spicy flavors of pumpkin spice with rich chocolate chips for a moist, soft, and chewy treat. Featuring browned butter and pumpkin puree for a unique texture and flavor depth, these cookies are perfect for fall or any time you crave a comforting, delicious dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 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 ensure your cookies don’t stick and bake evenly.
- Brown the Butter: In a stainless steel pan, brown the cold unsalted butter by heating it until it develops a nutty aroma and a golden color. This adds depth of flavor. Set aside and allow the butter to cool to room temperature.
- Prepare Pumpkin Puree: Blot the room temperature pumpkin puree with paper towels to remove excess moisture until it achieves a consistency similar to soft playdough. This ensures your dough isn’t too wet for baking.
- Mix Wet Ingredients: In a mixing bowl, combine the cooled browned butter with granulated and brown sugars. Mix for about one minute until the texture resembles sandy crumbs. Then add the egg yolks, vanilla extract, and the dried pumpkin puree, mixing to combine.
- Combine Dry Ingredients: Gently fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and finely chopped chocolate chips until just combined. Avoid overmixing to keep the cookies tender and chewy.
- Shape Cookies: Using a cookie scoop, portion out the dough and roll it into balls. Place them spaced apart on the prepared baking trays, allowing room for spreading.
- Bake: Bake in the preheated oven for 9-13 minutes, or until the edges are golden brown but the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking trays for a few minutes before transferring them to wire racks to cool completely.
Notes
- Blotting the pumpkin puree is essential to prevent excess moisture from making the dough too wet.
- Using browned butter adds a rich, nutty flavor and improves the cookie texture.
- Do not overmix the dough after adding flour to keep cookies chewy, not tough.
- For a stronger pumpkin flavor, increase the pumpkin spice blend slightly, but be careful not to overpower the chocolate.
- Chocolate bars chopped finely provide better melting consistency compared to chips.
- Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
