Description
Pumpkin chocolate chip cookies bring autumn’s warmth to classic cookie comfort. Spiced dough and melted chocolate create an irresistible treat that welcomes you into seasonal baking bliss.
Ingredients
Scale
Chewy Pumpkin Chocolate Chip Cookies
Main Ingredients:
- 1 cup (227 grams) cold unsalted butter
- 1 cup (240 milliliters) finely chopped chocolate bar or chocolate chips
- ⅔ cup (160 milliliters) Libby’s Pumpkin Puree, room temperature
Sweeteners and Binding:
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients:
- 1⅔ cup + 1 tablespoon (220 grams) all-purpose flour
- 2½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Instructions
- Heat the oven to 350°F and prepare two baking sheets with parchment paper.
- Transform butter into a golden-brown delicacy in a stainless steel pan, watching carefully as it develops rich, nutty aromas. Swirl occasionally to prevent burning.
- Transfer browned butter to a measuring bowl and chill for approximately one hour, stirring periodically until it reaches a cool, liquid state.
- Carefully remove excess moisture from pumpkin puree using paper towels, pressing gently until the texture feels relatively dry.
- Combine cooled browned butter with both sugar varieties, whisking vigorously for exactly 60 seconds until the mixture resembles damp, sandy terrain.
- Incorporate egg yolks, vanilla, and pumpkin puree, mixing until the ingredients form a smooth, cohesive blend.
- Gently fold in flour, pumpkin spice, baking soda, sea salt, and chocolate chips, ensuring minimal mixing to maintain a tender texture.
- Scoop cookie dough using a 3-tablespoon measure, rolling each portion between palms to create uniform spheres. Arrange on prepared baking sheets with ample spacing.
- Optionally, embellish each dough ball with additional chocolate chunks for more intense chocolate pockets.
- Bake individual trays for 9-13 minutes, targeting golden-brown edges with slightly underdone centers. Use a cookie cutter to shape edges for perfect circular cookies.
- Allow cookies to cool completely on a wire rack before serving.
- Store in an airtight container at room temperature for 2-3 days. For extended preservation, refrigerate or freeze dough balls, allowing them to return to room temperature before baking.
Notes
- Brown butter creates a rich, nutty depth that elevates the classic pumpkin chocolate chip cookie flavor profile.
- Carefully press excess moisture from pumpkin puree to prevent soggy, dense cookies and ensure a perfect chewy texture.
- Chill browned butter to the right temperature (75°F) for optimal cookie consistency and structure.
- Scoop and roll dough balls uniformly to guarantee even baking and consistent cookie size.
- Optional chocolate chunk topping adds visual appeal and extra melty chocolate pockets when baked.
- Refrigerate or freeze dough balls for make-ahead convenience, extending the recipe’s versatility and storage options.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg