Thick Chewy Pumpkin Chocolate Chip Cookies
Deliciously chewy cookies infused with rich pumpkin flavor and sweet chocolate bits, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup cold unsalted butter adds richness and helps with texture
- 2/3 cup Libby's Pumpkin Puree, room temperature provides moisture and flavor
- 2 large egg yolks, room temperature helps bind and enrich the dough
- 2 teaspoons vanilla extract enhances flavor
Dry Ingredients
- 1/2 cup granulated sugar sweetens and aids in texture
- 1/2 cup light brown sugar, packed contributes to flavor and moisture
- 1 2/3 cups all-purpose flour gives structure
- 2 1/2 teaspoons pumpkin spice adds warm, cozy flavors
- 1 teaspoon baking soda helps cookies rise
- 1/2 teaspoon fine sea salt balances sweetness
Chocolate
- 1 cup finely chopped chocolate bar or chocolate chips adds sweetness and texture
Instructions
Preparation
- Begin by beating the cold unsalted butter in a mixing bowl until it becomes smooth and creamy.
- Add the granulated sugar and light brown sugar to the butter. Mix them together until well combined and slightly fluffy.
- Incorporate the room-temperature pumpkin puree into the butter and sugar mixture, mixing thoroughly.
- Add in the egg yolks one at a time, mixing well after each addition, then add the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and fine sea salt.
- Gradually combine the dry ingredients with the wet ingredients, mixing until just incorporated.
- Fold in the finely chopped chocolate bar or chocolate chips gently.
- Chill the dough in the refrigerator for a bit to firm it up slightly.
Baking
- Preheat your oven before scooping the dough onto a lined baking sheet with adequate spacing.
- Bake until the edges are set but the centers remain slightly soft, watching for a slight golden color around the edges.
Notes
These cookies store well in an airtight container at room temperature for up to a week. Baking on a cool sheet is crucial to avoid spreading.