Cozy Chewy Pumpkin Chocolate Chip Cookies
Delight in the warm flavors of fall with these tender, chewy cookies made from pumpkin puree and rich chocolate, perfect for cozy gatherings.
Ingredients
For the Cookies
- 1 cup cold unsalted butter
- 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
- 1 2/3 cups all-purpose flour
- 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
Preparation
- Preheat your oven to 350°F (175°C) and line your baking trays with parchment paper.
- In a medium pan over medium heat, brown the cold unsalted butter until it becomes nutty and golden, about 10-15 minutes. Let it cool in the fridge for 50-60 minutes.
- While the butter cools, prepare the pumpkin puree by pressing out any excess liquid.
- In a large mixing bowl, combine the cooled brown butter and both the granulated and brown sugars until the mixture resembles a sandy texture.
- Add the egg yolks, vanilla extract, and prepared pumpkin puree, mixing until well combined.
- Gradually fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chopped chocolate until just incorporated.
- Using a cookie scoop or spoon, portion out the dough onto your lined baking trays, leaving space between each cookie.
Baking
- Bake in your preheated oven for 9-13 minutes or until the edges turn golden and centers look set.
- Let cookies cool on a wire rack before indulging.
Notes
Prepare the cookie dough ahead of time and store it in the fridge for up to two days before baking for a quick treat. Store any leftovers in an airtight container at room temperature for up to 2-3 days.
Nutrition
Serving: 1gCalories: 170kcalCarbohydrates: 23gProtein: 2gFat: 8gSodium: 95mgSugar: 10g
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