Thick & Chewy Pumpkin Chocolate Chip Cookies That Comfort You
Servings: 12 cookies
Calories: 150kcal
Experience the comforting blend of flavors in these Thick & Chewy Pumpkin Chocolate Chip Cookies that bring joy this autumn.
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Equipment
- Oven
- baking trays
- Parchment Paper
- mixing bowl
- Whisk
- cookie scoop
- stainless steel pan
- Wire Rack
Ingredients
For the Cookie Base
- 1 cup Cold Unsalted Butter Substitute with unsalted margarine for a dairy-free option.
- 1 cup Libby’s Pumpkin Puree Ensure it’s blotted dry.
- 1 cup Granulated Sugar Coconut sugar can be used for a lower glycemic alternative.
- 1 cup Light Brown Sugar Swap in dark brown sugar for a deeper flavor.
- 4 large Egg Yolks Whole eggs can be used for more volume.
- 2 teaspoons Vanilla Extract Almond extract can be used for a twist.
For the Dry Mix
- 2 cups All-Purpose Flour A gluten-free blend can also be used.
- 1 teaspoon Pumpkin Spice Use a mix of cinnamon, nutmeg, ginger, and allspice.
- 1 teaspoon Baking Soda Ensure freshness for optimal results.
- 1 teaspoon Fine Sea Salt Kosher salt can replace it, adjust amount.
For the Chocolatey Goodness
- 1 cup Finely Chopped Chocolate Bar or Chocolate Chips Dark chocolate adds richness, while white chocolate offers a sweeter contrast.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a stainless steel pan, melt cold unsalted butter over medium heat until golden and smells nutty—about 5-7 minutes. Cool it in the fridge until it reaches 75°F.
- Spread Libby’s pumpkin puree over a plate and blot with paper towels until dry.
- Whisk the cooled brown butter with granulated and light brown sugar until pale and sandy. Mix in the egg yolks, vanilla extract, and blotted pumpkin until combined.
- Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chopped chocolate.
- Use a cookie scoop to place dough balls on the prepared trays, spaced about 2-3 inches apart. Bake for 9-13 minutes until golden around the edges, and the center is slightly underbaked.
- Let the cookies cool on a wire rack before enjoying them. Store in an airtight container for up to 2-3 days.
Notes
Serve warm with a drizzle of caramel or a sprinkle of sea salt for added delight.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 100mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1000IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.5mg