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 teaspoon 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
- Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan until the bottom is covered in brown bits and it smells nutty. Scrape the butter into a glass measuring bowl. Cool in the fridge for 50–60 minutes, stirring every 10–15 minutes, until it reaches 75°F.
- Spread the pumpkin puree on a plate and blot it with paper towels until the liquid is absorbed and the pumpkin feels dry. This should reduce the volume to roughly 1/3 cup.
- Whisk the cooled butter with brown sugar and granulated sugar for 1 minute. Add egg yolks, vanilla, and dried pumpkin puree until combined.
- Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Scoop the dough using a 3 tbsp cookie scoop, roll into balls, and place them 2-3 inches apart on the trays.
- Bake one tray at a time for 9–13 minutes, or until edges are golden brown but the middle is slightly underbaked.
- Use a large round cookie cutter immediately after baking to shape the cookies. Cool completely on a wire rack.
Notes
- Use cold butter for the best texture.
- Blotting the pumpkin puree removes excess moisture.
- Chill the dough if it becomes too soft before baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg