Description

These Chewy Pumpkin Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the warm spices of pumpkin puree and pumpkin spice for a chewy, soft cookie with melty chocolate chunks. Perfectly balanced with just the right amount of sweetness and a hint of pumpkin spice, these cookies are a delightful fall treat that stays soft and moist.

Ingredients

Scale

Wet Ingredients

1 cup cold unsalted butter
2/3 cup Libby’s Pumpkin Puree (room temperature)
2 large egg yolks (room temperature)
2 teaspoon 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

Sugars & Sweeteners

1/2 cup granulated sugar
1/2 cup light brown sugar (packed)

Add-ins

1 cup finely chopped chocolate bar or chocolate chips

Instructions

Preheat Oven: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper to prepare for baking the cookies.
Brown Butter: In a large stainless steel pan, melt the cold unsalted butter over medium heat. Stir occasionally while the butter foams and crackles until browned, giving off a nutty aroma and showing browned bits. Remove from heat, scrape the butter into a glass measuring bowl, and refrigerate for 50-60 minutes, stirring every 10-15 minutes until cooled to 75°F but still liquid.
Dry Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels repeatedly into it to soak up excess moisture. Continue until the pumpkin feels dry and dough-like, measuring roughly 1/3 cup (75 grams).
Cream Sugars and Butter: In a mixing bowl, whisk the cooled browned butter with the brown sugar and granulated sugar for exactly 1 minute until the mixture looks pale and sandy in texture.
Add Egg Yolks and Vanilla: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until the batter is smooth and well combined.
Incorporate Dry Ingredients and Chocolate: Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chopped chocolate pieces. Mix just until combined to avoid overworking the dough.
Form Cookies: Using a 3-tablespoon cookie scoop, portion the dough and roll each into balls between your palms. Place dough balls on prepared baking trays about 2-3 inches apart. For extra melty chocolate pockets, press larger chocolate chunks on top before baking. You should get approximately 15 cookies.
Bake Cookies: Bake one tray at a time for 9-13 minutes until edges are golden brown but the centers stay slightly underbaked for chewiness. 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.
Storage: Store baked cookies in an airtight container at room temperature for 2-3 days. The cookie dough balls can be refrigerated or frozen; allow refrigerated dough to come to room temperature for about 1 hour and frozen dough for about 2 hours before baking.

Notes

Browning the butter adds a deep nutty flavor that enhances the cookies.
Drying the pumpkin puree is essential to prevent excess moisture which can affect cookie texture.
Do not overmix the dough once dry ingredients are added to keep cookies tender.
Pressing the cookie edges right after baking helps achieve a uniform round shape and thick chewy texture.
Chocolate chunks can be adjusted in size based on personal preference for larger melty spots.
Cookies keep best stored in an airtight container at room temperature and are best enjoyed within a few days.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chewy pumpkin cookies, pumpkin chocolate chip cookies, fall cookies, brown butter cookies, pumpkin spice cookies