Description
Deliciously soft and chewy cookies combining pumpkin, warm spices, and rich chocolate, perfect for fall or any time of the year.
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) and line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan, stirring occasionally to prevent burning.
- Once browned, remove from heat and let it cool in the fridge until it reaches 75°F.
- Prepare the pumpkin puree by drying it with paper towels until it measures roughly 1/3 cup.
- Whisk the cooled brown butter with brown and granulated sugar for 1 minute.
- Add the egg yolks, vanilla, and dried pumpkin puree; mix until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips.
- Scoop the dough with a 3 tbsp cookie scoop and place on the baking trays, spaced 2-3 inches apart.
- Bake for 9-13 minutes until edges are golden brown and middle is underbaked.
- Let cool on a wire rack completely before enjoying!
Notes
For best flavor, ensure the butter is properly browned and the pumpkin puree is dried out well.
- Prep Time: 60 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American