Chewy Pumpkin Chocolate Chip Cookies (Print-Friendly Version)
Perfect for a fall treat or Thanksgiving gathering, these chewy pumpkin chocolate chip cookies combine buttery richness, pumpkin spice, and melt-in-your-mouth chocolate. One to keep handy.
# Ingredients You’ll Need:
→ Wet Ingredients
01 -
1 cup cold unsalted butter
02 -
2/3 cup pumpkin puree, room temperature
03 -
2 large egg yolks, room temperature
04 -
2 teaspoons vanilla extract
→ Sweeteners
05 -
1/2 cup granulated sugar
06 -
1/2 cup packed light brown sugar
→ Dry Ingredients
07 -
2 1/2 teaspoons pumpkin spice
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon fine sea salt
→ Chocolate
10 -
1 cup finely chopped chocolate bar or chocolate chips
# How to Make It:
01 -
Preheat oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
02 -
Melt cold unsalted butter in a large stainless steel pan over medium heat. Stir frequently while the butter foams and crackles. Once the white milk solids settle and turn brown, and a nutty aroma develops, immediately remove from heat. Transfer browned butter (just under 1 cup) to a glass measuring bowl. Refrigerate for 50–60 minutes, stirring every 10–15 minutes, until a thermometer reads 75°F. Butter must be cool but still liquid.
03 -
Spread pumpkin puree thinly onto a plate. Use multiple layers of paper towels to press out excess moisture. Repeat until puree is dry and thick, measuring about 1/3 cup.
04 -
Whisk cooled browned butter with granulated sugar and light brown sugar for exactly 1 minute until pale and sandy in texture.
05 -
Add egg yolks, vanilla extract, and dried pumpkin puree to the butter-sugar mixture. Whisk until fully combined.
06 -
Fold in pumpkin spice, baking soda, sea salt, and chopped chocolate or chocolate chips until just incorporated.
07 -
Scoop dough using a 3-tablespoon scoop. Roll into balls and arrange on prepared baking trays, spacing 2 to 3 inches apart. For extra chocolate pools, top each dough ball with more chopped chocolate before baking.
08 -
Bake at 350°F (180°C) for 13 minutes, until edges are set and centers appear just underdone.
09 -
Allow cookies to cool on trays for 10 minutes before transferring to a wire rack. Store in an airtight container at room temperature for 2–3 days. Refrigerate or freeze uncooked dough balls if desired; bring to room temperature before baking.
# Extra Suggestions:
01 -
To avoid dense cookies, ensure pumpkin puree is thoroughly dried. Browning butter creates a deeper, caramelized flavor and chewy texture.