Description
Delightful cookies blending pumpkin spice with chocolate, perfect for fall celebrations or sweet cravings.
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
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
- Brown the butter in a large pan, stirring occasionally. Cool in the fridge until it reaches 75°F.
- Press paper towels into the pumpkin puree to absorb excess liquid.
- In a bowl, whisk the cooled brown butter with brown and granulated sugar for 1 minute.
- Add egg yolks, vanilla, and dried pumpkin until combined.
- Fold in flour, pumpkin spice, baking soda, salt, and chocolate until just combined.
- Use a cookie scoop to form dough balls and place on the trays. Bake for 9-13 minutes until edges are golden brown.
- Use a cookie cutter to shape them once out of the oven, then cool on a wire rack.
Notes
Store in an airtight container for 2-3 days. Freeze leftover dough for fresh baking.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American