Description
Delightful cookies blending pumpkin and chocolate flavors, perfect for fall gatherings.
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
- Brown the butter in a stainless steel pan until it has a nutty aroma, then cool it in the fridge for 50-60 minutes.
- Prepare the pumpkin puree by pressing it with paper towels to absorb excess liquid.
- Whisk the cooled butter with granulated and brown sugar until sandy.
- Add egg yolks and vanilla extract, then mix in the prepared pumpkin puree.
- Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Using a cookie scoop, portion out dough and roll into balls, placing them on prepared baking trays.
- Bake for 9-13 minutes until edges are golden brown and centers are slightly underbaked.
- Cool on a wire rack and enjoy!
Notes
Chill the dough for better flavor and shape. Experiment with different types of chocolate and adjust spice levels to taste.
