Description
These Chewy Pumpkin Chocolate Chip Cookies are a perfect blend of fall flavors and rich chocolate, featuring browned butter for a deep nutty taste and carefully dried pumpkin puree for a chewy texture. The cookies come out soft in the center with golden edges, making them a delicious seasonal treat loved by all ages.
Ingredients
Scale
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
Sugars
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
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 and prepare trays: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Brown the butter: In a large stainless steel pan, melt the cold unsalted butter over medium heat. It will foam, pop, and crackle; stir occasionally to prevent burning. When the butter turns golden with brown bits at the bottom and smells nutty, remove it from the heat. You should have just under 1 cup (184 g) of browned butter. Transfer it to a glass measuring bowl and cool it in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches about 75°F. The butter should be cool but still liquid.
- Dry the pumpkin puree: Spread the pumpkin puree on a plate. Press stacks of paper towels into it to soak up liquid, then scrape the pumpkin into a pile and re-spread it on the plate. Repeat with fresh paper towels until the pumpkin is dry and malleable, about 1/3 cup (75 grams).
- Mix sugars and browned butter: Whisk the cooled browned butter together with the brown sugar and granulated sugar for exactly 1 minute, until the mixture looks like pale wet sand.
- Add egg yolks, vanilla, and pumpkin: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until just combined.
- Fold in dry ingredients and chocolate: Gently fold in the flour, pumpkin spice, baking soda, sea salt, and chopped chocolate chips until just combined, careful not to overmix.
- Scoop and shape cookies: Using a 3 tablespoon cookie scoop, portion the dough and roll each ball between your palms. Place the dough balls on the prepared trays spaced 2-3 inches apart (about 15 cookies total). For extra chocolatey cookies, press larger pieces of chocolate on top before baking.
- Bake the cookies: Bake one tray at a time in the preheated oven for 9-13 minutes until the edges are golden brown and the centers are slightly underbaked.
- Shape the cookies: Immediately after taking out of the oven, use a large round cookie cutter to nudge the edges inward to create thicker, perfectly round cookies. Allow the trays to cool completely on a wire rack before transferring the cookies.
- Store and serve: Store baked cookies in an airtight container at room temperature for 2-3 days. Cookie dough balls can be refrigerated or frozen; bring them to room temperature before baking (about 1 hour refrigerated, 2 hours frozen).
Notes
- Measure flour properly using the spoon-level method or a kitchen scale to avoid dense cookies.
- Blot the pumpkin puree thoroughly to remove excess moisture for chewy cookies instead of cakey ones.
- If cookies become too puffy or cakey, check the moisture level of pumpkin and flour amount used.
- If cookies turn out flat, verify oven temperature accuracy, flour measurement, and that browned butter was cooled to 75°F before mixing.
- Press larger chocolate pieces on top before baking for delicious pools of melted chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
