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 cups + 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

Step 1: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.

Step 2: In a large stainless steel pan, melt and brown the cold unsalted butter over medium heat, stirring occasionally to prevent burning. When browned with a nutty aroma and brown bits, remove from heat.

Step 3: Scrape the browned butter into a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until it cools to about 75°F but remains liquid.

Step 4: Spread the pumpkin puree on a plate. Press paper towels onto the puree repeatedly to soak up excess moisture until it feels dry and dough-like, measuring about 1/3 cup (75 grams).

Step 5: Whisk the cooled browned butter with the brown sugar and granulated sugar for exactly 1 minute until the mixture looks pale and sandy.

Step 6: Add the egg yolks, vanilla extract, and dried pumpkin puree to the sugar-butter mixture and whisk until smooth and well combined.

Step 7: Gently fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and chopped chocolate until just combined, taking care not to overmix.

Step 8: Using a 3-tablespoon cookie scoop, portion the dough and roll into balls between your palms. Place on the prepared trays about 2-3 inches apart. For extra chocolatey cookies, press larger chocolate pieces on top.

Step 9: Bake one tray at a time for 9-13 minutes, until the edges are golden brown but centers remain slightly underbaked for a chewy texture.

Step 10: Immediately after baking, gently push the cookie edges inward with a large round cookie cutter to create thick, round cookies. Let cool completely on wire racks before serving.

Tips & Variations

Drying the pumpkin puree prevents excess moisture and ensures chewy cookies instead of cakey ones.

Use high-quality dark chocolate for deeper flavor, or substitute chocolate chips with white chocolate for a different twist.

For added texture, stir in 1/2 cup chopped nuts like pecans or walnuts along with the chocolate.

FAQs

Can I use canned pumpkin puree instead of fresh?

Yes, canned pumpkin puree works perfectly and is recommended for consistent moisture content. Just be sure to dry it well with paper towels to prevent soggy cookies.