Ingredients

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 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

Step 1: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.

Step 2: Brown the butter in a large stainless steel pan, stirring occasionally. When it foams, pops, and the bottom has brown bits with a nutty aroma, remove from heat. Scrape into a glass bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until the temperature reaches 75°F. The butter should be cool yet still liquid.

Step 3: Spread the pumpkin puree on a plate and press paper towels into it to soak up excess liquid. Repeat with fresh towels until the pumpkin feels dry and measures about 1/3 cup (75 grams).

Step 4: Whisk the cooled browned butter with brown and granulated sugars for exactly one minute until it looks like pale wet sand.

Step 5: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until combined.

Step 6: Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.

Step 7: Scoop cookie dough with a 3-tablespoon scoop, roll between palms, and place on prepared trays 2-3 inches apart. You should have about 15 cookies. For extra melted chocolate, press larger chopped pieces on top before baking.

Step 8: Bake one tray at a time for 9-13 minutes until edges are golden but the centers are slightly underbaked. Immediately after baking, use a large round cookie cutter to gently push the edges inward, making them thicker and rounder. Let cool completely on a wire rack before removing.

Step 9: Store baked cookies in an airtight container at room temperature for 2-3 days. Dough balls can be refrigerated or frozen; bring to room temperature before baking (about 1 hour refrigerated, 2 hours frozen).

Tips & Variations

Brown the butter carefully to develop a nutty flavor but watch closely to avoid burning.

Drying the pumpkin puree prevents soggy cookies and helps maintain chewiness.

Using a cookie scoop ensures evenly sized cookies for consistent baking.

Try swapping pumpkin spice for cinnamon and nutmeg if you prefer a different warm spice blend.

For extra gooeyness, press extra chocolate chunks on top of cookie dough before baking.

Storage

Keep the baked cookies in an airtight container at room temperature for up to 2-3 days. To store cookie dough, refrigerate or freeze the balls and allow them to come to room temperature before baking (around 1 hour for refrigerated dough and 2 hours for frozen). This ensures even baking and maintains texture.

FAQs

Can I use canned pumpkin instead of fresh puree?

Yes, canned pumpkin puree works perfectly. Just be sure to dry it well with paper towels to remove excess moisture which can affect cookie texture.

Why is the butter browned before mixing?

Browned butter adds a rich, nutty flavor that enhances the cookies’ taste and depth. It also improves the overall texture, making them chewy yet tender.