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Chewy, thick pumpkin chocolate chip cookies with browned butter and blotted pumpkin puree for a soft, dense center and rich chocolate pockets, featuring warm fall spices.

Ingredients

Scale
  • 1 cup (226 g) cold unsalted butter
  • 2/3 cup (160 g) Libby’s pumpkin puree, room temperature (blotted to 1/3 cup or 75 g)
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 2 large egg yolks (36 g), room temperature
  • 2 teaspoons vanilla extract
  • 1 2/3 cups plus 1 tablespoon (220 g) all-purpose flour
  • 2 1/2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (125 g) chopped semi-sweet chocolate bar

Instructions

  1. Preheat oven to 350°F (180°C). Line two baking trays with parchment paper.
  2. Brown the cold unsalted butter in a large stainless steel pan over medium heat until it foams, pops, crackles, and brown bits form on the bottom with a nutty aroma. Remove from heat; yield about 1 cup (184 g) browned butter.
  3. Transfer browned butter to a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes, cooling until 70-75°F and still liquid.
  4. Spread room-temperature pumpkin puree thinly on a plate; repeatedly press with fresh paper towels, scrape into a pile, and spread again until it measures about 1/3 cup (75 g) and feels like soft playdough.
  5. Whisk the cooled browned butter and both sugars together for exactly 1 minute until mixture looks like pale, wet sand.
  6. Whisk in egg yolks and vanilla extract; then whisk in blotted pumpkin puree until combined, scraping sides and bottom of bowl as needed.
  7. Fold in flour, pumpkin spice, baking soda, salt, and chopped semi-sweet chocolate using a spatula just until no dry streaks remain; avoid overmixing.
  8. Use a 3-tablespoon cookie scoop to portion dough; roll into balls and place 2-3 inches apart on prepared trays. Optionally, press a few larger chocolate pieces onto the tops of dough balls.
  9. Bake one tray at a time for 9 to 13 minutes until edges are golden and centers slightly underbaked.
  10. Immediately after baking, use a large round cookie cutter to gently scoot cookie edges inward for thicker, rounded cookies. Cool completely on trays placed over wire racks before removing.

Notes

Use chopped semi-sweet chocolate for large, soft melted chocolate pockets; chocolate chips can be used as an alternative but yield fewer melted pockets., For smaller cookies, use a 2-tablespoon scoop and reduce baking time by 2-3 minutes; watch for golden edges and slightly underbaked centers., Butter must be cooled to 70-75°F but remain liquid before mixing with sugars to maintain dough consistency., Pumpkin puree must be blotted thoroughly to prevent excess moisture and ensure chewy texture., Avoid overmixing once dry ingredients and chocolate are added to keep dough tender., Dough balls can be frozen individually on a tray then stored airtight; bake from frozen adding 1-2 minutes to bake time., Allow refrigerated or frozen dough balls to come close to room temperature before baking if cookies do not spread sufficiently., Cookies are best stored at room temperature in an airtight container for 2-3 days after completely cooling to preserve texture.

Nutrition

Find it online: https://cookingcrumbs.com/chewy-pumpkin-chocolate-chip-cookies/