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 your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a large pan over medium heat, stirring occasionally, until it develops a rich, nutty aroma.
- Pour the browned butter into a glass measuring bowl and refrigerate for about 50-60 minutes until cool.
- Meanwhile, prepare the pumpkin by pressing it between paper towels to absorb excess moisture until it resembles soft playdough.
- Once the butter is cool, whisk in both sugars until combined, then add in the egg yolks, vanilla, and dried pumpkin puree.
- Gradually fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Using a 3-tablespoon cookie scoop, roll dough into balls and place them on the baking trays, spacing 2-3 inches apart.
- Bake for 9-13 minutes or until the edges are golden and the centers look slightly underbaked.
- Allow cookies to cool on a wire rack before serving.
Notes
For added flavor, consider incorporating chopped nuts or using different types of chocolate chips. Store cookies in an airtight container at room temperature for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg