Chewy Pumpkin Chocolate Chip Cookies
Delight in the warm flavors of fall with these soft, chewy cookies that combine pumpkin, spices, and chocolate for a perfect seasonal treat.
Ingredients
For the Cookie Dough
- 1 cup cold unsalted butter To be browned
- 2/3 cup Libby’s Pumpkin Puree Room temperature
- 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 cups all-purpose flour Plus 1 tablespoon for measuring
- 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
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, stirring occasionally to prevent burning. Cool in the fridge for 50-60 minutes until it reaches 75°F.
- Spread the pumpkin puree on a plate and soak up excess liquid with paper towels until it resembles soft playdough, measuring about 1/3 cup.
Mixing
- Once the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute until resembling pale wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree, mixing until just combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips.
Baking
- Using a 3-tablespoon cookie scoop, roll the dough into balls and place on the prepared baking trays, spaced 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes until the edges are golden brown and the centers are slightly underbaked. Shape the cookies using a large round cookie cutter while still hot.
- Allow to cool on a wire rack before enjoying.
Notes
To store, keep baked cookies in an airtight container at room temperature for 2-3 days. Refrigerate or freeze cookie dough balls, bringing to room temperature before baking.