Irresistible Pumpkin Chocolate Chip Cookies You’ll Adore Recipe

Introduction

These pumpkin chocolate chip cookies combine the warm spices of autumn with melty chocolate in every bite. Soft and tender with a hint of rich brown butter, they’re a perfect treat for cozy days or holiday gatherings.

Ingredients

• 1 cup unsalted butter
• 15 oz canned pumpkin
• 2 cups all-purpose flour
• 1 teaspoon pumpkin pie spice
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups light brown sugar
• ¼ cup granulated sugar
• 2 large egg yolks (room temperature)
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (plus more for topping)

Instructions

1. Step 1: Melt the butter in a saucepan over low heat. Stir occasionally until it foams and golden brown bits form at the bottom, then remove from heat.
2. Step 2: Let the brown butter cool at room temperature for 15-20 minutes, then chill it in the refrigerator for about 15 minutes.
3. Step 3: Drain the canned pumpkin puree by placing it in a mesh strainer lined with paper towels, leaving about ½ cup of pumpkin for the dough.
4. Step 4: In a bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until well combined.
5. Step 5: In a large bowl, mix the cooled brown butter with the light brown sugar and granulated sugar until smooth. Add the egg yolks, vanilla extract, and reserved pumpkin and mix until combined.
6. Step 6: Gently fold the dry ingredients into the wet mixture. Then fold in the 1 cup of chocolate chips.
7. Step 7: Cover the dough and chill it in the refrigerator for 30 to 60 minutes while you preheat the oven to 375°F (190°C).
8. Step 8: Line a baking sheet with parchment paper. Scoop cookie dough balls roughly 3 inches apart on the sheet. Press a few extra chocolate chips on top of each cookie ball.
9. Step 9: Bake for 9 to 11 minutes, until the edges are golden and the centers appear puffed.
10. Step 10: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use fresh pumpkin puree for a more natural flavor, but be sure to drain it well to avoid soggy dough.
• Substitute the chocolate chips with white chocolate or butterscotch chips for a different flavor twist.
• For extra spice, add a pinch of ground cinnamon or nutmeg to the dry ingredients.
• Chilling the dough helps prevent spreading and develops deeper flavors.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm in a preheated oven at 300°F (150°C) for 5 minutes or microwave briefly to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of plain pumpkin?

It’s best to use plain canned pumpkin puree because pumpkin pie filling contains added sugars and spices, which can alter the cookie’s texture and flavor.

What if I don’t have brown butter?

You can simply use melted butter that’s cooled, but the brown butter adds a nutty, richer flavor that really enhances the cookies.

Irresistible Pumpkin Chocolate Chip Cookies You’ll Adore Recipe

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★★★★★

4.9 from 104 reviews

• Author: Olivia
• Total Time: 1 hour 5 minutes
• Yield: 24 cookies 1x

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Description

These irresistible Pumpkin Chocolate Chip Cookies combine the warm, spiced flavors of pumpkin pie with rich chocolate chips for a soft, chewy treat that’s perfect for fall or any time you crave a cozy dessert. Brown butter adds a nutty depth while the pumpkin keeps the cookies moist and tender.

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Ingredients

Scale 1x2x3x

Butter

• 1 cup unsalted butter

Pumpkin

• 15 oz canned pumpkin

Dry Ingredients

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

Sugars

• 1¼ cups light brown sugar
• ¼ cup granulated sugar

Other

• 2 large egg yolks (room temperature)
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (plus more for topping)

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Instructions

1. Make Brown Butter: Melt the butter in a saucepan over low heat, stirring occasionally until it foams and golden bits form, which adds a rich, nutty flavor. Remove from heat.
2. Cool Butter: Let the brown butter cool at room temperature for 15-20 minutes, then chill it in the refrigerator for 15 minutes to thicken up.
3. Prepare Pumpkin: Drain the canned pumpkin puree by placing it in a mesh strainer lined with paper towels to remove excess moisture; reserve about ½ cup of pumpkin for the dough.
4. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt ensuring even distribution of spices and leavening agents.
5. Combine Butter and Sugars: In a large mixing bowl, whisk the cooled brown butter with the light brown sugar and granulated sugar until the mixture is smooth and creamy.
6. Add Egg Yolks, Vanilla, and Pumpkin: Incorporate the egg yolks, vanilla extract, and the reserved pumpkin puree into the sugar and butter mixture, blending thoroughly.
7. Fold Dry Ingredients and Chocolate Chips: Gently fold the dry ingredients into the wet mixture until just combined, then carefully fold in the chocolate chips.
8. Chill Dough: Cover the dough and refrigerate for 30 to 60 minutes while preheating the oven to 375°F (190°C) to improve the texture and flavor.
9. Prepare Baking Sheet: Line a baking sheet with parchment paper. Scoop dough onto the sheet, spacing each ball about 3 inches apart, and top each cookie with extra chocolate chips for a gooey finish.
10. Bake Cookies: Bake in the preheated oven for 9-11 minutes, until the edges are golden and the centers are puffed but not fully firm.
11. Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely, helping cookies set without breaking.

Notes

• Chilling the dough is essential to avoid spreading and helps develop flavor.
• Draining excess moisture from the pumpkin prevents soggy cookies.
• Use room temperature egg yolks for better incorporation.
• Brown butter adds a deeper, nuttier flavor but can be substituted with melted butter if necessary.
• Adding extra chocolate chips on top creates an appealing look and extra melty bites.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin chocolate chip cookies, fall cookies, brown butter cookies, spiced pumpkin cookies, easy pumpkin cookies, homemade pumpkin cookies