Description
Irresistible pumpkin chocolate chip cookies blend autumn’s warmth with sweet chocolate indulgence. Homemade comfort arrives in each delectable bite, promising pure seasonal bliss you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) cold unsalted butter
- 2/3 cup (160 milliliters) Libby’s pumpkin puree
- 1 cup (240 milliliters) chocolate bar or chocolate chips
Sweeteners:
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (110 grams) light brown sugar
Dry Ingredients and Spices:
- 1 2/3 cups + 1 tablespoon (220 grams) all-purpose flour
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Additional Ingredients:
- 2 large egg yolks
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper for optimal non-stick performance.
- Using an electric mixer, thoroughly blend cold butter with granulated and light brown sugars until achieving a fluffy, aerated texture.
- Incorporate pumpkin puree, egg yolks, and vanilla extract, mixing until ingredients are fully integrated and smooth.
- In a separate mixing vessel, thoroughly combine flour, pumpkin spice, baking soda, and sea salt through vigorous whisking.
- Slowly integrate dry ingredient mixture into wet ingredients, stirring gently to prevent overmixing and maintain cookie tenderness.
- Delicately fold chopped chocolate or chocolate chips throughout the dough, ensuring even distribution.
- Utilize a cookie scoop to portion dough onto prepared baking sheets, maintaining approximately 2-inch intervals between each cookie.
- Bake for 10-12 minutes, watching for subtle golden edges and slightly set centers as indicators of perfect doneness.
- Allow cookies to rest on baking sheet for 5 minutes to stabilize structure, then transfer to wire cooling rack for complete cooling and texture development.
Notes
- Use cold butter directly from the refrigerator to achieve a chewier cookie texture with less spreading.
- Measure pumpkin puree carefully, as excess moisture can make cookies too soft or cake-like.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and enhance flavor development.
- For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain similar texture and taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 143 kcal
- Sugar: 10 g
- Sodium: 65 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg