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Chewy Pumpkin Chocolate Chip Cookies

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Delightful chewy pumpkin cookies with chocolate chips, perfect for fall or anytime sweet cravings strike.

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 the 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 browned bits and a nutty aroma.
  3. Scrape the butter into a glass measuring bowl and cool in the fridge until it reaches 75°F (about 50-60 minutes).
  4. Soak pumpkin puree in paper towels to absorb excess liquid until it measures about 1/3 cup (75 grams).
  5. Once butter is cool, whisk in brown sugar and granulated sugar for exactly 1 minute, then mix in egg yolks, vanilla, and the dried pumpkin puree.
  6. Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
  7. Scoop dough with a 3 tbsp cookie scoop, roll into balls, and place them on prepared trays, spaced 2-3 inches apart.
  8. Bake one tray at a time for 9-13 minutes or until edges are golden brown.
  9. Use a large round cookie cutter to shape the edges after baking.
  10. Let cookies cool completely on a wire rack before enjoying or storing.

Notes

Do not overmix the dough for best chewy texture. Store baked cookies in an airtight container for up to 3 days.

Nutrition

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