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Pumpkin Chocolate Chip Cookies

Chewy and soft pumpkin chocolate chip cookies made with real pumpkin puree, warm spices, and brown butter. The perfect cozy fall treat.
Calories:
Author: Sandra Myers

Ingredients

  • 1 cup cold unsalted butter 226 g
  • ⅔ cup Libby’s Pumpkin Puree room temperature (160 g)
  • ½ cup granulated sugar 100 g
  • ½ cup packed light brown sugar 100 g
  • 2 large egg yolks room temperature (36 g)
  • 2 teaspoons vanilla extract
  • 1 ⅔ cups + 1 tablespoon all-purpose flour 220 g
  • 2 ½ teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup chopped chocolate or chocolate chips 125 g

Instructions

  • Melt the butter in a stainless steel pan over medium heat. Stir occasionally as it foams and crackles. When it smells nutty and brown bits form, remove from heat.
  • Pour into a glass bowl and chill for 50–60 minutes, stirring every 10–15 minutes, until it cools to 75°F and is still liquid.
  • Spread the pumpkin puree on a plate. Press with paper towels to absorb moisture until it feels like soft playdough and measures about ⅓ cup.
  • Once the butter is ready, whisk it with granulated and brown sugar for 1 minute until it looks like pale wet sand. Whisk in the egg yolks, vanilla, and dried pumpkin.
  • Gently fold in the flour, pumpkin spice, baking soda, and salt until just combined. Stir in chopped chocolate. For gooey pools, press extra chunks on top of each dough ball.
  • Scoop dough using a 3 tbsp scoop, roll into balls, and place on parchment-lined trays spaced 2–3 inches apart (about 15 cookies total).
  • Bake one tray at a time at 350°F (180°C) for 9–13 minutes until edges are golden and centers slightly underdone. Immediately use a round cutter to nudge the cookies into perfect circles. Cool completely on the tray set over a wire rack.