Description
These chewy pumpkin chocolate chip cookies combine earthy pumpkin with rich chocolate, creating the perfect fall treat.
Ingredients
Scale
- 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
- 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 to 350°F (180°C). Line two baking trays with parchment paper.
- Brown the butter in a large pan over medium heat until golden brown and nutty; cool in the fridge for 50-60 minutes.
- Prepare the pumpkin by absorbing excess liquid from the puree with paper towels.
- Mix the brown sugar and granulated sugar into the cooled butter for one minute until sandy.
- Add room temperature egg yolks, vanilla extract, and dried pumpkin puree; mix until smooth.
- Gently fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Scoop dough onto the baking trays, spaced 2-3 inches apart, and press extra chocolate pieces on top if desired.
- Bake for 9-13 minutes until edges are golden and middle is slightly underbaked.
- Remove from oven and use a cookie cutter to shape cookies while warm.
- Cool completely on a wire rack before enjoying.
Notes
Store cookies in an airtight container at room temperature for 2-3 days. Dough can be refrigerated or frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg