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

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

Step 1: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.

Step 2: In a large stainless steel pan, melt and brown the cold unsalted butter over medium heat. Stir occasionally to prevent burning as it foams and crackles. Once browned with a nutty aroma and brown bits, remove from heat and scrape the butter into a glass measuring bowl.

Step 3: Refrigerate the browned butter for 50-60 minutes, stirring every 10-15 minutes until cooled to about 75°F but still liquid.

Step 4: Spread the pumpkin puree on a plate. Press paper towels into it repeatedly to absorb extra moisture until it feels dry and dough-like, about 1/3 cup.

Step 5: Whisk the cooled browned butter with the brown sugar and granulated sugar for exactly 1 minute until the mixture looks pale and sandy.

Step 6: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until smooth and well combined.

Step 7: Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chopped chocolate pieces until just combined. Avoid overmixing.

Step 8: Using a 3-tablespoon cookie scoop, portion dough and roll between palms. Place dough balls on prepared trays spaced 2-3 inches apart. For bigger chocolate pools, press larger chocolate chunks on top before baking. You should have about 15 cookies total.

Step 9: Bake one tray at a time for 9-13 minutes, until edges are golden brown but centers remain slightly underbaked for chewiness.

Step 10: Immediately after baking, use a large round cookie cutter to gently push the edges inward, creating thick, perfectly round cookies. Cool completely on wire racks before removing.

Tips & Variations

To intensify pumpkin flavor, add a teaspoon of pumpkin pie spice along with the pumpkin spice blend.

For a nutty crunch, fold in 1/2 cup chopped pecans or walnuts with the chocolate.

If you prefer a softer cookie, reduce baking time slightly and allow centers to remain very soft.

Make sure to dry the pumpkin puree well to avoid overly wet dough that spreads too much.

FAQs

Can I use canned pumpkin puree instead of Libby’s?

Yes, canned pumpkin puree works well—just be sure to dry it thoroughly with paper towels to prevent excess moisture in the dough.

Why do I need to brown the butter?

Browned butter adds a rich, nutty flavor and depth to the cookies that regular melted butter cannot match. It also enhances the overall aroma and chewiness.