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Chewy Pumpkin Chocolate Chip Cookies Recipe

Chewy Pumpkin Chocolate Chip Cookies Recipe
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5.1 from 24 reviews

These chewy pumpkin chocolate chip cookies are a delightful fall treat, featuring a perfect balance of warm spices, gooey chocolate, and a chewy texture. Made with brown butter and blotted pumpkin puree, these cookies are sure to be a hit at any gathering or as a cozy treat at home.

Ingredients

Pumpkin Chocolate Chip 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 teaspoon 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 and prepare baking trays: Preheat the oven to 350°F/180°C. Line two baking trays with parchment paper.
  2. Brown the butter: In a large stainless steel pan, brown the butter until fragrant and nutty. Cool the butter to 75°F.
  3. Prepare the pumpkin puree: Blot the pumpkin puree to remove excess moisture.
  4. Combine ingredients: Whisk sugars into the cooled butter, then add egg yolks, vanilla, and pumpkin. Fold in dry ingredients and chocolate.
  5. Shape and bake: Scoop dough onto trays and bake for 9-13 minutes until edges are golden. Cool on a wire rack.
  6. Storage: Store cookies in an airtight container at room temperature for 2-3 days. Alternatively, refrigerate or freeze dough balls.

Notes

  • Properly measure flour for best results.
  • For more melted chocolate pools, press additional chocolate on top before baking.
  • Blotting the pumpkin puree is crucial for chewy cookies.
  • Ensure proper flour measurement and butter temperature for ideal cookie texture.

Nutrition

Find it online: https://cookedbysarah.com/chewy-pumpkin-chocolate-chip-cookies-recipe/