Pumpkin Chocolate Chip Cookies
These chewy pumpkin chocolate chip cookies are soft, gooey, and packed with warm fall spice. Made with brown butter and blotted pumpkin, they deliver a melt-in-your-mouth bite – no cakey texture here! 🎃✨
Thank you for reading this post, don't forget to subscribe!🕒 Prep Time: 1 hour 30 minutes
🕒 Cook Time: 11 minutes
🕒 Total Time: 1 hour 41 minutes
🕒 Servings: 15 cookies
Ingredients
- 1 cup cold unsalted butter
- ⅔ cup pumpkin puree, room temperature (blotted to ⅓ cup)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 tsp vanilla extract
- 1⅔ cups + 1 tbsp all-purpose flour
- 2½ tsp pumpkin spice
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 cup chopped chocolate bar or chocolate chips
Equipment:
- Large 3 tbsp cookie scoop
- Baking trays + parchment paper
- Stainless steel pan (for browning butter)
- Wire cooling rack
Step-by-Step Instructions
- Brown the Butter 🧡
In a stainless steel pan, melt butter over medium heat. Stir often as it foams and crackles. When browned bits form on the bottom and it smells nutty, remove from heat. Transfer to a glass bowl and chill for 50–60 minutes, stirring occasionally, until it reaches 75°F. - Blot the Pumpkin
Spread pumpkin puree on a plate. Press paper towels into it to absorb excess moisture until it feels like soft playdough. It should now measure ⅓ cup. - Mix Wet Ingredients
Whisk cooled brown butter with sugars for 1 minute (it should look like wet sand). Whisk in egg yolks, vanilla, and dried pumpkin puree. - Add Dry Ingredients
Fold in flour, pumpkin spice, baking soda, and salt until just combined. Stir in chocolate chips. - Shape Cookies 🍪
Scoop dough into 3 tbsp balls, roll smooth, and place on parchment-lined trays, spaced 2–3 inches apart. For extra gooey pools, press a few chocolate chunks on top. - Bake
Bake at 350°F (180°C) for 9–13 minutes. Edges should be golden while centers stay slightly underbaked. - Perfect the Shape
Straight out of the oven, use a large round cookie cutter to “scoot” edges into a thicker, perfectly round cookie. Cool fully on the tray before serving.
Pro Tips
- Measure flour carefully with the spoon-and-level method (or use a kitchen scale). Too much flour = dry cookies.
- Blot the pumpkin well – extra moisture makes cookies cakey instead of chewy.
- Freeze dough balls for up to 2 months. Bake from frozen, just add 1–2 minutes.
Nutrition (Per Cookie)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 cookie | 250 | 3g | 30g | 13g | 1g | 19g |
Disclaimer: Nutrition facts are estimated and may vary depending on ingredients and preparation. Please consult a nutritionist for precise dietary advice.