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Soft, dense cookies combining pumpkin spice, brown butter, and semi-sweet chocolate with chewy texture and gooey centers.

  • Total Time: 1 hour 41 minutes
  • Yield: 15 cookies 1x

Ingredients

Scale
  • 1 cup cold unsalted butter
  • 2/3 cup (160 g) Libby’s pumpkin puree, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large egg yolks, at room temperature
  • 2 teaspoons vanilla extract
  • 1 2/3 cups plus 1 tablespoon (220 g) all-purpose flour
  • 2 1/2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (125 g) chopped semi-sweet chocolate bar

Instructions

  1. Heat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
  2. Melt and brown the cold unsalted butter in a large stainless steel pan, stirring occasionally until brown bits form and it smells nutty, yielding just under 1 cup (about 184 g) browned butter; remove from heat.
  3. Scrape the browned butter into a glass measuring bowl and refrigerate for 50–60 minutes, stirring every 10–15 minutes until it thickens and reaches 70–75°F but remains liquid.
  4. Spread the pumpkin puree on a plate and press with paper towels repeatedly until dry to the consistency of soft playdough, measuring roughly 1/3 cup (75 g).
  5. Whisk granulated sugar and light brown sugar into the cooled browned butter for exactly 1 minute until mixture looks like pale, wet sand.
  6. Add egg yolks, vanilla extract, and dried pumpkin puree; whisk until combined.
  7. Fold in flour, pumpkin spice, baking soda, salt, and chopped chocolate until just combined; avoid overmixing. Reserve a few larger chocolate pieces to press on tops if desired.
  8. Use a 3-tablespoon cookie scoop to portion dough; roll into balls and arrange 2–3 inches apart on prepared trays. Press extra chopped chocolate on top if desired.
  9. Bake one tray at a time for 9–13 minutes until edges are golden brown and centers appear slightly underbaked.
  10. Immediately after baking, use a large round cookie cutter to gently push cookie edges inward to thicken and shape. Cool on wire racks completely before removing.

Notes

Watch butter closely when browning to prevent burning., Do not use warm or solid butter when mixing with sugars; it should be 70–75°F and liquid., Press pumpkin puree thoroughly to reduce moisture and prevent cakey texture., Mix dry ingredients and chocolate only until combined to maintain chewiness., Use center appearance (slightly underbaked) as doneness cue; cookies firm as they cool., Smaller cookies (2-tablespoon scoop) bake faster; start checking 2–3 minutes earlier., Dough can be frozen; bake from frozen adding 1–2 minutes, or thaw for more spread., Store baked cookies in airtight container at room temperature for 2–3 days.

  • Author: Ashley
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 11 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 cookie
  • Calories: 246 calories per cookie
  • Fat: 16 g fat per cookie
  • Carbohydrates: 25 g carbohydrates per cookie
  • Protein: 2 g protein per cookie