Description
These Pumpkin Chocolate Chip Cookies combine the rich flavors of pumpkin and warm spices with the indulgence of melted chocolate, creating a perfect fall treat. With a soft, chewy texture and a hint of nuttiness from browned butter, these cookies are sure to be a seasonal favorite.
Ingredients
Scale
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large egg yolks (room temperature)
- 2 teaspoons 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 the Oven: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper.
- Brown the Butter: Melt the cold butter in a large pan over medium heat. Allow it to foam and brown, stirring occasionally. Let the butter cool in the fridge for 50-60 minutes.
- Prep the Pumpkin Puree: Scoop the pumpkin puree onto paper towels, pressing to remove excess liquid until it reaches a dough-like consistency (about 1/3 cup).
- Mix the Sugars: Whisk together the cooled browned butter with granulated sugar and brown sugar for 1 minute until it resembles pale sand.
- Combine With Eggs and Vanilla: Add the egg yolks, vanilla extract, and pumpkin puree. Whisk until fully combined.
- Add the Dry Ingredients: Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips. Mix until combined.
- Scoop the Dough: Use a 3-tablespoon cookie scoop to form balls of dough and place them on the baking tray, spacing them 2-3 inches apart.
- Bake the Cookies: Bake for 9-13 minutes until the edges are golden and the centers are slightly underbaked. Use a cookie cutter to shape the cookies into perfect circles while still warm.
- Storage: Cool on a wire rack. Store cookies in an airtight container at room temperature for 2-3 days. Freeze unbaked cookie balls for later use.
Notes
- For a crunch, add 1/2 cup chopped walnuts or pecans.
- If you prefer spicier cookies, increase the amount of pumpkin spice or add ground ginger or cloves.
- Store dough in the fridge or freezer for future baking sessions.
- Prep Time: 30 minutes
- Cook Time: 9-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin chocolate chip cookies, fall cookie recipes, pumpkin cookies, chocolate chip cookies, autumn desserts