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 Puree
In a light-colored saucepan, melt the butter over medium heat.
As it melts, continue to swirl the pan occasionally, allowing the butter to foam, and the milk solids to brown at the bottom of the pan (making sure they reach a deep caramel brown), and remain on the heat until you get a pleasant nutty aroma.
Pour all of the melted butter including the browned solids into a glass measuring cup.
Allow the butter to cool in the refrigerator, stirring the mixture every 15 minutes until it is cool enough to touch but still liquid (75°F).
This process may take up to 1 hour.
Spread the pumpkin puree evenly onto a plate lined with paper towels.
Use additional paper towels to press against the top of the puree to absorb as much of the moisture as possible.
Scrape the pumpkin into a pile, spread it back out again, and repeat this process with fresh paper towels until the pumpkin resembles the consistency of soft playdough.
This step is essential to developing a chewy cookie!
You should have slightly more than ½ cup of dried pumpkin puree after completing this step.
Make the Cookie Dough
Preheat your oven to 350°F and prepare 2 baking sheets by lining them with parchment paper.
Once the butter has cooled, pour it into a large mixing bowl using a rubber spatula to scrape the sides of the measuring cup to ensure you have collected all of the butter.
Once the butter has been added to the bowl, use your whisk to vigorously mix the granulated sugar and brown sugar into the cooled butter for approximately 1 minute.
The mixture will appear like wet, pale sand.
Add the egg yolks and vanilla to the mixture and whisk until combined, then add in the dried pumpkin puree and whisk until combined.
In a separate bowl, combine the flour, pumpkin pie spice, baking soda, and salt and whisk to combine.
Fold, Scoop, and Bake
Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined.
Be careful not to over-mix the dough.
Once combined, fold the chopped chocolate into the cookie dough.
When ready to bake, use a large cookie scoop (approximately 3 tablespoons in size) to portion the cookie dough into individual cookie balls.
Gently roll the cookie dough between your palms to smooth them out and place them onto the prepared baking sheets leaving 2-3 inches between the cookies on each baking sheet.
Place 1 baking sheet at a time into the oven and bake for approximately 10-13 minutes.
The cookies should have slightly golden edges, while the centre will appear slightly undercooked.
Do not attempt to move or remove cookies from the baking sheet until they have completely cooled, as the cookies will remain very soft until they cool.
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.
