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 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

Step 1: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.

Step 2: In a large stainless steel pan, melt the cold unsalted butter over medium heat. Stir occasionally to prevent burning as it foams and crackles. Once it browns with a nutty aroma and brown bits form, remove from heat. Scrape the browned butter into a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until cooled to about 75°F but still liquid.

Step 3: Spread the pumpkin puree on a plate. Press paper towels into it repeatedly to soak up extra moisture until it feels dry and dough-like, measuring about 1/3 cup (75 grams).

Step 4: Whisk the cooled browned butter with the brown sugar and granulated sugar for exactly 1 minute until the mixture looks pale and sandy.

Step 5: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until well combined and smooth.

Step 6: Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chopped chocolate pieces until just combined to avoid overmixing.

Step 7: Using a 3-tablespoon cookie scoop, portion dough and roll between palms. Place dough balls on prepared trays spaced 2-3 inches apart. For larger chocolate pools, press bigger chocolate chunks on top before baking. You should have about 15 cookies total.

Step 8: Bake one tray at a time for 9-13 minutes, until edges are golden brown but centers remain slightly underbaked for chewiness. Immediately after baking, use a large round cookie cutter to gently push the edges inward, creating thick, perfectly round cookies. Cool completely on wire racks before removing.

Tips & Variations

Pressing paper towels into the pumpkin puree before mixing removes excess moisture, ensuring your cookies stay chewy rather than cakey.

Use a high-quality dark or semisweet chocolate bar chopped finely for richer chocolate flavor compared to chips.

For extra spice, add a pinch of ground cloves or nutmeg along with pumpkin spice.

To make smaller cookies, use a 1.5-tablespoon scoop and reduce baking time slightly.

Storage

Store baked cookies in an airtight container at room temperature for 2-3 days. Unbaked dough balls can be refrigerated for up to 3 days or frozen for longer storage. Allow refrigerated dough to come to room temperature for about 1 hour and frozen dough for about 2 hours before baking for best results.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added spices and sugars which will affect the cookie’s texture and flavor. Use plain pumpkin puree for best results.