Chewy Pumpkin Chocolate Chip Cookies
Deliciously sweet and chewy cookies infused with pumpkin spice and rich chocolate, perfect for fall celebrations.
Ingredients
For the Cookie Dough
- 1 cup cold unsalted butter Make sure to brown the butter
- 2/3 cup Libby's Pumpkin Puree Should be at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar Packed
- 2 large egg yolks Should be at room temperature
- 2 teaspoon vanilla extract
- 1 2/3 cup all-purpose flour Plus 1 tablespoon for measuring
- 2 1/2 teaspoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter until it has brown bits and a nutty smell. Cool it in the fridge for 50-60 minutes, stirring every 10-15 minutes.
- Press paper towels into the pumpkin puree to soak up extra liquid until it feels dry and measures roughly 1/3 cup.
- Once the butter cools, whisk it with brown sugar and granulated sugar for 1 minute until it looks like pale wet sand.
- Whisk in the egg yolks, vanilla, and dried pumpkin puree until well combined.
Dough Mixing
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
Baking
- Scoop the cookie dough with a 3 tbsp cookie scoop, roll in your palms, and place on trays spaced 2-3 inches apart.
- Press larger chocolate pieces on top before baking if desired.
- Bake one tray at a time for 9-13 minutes until edges are golden brown, then cool on a wire rack.
Notes
Store in an airtight container at room temperature for 2-3 days. Refrigerate or freeze dough balls for later use.