Golden Barrel

Chewy Pumpkin Chocolate Chip Cookies

A chewy pumpkin chocolate chip cookie that’s full of brown buttery flavor and undertones of molasses is just what you’re looking for on these beautiful fall days.

CourseCookies

Servings

2dozen

Servings

2dozen

Ingredients

1cup (2 sticks) butter, at room temperature
1cup Golden Barrel organic cane sugar
1/2cup Golden Barrel Light Brown Sugar
2Tbsp Golden Barrel Supreme Baking Molasses
2/3cup canned pumpkinsqueeze out excess moisture with paper towels
2tsp vanilla extract
2 1/4cups all-purpose flour
1tsp baking soda
1/2tsp salt
2tsp ground cinnamon
2cups semi-sweet chocolate chips or chunks

Instructions

In skillet over medium heat, melt one stick of butter. Stir occasionally, until frothy and brown bits appear and butter smells nutty, about 7-10 minutes. Remove from heat and pour in bowl to slightly cool.
In a bowl attached to a stand mixer (or with hand mixer), cream together the other stick of softened butter, cooled brown butter, sugar, brown sugar, and molasses for several minutes. Add the pumpkin and vanilla and beat for several minutes until light and creamy.
In separate bowl, whisk together dry ingredients: flour, baking soda, salt, and cinnamon. With mixer on low, slowly add the dry ingredients to the batter until just combined. Stir in chocolate. (You can then cover the bowl with plastic wrap and stick in the fridge for at least an hour or up to several days.)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or use silicon baking mats. With a medium-sized cookie scoop, scoop out dough onto prepared baking sheets. If desired, press a few chips into the tops of cookies. Bake one sheet at a time in preheated oven for 11-12 minutes or until lightly browned around edges. Let cool on baking sheet for 10 minutes before transferring onto wire rack to cool completely. Store in airtight container.