Description
Delight in these Pumpkin Chocolate Chip Cookies featuring rich browned butter, soft pumpkin puree, warm pumpkin spice, and melty chocolate chips, baked to golden perfection. These cookies combine autumn flavors with a tender, chewy texture, perfect for seasonal treats and sharing with loved ones.
Ingredients
Units
Scale
Butter & Pumpkin
- 1 cup cold unsalted butter
- 2/3 cup Libby's Pumpkin Puree, room temperature (approx. 150g)
Sugars & Flavors
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 2/3 cup + 1 tablespoon all-purpose flour (approx. 215g)
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Chocolate
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat and Prepare Baking Trays: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside for baking the cookies.
- Brown the Butter: In a large stainless steel pan, melt and brown the cold unsalted butter over medium heat. It will foam, pop, and crackle—watch and stir occasionally to prevent burning. When the butter is browned with nutty aroma and brown bits at the bottom, remove from heat. Scrape the butter into a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes, until it reaches 75°F and is cool but still liquid.
- Dry the Pumpkin Puree: Spread the pumpkin puree on a plate. Use stacks of paper towels to press into the pumpkin and soak up excess moisture. Repeat with fresh paper towels until the pumpkin is dry and soft, resembling playdough, and measures about 1/3 cup (75 grams).
- Mix Sugars with Browned Butter: In a mixing bowl, whisk the cooled browned butter with the brown sugar and granulated sugar together for exactly 1 minute until the mixture looks like pale, wet sand.
- Add Egg Yolks and Flavors: Whisk in the two large egg yolks, vanilla extract, and the dried pumpkin puree until fully combined, forming a smooth mixture.
- Incorporate Dry Ingredients and Chocolate: Fold the flour, pumpkin spice, baking soda, fine sea salt, and chopped chocolate chips gently into the wet mixture until just combined to avoid overmixing.
- Scoop and Shape Cookies: Using a 3-tablespoon cookie scoop, portion out dough and roll between palms into balls. Place them 2-3 inches apart on the lined baking trays. For pools of melted chocolate on top, press larger pieces of chopped chocolate onto dough before baking. Expect about 15 cookies total.
- Bake the Cookies: Bake the cookies one tray at a time for 9-13 minutes until edges are golden brown but centers remain slightly underbaked.
- Shape While Warm: Immediately after baking, use a large round cookie cutter to gently nudge and shape the cookie edges inward, making them thicker and perfectly round.
- Cool and Store: Let the cookies cool completely on a wire rack. Store in an airtight container at room temperature for 2-3 days. The cookie dough balls can be refrigerated or frozen; bring to room temperature (about 1 hour refrigerated, 2 hours frozen) before baking.
Notes
- Pressing excess liquid from pumpkin puree is essential to prevent cookie dough from becoming too wet and to maintain proper cookie texture.
- Browned butter adds a nutty depth and richness to the cookies that enhances the pumpkin and chocolate flavors.
- You can use either finely chopped chocolate bars or pre-made chocolate chips based on your preference.
- Do not overbake; cookies should be slightly underbaked in the center for a soft, chewy texture.
- Use a cookie scoop for consistent cookie sizes to ensure even baking.
- Cookie dough can be refrigerated or frozen for baking later; just bring it to room temperature before baking.
Nutrition
- Serving Size: 1 cookie (approx. 40g)
- Calories: 180
- Sugar: 13g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
