1 cup cold unsalted butter

1/2 cup Libby’s Pumpkin Puree, room temperature (blotted to 1/3 cup)

3/4 cup granulated sugar

3/4 cup light brown sugar, packed

2 large egg yolks, room temperature

2 tsp vanilla extract

2 1/2 cups all-purpose flour

2 tsp pumpkin spice

1 tsp baking soda

1/2 tsp fine sea salt

1 1/2 cups finely chopped chocolate bar or chocolate chips

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Preheat oven to 350°F (180°C) and line two baking trays with parchment paper.
Brown the butter in a stainless steel pan until it smells nutty and brown bits form. Transfer to a bowl and refrigerate for 50–60 minutes, stirring every 10–15 minutes until cooled to 75°F.
Blot the pumpkin puree by spreading it on a plate and pressing with paper towels until it reduces to about 1/3 cup and feels like soft playdough.
Whisk the cooled brown butter with both sugars for exactly 1 minute.
Add egg yolks, vanilla, and blotted pumpkin puree. Mix until smooth.
Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
Use a 3-tablespoon cookie scoop to portion dough. Roll into balls and place 2–3 inches apart on trays. Press a few chocolate pieces on top if desired.
Bake one tray at a time for 9–13 minutes, until edges are golden and centers look slightly underbaked.
Use a round cookie cutter to shape cookies straight out of the oven if desired.
Cool cookies completely on a wire rack before serving.

Blotting the pumpkin is essential for a chewy texture.

Browning the butter adds depth and nutty flavor.

Use high-quality chopped chocolate for best melty results.

Dough can be chilled or frozen for later use.

Shape cookies right after baking for a uniform look.