Description
These chewy pumpkin chocolate chip cookies are the perfect fall treat, combining rich browned butter, flavorful pumpkin puree, warm pumpkin spices, and melty chocolate chips for a soft, moist, and indulgent cookie experience.
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 oven and prepare trays: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Browning the butter: In a large stainless steel pan, brown the cold unsalted butter over medium heat. The butter will foam, pop, and crackle during this process—this is normal. Stir occasionally to prevent burning. Once the butter has brown bits on the bottom and smells nutty, remove from heat. Transfer to a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until the temperature reaches 75°F. The butter should be cool but still liquid.
- Drying the pumpkin puree: Spread the pumpkin puree on a plate and blot with paper towels repeatedly to absorb excess moisture. Continue until the pumpkin measures about 1/3 cup (75 grams) and has the consistency of soft playdough.
- Mixing sugars and butter: Whisk the cooled browned butter together with the brown sugar and granulated sugar for exactly 1 minute until the mixture resembles pale wet sand.
- Incorporate yolks, vanilla, and pumpkin: Whisk in the two egg yolks, vanilla extract, and dried pumpkin puree until fully combined.
- Add dry ingredients and chocolate: Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined, avoiding overmixing to keep the cookies tender.
- Forming the cookies: Use a 3-tablespoon cookie scoop to portion the dough. Roll each scoop between your palms to form balls, then place them on the prepared trays spaced 2-3 inches apart. For extra chocolatey cookies, press larger chopped chocolate pieces onto the tops before baking.
- Baking: Bake one tray at a time for 9-13 minutes or until the edges turn golden brown and the center is slightly underbaked. Immediately after removing from oven, use a large round cookie cutter to gently push in the edges for a thicker, perfectly round shape.
- Cooling and storing: Cool the trays completely on wire racks before transferring cookies to an airtight container. Store at room temperature for 2-3 days. The cookie dough balls can be refrigerated or frozen, but bring them to room temperature before baking (about 1 hour for refrigerated dough and 2 hours for frozen dough).
Notes
- Measure flour by spooning into the cup and leveling with a knife to avoid dense cookies.
- Browned butter adds a nutty depth to the cookies—do not skip this step for best flavor.
- Drying the pumpkin puree is crucial to avoid excess moisture which can cause flat cookies.
- Use a thermometer to cool browned butter to exactly 75°F for optimal texture.
- If you prefer chewier cookies, slightly underbake them and let cool on the tray.
- Cookies can be frozen after baking for up to 2 months; thaw at room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 12 minutes per batch
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: pumpkin chocolate chip cookies, chewy pumpkin cookies, fall cookies, browned butter cookies, pumpkin spice cookies
