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This Fall-perfect pumpkin cookie recipe delivers the ultimate chewy texture with pools of melted chocolate in every bite. The secret lies in properly dried pumpkin puree and browned butter, creating cookies that taste like autumn without being cakey.
I developed this recipe after years of disappointing cakey pumpkin cookies that never hit the right texture. After countless test batches, this version finally delivers the chewy edges and soft centers my family craves when autumn arrives.
Ingredients
- Cold unsalted butter: The browning process creates a nutty toffee flavor that elevates these cookies beyond ordinary
- Libbys Pumpkin Puree: Use only pure pumpkin not pumpkin pie filling for best results
- Granulated sugar: Provides structure and helps create those crisp golden edges
- Light brown sugar: Adds moisture and a subtle molasses flavor that complements the pumpkin
- Egg yolks: Create richness without excess moisture that would make the cookies cakey
- Vanilla extract: Enhances the warm spice flavors, look for pure not imitation
- All purpose flour: Measured properly is critical for the perfect texture
- Pumpkin spice blend: Incorporates cinnamon, nutmeg, cloves, and ginger for that quintessential fall flavor
- Baking soda: Provides the perfect lift without making the cookies too puffy
- Fine sea salt: Balances the sweetness and enhances all other flavors
- Chopped chocolate bar: Creates those gorgeous melty pools that chips simply can't achieve, use high quality dark or semisweet
Step-by-Step Instructions
- Brown the Butter:
- Heat butter in a stainless steel pan over medium heat, watching carefully as it foams, sizzles, and eventually turns golden with brown flecks at the bottom. The entire process takes about 5 to 8 minutes. The nutty aroma tells you it’s ready. Cool it in the refrigerator for exactly 50 to 60 minutes, stirring occasionally until it reaches 75°F but remains liquid.
- Dry the Pumpkin Puree:
- This step is absolutely critical. Spread pumpkin on a plate and press with paper towels repeatedly to absorb excess moisture. Continue with fresh paper towels until the pumpkin feels like soft playdough and measures about 1/3 cup. This prevents cakey cookies and concentrates the pumpkin flavor.
- Mix the Wet Ingredients:
- Whisk cooled brown butter with both sugars for exactly one minute. The mixture will resemble wet sand. Then add egg yolks, vanilla, and dried pumpkin puree, mixing until just combined. Don’t overmix or the cookies will become tough.
- Add Dry Ingredients:
- Gently fold in flour, pumpkin spice, baking soda, salt, and chocolate until just incorporated. The dough should be thick but scoopable. Minimal mixing develops less gluten, resulting in tender cookies.
- Shape and Bake:
- Use a 3-tablespoon cookie scoop for uniform sizing, roll dough between palms, and space well on parchment-lined baking sheets. Press additional chocolate chunks on top for those Instagram-worthy pools. Bake one tray at a time at 350°F for 9 to 13 minutes until edges are golden but centers remain slightly underbaked.
- Perfect the Shape:
- Immediately after baking, use a large round cookie cutter to scoot the edges inward, creating perfectly round, thicker cookies with a rustic appearance. Let cool completely on the baking sheet before moving to maintain their chewy texture.
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You Must Know
Properly blotting the pumpkin puree is essential for chewy not cakey cookies. Brown butter must cool to exactly 75°F for optimal texture. Measuring flour accurately makes or breaks this recipe. Using a cookie cutter to shape hot cookies creates professional results. These freeze beautifully as dough balls for last-minute treats.
The Chocolate Choice Matters
The difference between good and spectacular pumpkin cookies often comes down to your chocolate selection. While chocolate chips maintain their shape during baking, chopped chocolate bars melt into gorgeous pools throughout the cookie. I prefer a combination of semisweet and dark chocolate with at least 60% cacao content for complex flavor that balances the sweet pumpkin dough. Splurge on quality chocolate here as it truly makes a noticeable difference in the final cookie.
Storage Secrets
These cookies maintain their chewy texture remarkably well when stored properly. Keep baked cookies in an airtight container at room temperature with a slice of bread to maintain moisture. For longer storage, freeze unbaked cookie dough balls on a baking sheet, then transfer to freezer bags once solid. They can be baked directly from frozen; simply add 2 minutes to the baking time. The convenience of having ready-to-bake dough in your freezer means warm pumpkin cookies are always just minutes away when autumn cravings strike.
Troubleshooting Common Issues
Pumpkin cookies can be particularly finicky due to the moisture content of the puree. If your cookies spread too much, the butter likely wasn’t cooled properly or the pumpkin retained too much moisture. For cookies that stay too puffy, you likely added too much flour or didn’t blot the pumpkin enough. The consistency of properly dried pumpkin should resemble soft modeling clay. Remember that oven temperatures vary significantly, so visual cues like golden edges are more reliable than strict timing. Always start checking a minute or two before the suggested baking time.
Recipe FAQs
- → Why should I blot the pumpkin puree?
Blotting the pumpkin puree removes excess moisture, which is crucial for achieving chewy cookies rather than cakey ones. Without this step, the additional liquid would create a more cake-like texture. Press paper towels into the spread-out puree until it feels like soft playdough and measures about 1/3 cup (75g).
- → What's the purpose of browning the butter?
Browning the butter adds a deep, nutty flavor that complements the pumpkin and spices perfectly. The process also removes some moisture, concentrating the flavor and contributing to the cookies' chewy texture. Make sure to cool it to 75°F while still keeping it liquid for the best results.
- → How do I ensure my cookies are perfectly round?
For perfectly round cookies, use a large round cookie cutter to gently scoot the edges inward immediately after taking them out of the oven. This technique not only creates a perfect circle but also makes the cookies thicker and chewier.
- → Why are my cookies turning out cakey instead of chewy?
If your cookies are cakey, you likely didn't remove enough moisture from the pumpkin puree. The dried pumpkin should feel like soft playdough, not wet. Another common cause is adding too much flour—always measure flour using the spoon-level method or ideally a kitchen scale for accuracy.
- → How can I get those beautiful pools of melted chocolate?
For visible pools of melted chocolate, use chopped chocolate bars rather than standard chips, as they melt differently. Cut some pieces larger, and press additional chocolate chunks into the tops of the cookie dough balls just before baking. The irregular pieces melt more readily than uniform chips.
- → Can I make the dough ahead of time?
Yes! You can refrigerate or freeze the cookie dough balls. If refrigerated, bring them to room temperature (about 1 hour) before baking. If frozen, allow about 2 hours for them to come to room temperature. This makes them perfect for preparing in advance for holidays or unexpected guests.