Description
Pumpkin chocolate chip cookies deliver autumn’s warmest comfort in one delectable bite. Spiced dough studded with rich chocolate creates a perfect seasonal treat you’ll crave again and again.
Ingredients
Scale
- 1 cup (227 g / 8 oz) cold unsalted butter
- 1 cup (240 ml / 8 fl oz) finely chopped chocolate bar or chocolate chips
- ⅔ cup (160 ml / 5.4 fl oz) Libby’s pumpkin puree, room temperature
- ½ cup (100 g / 3.5 oz) granulated sugar
- ½ cup (110 g / 3.9 oz) light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 tsps vanilla extract
- 1⅔ cup + 1 tbsp (220 g / 7.8 oz) all-purpose flour
- 2½ tsps pumpkin spice
- 1 tsp baking soda
- ½ tsp fine sea salt
Instructions
- Caramelize Butter: Melt butter in a stainless steel pan, swirling until it turns golden-brown with rich, nutty notes. Transfer to a bowl and refrigerate until cool and liquid.
- Prepare Pumpkin: Drain excess moisture from pumpkin puree using paper towels, pressing gently to achieve a drier consistency.
- Create Dough Base: Whisk cooled browned butter with sugars for one minute until texture resembles damp sand. Mix in egg yolks, vanilla, and pumpkin puree until smooth.
- Combine Dry Ingredients: Fold flour, pumpkin spice, baking soda, sea salt, and chocolate chips into the wet mixture, minimizing stirring to preserve tender crumb.
- Shape Cookies: Scoop dough using a 3-tablespoon measure, rolling into uniform balls. Place on parchment-lined baking sheets with ample spacing. Optional: Garnish with extra chocolate chunks.
- Bake to Perfection: Preheat oven to 350°F. Bake cookies 9-13 minutes, targeting golden-brown edges with slightly soft centers. Use a cookie cutter to refine circular shape if desired.
- Cooling and Storage: Let cookies cool completely on a wire rack. Store in an airtight container at room temperature for 2-3 days. For longer preservation, refrigerate or freeze dough balls, thawing before baking.
Notes
- Optimize Moisture Control: Carefully remove excess liquid from pumpkin puree using paper towels to prevent soggy cookies and ensure a perfect chewy texture.
- Master Brown Butter Technique: Watch butter carefully while browning, swirling occasionally to develop rich, nutty flavors without burning, which elevates the cookie’s depth.
- Strategic Chocolate Distribution: Add extra chocolate chunks on top of each dough ball to create intense chocolate pockets and improve visual appeal.
- Precision Cooling Method: Allow cookies to cool completely on a wire rack to maintain their chewy structure and prevent them from becoming overly crisp or falling apart.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 180
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg