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 cups + 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

Step 1: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.

Step 2: In a large stainless steel pan, melt and brown the cold unsalted butter. Stir occasionally to prevent burning as it foams and crackles. Once browned with a nutty aroma and brown bits, remove from heat. Scrape the butter into a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until cooled to 75°F but still liquid.

Step 3: Spread the pumpkin puree on a plate. Press paper towels into it repeatedly to soak up extra moisture until the pumpkin feels dry and dough-like, measuring approximately 1/3 cup (75 grams).

Step 4: Whisk the cooled browned butter with the brown sugar and granulated sugar for exactly 1 minute until the mixture looks pale and sandy.

Step 5: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until well combined, producing a smooth batter.

Step 6: Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chopped chocolate pieces until just combined to avoid overmixing.

Step 7: Using a 3-tablespoon cookie scoop, portion dough and roll between palms. Place dough balls on prepared trays spaced 2-3 inches apart. For larger chocolate pools, press bigger chocolate chunks on top before baking. You should have about 15 cookies total.

Step 8: Bake one tray at a time for 9-13 minutes, until edges are golden brown but centers remain slightly underbaked for chewiness. Immediately after baking, use a large round cookie cutter to gently push the edges inward, creating thick, perfectly round cookies. Cool on wire racks completely before removing.

Tips & Variations

Drying the pumpkin puree is key to avoiding soggy cookies—press with paper towels until the moisture is removed.

Use a mix of milk and dark chocolate chunks for varied texture and flavor.

Refrigerating the dough before baking helps deepen the flavors and improves texture.

Add chopped nuts like pecans or walnuts for added crunch.

FAQs

Can I use canned pumpkin puree from other brands?

Yes, any plain pumpkin puree works well. Just ensure it’s not pumpkin pie filling, which contains spices and sweeteners.

Why do I need to brown the butter?

Browned butter adds a rich, nutty flavor and depth to the cookies, enhancing their chewiness and complexity.

Dessert

Chewy Pumpkin Chocolate Chip Cookies Recipe

Introduction