Description
These Pumpkin Chocolate Chip Cookies combine the warm spices of pumpkin spice with rich chocolate chips, creating a soft and chewy cookie perfect for fall and holiday baking. The unique addition of browned butter enhances the flavor with a nutty depth, while the careful preparation of pumpkin puree ensures the perfect texture. Easy to make and irresistibly delicious, these cookies are an autumnal treat everyone will love.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup cold unsalted butter
- 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
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 the oven and prepare trays: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside to be ready for the cookie dough.
- Brown the butter: In a large stainless steel pan, melt the cold butter over medium heat. It will foam, pop, and crackle—watch carefully and stir occasionally to prevent burning. When the bottom of the pan has brown bits and the butter smells nutty, remove from heat. You should have just under 1 cup (184 g) of browned butter. Transfer to a glass bowl and refrigerate, stirring every 10-15 minutes, until the butter cools to 75°F (about 50-60 minutes), but remains liquid.
- Prepare the pumpkin puree: Spread the pumpkin puree on a plate and press a stack of paper towels into it to soak up excess liquid. Repeat with fresh paper towels until the pumpkin feels dry and measures about 1/3 cup (75 grams). This step ensures your cookies are not too wet.
- Mix sugars and browned butter: Once the browned butter is cooled but still liquid, whisk in the brown sugar and granulated sugar for exactly 1 minute until the mixture looks like pale, wet sand.
- Add egg yolks, vanilla, and pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until the mixture is well combined.
- Incorporate dry ingredients and chocolate: Gently fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just combined. Do not overmix to keep the cookies tender.
- Scoop and shape cookies: Using a 3-tablespoon cookie scoop, portion the dough and roll into balls between your palms. Place them on the prepared baking trays, spacing each 2-3 inches apart. For extra melty chocolate, press additional larger chocolate pieces on top of the dough balls before baking.
- Bake the cookies: Bake one tray at a time for 9-13 minutes, or until the edges are golden brown but the center is slightly underbaked.
- Shape edges and cool: Right out of the oven, use a large round cookie cutter to gently push in the edges of the cookies, making them thicker and perfectly round. Allow the baking tray to cool on a wire rack completely before removing the cookies to prevent breaking.
- Storage: Store baked cookies in an airtight container at room temperature for 2-3 days. The cookie dough balls can be refrigerated or frozen; if chilled, bring dough to room temperature before baking (about 1 hour from the fridge or 2 hours from the freezer).
Notes
- Measuring flour accurately is important for cookie texture; spoon and level your flour for best results.
- Browned butter adds a nutty depth to the cookie flavor but be careful not to burn it.
- Drying the pumpkin puree reduces moisture that can make the cookie dough too wet, ensuring better texture.
- Use a 3-tablespoon scoop for uniform cookie sizes and even baking.
- Adjust baking times slightly depending on your oven’s temperature consistency and cookie size.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
