Pumpkin Chocolate Chip Cookies
This recipe is for a chewy pumpkin cookie, not a cakey one. The key is using brown butter for a nutty flavor and blotting the pumpkin puree to remove excess moisture. This drying step is what guarantees a dense, chewy cookie instead of the soft, puffy ones you might be used to.
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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.
Notes
Drying the pumpkin is crucial for chewy texture. Cookies will be very soft when warm.
Tried this recipe?Leave a comment below & let me know!