Irresistible Pumpkin Chocolate Chip Cookies You’ll Adore Recipe
Introduction
These irresistible pumpkin chocolate chip cookies combine the warm spices of pumpkin pie with rich, gooey chocolate chips. Soft and flavorful, they make the perfect treat for autumn or any time you crave a cozy dessert.
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)
- Extra chocolate chips for sprinkling on top before baking
Instructions
- Step 1: Melt the butter in a saucepan over low heat until it foams, stirring occasionally until golden bits form. Remove from heat and let cool at room temperature for 15-20 minutes, then chill in the fridge for 15 minutes.
- Step 2: Drain the canned pumpkin by placing it in a mesh strainer lined with paper towels, leaving about ½ cup of pumpkin pulp for the dough.
- Step 3: In a mixing bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt until combined.
- Step 4: In a large bowl, combine the cooled brown butter with the light brown sugar and granulated sugar. Whisk until smooth.
- Step 5: Add the egg yolks, vanilla extract, and drained pumpkin to the butter-sugar mixture. Mix until evenly incorporated.
- Step 6: Gently fold the dry ingredients into the wet mixture until just combined. Fold in 1 cup of chocolate chips.
- Step 7: Cover the dough and chill in the refrigerator for 30-60 minutes while you preheat your oven to 375°F (190°C).
- Step 8: Line a baking sheet with parchment paper. Scoop dough into balls spaced about 3 inches apart. Sprinkle extra chocolate chips on top of each dough ball.
- Step 9: Bake for 9-11 minutes, or until the edges are golden and cookie centers are puffed.
- Step 10: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use brown butter for a deeper, nutty flavor that perfectly complements the pumpkin and spices.
- For extra moisture, make sure to drain the pumpkin puree well to avoid soggy dough.
- Swap the chocolate chips for white chocolate or butterscotch chips for a different flavor profile.
- Adding a pinch of cinnamon or nutmeg can enhance the warm spice notes even more.
- Chilling the dough improves texture and helps prevent spreading during baking.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in a microwave for 10-15 seconds to restore softness if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but fresh pumpkin should be cooked and pureed first, and make sure to drain excess moisture well to maintain the right dough consistency.
Why do I need to chill the dough?
Chilling the dough helps the flavors meld and prevents the cookies from spreading too much during baking, resulting in a better texture and shape.
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Irresistible Pumpkin Chocolate Chip Cookies You’ll Adore Recipe
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These irresistible pumpkin chocolate chip cookies combine the rich flavor of brown butter with seasonal pumpkin and warm pumpkin pie spice, creating a soft and chewy treat perfect for fall or any time you crave a cozy cookie. Topped with extra chocolate chips, they offer a delightful melty texture and comforting sweetness.
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 more for topping)
Instructions
- Brown the Butter: Melt the butter in a saucepan over low heat. Stir continuously until the butter foams and you notice golden brown bits forming at the bottom, which imparts a rich, nutty flavor.
- Cool the Butter: Remove the brown butter from heat and let it cool at room temperature for 15 to 20 minutes. Then place it in the fridge for another 15 minutes to chill slightly.
- Prepare Pumpkin: Drain the pumpkin puree by placing it in a mesh strainer lined with paper towels and let excess moisture drain out. Reserve about half a cup of the drained pumpkin for the dough.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until well combined.
- Combine Sugars and Butter: In a large bowl, whisk the cooled brown butter with the light brown sugar and granulated sugar until smooth and well blended.
- Add Egg Yolks, Vanilla, and Pumpkin: To the sugar-butter mixture, add the egg yolks, vanilla extract, and the reserved pumpkin. Whisk thoroughly to incorporate all ingredients evenly.
- Fold in Dry Ingredients and Chocolate Chips: Gradually fold the flour mixture into the wet ingredients, mixing gently to combine without overworking the dough. Then fold in the chocolate chips evenly.
- Chill the Dough: Cover the dough and refrigerate it for 30 to 60 minutes while preheating the oven to 375°F (190°C). Chilling helps the dough firm up and enhances flavor.
- Prepare and Scoop Cookies: Line a baking sheet with parchment paper. Scoop rounded spoonfuls of dough onto the sheet, spacing the dough balls about 3 inches apart. Press a few extra chocolate chips on top of each cookie ball.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges turn golden brown and the centers puff up, signaling they are done.
- Cool Before Serving: Allow the cookies to cool on the baking sheet for about 10 minutes to set before transferring them to a wire rack to cool completely or serve warm.
Notes
- Draining the pumpkin is key to prevent the dough from becoming too wet, which can affect cookie texture.
- Using brown butter adds a deep, nutty flavor that enhances the pumpkin and chocolate combination.
- Chilling the dough helps control spreading and strengthens the flavors.
- For extra flavor, you can add chopped nuts like walnuts or pecans if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin chocolate chip cookies, brown butter cookies, fall cookies, pumpkin spice cookies, soft pumpkin cookies, homemade pumpkin cookies
