Description
Chewy pumpkin chocolate chip cookies made with nutty brown butter, blotted pumpkin puree, warm pumpkin pie spice, and pockets of melted chocolate. These soft fall cookies have golden edges and dense, gooey centers without a cakey texture.
Ingredients
Scale
- 1 cup cold unsalted butter
- 2/3 cup pumpkin puree, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cups plus 1 tablespoon all-purpose flour
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup finely chopped semisweet chocolate or chocolate chips
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Brown the butter in a stainless steel skillet over medium heat, stirring until the milk solids turn deep amber and the butter smells nutty.
- Transfer the browned butter to a heat-safe bowl and refrigerate for 50 to 60 minutes, stirring every 10 to 15 minutes, until it reaches about 75°F but remains liquid.
- Spread the pumpkin puree on a plate and repeatedly blot it with fresh paper towels until thick and paste-like. Measure about 1/3 cup of the reduced puree.
- Whisk the cooled brown butter with the granulated sugar and brown sugar for exactly one minute.
- Whisk in the egg yolks, vanilla extract, and blotted pumpkin until smooth.
- Fold in the flour, pumpkin pie spice, baking soda, and sea salt until a few flour streaks remain.
- Add the chopped chocolate or chocolate chips and fold just until combined.
- Scoop the dough into three-tablespoon portions, roll briefly, and arrange two to three inches apart on the prepared baking sheets.
- Press additional chocolate pieces into the tops when desired.
- Bake one sheet at a time for 9 to 13 minutes, until the edges are golden and the centers remain slightly soft.
- Immediately shape each hot cookie with a round cookie cutter, then let the cookies cool completely on the baking sheet.
Notes
- Use pure pumpkin puree, not sweetened pumpkin pie filling.
- Blot the pumpkin thoroughly to prevent cakey cookies.
- The browned butter must cool to about 75°F while remaining liquid.
- For accurate results, weigh the flour or spoon it lightly into the measuring cup and level it.
- Do not overmix the dough after adding the flour.
- Remove the cookies while the centers still appear slightly underbaked.
- Store cooled cookies in an airtight container at room temperature for two to three days.
- Freeze baked cookies or portioned dough balls for up to two months.
- Bring refrigerated dough to room temperature for about one hour and frozen dough for about two hours before baking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 269
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 3
- Cholesterol: 48