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Pumpkin Chocolate Chip Cookies Recipe

Pumpkin Chocolate Chip Cookies Recipe
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★★★★★

4.9 from 12 reviews

These Pumpkin Chocolate Chip Cookies combine rich browned butter with spiced pumpkin puree for a chewy, flavorful treat perfect for fall or any time you crave a soft, moist cookie with warm spices and melty chocolate chips.

Ingredients

Scale

Butter

  • 1 cup (226 g) unsalted butter

Wet Ingredients

  • 15 oz. canned pumpkin
  • 2 large egg yolks, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

Sugars

  • 1¼ cups (250 g) light brown sugar
  • ¼ cup (50 g) granulated sugar

Add-ins

  • 1 cup (170 g) chocolate chips, plus more for topping

Instructions

  1. Brown the Butter: In a saucepan, melt the unsalted butter over low heat. Watch carefully as it begins to foam and emit a nutty fragrance. Stir frequently until the foam subsides and browned bits form at the bottom. Pour the browned butter into a heat-safe bowl and let it cool to room temperature for 15-20 minutes. Then chill in the fridge for 15 minutes.
  2. Drain Pumpkin Puree: Place paper towels in a mesh strainer or on a large plate. Spread the entire 15 oz can of pumpkin puree onto the paper towels, cover with another paper towel layer, and let sit for 5 minutes. Squeeze the pumpkin to remove excess liquid. Repeat this blotting 1-2 more times until about ½ cup (130 g) of pumpkin remains.
  3. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt until evenly combined.
  4. Mix Wet Ingredients and Sugars: In a large bowl, whisk the cooled browned butter with the light brown sugar and granulated sugar until fully combined. Add the egg yolks, vanilla extract, and drained pumpkin puree, whisking until smooth and uniform.
  5. Incorporate Dry Ingredients: Stir the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep cookies tender.
  6. Fold in Chocolate Chips: Gently fold 1 cup of chocolate chips into the cookie dough until evenly distributed.
  7. Chill Dough: Cover the dough bowl and chill in the refrigerator for 30-60 minutes while preheating the oven. This step helps the cookies maintain shape and enhances flavor.
  8. Prepare for Baking: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Using a medium cookie scoop (about 2 tablespoons or 30 ml), portion dough balls onto the sheet about 3 inches apart. Add extra chocolate chips on top if desired.
  9. Bake Cookies: Bake for 9-11 minutes until edges are set and lightly golden, and centers are slightly puffed. If cookies spread irregularly, gently reshape them with a biscuit or cookie cutter slightly wider than each cookie, nudging edges into a round shape.
  10. Cool and Serve: Allow cookies to cool on the baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely. Enjoy these chewy, spiced pumpkin chocolate chip cookies at room temperature.

Notes

  • Drain the pumpkin puree well to avoid soggy cookies.
  • Browned butter adds a deep, nutty flavor; don’t skip that step.
  • Chilling the dough improves texture and flavor melding.
  • Use room temperature egg yolks for better mixing and texture.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Freeze dough balls for up to 3 months; bake from frozen by adding a couple of minutes to baking time.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, fall cookies, spiced cookies, browned butter cookies, pumpkin chocolate chip

Find it online: https://cheflenacooks.com/pumpkin-chocolate-chip-cookies-recipe/