Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies are bursting with pumpkin flavor, warm spices, and rich chocolate, making them the ultimate comfort food for fall.

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Prep Time 1

Cook Time 12

Total Time 1 12

Servings: 15 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

For the Cookie Dough

1 cup cold unsalted butter Browning the butter adds a nutty flavor.
2/3 cup Libby’s Pumpkin Puree Ensure it's at room temperature and dried before use.
1/2 cup granulated sugar Adjust to taste if less sweetness is desired.
1/2 cup light brown sugar Packed.
2 large egg yolks At room temperature.
2 teaspoons vanilla extract
1 2/3 cup all-purpose flour Can be substituted with gluten-free flour.
2 1/2 teaspoons pumpkin spice Adjust for more spiciness if desired.
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup finely chopped chocolate bar or chocolate chips Chopped chocolate gives a richer melt.

Method

Preparation

Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
Brown the butter in a large stainless steel pan until foaming and golden brown, then chill it in the fridge for 50-60 minutes.
While the butter cools, dry the pumpkin puree by pressing paper towels into it until it reaches 1/3 cup.
Once the butter is cool, whisk in the brown sugar, granulated sugar, egg yolks, vanilla, and dried pumpkin puree until well combined.
Fold in the flour, pumpkin spice, baking soda, salt, and chocolate until just mixed.

Baking

Scoop the dough into 3 tbsp balls and place them on the prepared trays, spaced about 2-3 inches apart.
Bake for 9-13 minutes, until the edges are golden brown and the center is slightly underbaked.
Use a cookie cutter to shape the cookies after baking and let them cool on a wire rack.

Notes

Store baked cookies in an airtight container at room temperature for 2-3 days. Refrigerate or freeze cookie dough balls for longer storage.