Pumpkin Chocolate Chip Cookies Recipe
Pumpkin chocolate chip cookies are soft and chewy pumpkin cookies filled with nutty brown butter, cozy warming spices and lots of melty chocolate chips. These chocolate chip pumpkin cookies are easy to make and have a quick chill time. Make these chewy pumpkin chocolate cookies whenever you want a classic cookie with the perfect flavor twist for fall.
Equipment
- 1 small pot or sauce pan (for browning butter)
- 1 whisk and flexible spatula or spoon
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 2 baking sheets
- 2 sheets parchment paper
Ingredients
- 1 cup (226 g) unsalted butter
- 15 oz. canned pumpkin
- 2 cups (240 g) all purpose flour
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup (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 more for topping
Instructions
- In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. The butter will begin to smell nutty and very fragrant. Once it starts to foam, whisk or stir the liquid butter frequently. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 15 - 20 minutes to room temperature. Then transfer the browned butter to the fridge for an additional 15 minutes.1 cup (226 g) unsalted butter
- Place a layer of paper towels on a large mesh strainer or on a large plate. Spread a full 15 oz. can of pumpkin puree on the paper towels. Top with another layer of paper towels. After 5 minutes, gather the paper towels and squeeze as much of the liquid as possible from the pumpkin puree. Repeat 1 - 2 more times as needed. There should be about ½ cup (130 g) pumpkin puree left.15 oz. canned pumpkin
- In a mixing bowl whisk together the flour, baking soda, pumpkin pie spice and salt until well combined.2 cups (240 g) all purpose flour, 1 teaspoon pumpkin pie spice, ¾ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk the cooled browned butter, sugar and light brown sugar until well combined. Whisk in the egg yolks and vanilla extract and pumpkin puree until smooth and well combined. Stir the dry ingredients into the wet until just combined. Gently fold in the chocolate chips until well combined.1¼ cup (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 more for topping
- Cover the cookie dough and transfer to the fridge to chill for 30 - 60 minutes while the oven preheats.Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls and place them onto the lined baking sheet about 3 inches apart. Top with more chocolate chips.
- Bake at 375 F (190 C) for 9 -11 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. In a circular motion, gently nudge the edges back into a round shape.
- Cool the chewy chocolate chip pumpkin spiced cookies on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked pumpkin chocolate chip cookies in an airtight container. Store at room temperature for up to one week. Cookies taste best when enjoyed within the first 2 - 3 days.
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