If you’re craving a soft, thick, chewy cookie with a delightful twist, these pumpkin chocolate chip cookies are just what you need! Made with rich brown butter, the warm pumpkin flavor blends perfectly with gooey chocolate chips, creating an irresistible treat that is sure to satisfy your sweet tooth!
Why These Pumpkin Chocolate Chip Cookies Stand Out
- Soft and Chewy Texture: Thanks to the pumpkin, these cookies stay soft and tender, making each bite delightful!
- Simple Ingredients: With many ingredients probably already available in your pantry, these cookies come together quick.
- Flavorful: These cookies not only have pumpkin puree, but they have pumpkin spice and cinnamon! Oh, and did I mention the brown butter and chocolate chips? Yep. You’ll thank you me later.
Tips for Making the Best Pumpkin Chocolate Chip Cookies
- Use Pure Pumpkin Puree: Do not confuse the pumpkin puree with pumpkin pie filling! They are 2 different things! You want pure pumpkin puree for this recipe!
- Brown the Butter! Browning the butter before adding it to the dough gives these cookies a subtle rich, nutty flavor that pairs perfectly with the pumpkin and chocolate. Just be sure to let the browned butter cool before adding it to the dough. If the butter is still too hot, it could melt the sugar and affect the texture of the cookies. You want the brown butter to be just slightly warm.
- Blot the Pumpkin Puree! Canned pumpkin puree has a lot of moisture. You want to blot the pumpkin for this recipe to help keep your cookies thick and chewy, and not cakey! Don’t skip this step.
- Don’t Over Mix the Dough: To keep your cookies soft and chewy, avoid over mixing the dough once the dry ingredients are added. Just stir until everything is combined.
These pumpkin chocolate chip cookies are the perfect treat for anyone looking to elevate the classic ol’ chocolate chip. Its a twist on a classic, that is just perfect! They’re easy to make, perfectly sweet, decadent, and full of flavor! With just a handful of ingredients a few simple steps, you can enjoy these cookies whenever the cookie crave hits!
I’d love to see you make these pumpkin chocolate chip cookies! They are SO delicious! Be sure to tag me in your recreations @Sufratee on Instagram!
Happy Baking!!
Pumpkin Chocolate Chip Cookies
Course: DessertCuisine: AmericanDifficulty: Easy8
servings25
minutes30
minutesSoft, thick, and irresistibly chewy, these cookies are made with rich brown butter, bursting with warm pumpkin flavors, and filled with gooey, melty chocolate chips!
Ingredients
1/2 cup unsalted butter
1/3 cup pumpkin puree
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 egg yolk, room temperature
1 teaspoon vanilla
1 cup all purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/4 teaspoon pumpkin spice
1/4 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips, plus more for topping
Directions
- Make Brown Butter
- Brown the unsalted butter in a sauce pan over medium heat. Stir occasionally until the butter begins to bubble and foam. The butter will turn into a golden brown color and will have a nutty aroma, about 5-8 minutes. Once the butter begins to turn to a golden-brown color, take it off the heat. Do not brown the butter too much! Immediately transfer to a heat safe bowl, and allow to cool.
- Blot the Pumpkin Puree
- Scoop out the pumpkin puree into a medium size bowl lined with a placing a couple paper towels. Using another paper towel, press down on the pumpkin puree to remove excess moisture. Repeat this step until you end up with 2 tablespoons of pumpkin. Set aside. (You may need to replace the paper towels when repeated this step, as they will absorb a lot of moisture).
- Make the Cookie Dough
- Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine all purpose flour, baking soda, pumpkin spice, cinnamon, and salt. Whisk until combined. Set aside.
- In a large bowl combine the brown butter, dark brown sugar, and granulated sugar. Mix until combined.
- Add in the blotted pumpkin, egg yolk, and vanilla. Whisk until combined.
- Fold in the dry ingredients into the wet. Fold in the dry ingredients just until combined. Do not over mix!
- Then fold in the chocolate chips.
- Using a large cookie scoop, portion out about 3 tablespoons of dough for each cookie. Roll the dough into a ball and place it on the baking sheet, spacing each cookie about 2-3 inches apart. Place additional chocolate chips, as desired on top of the cookies (optional).
- Bake for 11-13 minutes or until the the edges are golden, and the center is puffed.
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