Description
These chewy pumpkin chocolate chip cookies offer a perfect blend of fall-inspired flavors, featuring browned butter, pumpkin puree, and warm pumpkin spice. The cookies have a soft, tender texture with gooey chocolate chunks, ideal for cozy autumn treats.
Ingredients
Scale
Butter Mixture
- 1 cup cold unsalted butter
Wet Ingredients
- 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 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
Add-ins
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Browning the Butter: In a large stainless steel pan, brown the cold unsalted butter over medium heat. As it cooks, it will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. Once the butter has browned bits at the bottom and smells nutty, remove from heat. Transfer the butter into a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until it reaches about 75°F. The butter should be cool but still liquid.
- Preparing the Pumpkin: Spread the pumpkin puree on a plate and press a stack of paper towels into it to soak up excess moisture. Scrape the pumpkin together and repeat this process with fresh paper towels until the pumpkin feels dry and measures approximately 1/3 cup (75 grams).
- Mixing Sugars and Butter: Once the browned butter is cooled, whisk in the brown sugar and granulated sugar for exactly one minute until it looks like pale wet sand.
- Combining Wet Ingredients: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until fully combined.
- Adding Dry Ingredients and Chocolate: Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chocolate chips until just combined to avoid overmixing.
- Shaping the Cookies: Using a 3-tablespoon cookie scoop, scoop the dough and roll each ball between your palms. Place them on prepared baking trays about 2-3 inches apart, yielding roughly 15 cookies. For pools of melted chocolate, chop the chocolate into larger pieces and press some on top before baking.
- Baking: Bake one tray at a time for 9-13 minutes until the edges are golden brown but the centers remain slightly underbaked. Immediately after removing from the oven, use a large round cookie cutter to gently push the edges inward to form thick, perfectly round cookies.
- Cooling and Storage: Allow the baking tray to cool completely on a wire rack before transferring the cookies. Store baked cookies in an airtight container at room temperature for 2-3 days. Refrigerate or freeze dough balls if desired; bring dough to room temperature before baking (about 1 hour for refrigerated dough and 2 hours for frozen dough).
Notes
- Measure flour by spooning it into the cup and leveling off with a knife instead of scooping directly, to avoid dense cookies.
- Browned butter adds a nutty, rich flavor enhancing the cookie’s depth.
- Drying the pumpkin puree removes excess moisture to prevent soggy cookies.
- Use a combination of chocolate chunks and chips for textural contrast.
- Underbaking slightly in the center keeps the cookies chewy.
- For thicker cookies, shape dough with a cookie cutter immediately after baking while still warm.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 38 grams)
- Calories: 170 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: pumpkin cookies, chocolate chip cookies, chewy cookies, fall baking, autumn desserts, pumpkin spice cookies
