Description
These chewy pumpkin chocolate chip cookies combine the rich, nutty flavor of browned butter with moist pumpkin puree and warm pumpkin spice for a delightful seasonal treat. Perfectly soft and thick with a slight crisp on the edges and melty pockets of chocolate, these cookies are ideal for fall or anytime you want a comforting, sweet snack.
Ingredients
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
Sugars
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
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 Oven: Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper to prepare for baking.
- Brown the Butter: In a large stainless steel pan, melt and cook the cold unsalted butter over medium heat until it foams, pops, and crackles. Once it develops brown bits and a nutty aroma, remove from heat. Scrape into a glass bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until it cools to about 75°F but remains liquid.
- Dry the Pumpkin Puree: Spread the pumpkin puree on a plate, press paper towels into it to soak up moisture. Repeat with fresh paper towels until the pumpkin feels dry like soft playdough, measuring about 1/3 cup (75 grams).
- Cream Sugars and Butter: Whisk the cooled browned butter with brown sugar and granulated sugar for exactly one minute until the mixture looks like pale wet sand.
- Add Egg Yolks and Vanilla: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until well combined.
- Incorporate Dry Ingredients and Chocolate: Fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips just until combined to avoid overmixing.
- Scoop and Shape Cookies: Using a 3-tablespoon cookie scoop, portion the dough and roll between your palms to form balls. Place them spaced 2-3 inches apart on the prepared baking trays. For extra melty chocolate spots, press larger chocolate pieces on top before baking.
- Bake: Bake one tray at a time for 9-13 minutes until the cookie edges are golden but the centers remain slightly underbaked. Immediately after baking, use a large round cookie cutter to nudge the edges inward, making cookies thicker and perfectly round. Cool the trays on wire racks completely before removing cookies.
- Store: Keep baked cookies in an airtight container at room temperature for 2-3 days. Freeze or refrigerate raw dough balls, bringing them to room temperature before baking (about 1 hour for refrigerated, 2 hours for frozen dough).
Notes
- Use a reliable kitchen thermometer to ensure browned butter cools to 75°F but stays liquid for best texture.
- Drying the pumpkin puree is crucial to avoid excess moisture which can affect cookie chewiness and spread.
- Measuring flour by spooning and leveling yields more consistent results than scooping directly with the cup.
- For extra melty chocolate pools, chop chocolate into larger chunks and press on top of dough balls before baking.
- Baking one tray at a time ensures even heat distribution, producing uniform cookies.
