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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
