Description

These Pumpkin Chocolate Chip Cookies blend the warm flavors of pumpkin and pumpkin spice with rich, browned butter and melty chocolate chips. Soft and slightly underbaked in the center with golden edges, these cookies are perfect for fall or any cozy occasion. The use of browned butter adds a nutty depth, while drying the pumpkin puree prevents sogginess, resulting in the perfect tender yet chewy texture.

Ingredients

Units Scale

Wet Ingredients

1 cup (226 g) cold unsalted butter
2/3 cup (160 g) Libby's Pumpkin Puree, room temperature and dried
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
2 large egg yolks (36 g), room temperature
2 teaspoons vanilla extract

Dry Ingredients

1 2/3 cup + 1 tablespoon (220 g) all-purpose flour
2 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1/2 teaspoon fine sea salt

Add-ins

1 cup (125 g) finely chopped chocolate bar or chocolate chips

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Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper. Set them aside while you prepare the dough.
Brown the Butter: In a large stainless steel pan, melt the cold unsalted butter over medium heat. It will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. When the butter is golden brown with nutty aroma and brown bits form at the bottom, remove from heat. You should have just under 1 cup (184 g) of browned butter. Transfer it to a glass bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until the temperature reaches 75°F (24°C) and it is cool but still liquid.
Dry the Pumpkin Puree: Spread the pumpkin puree onto a plate and press stacks of paper towels onto it to absorb excess moisture. Repeat with new towels until the pumpkin feels like soft playdough and reduces to about 1/3 cup (75 g).
Mix Sugars into Butter: Using a whisk, blend the cooled browned butter with both granulated and brown sugars for exactly 1 minute until the mixture resembles pale wet sand.
Add Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until well combined.
Fold in Dry Ingredients and Chocolate: Gently fold in the flour, pumpkin spice, baking soda, salt, and finely chopped chocolate until just combined, taking care not to overmix.
Scoop and Shape Cookies: Using a 3-tablespoon cookie scoop, portion the dough. Roll each scoop between your palms into balls and place them on the prepared baking trays about 2-3 inches apart. You should have approximately 15 cookies. For extra melty chocolate, press larger chunks on top before baking.
Bake Cookies: Bake one tray at a time for 9-13 minutes, or until the edges turn golden brown but the centers are still slightly underbaked.
Shape and Cool: Immediately after baking, use a large round cookie cutter to nudge the edges inward, making the cookies thicker and perfectly round. Cool the cookies completely on the pan placed on a wire rack before removing them.
Storage: Store baked cookies in an airtight container at room temperature for 2-3 days. Cookie dough balls can be refrigerated or frozen; bring to room temperature before baking (about 1 hour from fridge, 2 hours from freezer).

Notes

Drying the pumpkin puree is essential to prevent soggy cookies and achieve the right dough consistency.
Using browned butter adds a rich, nutty flavor that enhances the overall taste of the cookies.
For gooier chocolate pockets, press larger chunks of chocolate on top of dough balls before baking.
Use a precise scale to measure flour for best results; spoon flour into measuring cup instead of scooping to avoid over-measuring.
Shaping cookies right out of the oven while still warm helps create a uniform, thick round shape.
Allow refrigerated or frozen dough to come to room temperature for even baking.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 110mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3.5g
Trans Fat: 0.1g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg