Description
As the leaves begin to fall and the air turns crisp, there’s no better way to celebrate autumn than with these delightful Chewy Pumpkin Chocolate Chip Cookies. These cookies combine the cozy flavors of pumpkin and warm spices with gooey chocolate chips for a soft, chewy texture that’s irresistibly comforting. Browning the butter adds a nutty depth, while the pumpkin keeps them perfectly moist. Whether you’re baking for a festive occasion or just to enjoy a cozy treat, these cookies will hit the spot.
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Ingredients
Units
Scale
- Wet Ingredients:
- 1 cup unsalted butter (cold)
- 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 teaspoons vanilla extract
- Dry Ingredients:
- 1 2/3 cups + 1 tablespoon all-purpose flour (properly measured by spooning and leveling)
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- Chocolate:
- 1 cup finely chopped chocolate bar or chocolate chips (semi-sweet or dark)
Instructions
Step 1: Prepare the Brown Butter
- Brown the Butter:
In a large stainless steel pan, melt the cold unsalted butter over medium heat. As it melts, it will begin to foam, pop, and crackle. Stir occasionally to ensure it doesn’t burn. Once the butter turns golden brown and you see brown bits forming on the bottom of the pan, remove it from the heat. The butter will have a nutty aroma. You should have just under 1 cup (184g) of browned butter. - Cool the Brown Butter:
Transfer the browned butter to a glass measuring bowl and place it in the refrigerator for about 50-60 minutes. Stir it every 10-15 minutes. Use a thermometer to check the temperature—it should cool to about 75°F (still liquid but cool). This step is crucial for the right texture.
Step 2: Mix the Ingredients
- Preheat the Oven:
Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper and set them aside. - Combine Wet Ingredients:
In a large mixing bowl, whisk together the cooled brown butter, pumpkin puree, granulated sugar, and light brown sugar until smooth. Add the egg yolks and vanilla extract, and mix until well combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and fine sea salt. - Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in tough cookies. - Fold in Chocolate:
Gently fold in the finely chopped chocolate or chocolate chips, ensuring an even distribution throughout the dough.
Step 3: Shape and Bake
- Shape the Cookies:
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, press a few extra chocolate chips or chopped chocolate pieces onto the tops of the dough for presentation. - Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are set and slightly golden, but the centers remain soft and slightly underdone. The cookies will continue to cook as they cool. - Cool the Cookies:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 1hr 30 mins
- Cook Time: 11