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Pumpkin Chocolate Chip Cookies Recipe

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★★★★

4 from 48 reviews

These Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin and pumpkin pie spice with rich browned butter and melty chocolate chips for a soft, chewy autumn treat. The process includes browning the butter for a nutty depth, removing excess moisture from the pumpkin puree for perfect texture, and chilling the dough to develop flavors before baking. Perfect for cozy fall baking and sharing!

Ingredients

Scale

Wet Ingredients

  • 1 cup (226 g) unsalted butter
  • 15 oz. canned pumpkin puree (about ½ cup or 130 g after blotting)
  • 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
  • 1¼ cup (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. Melt the Butter: In a saucepan over low heat, melt the unsalted butter until it begins to foam and turns a nutty fragrant brown. Stir frequently as the foam subsides and brown bits form. Pour into a heat-safe bowl and cool to room temperature for 15-20 minutes, then refrigerate for 15 minutes.
  2. Blot the Pumpkin Spread the canned pumpkin puree on paper towels placed on a mesh strainer or plate. Cover with another layer of paper towels and press gently after 5 minutes to remove excess liquid. Repeat 1-2 more times until you have about ½ cup (130 g) pumpkin puree.
  3. Mix Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, and salt until combined.
  4. Mix Wet Ingredients: In a large bowl, whisk the cooled browned butter with light brown sugar and granulated sugar until combined. Add egg yolks, vanilla extract, and the blotted pumpkin puree, whisking until smooth.
  5. Combine Wet and Dry: Stir the dry ingredients into the wet ingredients gently until just combined. Fold in 1 cup of chocolate chips evenly.
  6. Chill Dough: Cover the dough and refrigerate for 30-60 minutes while preheating the oven to 375°F (190°C).
  7. Prepare for Baking: Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons), portion cookie dough into balls and place them on the sheet about 3 inches apart. Top with additional chocolate chips.
  8. Bake Cookies: Bake in the preheated oven for 9-11 minutes until cookie edges are set and golden, and centers are puffed. Reshape any cookies into rounds using a biscuit or cookie cutter if needed.
  9. Cool: Let cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to reach room temperature. Serve and enjoy!

Notes

  • Browning the butter adds a rich, nutty flavor enhancing the pumpkin spice.
  • Blotting the pumpkin puree removes excess moisture to prevent soggy cookies.
  • Chilling the dough solidifies the butter, helping cookies keep their shape.
  • You can substitute chocolate chips with dark or semi-sweet varieties based on preference.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • For softer cookies, do not overbake; remove when edges are lightly golden.

Keywords: pumpkin cookies, chocolate chip cookies, fall dessert, pumpkin spice cookies, brown butter cookies, soft cookies, autumn baking

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