Chewy Pumpkin Chocolate Chip Cookies
These chewy pumpkin chocolate chip cookies combine the comforting flavors of pumpkin and chocolate for a delightful treat perfect for sharing.
Ingredients
Wet Ingredients
- 1 cup cold unsalted butter adds richness
- 2/3 cup Libby’s Pumpkin Puree, room temperature provides moisture
- 1/2 cup granulated sugar sweetens
- 1/2 cup light brown sugar, packed adds depth
- 2 large egg yolks, room temperature binds ingredients
- 2 teaspoons vanilla extract enhances flavor
Dry Ingredients
- 1 2/3 cup + 1 tablespoon all-purpose flour gives structure
- 2 1/2 teaspoons pumpkin spice adds warmth
- 1 teaspoon baking soda leavens
- 1/2 teaspoon fine sea salt balances sweetness
Mix-ins
- 1 cup finely chopped chocolate bar or chocolate chips adds richness
Instructions
Preparation
- Bring cold unsalted butter, Libby’s Pumpkin Puree, granulated sugar, and brown sugar together in a mixing bowl. Beat until smooth and well combined.
- Add the room temperature egg yolks and vanilla extract to the bowl. Beat until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, pumpkin spice, baking soda, and fine sea salt until evenly blended.
- Gradually add the dry ingredients to the wet mixture and mix gently until just combined.
- Fold in finely chopped chocolate or chocolate chips until evenly dispersed throughout the dough.
Baking
- Preheat oven and line a baking sheet with parchment paper.
- Drop heaping portions of dough onto the baking sheet, leaving space for spreading.
- Bake until golden at the edges and soft in the center.
- Remove from oven and cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature ingredients for better mixing. Avoid overmixing to maintain chewiness. Chilling the dough for 30 minutes can enhance flavor and control spreading.