Description
These Chewy Pumpkin Chocolate Chip Cookies combine the warmth of pumpkin spice and rich chocolate in a soft, chewy texture. Brown butter adds a nutty depth of flavor, making these cookies irresistibly delicious and perfect for autumn snacking or holiday gatherings.
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 teaspoons vanilla extract
Dry Ingredients
- 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 Oven: Preheat 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: In a stainless steel pan, melt the cold unsalted butter over medium heat until it turns golden brown and emits a nutty aroma. Remove from heat and allow it to cool to avoid cooking the eggs in the next step.
- Prepare Pumpkin Puree: Blot the pumpkin puree using paper towels to remove excess moisture until it has a soft, playdough-like consistency. This step ensures your cookies won’t be too wet or cakey.
- Mix Sugars and Butter: Combine the cooled browned butter with granulated and brown sugars and mix for one minute until the mixture looks sandy and well combined.
- Add Wet Ingredients: Stir in the egg yolks, vanilla extract, and the dried pumpkin puree into the sugar and butter mixture until fully incorporated.
- Fold in Dry Ingredients: Gently fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and finely chopped chocolate until just combined to maintain a tender texture.
- Shape Cookies: Using a cookie scoop, portion the dough into balls and place them on the prepared baking trays, spacing each ball apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 9-13 minutes, or until the edges are golden brown. Remove from the oven and allow cookies to cool on racks for optimal texture.
Notes
- Browned butter adds a rich, nutty flavor that enhances the pumpkin and chocolate combination.
- Removing excess moisture from the pumpkin puree is essential to achieve chewy cookies rather than cakey ones.
- Let cookies cool on racks to firm up and finish cooking from residual heat.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend appropriate for baking.
