Description
Pumpkin chocolate chip cookies deliver autumn’s warmth in one irresistible bite. Spiced with cinnamon and packed with rich chocolate, these homemade treats promise comfort and pure seasonal delight you’ll crave all year long.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) cold unsalted butter
- 2/3 cup (160 milliliters) Libbys pumpkin puree, room temperature
- 1 cup (170 grams) finely chopped chocolate bar or chocolate chips
Sweeteners:
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (110 grams) light brown sugar, packed
Dry and Binding Ingredients:
- 1 2/3 cups + 1 tablespoon (220 grams) all-purpose flour
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
Instructions
- Gather and prepare ingredients, ensuring they are at room temperature for optimal mixing and texture.
- Preheat oven to 350°F. Brown butter in a stainless-steel pan, stirring occasionally until it develops a nutty aroma with brown bits. Transfer to a glass bowl and refrigerate, stirring every 10-15 minutes until cooled to 75°F.
- Drain pumpkin puree by pressing with paper towels multiple times until moisture is removed and texture resembles soft playdough.
- Whisk cooled browned butter with sugars for one minute until it looks like wet sand. Incorporate egg yolks, vanilla, and dried pumpkin puree, mixing thoroughly.
- Gently fold in flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just combined. Avoid overmixing.
- Scoop dough using a 3-tablespoon cookie scoop, rolling into balls. Place on parchment-lined baking trays, spacing 2-3 inches apart.
- Optionally press additional chocolate chunks on top of each dough ball for extra melty chocolate.
- Bake for 9-13 minutes, rotating tray midway. Cookies are done when edges are golden but centers remain slightly soft.
- Immediately after removing from oven, use a large cookie cutter to reshape edges, creating perfect circular cookies.
- Cool cookies on baking tray for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Pat pumpkin puree dry with paper towels multiple times to prevent cakey cookies and ensure a chewy texture.
- Cool browned butter to exactly 75°F for optimal dough consistency and cookie structure.
- Whisk sugar and butter for exactly one minute to create the perfect sandy texture that impacts cookie quality.
- Press extra chocolate chunks on top of cookie dough balls before baking to create beautiful melted chocolate pools.
- Prep Time: 1 hour 30 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 185
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg