Description
These chewy pumpkin chocolate chip cookies combine the warm spices of pumpkin spice with the rich flavor of browned butter and melty chocolate chips, resulting in soft, thick cookies perfect for autumn or any cozy occasion. The recipe highlights careful preparation of pumpkin puree and browned butter to achieve the ideal chewy texture and deep flavor.
Ingredients
Wet Ingredients
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 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
Sugars
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
Add-ins
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside to use later.
- Brown the Butter: In a large stainless steel pan, brown the cold unsalted butter by heating it until it foams, pops, and crackles. Stir occasionally to avoid burning. When it turns golden brown with nutty aroma and brown bits form, remove from heat. Scrape into a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes, until the butter is cool but still liquid at 75°F.
- Drain Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels into it repeatedly to absorb excess moisture until the pumpkin is dry and thick like playdough, measuring about 1/3 cup (75 grams).
- Mix Sugars and Butter: Whisk the cooled browned butter with both the brown and granulated sugars for exactly 1 minute until the mixture looks like pale wet sand.
- Add Egg Yolks and Flavorings: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until everything is thoroughly combined.
- Combine Dry Ingredients and Chocolate: Gently fold in the flour, pumpkin spice, baking soda, salt, and finely chopped chocolate chips until just mixed, being careful not to overmix.
- Shape Cookies: Using a 3-tablespoon cookie scoop, scoop dough and roll into balls between your palms. Place them on the prepared baking trays spaced 2-3 inches apart. For extra melty chocolate, press larger chocolate chunks on top of the dough before baking. You will have roughly 15 cookies.
- Bake and Shape: Bake one tray at a time for 9-13 minutes, until edges are golden brown but centers remain slightly underbaked. Immediately after removing from oven, use a large round cookie cutter to gently push the edges inward, making them thicker and perfectly round. Let cookies cool completely on a wire rack before removing from parchment.
- Storage: Store baked cookies in an airtight container at room temperature for 2-3 days. Cookie dough balls can be refrigerated or frozen; allow refrigerated dough to come to room temperature for 1 hour, or frozen dough for about 2 hours before baking.
Notes
- Browned butter adds a nutty depth and chewiness to the cookies, so do not skip this step.
- Drying out the pumpkin puree by pressing with paper towels helps prevent excess moisture in the dough, ensuring chewy texture.
- Measuring flour by spooning into measuring cup and leveling is recommended over scooping directly to avoid dense cookies.
- For extra gooey chocolate, chop larger chunks of chocolate bar and press additional pieces on cookie tops before baking.
- Do not overbake; the cookies should be slightly underbaked in the center for the perfect chewy consistency after cooling.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
