Description
Delicious pumpkin chocolate chip cookies with a soft and chewy texture, perfect for fall.
Ingredients
Scale
- 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 teaspoon vanilla extract
- 1 2/3 cup + 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 your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the cold butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, egg yolks, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped chocolate or chocolate chips.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- For best results, use room temperature pumpkin puree and egg yolks.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, chocolate chip, cookies, fall dessert