Description
Chewy Pumpkin Chocolate Chip Cookies: An Irresistible Fall Delight. These cookies are a perfect blend of pumpkin spice and chocolate, creating a comforting aroma and flavor, ideal for the fall season. Quick and easy to make, they are great for sharing with friends and family or enjoying as a sweet treat.
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 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
- Step 1: Prepare the Ingredients. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper. Brown the butter in a pan, then refrigerate until it reaches 75°F. Dry the pumpkin puree on a plate using paper towels.
- Step 2: Make the Cookie Dough. Whisk together the cooled butter with sugars, egg yolks, vanilla extract, and dried pumpkin puree. Fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips.
- Step 3: Shape and Bake. Portion out the dough using a cookie scoop, roll into balls, and place on baking trays. Bake for 9-13 minutes. Cool on a wire rack before serving.
- Prep Time: 2 hours