Ingredients
Wet 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 teaspoon vanilla extract
Dry Ingredients
- 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
Add-ins
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside to prepare for baking.
- Brown the Butter: In a large stainless steel pan, melt the cold unsalted butter over medium heat. It will begin to foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. Once the butter is golden brown with nutty aroma and brown bits settling at the bottom, remove from heat. Scrape the browned butter into a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until the temperature reads 75°F (24°C). The butter should be cool but still liquid.
- Dry the Pumpkin Puree: Spread the pumpkin puree on a plate. Layer paper towels on top and press gently to absorb excess liquid. Keep replacing with fresh paper towels until the pumpkin feels dry and has the consistency of soft playdough, measuring about 1/3 cup.
- Mix Sugars and Butter: Whisk the cooled browned butter with brown and granulated sugars for exactly 1 minute until it resembles pale wet sand.
- Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until well combined.
- Combine Dry Ingredients and Chocolate: Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chopped chocolate until just mixed to avoid overworking the dough.
- Shape Cookies: Using a 3-tablespoon cookie scoop, scoop dough and roll between your palms to form balls. Place them 2-3 inches apart on the prepared baking trays. You should make about 15 cookies. For pools of melted chocolate, press larger chunks on top of dough balls before baking.
- Bake: Bake one tray at a time for 9-13 minutes until edges are golden brown but centers remain slightly underbaked. Immediately after removing from the oven, use a round cookie cutter to gently press the edges inward, creating thicker, perfectly round cookies. Let cool completely on a wire rack before removing.
- Storage: Store baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze raw cookie dough balls and bring them to room temperature before baking—about 1 hour for refrigerated dough and 2 hours for frozen dough.
Notes
- Drying the pumpkin puree is essential to avoid soggy cookie dough and to maintain the proper texture.
- Using browned butter adds a nutty flavor and depth to the cookies.
- For more intense chocolate flavor, press extra chocolate chunks on top of dough before baking.
- If you prefer cakier cookies, bake less time; for crispier edges, bake closer to 13 minutes.
- Make sure egg yolks are at room temperature for better mixing and texture.
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (approx. 45g)
- Calories: 210
- Sugar: 15g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
