Description
These Chewy Pumpkin Chocolate Chip Cookies offer a perfect balance of warm pumpkin spice and rich chocolate in a soft, chewy texture. Featuring browned butter and carefully blotted pumpkin puree, these cookies deliver a deliciously moist and tender bite that’s perfect for fall or any pumpkin lover’s craving.
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 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 your oven to 350 F (180 C) and line two baking trays with parchment paper, then set aside.
- Brown the Butter: In a large stainless steel pan, brown the cold unsalted butter by cooking it until it foams and crackles, then smells nutty with brown bits at the bottom. Remove from heat and scrape into a glass bowl. Chill in the fridge for 50-60 minutes, stirring every 10-15 minutes until the temperature reaches 75°F, ensuring it is cool but still liquid.
- Blot the Pumpkin Puree: Spread the pumpkin puree on a plate and use stacked paper towels to blot and absorb excess liquid repeatedly until the pumpkin is dry and malleable, measuring about 1/3 cup.
- Cream Sugars and Butter: Whisk together the cooled browned butter with granulated and brown sugars for exactly one minute until it resembles pale wet sand.
- Add Egg Yolks and Vanilla: Whisk in the large egg yolks, vanilla extract, and blotted pumpkin puree until fully combined.
- Combine Dry Ingredients and Chocolate: Fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chocolate chips until just mixed, being careful not to overwork the dough.
- Portion the Dough: Using a 3-tablespoon cookie scoop, scoop and roll dough balls, placing them spaced 2-3 inches apart on the prepared trays. Optionally, press extra chopped chocolate pieces on top for melty pools of chocolate after baking.
- Bake the Cookies: Bake one tray at a time for 13 minutes or until edges are golden and centers are slightly underbaked. Immediately after baking, use a large round cookie cutter to gently scoot edges inward, making cookies thicker and rounder.
- Cool and Store: Let cookies cool completely on a wire rack before removing. Store baked cookies in an airtight container at room temperature for 2-3 days. Refrigerate or freeze dough balls if desired, thawing to room temperature before baking.
Notes
- Measure your flour properly using the spoon-level method or a kitchen scale to avoid dense or cakey cookies.
- Blot the pumpkin puree thoroughly to remove excess moisture for chewy texture instead of cakey.
- For melted chocolate pools, chop chocolate into larger pieces and press onto dough before baking.
- If cookies turn out puffy or cakey, ensure pumpkin is properly blotted and flour amount is accurate.
- If cookies are flat, verify oven temperature and that butter cooled to 75°F before mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
