Description
Chewy Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin spice with rich chocolate chunks for a perfect fall treat. These soft, thick cookies have a delightful chewy texture achieved by browning butter and carefully drying the pumpkin puree to remove excess moisture.
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: 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 until it foams, pops, crackles, and the bottom is covered in brown bits with a nutty aroma. Remove from heat and scrape about 1 cup (184 g) into a glass bowl. Refrigerate for 50-60 minutes, stirring every 10-15 minutes until the temperature reaches 75°F and the butter is cool but still liquid.
- Prepare Pumpkin Puree: Spread the pumpkin puree on a plate and blot excess liquid by pressing paper towels repeatedly until the puree feels dry like soft playdough and measures roughly 1/3 cup (75 g).
- Mix Sugars with Butter: Whisk the cooled browned butter with brown sugar and granulated sugar for exactly 1 minute until it looks like pale wet sand.
- Add Eggs and Vanilla: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined.
- Combine Dry Ingredients: Fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and chocolate chips just until combined, being careful not to overmix.
- Shape Cookies: Scoop the cookie dough with a 3 tablespoon cookie scoop, roll between palms to form balls, and place them 2-3 inches apart on the prepared trays. You will have about 15 cookies. For extra melted chocolate pools, press larger pieces on top before baking.
- Bake: Bake one tray at a time for 13 minutes or until edges are golden brown and middles are slightly underbaked.
- Shape and Cool: Immediately after baking, use a large round cookie cutter to gently push edges inward to thicken and shape cookies. Cool completely on a wire rack before removing.
- Store: Store baked cookies in an airtight container at room temperature for 2-3 days. Dough balls can be refrigerated or frozen; bring to room temperature before baking (about 1 hour refrigerated, 2 hours frozen).
Notes
- Measure flour using the spoon-level method or a kitchen scale to avoid using too much flour.
- Blot excess moisture from the pumpkin puree to ensure chewy cookies rather than cakey texture.
- For additional chocolate pools, use larger chopped pieces pressed on top before baking.
- If cookies are puffy and cakey, ensure the pumpkin puree is adequately dried and flour amount is correct.
- If cookies turn out flat, check oven temperature, flour measurement, and ensure the browned butter is cooled to 75°F before mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
