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Ingredients
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- 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
- Preheat the oven to 350°F (180°C) and line baking trays with parchment paper.
- Melt cold unsalted butter in a stainless steel pan over medium heat until browned.
- Spread Libby's Pumpkin Puree on a plate and absorb excess liquid with paper towels.
- Whisk cooled browned butter with granulated and light brown sugar until combined.
- Add egg yolks and vanilla; mix well.
- Fold in flour, pumpkin spice, baking soda, and salt, then stir in chocolate.
- Scoop dough into balls and place on trays.
- Bake for 9-13 minutes until edges are golden.
- Gently shape cookies with a round cutter and cool on a wire rack.
- Serve warm or store in an airtight container.
Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid overmixing to maintain the cookies’ chewiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 100
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 25