Chewy Pumpkin Chocolate Chip Cookies
Chewy Pumpkin Chocolate Chip Cookies are a delightful treat that combines warm flavors of pumpkin spice with rich chocolate, perfect for fall or any time of year.
Ingredients
For the Cookies
- 1 cup cold unsalted butter Browned butter needed for the recipe
- 2/3 cup Libby's Pumpkin Puree Room temperature, dried using paper towels
- 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 cup all-purpose flour Plus 1 tablespoon for measuring
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup finely chopped chocolate or chocolate chips
Instructions
Preparation
- 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. Stir occasionally to prevent burning until it smells nutty and has brown bits. Remove from heat and chill in the fridge for 50-60 minutes.
- Spread the pumpkin puree on a plate. Use paper towels to soak up extra liquid until it measures about 1/3 cup.
Mixing
- Once the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute until it resembles pale wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree, mixing until combined.
- Gently fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
Baking
- Scoop the dough with a 3-tablespoon cookie scoop and roll into balls. Place on baking trays, spaced 2-3 inches apart.
- Bake for 9-13 minutes until edges are golden brown and centers are slightly underbaked. Shape cookies with a round cookie cutter directly from the oven.
- Let cool on a wire rack before enjoying.
Notes
Store baked cookies in an airtight container at room temperature for 2-3 days. Refrigerate or freeze cookie dough balls and bring to room temperature before baking.