Description
These delicious Chewy Pumpkin Chocolate Chip Cookies are quick and easy to make, loaded with pumpkin flavor and gooey chocolate—perfect for fall!
Ingredients
Scale
- 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
- 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
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan over medium heat, cooking until it develops brown bits and a nutty aroma (5-7 minutes).
- Transfer the browned butter to a glass bowl and chill in the fridge, stirring every 10-15 minutes until it reaches 75°F.
- Prepare the pumpkin puree by soaking up excess moisture with paper towels.
- Whisk together the cooled brown butter, brown sugar, and granulated sugar until combined.
- Whisk in the egg yolks, vanilla, and dried pumpkin puree until homogenous.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate until just combined.
- Scoop 3 tablespoons of dough, roll into balls, and place on baking trays, spaced 2-3 inches apart.
- Bake for 9-13 minutes until edges are golden and centers slightly underbaked.
- Use a round cookie cutter to shape the edges after baking and cool on a wire rack.
Notes
Store cookies in an airtight container at room temperature for 2-3 days. Dough balls can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 10g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg