Chewy Pumpkin Chocolate Chip Cookies
These pumpkin cookies are perfectly chewy, buttery, and rich with melty chocolate and pumpkin spice. Made with brown butter for an irresistible depth of flavor—your new favorite fall cookie!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 15 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
1 cup cold unsalted butter
⅔ cup Libby’s Pumpkin Puree (room temperature)
½ cup granulated sugar
½ cup light brown sugar, packed
2 large egg yolks (room temperature)
2 tsp vanilla extract
1⅔ cups + 1 tbsp all-purpose flour (see notes for proper measuring)
2½ tsp pumpkin pie spice
1 tsp baking soda
½ tsp fine sea salt
1 cup finely chopped chocolate bar or chocolate chips
Instructions
Preheat & Prep: Preheat oven to 350°F (180°C). Line two baking trays with parchment paper.
Brown the Butter: In a large stainless steel pan, melt butter over medium heat until it foams, crackles, and turns golden brown with nutty aroma. Scrape browned butter (with bits) into a measuring cup and cool in fridge for 50–60 minutes, stirring every 10–15 minutes until it reaches 75°F and is cool but still liquid.
Blot the Pumpkin: Spread pumpkin puree on a plate and press with paper towels to absorb excess liquid. Repeat until texture is thick like soft playdough and measures about ⅓ cup (75g).
Mix Wet Ingredients: In a large bowl, whisk cooled brown butter with both sugars for 1 minute until pale and sandy. Add egg yolks, vanilla, and blotted pumpkin; whisk until smooth.
Combine Dry Ingredients: Sift in flour, pumpkin spice, baking soda, and salt. Fold gently until just combined. Stir in chocolate chips or chunks.
Shape the Cookies: Scoop 3 tbsp of dough per cookie and roll into balls. Place on baking trays spaced 2–3 inches apart. Press a few extra chocolate pieces on top for bakery-style look.
Bake: Bake one tray at a time for 9–13 minutes, until edges are golden and centers are slightly underbaked. Immediately use a large round cookie cutter to “scoot” cookies into perfect circles.
Cool & Serve: Let cookies cool on tray completely before removing. Enjoy warm, gooey centers or store at room temp for up to 3 days.
Notes
Flour Measuring Tip: Spoon and level your flour or use a kitchen scale for accuracy. Too much flour leads to cakey cookies.
Pumpkin Tip: Always blot the pumpkin puree—this is the secret to chewy texture instead of cakey.
Storage: Store cookies in an airtight container for 2–3 days. Refrigerate or freeze dough balls for up to 2 months.
For Flat Cookies: Ensure your butter is at 75°F before mixing and oven is fully preheated.
Chocolate Upgrade: Chop a chocolate bar for gooey puddles of melted chocolate instead of chips.
Find it online: https://allrecipesmade.com/chewy-pumpkin-chocolate-chip-cookies/
