Description
These Pumpkin Chocolate Chip Cookies are your new go-to fall treat—chewy, spiced, and studded with melty chocolate chips. With browned butter, real pumpkin puree (blotted for perfect texture), and a cozy blend of spices, they deliver everything you love about fall in one addictive cookie. Soft centers, crisp edges, and warm autumn flavor make them ideal for snacking, gifting, or cozy nights in.
Ingredients
1 cup (226 g) cold unsalted butter
⅓ cup (75 g) pumpkin puree, blotted dry
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
2 large egg yolks (36 g)
2 tsp (10 ml) vanilla extract
1⅔ cups + 1 tbsp (220 g) all-purpose flour
2½ tsp (5 g) pumpkin spice
1 tsp (5 g) baking soda
½ tsp (2.5 g) fine sea salt
1 cup (125 g) chopped chocolate or chocolate chips
Instructions
Preheat oven to 350°F (180°C) and line two baking trays with parchment paper.
Brown the butter in a saucepan over medium heat until golden and fragrant. Chill until it reaches about 75°F (24°C), stirring occasionally.
Blot pumpkin puree with paper towels until it’s thick and dry.
In a mixing bowl, whisk browned butter with both sugars for 1 minute.
Add egg yolks, vanilla, and pumpkin. Stir until smooth.
Fold in flour, pumpkin spice, baking soda, salt, and chocolate. Mix until just combined.
Scoop 3-tbsp dough balls and place on trays, spacing 2–3 inches apart.
Bake for 9–13 minutes until edges are golden and centers look slightly underdone.
Let cool completely on trays before transferring to a wire rack.
Notes
Blotting the pumpkin prevents cakey cookies.
Use high-quality chocolate for the best flavor.
Slight underbaking keeps the centers gooey.
Round cookies with a cutter for bakery-perfect shape.
Dough freezes well—bake straight from frozen with extra time.
- Prep Time: 25 minutes (including butter cooling and pumpkin blotting)
- Cook Time: 13 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American