Chewy Pumpkin Chocolate Chip Cookies
Delightful chewy cookies filled with the warm flavors of pumpkin and chocolate, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature) Make sure it's well dried
- 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 all-purpose flour Plus 1 tablespoon (see notes below 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. Line two baking trays with parchment paper and set them aside.
- Brown the butter in a large stainless steel pan, stirring occasionally until it has brown bits and a nutty smell. Let it cool in the fridge for 50-60 minutes.
- Dry the pumpkin puree by pressing it between paper towels until it measures roughly 1/3 cup.
- Whisk the browned butter with the brown sugar and granulated sugar for 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.
- Scoop the dough using a 3 tbsp cookie scoop, rolling them into balls and placing them on the prepared trays 2-3 inches apart.
Baking
- Bake one tray at a time for 9-13 minutes until the edges are golden brown.
- Use a large round cookie cutter to scoot the edges in for a thicker, rounder cookie straight out of the oven.
- Cool the cookies on a wire rack completely before serving.
Notes
Store baked cookies in an airtight container at room temperature for 2-3 days. Refrigerate or freeze cookie dough balls, bringing to room temp before baking.