Description
Pumpkin Chocolate Chip Cookies are the ultimate fall treat—soft, chewy, spiced, and packed with real pumpkin and melty chocolate chips. With browned butter for rich depth and just the right balance of cozy spices, these cookies deliver all the comfort of autumn in every bite.
Ingredients
1 cup (226 g) unsalted butter
15 oz (425 g) canned pumpkin puree (drained to ½ cup / 130 g)
2 cups (240 g) all-purpose flour
1 teaspoon pumpkin pie spice
¾ teaspoon baking soda
½ teaspoon salt
1¼ cups (250 g) light brown sugar
¼ cup (50 g) granulated sugar
2 large egg yolks, room temperature
1 teaspoon vanilla extract
1 cup (170 g) chocolate chips (plus extra for topping)
Instructions
Brown the Butter: Melt butter over low heat, stirring, until it turns golden and smells nutty. Let cool completely.
Prep the Pumpkin: Drain canned pumpkin on paper towels until you’re left with ½ cup of thick puree.
Mix Dry Ingredients: In a bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
Combine Wet Ingredients: In another bowl, mix browned butter with both sugars. Stir in egg yolks, vanilla, and drained pumpkin puree.
Make the Dough: Fold the dry mixture into the wet ingredients. Stir in chocolate chips.
Chill: Cover and refrigerate the dough for 30–60 minutes.
Bake: Preheat oven to 375°F (190°C). Scoop 2 tbsp portions of dough onto a lined baking sheet. Press extra chocolate chips on top. Bake for 9–11 minutes until edges are golden.
Cool: Let cookies rest on the sheet for 10 minutes, then transfer to a wire rack.
Notes
Draining the pumpkin keeps the cookies chewy instead of cakey.
Browned butter adds rich flavor—don’t skip it.
Chilling dough helps prevent excessive spreading.
Use a round cutter to shape cookies right out of the oven for a perfect bakery look.
Add chopped nuts like pecans for extra crunch
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American