Soft & Chewy Pumpkin Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 cup cold unsalted butter
- 2/3 cup Libby's Pumpkin Puree
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 2/3 cups + 1 tablespoon all-purpose flour
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup chocolate chips
- Preparation Instructions:
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, pumpkin spice, baking soda, and salt.
- In a large mixing bowl, cream cold butter with granulated and brown sugars until light and fluffy.
- Beat in egg yolks and vanilla, then mix in pumpkin puree until just combined.
- Gradually add dry ingredients to wet mixture, mixing until no flour streaks remain.
- Fold in chocolate chips gently.
- Chill dough in the refrigerator for at least 30 minutes for better flavor and texture.
- Scoop rounded tablespoons onto prepared sheets with space between each cookie.
- Bake for 10-12 minutes until edges are set but centers are soft.
- Cool on the baking sheet for five minutes before transferring to a wire rack.
- Helpful Notes:
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 150
- Sugar: 9g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg