Description
These Chewy Pumpkin Chocolate Chip Cookies combine rich browned butter and pumpkin puree for a soft, flavorful treat with a perfect balance of spices and melty chocolate chips. Ideal for fall baking, these cookies offer a chewy texture with warm autumnal notes and chocolate delight in every bite.
Ingredients
Scale
Main 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 teaspoon 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 oven: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside for later use.
- Browning the butter: In a large stainless steel pan, brown the cold unsalted butter over medium heat. Stir occasionally as it foams and crackles until you see brown bits forming and a nutty aroma. Remove from heat and scrape into a glass bowl. Refrigerate for 50-60 minutes, stirring every 10-15 minutes, until the butter cools to 75°F but remains liquid.
- Prepare pumpkin puree: Spread pumpkin puree on a plate and blot with paper towels repeatedly until it reaches a soft, playdough-like consistency and measures 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 it resembles pale wet sand.
- Add remaining wet ingredients: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until combined thoroughly.
- Incorporate dry ingredients and chocolate: Gently fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just combined, being careful not to overmix.
- Scoop and shape the dough: Using a 3-tablespoon cookie scoop, portion the dough. Roll each scoop between your palms to form balls and space them 2-3 inches apart on the prepared baking trays. For extra gooey chocolate, press larger chunks of chopped chocolate on top before baking.
- Bake the cookies: Bake one tray at a time for 13 minutes or until the edges turn golden brown but the centers remain slightly underbaked.
- Shape cookies while warm: Immediately upon removing from the oven, use a large round cookie cutter to gently push in the edges, making the cookies thicker and perfectly round.
- Cool and store: Allow the cookies to cool completely on a wire rack before transferring them to an airtight container. Store at room temperature for 2-3 days. The cookie dough can be refrigerated or frozen; allow dough to come to room temperature before baking (about 1 hour refrigerated, 2 hours frozen).
Notes
- Measure your flour using the spoon-level method or a kitchen scale to avoid using too much flour, which can affect texture.
- Blot the pumpkin puree to remove excess moisture to achieve the best chewy texture, preventing cakey cookies.
- If cookies turn puffy and cakey, check that the pumpkin puree was properly dried and flour measured correctly.
- If cookies turn out flat, verify oven temperature, correct flour measurement, and that browned butter was cooled to 75°F before mixing.
- For melty pools of chocolate, use larger chopped chunks of chocolate and press them on top of dough balls before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
