Description

These chewy pumpkin chocolate chip cookies combine the warm spices of pumpkin pie with luscious chocolate chips for a perfect fall treat. Featuring browned butter for a deep nutty flavor and pumpkin puree to keep the cookies moist and tender, these cookies are delightfully soft with a subtle spicy kick. Ideal for cozy autumn afternoons or holiday dessert tables.

Ingredients

Scale

Wet Ingredients

1 cup cold unsalted butter
2/3 cup Libby’s Pumpkin Puree (room temperature)
2 large egg yolks (room temperature)
2 teaspoon vanilla extract

Dry Ingredients

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

Sugars

1/2 cup granulated sugar
1/2 cup light brown sugar (packed)

Add-ins

1 cup finely chopped chocolate bar or chocolate chips

Instructions

Preheat Oven: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside to prepare for baking the cookies.
Brown Butter: In a large stainless steel pan, melt the cold unsalted butter over medium heat. Stir occasionally to prevent burning. Cook until the butter is browned with a nutty aroma and contains brown bits. Remove from heat and scrape the butter into a glass measuring bowl. Refrigerate for 50-60 minutes, stirring every 10-15 minutes, until the butter cools to about 75°F but remains liquid.
Dry Pumpkin Puree: Spread the pumpkin puree on a plate. Press paper towels into it repeatedly to absorb excess moisture until the pumpkin feels dry and dough-like, measuring about 1/3 cup (75 grams).
Cream Sugars and Butter: In a mixing bowl, whisk the cooled browned butter with the brown sugar and granulated sugar for exactly 1 minute until the mixture turns pale and sandy in appearance.
Add Egg Yolks and Vanilla: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until fully combined and smooth.
Incorporate Dry Ingredients and Chocolate: Gently fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and chocolate pieces until just combined. Avoid overmixing to keep the batter tender.
Form Cookies: Using a 3-tablespoon cookie scoop, portion out the dough and roll each portion between your palms. Place dough balls on prepared baking trays spaced 2-3 inches apart. For bigger pools of melted chocolate, press larger chocolate chunks on top of the dough balls before baking. You should get about 15 cookies total.
Bake Cookies: Bake the cookies one tray at a time for 9-13 minutes until the edges are golden brown but the centers remain slightly underbaked for a chewy texture. Immediately after baking, use a large round cookie cutter to gently push the edges inward to create thick, perfectly round cookies. Allow cookies to cool completely on wire racks before removing.
Storage: Store baked cookies in an airtight container at room temperature for 2-3 days. Cookie dough balls can be refrigerated or frozen. Let refrigerated dough come to room temperature for about 1 hour before baking; frozen dough should thaw for about 2 hours before baking.

Notes

Drying out the pumpkin puree is key to preventing soggy cookies—remove as much moisture as possible with paper towels.
Brown the butter carefully; it develops deep flavor but can burn fast—watch and stir continually.
Do not overmix the dough after adding flour to keep cookies tender and chewy.
Using a cookie cutter right after baking helps maintain perfectly round, thick cookies.
Chocolate chunks pressed on top before baking create larger, gooey chocolate pools.
Dough can be frozen for future baking; just allow ample thawing before use.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cookies, chocolate chip cookies, chewy cookies, autumn dessert, pumpkin spice cookies, brown butter cookies