Chewy Pumpkin Chocolate Chip Cookies
These chewy pumpkin chocolate chip cookies are a delightful treat, combining warm spices with sweet chocolate, perfect for any time of the year but especially in the fall.
Ingredients
For the Cookie Dough
- 1 cup cold unsalted butter Browned and cooled
- 2/3 cup Libby’s Pumpkin Puree Room temperature and dried
- 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 cup all-purpose flour Plus 1 tablespoon
- 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 For added melted chocolate, add some on top before baking
Instructions
Preparation
- Preheat your 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 over medium heat. Stir occasionally to prevent burning. When it smells nutty and has brown bits at the bottom, remove it from heat. Place it in the fridge for 50-60 minutes until it reaches 75°F.
- Spread the pumpkin puree on a plate. Use paper towels to soak up any extra liquid until it feels dry and measures about 1/3 cup.
Mixing
- Once the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute until it resembles pale wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree, mixing gently until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate until just mixed.
Baking
- Use a 3-tablespoon cookie scoop to form the dough. Roll between hands and place on prepared trays, leaving space between.
- Bake one tray at a time for 9-13 minutes, until the edges are golden brown. After taking them out, use a large round cookie cutter to shape them into thick circles.
- Let them cool on a wire rack completely, then enjoy!
Notes
These cookies are delicious on their own or served warm with a scoop of vanilla ice cream. Perfect for gatherings or as a cozy snack.