Description

These Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with cozy fall flavor. Made with browned butter, pumpkin puree, and warm spices, they’re the perfect family-friendly treat for chilly days. Easy to make and even easier to love!

Ingredients

Scale

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 cups + 1 tablespoon all-purpose flour
2 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup chopped chocolate bar or chocolate chips

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Instructions

Brown the butter: In a stainless steel pan, melt butter until golden and nutty. Transfer to a glass bowl and refrigerate for 50–60 minutes, stirring occasionally until cooled to about 75°F.
Prep the pumpkin: Spread pumpkin puree on a plate and blot with paper towels until it resembles soft playdough and weighs about 1/3 cup.
Mix wet ingredients: Whisk cooled butter with both sugars for 1 minute. Add egg yolks, vanilla, and blotted pumpkin puree. Stir until smooth.
Add dry ingredients: Fold in flour, pumpkin spice, baking soda, and salt. Stir in chocolate chunks or chips just until combined.
Scoop and bake: Scoop dough into 3-tbsp balls, place on lined trays with 2–3 inches of spacing. Bake at 350°F for 9–13 minutes until edges are golden.
Cool: Use a round cutter to shape cookies as they come out of the oven. Cool on a wire rack before serving.

Notes

Blotting the pumpkin and properly cooling the browned butter are key to the chewy texture. For bakery-style cookies, press extra chocolate chunks on top before baking!

Prep Time: 1 hour
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 14g
Sodium: 105mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg