Description
Delicious chewy cookies with pumpkin flavor and rich chocolate, perfect for fall.
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
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan, stirring occasionally to prevent burning, until it smells nutty and has brown bits.
- Transfer browned butter to a glass measuring bowl and cool in the fridge for 50-60 minutes.
- Soak up extra liquid from the pumpkin puree with paper towels until dry and measure about 1/3 cup.
- Whisk together brown sugar and granulated sugar until it resembles pale wet sand.
- Add egg yolks, vanilla, and dried pumpkin puree, whisking until combined.
- Fold in flour, pumpkin spice, baking soda, salt, and chocolate until just combined.
- Scoop dough with a cookie scoop, roll into balls, and place on prepared trays spaced 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes until edges are golden brown. Use a cookie cutter to shape after removing from the oven.
- Let cookies cool on a wire rack before enjoying.
Notes
Store baked cookies in an airtight container for 2-3 days. Cookie dough can be refrigerated or frozen for later use.
- Prep Time: 60 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American