Chewy Pumpkin Chocolate Chip Cookies
Delightful cookies bursting with the flavors of pumpkin and chocolate, perfect for autumn gatherings.
Ingredients
For the Cookie Dough
- 1 cup cold unsalted butter Can substitute with coconut oil or vegan butter.
- ⅔ cup Libby’s Pumpkin Puree Should be at room temperature.
- ½ cup granulated sugar Can substitute with coconut sugar.
- ½ cup light brown sugar Packed.
- 2 large egg yolks Should be at room temperature.
- 2 teaspoons vanilla extract
- 1 ⅔ cup + 1 tablespoon all-purpose flour Can substitute with almond flour for a gluten-free version.
- 2 ½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Gather all ingredients and tools.
- In a medium saucepan over medium heat, melt the cold unsalted butter until browned and fragrant.
- While the butter cools, spread the pumpkin puree on a plate to absorb excess moisture.
- Combine the cooled browned butter with the granulated sugar and packed light brown sugar in a large mixing bowl.
- Add the room temperature egg yolks and vanilla extract to the sugar mixture, mixing until smooth.
- Fold in the prepared pumpkin puree until just combined.
- In a separate bowl, whisk together flour, pumpkin spice, baking soda, and fine salt, then gradually fold this into the wet ingredients.
- Gently fold in the finely chopped chocolate or chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them apart.
- Bake for 9-13 minutes, until edges are golden brown and centers are slightly underbaked.
- Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
Cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, refrigerate for a couple weeks or freeze for up to 3 months. Let frozen cookies thaw at room temperature before enjoying.