Chewy Pumpkin Chocolate Chip Cookies
Delightfully chewy cookies infused with warm pumpkin spices and pockets of luscious chocolate, perfect for any occasion and incredibly easy to make.
Ingredients
For the cookie dough
- 1 cup cold unsalted butter Make sure it's cold to achieve the right texture.
- 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 cups all-purpose flour Plus 1 tablespoon; see notes for measuring.
- 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 For a richer chocolate experience.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan; it will foam and crackle. Stir occasionally until it smells nutty and has browned bits. Remove from heat and cool in the fridge for about 50-60 minutes.
- Prepare the pumpkin by spreading it on a plate and dab with paper towels to soak up excess moisture until it feels like soft playdough.
Mixing
- When the butter cools, whisk in both sugars for exactly one minute until it resembles pale wet sand.
- Add egg yolks, vanilla, and the dried pumpkin, and mix until well combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate until just mixed.
Baking
- Scoop dough with a 3 tbsp cookie scoop, roll into balls, and space them out on trays. You should have about 15 cookies.
- Bake one tray at a time for 9-13 minutes, or until edges are golden while the middle is slightly underbaked.
- Use a cookie cutter to shape them nicely right after taking them out, then cool on a wire rack.
Notes
Store cookies in an airtight container at room temperature for 2-3 days. Keep any extra dough refrigerated or frozen for later use. For extra ooey-gooey chocolate, press in larger chunks before baking.