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Irresistible Pumpkin Chocolate Chip Cookies You’ll Adore Recipe

★★★★★

4.9 from 104 reviews
  • Author: Olivia
  • Total Time: 1 hour 5 minutes
  • Yield: 24 cookies 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://bitesbyolivia.com/irresistible-pumpkin-chocolate-chip-cookies-youll-adore-recipe/