Description
Delightful chewy cookies that combine sweet pumpkin and rich chocolate, perfect for fall and holiday gatherings.
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) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter over medium heat until it develops a rich, nutty aroma and a golden-brown color, about 5-7 minutes. Refrigerate for 50-60 minutes until cool.
- While the butter cools, press a stack of paper towels into the pumpkin puree to absorb excess liquid until it measures roughly 1/3 cup (75 grams).
- Once the butter is cool, whisk in both sugars until the mixture resembles pale wet sand.
- Add in the egg yolks, vanilla, and dried pumpkin puree, whisking until fully incorporated.
- Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Using a 3-tablespoon cookie scoop, portion out the dough and roll into balls. Place on prepared trays, leaving about 2-3 inches between each.
- Bake one tray at a time for 9-13 minutes, or until the edges are golden and the center slightly underbaked. Use a large round cookie cutter to nudge the edges in for perfect round cookies.
- Cool on a wire rack before enjoying.
Notes
For a plant-based version, substitute with vegan butter and egg replacements.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American