Chewy Pumpkin Chocolate Chip Cookies
Chewy Pumpkin Chocolate Chip Cookies blend pumpkin flavors with rich chocolate, making them a delightful fall treat perfect for gatherings or cozy nights at home.
Ingredients
For the cookie dough
- 1 cup cold unsalted butter Browned before use
- 2/3 cup Libby’s Pumpkin Puree Room temperature and well-drained
- 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 cups + 1 tablespoon all-purpose flour See notes below for measuring
- 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 Use good quality chocolate for best results
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- In a large stainless steel pan, brown the butter by stirring occasionally to avoid burning until it has a nutty smell and contains brown bits, then remove from heat.
- Pour the browned butter into a glass measuring bowl and chill in the fridge for 50-60 minutes, stirring every 10-15 minutes until cool.
- Spread the pumpkin puree on a plate and soak up the extra liquid with paper towels until it measures roughly 1/3 cup.
- Once the butter is cooled, whisk in the brown sugar and granulated sugar for 1 minute until it looks like pale wet sand.
- Add egg yolks, vanilla, and dried pumpkin puree and mix until combined.
- Fold in flour, pumpkin spice, baking soda, salt, and chocolate until just mixed.
- Scoop cookie dough with a 3 tbsp cookie scoop, shape into balls, and place on the baking trays with space between each.
Baking
- Bake one tray at a time for 9-13 minutes until the edges brown, but the center is slightly underbaked.
- Use a large round cookie cutter to reshape cookies to be thicker and rounder after baking. Let them cool completely on a wire rack.
Notes
Store baked cookies in an airtight container at room temperature for 2-3 days. Freeze cookie dough balls or baked cookies for longer storage. Allow frozen cookies to thaw before eating. For dense cookies, chill the dough for 30 minutes before baking.