Description
Delightful cookies featuring pumpkin and chocolate for a cozy fall treat.
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 your oven to 350°F (180°C). Line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter, stirring occasionally to avoid burning. Remove from heat when nutty and brown.
- Refrigerate the brown butter until it reaches 75°F (50-60 minutes).
- Soak excess liquid from the pumpkin puree using paper towels until it feels dry (about 1/3 cup).
- Whisk the browned butter with brown sugar and granulated sugar until resembling pale wet sand.
- Add egg yolks, vanilla extract, and dried pumpkin puree; mix until well combined.
- Gently fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Using a 3 tablespoon cookie scoop, roll dough into balls and place on prepared trays, spaced 2-3 inches apart.
- Bake for 9-13 minutes, until edges are golden but centers remain slightly underbaked. Use a large round cookie cutter to nudge edges for perfect shape. Let cool on wire rack.
Notes
For larger pools of melted chocolate, chop chocolate into bigger pieces and press them on top before baking. Store baked cookies in an airtight container for 2-3 days, or refrigerate/freeze cookie dough balls for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American