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Pumpkin Chocolate Chip Cookies Recipe

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4.3 from 33 reviews

  • Author: Ava
  • Total Time: 35 minutes
  • Yield: 20 servings

Description

These Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin spice and rich browned butter with sweet chocolate chips for a moist, flavorful cookie perfect for fall or any time of year. The use of browned butter adds a deep nutty aroma, while blotting the pumpkin puree ensures a chewy texture, not cakey. Finished with melted chocolate chips pressed on top, these cookies look as good as they taste.

Ingredients

Wet Ingredients

  • 1 cup Butter
  • 1 cup Brown Sugar
  • 3/4 cup Sugar
  • 2 teaspoons Vanilla Extract
  • 2 large Egg Yolks (yolks only)
  • 1/2 cup Pure Pumpkin Puree (blotted, see notes)

Dry Ingredients

  • 2 1/2 cups Flour
  • 1 teaspoon Pumpkin Spice
  • 1 teaspoon Baking Soda
  • 3/4 teaspoon Salt

Add-ins

  • 1 3/4 cups Chocolate Chips (divided)

Instructions

  1. Brown the Butter: Place butter in a large pot or deep skillet over medium-low heat. Stir frequently as it melts and bubbles, watching carefully as it changes from creamy yellow to an amber color with small brown bits forming. Remove from heat just before it burns.
  2. Add Sugars: Immediately remove the browned butter from heat and set aside to cool for 5 minutes or transfer to a heat-proof bowl. Stir in both brown sugar and granulated sugar until smooth and caramel-like. Allow to cool for 15 minutes.
  3. Add Egg Yolks and Vanilla: Once the mixture has cooled so it’s not too hot, whisk in vanilla extract and the egg yolks until fully combined.
  4. Blot Pumpkin Puree: Measure out 1/2 cup canned pumpkin puree and blot between paper towels to remove excess moisture to ensure cookies aren’t cakey. Fold the blotted pumpkin puree into the wet mixture.
  5. Fold in Dry Ingredients: Gently fold in flour, baking soda, salt, and pumpkin spice until just combined.
  6. Add Chocolate Chips: Make sure dough is not warm, then fold in the majority of the chocolate chips, reserving 1/4 cup to place on top of cookies after baking.
  7. Chill the Dough: Cover the dough and chill for at least 30 minutes to help the cookies maintain their shape when baking.
  8. Bake Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into balls and place spaced apart on the sheets. Bake 9-13 minutes until edges turn golden but centers remain soft.
  9. Make Cookies Look Gourmet: Immediately after removing from oven, press reserved chocolate chips onto the tops of the hot cookies. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

  • Blotting the pumpkin puree removes excess moisture and prevents cakey cookies.
  • Watch the butter carefully while browning to avoid burning.
  • Chilling dough improves texture and helps prevent spreading.
  • Using only egg yolks keeps the cookies rich and tender.
  • Reserve some chocolate chips to press on top for a professional look.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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