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 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
- Preheat oven to 350°F (180°C). Line two baking trays with parchment paper.
- Brown the butter in a stainless steel pan, then transfer to a glass bowl and chill to 75°F (50–60 min).
- Blot pumpkin puree to remove excess moisture, leaving ~2/3 cup usable.
- Whisk cooled brown butter with sugars for 1 minute.
- Whisk in egg yolks, vanilla, and dried pumpkin until combined.
- Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Scoop dough with a 3-tablespoon cookie scoop, roll, and place 2–3 inches apart on baking trays (~15 cookies).
- Bake 9–13 minutes until edges are golden and centers slightly underbaked. Adjust chocolate on top for extra melted pockets.
- Cool completely on wire rack before storing or serving.
Notes
- Measure flour properly using the spoon-level method or kitchen scale.
- Blot pumpkin to remove moisture for chewy texture.
- For chewier cookies, underbake slightly; for flatter cookies, ensure proper oven temperature and butter temperature (75°F).
- Store in an airtight container 2–3 days at room temperature; refrigerate or freeze dough as needed.
- Prep Time: 1 hour 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian