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Thick & Chewy Pumpkin Chocolate Chip Cookies

Thick & Chewy Pumpkin Chocolate Chip Cookies for Fall Bliss

Enjoy the warming flavors of Thick & Chewy Pumpkin Chocolate Chip Cookies this autumn.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 178
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup cold unsalted butter Melted and browned.
  • 1 cup Libby’s pumpkin puree Blotted to reduce moisture.
  • 3/4 cup granulated sugar Can substitute with coconut sugar.
  • 3/4 cup light brown sugar Dark brown sugar intensifies flavor.
  • 4 large egg yolks Whole eggs may modify texture.
  • 1 teaspoon vanilla extract Opt for pure for best results.
  • 2 cups all-purpose flour Spoon-level method for measurement.
  • 2 teaspoons pumpkin spice Homemade mix of cinnamon, nutmeg, and ginger.
  • 1 teaspoon baking soda Ensure freshness.
  • 1/2 teaspoon fine sea salt Kosher salt can be used as substitute.
  • 1 cup finely chopped chocolate bar or chocolate chips Mix dark and milk chocolate for variety.

Equipment

  • Medium saucepan
  • large mixing bowl
  • Cookie scoop
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Melt 1 cup of cold unsalted butter in a medium saucepan over medium heat until foamy and golden, about 5-7 minutes. Chill until it cools to around 75°F.
  2. Blot Libby’s pumpkin puree with paper towels to remove excess moisture.
  3. In a large mixing bowl, whisk together cooled browned butter, granulated sugar, and light brown sugar until sandy and pale, about 1 minute.
  4. Add egg yolks and vanilla extract, stirring well. Fold in blotted pumpkin puree.
  5. Gently fold in all-purpose flour, pumpkin spice, baking soda, and fine sea salt until just combined. Fold in chopped chocolate or chocolate chips.
  6. Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheet, 2 inches apart. Bake for 9-13 minutes until edges are golden and centers are underbaked.
  7. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 178kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 31mgSodium: 104mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 436IUCalcium: 20mgIron: 1mg

Notes

Ensure the butter cools and pumpkin is blotted for chewiness. Use a cookie scoop for uniform sizes.

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