Description
These Chewy Pumpkin Chocolate Chip Cookies are a delightful fall treat with a perfect blend of pumpkin, warm spices, and gooey chocolate. They are soft, chewy, and packed with flavor, making them the ultimate seasonal cookie.
Ingredients
Units
Scale
Cookie Dough:
- 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 teaspoon 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
- Preheat the oven and prepare trays: Preheat the oven to 350°F/180°C. Line two baking trays with parchment paper.
- Brown the butter: Brown the butter in a large stainless steel pan until nutty, then cool in the fridge.
- Prepare pumpkin puree: Dry out the pumpkin puree on paper towels.
- Mix sugars and butter: Whisk brown sugar and granulated sugar into the cooled butter.
- Add wet ingredients: Whisk in egg yolks, vanilla, and dried pumpkin puree.
- Combine dry ingredients: Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips.
- Shape and bake: Scoop dough, roll into balls, place on trays, and bake for 9-13 minutes until golden.
- Cool and store: Cool on a wire rack before storing in an airtight container.
Notes
- Measure your flour properly. Use the spoon-level method for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
