Pumpkin Chocolate Chip Cookies

• servings: 15 servings
• active time: 1 hour 30 minutes
• total time: 1 hour 41 minutes

Ingredients

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 (*See notes below for measuring*)

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

Directions

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

Brown the butter in a large stainless steel pan. While it cooks, it will foam, pop, and crackle—this is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat. You should have just under 1 cup of browned butter (184 g). Scrape the butter into a glass measuring bowl and place it in the fridge for 50-60 minutes, stirring it every 10-15 minutes until a thermometer inserted reads 75°F. The butter must be cool but still liquid!

Spread the pumpkin puree on a plate. Press a stack of paper towels into it and soak up the extra liquid. Then, scrape the pumpkin into a pile and re-spread it around the plate. Continue doing this, using a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry, like soft playdough, and now measures roughly 1/3 cup (75 grams).

When the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute. It will look like pale wet sand.

Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.

Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.

Scoop the cookie dough with a 3 tbsp cookie scoop, roll them between your palms, then place them on the prepared baking trays spaced 2-3 inches apart. You will have roughly 15 cookies. For pools of melted chocolate, chop the chocolate into larger pieces and press more on top before baking!

Bake one tray at a time for 9-13 minutes or until the edges are golden brown but the middle is slightly underbaked. Straight out of the oven, use a large round cookie cutter to scoot the edges in to make them thicker and perfectly round. Let the pan cool on a wire cooling rack completely then remove the cookies and enjoy!

Store baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls, just bring them to room temperature before baking. This can take about 1 hour for refrigerated dough and 2 hours for frozen dough.

Nutrition

• Calories: 246 kcal
• Total Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 9 g
• Cholesterol: 26 mg
• Sodium: 295 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Total Sugars: 13 g
• Protein: 2 g