Chewy Pumpkin Chocolate Chip Cookies
These Chewy Pumpkin Chocolate Chip Cookies are soft, chewy, and loaded with rich chocolate flavor, perfect for any occasion.
Ingredients
For the Cookie Base
- 1 cup cold unsalted butter adds richness and moisture
- 2/3 cup Libby's Pumpkin Puree provides moisture and flavor, room temperature
- 1/2 cup granulated sugar sweetness and structure
- 1/2 cup light brown sugar packed, adds moisture and a slight caramel flavor
- 2 large egg yolks room temperature, binds ingredients and adds richness
- 2 teaspoons vanilla extract enhances overall flavor
For the Dry Ingredients
- 1 2/3 cups all-purpose flour provides structure
- 2 1/2 teaspoons pumpkin spice adds warmth and seasonal flavor
- 1 teaspoon baking soda helps cookies rise
- 1/2 teaspoon fine sea salt balances sweetness
For the Chocolate
- 1 cup finely chopped chocolate bar or chocolate chips adds sweetness and texture
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a small saucepan, brown the cold unsalted butter over medium heat, stirring often, until it turns golden brown and develops a nutty aroma. Remove from heat to cool.
- Pat the pumpkin puree dry using a paper towel to remove excess moisture.
Mixing
- In a large mixing bowl, whisk together the cooled browned butter, granulated sugar, and light brown sugar until smooth.
- Add the egg yolks, vanilla extract, and prepared pumpkin puree, mixing until well combined.
- In a separate bowl, fold together flour, pumpkin spice, baking soda, and sea salt. Gradually add to the wet ingredients, mixing gently until just combined.
- Fold in the chopped chocolate or chocolate chips.
Baking
- Use a cookie scoop to portion dough onto lined baking trays, spaced a few inches apart.
- Bake in the preheated oven for 9 to 13 minutes, until golden around the edges but slightly soft in the center.
Cooling
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure butter is cooled after browning, and dry the pumpkin puree to achieve the right cookie texture. High-quality chocolate makes a difference in flavor.