counter create hit Print

Pumpkin Chocolate Chip Cookies That’ll Ruin You for All Other Fall Treats

These Pumpkin Chocolate Chip Cookies are soft, chewy, and full of warm pumpkin spice flavors with pockets of melty chocolate. Perfect for fall baking, they combine browned butter and pumpkin puree for a rich, cozy 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

  1. Preheat oven to 350°F (180°C). Line two baking trays with parchment paper.
  2. Brown the butter in a stainless steel pan, stirring until nutty and golden with brown bits. Scrape into a bowl and refrigerate for 50–60 minutes, stirring occasionally, until it cools to 75°F but is still liquid.
  3. Spread pumpkin puree on a plate and press with paper towels to absorb excess moisture until dry and reduced to about 1/3 cup (75 g).
  4. Whisk cooled browned butter with granulated sugar and brown sugar for 1 minute until sandy.
  5. Whisk in egg yolks, vanilla extract, and dried pumpkin puree until combined.
  6. Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
  7. Scoop dough into 3-tablespoon balls, roll, and place 2–3 inches apart on trays. Optionally press extra chocolate chunks on top.
  8. Bake one tray at a time for 9–13 minutes, until edges are golden but centers slightly underbaked. Immediately use a round cutter to scoot cookies into a neat circle if desired.
  9. Cool on a wire rack before serving.
  10. Store in an airtight container at room temperature for 2–3 days or freeze dough balls for later baking.

Notes

  • Measure flour accurately to prevent dry cookies.
  • Drying the pumpkin puree is essential for the right texture.
  • For larger chocolate pools, chop chocolate into bigger chunks.
  • Dough balls can be frozen and baked later, just allow extra time to reach room temperature.

Find it online: https://fiteatshub.com/pumpkin-chocolate-chip-cookies-recipe/