Irresistible Pumpkin Chocolate Chip Cookies You’ll Adore Recipe

Introduction

These irresistible pumpkin chocolate chip cookies combine the warm flavors of pumpkin and pumpkin pie spice with rich, melted brown butter and melty chocolate chips. Soft and flavorful, they’re perfect for cozy fall days or any time you crave a delicious autumn treat.

Ingredients

• 1 cup unsalted butter
• 15 oz canned pumpkin
• 2 cups all-purpose flour
• 1 teaspoon pumpkin pie spice
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups light brown sugar
• ¼ cup granulated sugar
• 2 large egg yolks (room temperature)
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (plus more for topping)

Instructions

1. Step 1: Melt the butter in a saucepan over low heat until it foams and small golden bits form, creating brown butter. Stir gently during this process to prevent burning.
2. Step 2: Remove the brown butter from heat and let it cool at room temperature for 15–20 minutes, then chill in the refrigerator for 15 minutes to firm up slightly.
3. Step 3: Drain the canned pumpkin puree by placing it in a mesh strainer lined with paper towels. Leave about ½ cup of drained pumpkin to use in the dough.
4. Step 4: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt until well combined.
5. Step 5: In a large bowl, combine the cooled brown butter with the light brown sugar and granulated sugar. Whisk until smooth and well mixed.
6. Step 6: Add the egg yolks, vanilla extract, and drained pumpkin to the butter and sugar mixture. Whisk again until fully incorporated.
7. Step 7: Gently fold the dry ingredients into the wet mixture until just combined. Carefully fold in the chocolate chips.
8. Step 8: Cover the dough and chill it in the refrigerator for 30 to 60 minutes while preheating the oven to 375°F (190°C).
9. Step 9: Line a baking sheet with parchment paper. Scoop dough balls about 2 tablespoons each onto the sheet, spacing them 3 inches apart. Press a few extra chocolate chips on top of each cookie dough ball.
10. Step 10: Bake in the preheated oven for 9 to 11 minutes until the edges are golden and the centers are puffed but still soft.
11. Step 11: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra flavor depth, try adding a pinch of cinnamon or nutmeg along with the pumpkin pie spice.
• Substitute semi-sweet chocolate chips with dark or white chocolate chips based on your preference.
• Make sure to drain the pumpkin well to avoid overly wet dough; this helps the cookies hold their shape and bake evenly.
• Chilling the dough is essential to bring out the flavors and create a tender texture.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. When ready to enjoy, thaw at room temperature or warm briefly in the microwave for a soft, fresh-baked experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Fresh pumpkin can be used if cooked and pureed until smooth. Be sure to drain it well to remove excess moisture, similar to canned pumpkin, to avoid soggy cookie dough.

Why do these cookies use only egg yolks instead of whole eggs?

Using only egg yolks creates a richer, more tender cookie with a velvety texture. Egg whites could make the cookies drier or chewier, so yolks help achieve a soft and chewy bite.

Irresistible Pumpkin Chocolate Chip Cookies You’ll Adore Recipe

---

★★★★★

4.5 from 60 reviews

• Author: Victor
• Total Time: 1 hour 5 minutes
• Yield: 24 cookies 1x

Pin Recipe

Print Recipe

Description

These irresistible Pumpkin Chocolate Chip Cookies combine the warmth of pumpkin pie spice with rich brown butter and melty chocolate chips for a soft, flavorful treat perfect for fall and beyond. The cookies feature a tender crumb with a delightful balance of sweet and spice, making them an adored seasonal favorite.

---

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter
• 15 oz canned pumpkin
• 2 large egg yolks (room temperature)
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon pumpkin pie spice
• ¾ teaspoon baking soda
• ½ teaspoon salt

Sugars

• 1¼ cups light brown sugar
• ¼ cup granulated sugar

Add-ins

• 1 cup chocolate chips (plus extra for topping)

---

Instructions

1. Melt Butter and Make Brown Butter: Melt the unsalted butter in a saucepan over low heat until it foams and golden bits form, stirring frequently to develop a rich brown butter flavor.
2. Cool the Brown Butter: Allow the brown butter to cool at room temperature for 15-20 minutes, then chill it in the refrigerator for an additional 15 minutes to set.
3. Prepare Pumpkin Puree: Drain the canned pumpkin puree by placing it in a mesh strainer lined with paper towels to remove excess moisture, retaining about ½ cup for the dough to ensure proper consistency.
4. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening and spices.
5. Combine Sugars and Brown Butter: In a large bowl, whisk the cooled brown butter with the light brown sugar and granulated sugar until smooth and creamy, creating a well-incorporated base.
6. Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the drained pumpkin into the butter-sugar mixture until fully combined and smooth.
7. Fold in Dry Ingredients and Chocolate Chips: Gently fold the dry ingredient mixture into the wet ingredients until just combined, then carefully stir in the chocolate chips to distribute evenly.
8. Chill the Dough: Cover the cookie dough and chill it in the refrigerator for 30 to 60 minutes to firm up and enhance flavor development while preheating the oven.
9. Prepare Baking Sheet and Portion Dough: Line a baking sheet with parchment paper and scoop cookie dough into evenly spaced balls about 3 inches apart; top each dough ball with extra chocolate chips for an inviting appearance.
10. Bake the Cookies: Bake in the preheated oven at 375°F (190°C) for 9-11 minutes, or until the cookie edges turn golden and the centers are puffed but still soft.
11. Cool Before Serving: Let the cookies cool on the baking sheet for 10 minutes to set before transferring them to a wire rack to cool completely or serve warm.

Notes

• Draining the pumpkin puree is essential to prevent the cookie dough from becoming too wet and spreading too much during baking.
• Chilling the dough helps the cookies maintain their shape and improves texture.
• Using brown butter adds a nutty depth of flavor that complements the autumn spices.
• Room temperature egg yolks mix better into the dough for a smoother texture.
• Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cookies, chocolate chip cookies, fall cookies, brown butter cookies, pumpkin spice cookie recipe