Description
Chewy Pumpkin Chocolate Chip Cookies deliver rich pumpkin flavor combined with melted chocolate. This recipe uses browned butter and dried pumpkin puree for a perfectly chewy texture that beginners can master.
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 your oven to 350 F/180 C. Line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan, stirring occasionally until nutty smelling and the bottom has brown bits. Scrape butter into a glass bowl.
- Refrigerate the browned butter for 50-60 minutes, stirring every 10-15 minutes until it reads 75°F on a thermometer. The butter must be cool but still liquid.
- Blot the pumpkin puree using paper towels until it feels dry, like soft playdough, and measures about 1/3 cup (75 grams).
- When the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute.
- Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. Do not overmix.
- Scoop the dough using a 3 tbsp cookie scoop, roll into balls, and place them 2-3 inches apart on the prepared trays. Press extra chocolate on top if you want melted pools.
- Bake one tray at a time for 9-13 minutes until the edges are golden brown but the center looks slightly underbaked.
- Immediately use a large round cookie cutter to scoot the edges inward for a perfect round shape.
- Let the cookies cool completely on the baking tray before moving them to a wire rack.
Notes
- Measure your flour using the spoon-level method or a kitchen scale; do not scoop directly from the bag.
- Blotting the pumpkin puree removes excess moisture, which keeps the cookies chewy instead of cakey.
- For chocolate pools, chop the chocolate bar into larger pieces and place them on top of the dough balls before baking.
- Refrigerated dough balls need about 1 hour at room temperature before baking; frozen dough needs about 2 hours.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American