Description
Soft, chewy cookies combining rich pumpkin flavor with creamy chocolate chips, perfect for autumn.
Ingredients
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
- Brown the butter in a stainless steel pan, stirring occasionally. Chill in the fridge for 50-60 minutes.
- Absorb excess moisture from the pumpkin puree using paper towels until it measures roughly 1/3 cup.
- Once cooled, whisk brown sugar and granulated sugar into the butter for 1 minute.
- Add egg yolks, vanilla, and dried pumpkin puree; mix until combined.
- Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until combined.
- Scoop dough using a 3-tablespoon cookie scoop, roll, and place on trays spaced 2-3 inches apart.
- Bake for 9-13 minutes or until edges are golden brown and middle is slightly underbaked.
- Use a cookie cutter to shape edges, then cool on a wire rack.
Notes
Store baked cookies in an airtight container for 2-3 days. Dough can be refrigerated or frozen for later baking.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American