Description
These soft and chewy pumpkin chocolate chip cookies are the perfect fall treat, combining rich pumpkin flavor with delicious chocolate morsels.
Ingredients
Scale
- 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 your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- Brown the butter in a large stainless steel pan, stirring occasionally. When it smells nutty and has brown bits, remove it from heat and chill in the fridge for 50-60 minutes.
- Squeeze out excess moisture from the pumpkin puree, measuring about 1/3 cup (75 grams).
- Once the butter is cool, whisk in the brown sugar and granulated sugar until combined.
- Mix in the egg yolks, vanilla extract, and dried pumpkin puree.
- Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Scoop the dough using a 3 tbsp cookie scoop, roll into balls, and place on the baking trays with 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes, or until the edges are golden but the middle is slightly underbaked.
- Cool on a wire rack completely before enjoying.
Notes
For chewier cookies, don’t overbake them. Consider adding nuts or oatmeal for extra texture.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 175mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg