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Chewy Pumpkin Chocolate Chip Cookies

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Delightful cookies combining pumpkin and chocolate for a chewy, autumnal treat.

Ingredients

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  • 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 cup + 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

  1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. In a large stainless steel pan, brown the butter, stirring occasionally until it has a nutty aroma. Chill in the fridge for 50-60 minutes.
  3. Spread the pumpkin puree on a plate and dry it with paper towels until it resembles soft playdough.
  4. Whisk the cooled brown butter with both sugars until it resembles pale wet sand.
  5. Add egg yolks, vanilla, and dried pumpkin puree, then whisk until blended.
  6. Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until combined.
  7. Roll the dough into balls using a 3 tbsp cookie scoop and place them on the baking trays, spaced 2-3 inches apart.
  8. Bake for 9-13 minutes until edges are golden and the center is slightly underbaked.
  9. Allow cookies to cool on a wire rack before enjoying.

Notes

For extra gooeyness, reserve some chocolate pieces to press on top before baking. Store in an airtight container at room temperature for 2-3 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/chewy-pumpkin-chocolate-chip-cookies-2/