Ingredients (~24 cookies)
- 1 1/2 cups (3 sticks) unsalted butter
- 1 cup Libby’s Pumpkin Puree
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 3 large egg yolks, room temperature
- 1 tbsp vanilla extract
- 2 3/4 cups all-purpose flour
- 4 tsp pumpkin pie spice
- 1 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 1/2 cups chopped chocolate or chocolate chips
Brown the Butter and Dry the Pumpkin
In a light-colored saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until it foams and the milk solids at the bottom turn a deep amber brown and smell nutty. Pour all of the butter and browned bits into a glass measuring cup.
Let the butter cool in the fridge, stirring every 15 minutes, until it’s cool to the touch but still liquid, around 75°F. This can take up to an hour.
While the butter cools, spread the pumpkin puree on a plate lined with paper towels. Press more paper towels on top to absorb as much moisture as possible. Scrape it into a pile, spread it out again, and repeat with fresh paper towels until the puree feels dense like soft play-doh.
This is the most important step for chewy cookies. You should have a little over 1/2 cup of dried puree when finished.
Make the Cookie Dough
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
Once the butter is cool, pour it into a large bowl. Add the granulated sugar and brown sugar and whisk vigorously for one minute. The mixture will look like pale, wet sand.
Whisk in the egg yolks and vanilla extract, then whisk in the dried pumpkin puree until combined.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
Fold, Scoop, and Bake
Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined. Do not overmix. Fold in the chopped chocolate.
Use a large cookie scoop (about 3 tablespoons) to portion the dough into balls. Roll them between your palms to smooth them out, then place them on the prepared baking sheets about 2-3 inches apart.
Bake one tray at a time for ~10-13 minutes. The edges will be golden brown, but the middle will still be slightly underbaked.
Let the cookies cool completely on the baking sheet before moving them, as they will be very soft when warm.
Pumpkin Chocolate Chip Cookies
Ingredients
Ingredients (~24 cookies)
- 1 1/2 cups unsalted butter 3 sticks
- 1 cup Libby's Pumpkin Puree
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 3 large egg yolks room temperature
- 1 tbsp vanilla extract
- 2 3/4 cups all-purpose flour
- 4 tsp pumpkin pie spice
- 1 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 1/2 cups chopped chocolate or chocolate chips
Instructions
- Brown butter over medium heat until deep amber and nutty. Pour into measuring cup.
- Cool butter in fridge until 75°F, stirring every 15 minutes.
- Press pumpkin puree between paper towels repeatedly until dense, reducing to about 1/2 cup.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Whisk cooled brown butter with both sugars for 1 minute.
- Add egg yolks, vanilla, and dried pumpkin puree, whisking until combined.
- Whisk flour, pumpkin pie spice, baking soda, and salt in separate bowl.
- Fold dry ingredients into wet mixture just until combined.
- Fold in chocolate.
- Scoop 3-tablespoon portions, roll into balls, place 2-3 inches apart on sheets.
- Bake one tray 10-13 minutes until edges golden but center slightly underbaked.
- Cool completely on baking sheet.
