Description
Delightful cookies combining pumpkin spice and rich chocolate, perfect for fall or anytime cravings strike.
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 finely chopped chocolate bar or chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan until nutty and golden, then cool it in the fridge for 50-60 minutes.
- Press the pumpkin puree to remove excess moisture until it measures about 1/3 cup.
- Whisk together the cooled brown butter, granulated sugar, and brown sugar for 1 minute until combined.
- Add egg yolks, vanilla, and pumpkin puree, mixing until smooth.
- Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just incorporated.
- Scoop dough into balls using a 3 tbsp cookie scoop, placing them on trays spaced 2-3 inches apart.
- Bake one tray at a time for 9-13 minutes until edges are golden.
- Use a large round cookie cutter to shape the cookies while warm, then cool completely on a wire rack.
Notes
For added flavor, consider sprinkling a bit of sea salt on top before baking. Store cookies in an airtight container for 2-3 days or freeze dough for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 15g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg