Chewy Pumpkin Chocolate Chip Cookies
Delight in the cozy flavors of fall with these moist and chewy pumpkin chocolate chip cookies, loaded with buttery goodness and chocolatey surprises.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 60 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large egg yolks
- 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
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Add butter to a pan over medium heat and brown it, stirring until it smells nutty and has golden-brown bits.
- Cool the browned butter in the fridge for 50–60 minutes until it registers 75°F.
- Press Libby’s Pumpkin Puree between paper towels to remove excess moisture.
- Whisk cooled butter with granulated and brown sugar for 1 minute, then add egg yolks, vanilla, and pumpkin puree.
- Fold in flour, baking soda, salt, pumpkin spice, and chocolate chips until just combined.
- Roll dough into balls and place them on prepared trays, spacing 2–3 inches apart.
- Bake for 9-13 minutes until edges are golden and centers are slightly underbaked.
- Cool on the pan for a few minutes before transferring to a wire rack.
Notes
Store baked cookies in an airtight container at room temperature for 2-3 days. Dough can be refrigerated for a week or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://us.recipesfood.org/chewy-pumpkin-chocolate-chip-cookies/
