Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are a cozy favorite for Halloween parties, fall potlucks, or Thanksgiving dessert tables. Soft-centered, easy to make, and gone in minutes. I keep a batch in the freezer for last-minute guests or whenever the pumpkin craving hits. They freeze well, which makes them an easy go-to all season.
Equipment
Ingredients
- 1 cup (2 sticks) unsalted butter cold
- ⅔ cup pumpkin purée room temperature (drained)
- ½ cup sugar
- ½ cup light brown sugar packed
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour + 1 tablespoon
- 2 ½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips plus extra for topping, optional
Instructions
- In a saucepan over low heat, melt the butter. Stir frequently as it foams and turns golden with a nutty aroma. When browned, pour into a heatproof bowl. Cool at room temperature for 15–20 minutes, then chill in the fridge for 15 minutes more.1 cup (2 sticks) unsalted butter
- Place the pumpkin purée in a strainer for 5–10 minutes to remove excess liquid.⅔ cup pumpkin purée
- In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt. Set aside.1 ⅔ cups all-purpose flour, 2 ½ teaspoons pumpkin spice, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, whisk the cooled browned butter with both sugars until smooth. Add egg yolks, vanilla, and drained pumpkin purée. Mix until fully combined.½ cup light brown sugar, 2 large egg yolks, 2 teaspoons vanilla extract, ½ cup sugar
- Stir in the dry ingredients until just incorporated, then gently fold in chocolate chips.1 cup chocolate chips
- Cover and refrigerate for 30–60 minutes while preheating the oven.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Using a medium scoop (about 2 tablespoons), portion dough into balls. Place 3 inches apart on the prepared sheet. Press in extra chocolate chips on top if desired.
- Bake for 9–11 minutes, until the edges are lightly golden and set. The centers will look slightly soft. While hot, use a round cookie cutter to gently nudge cookies into a perfect circle.
- Let cool on the sheet for 10 minutes, then transfer to a wire rack. Enjoy!
Video
Notes
- Brown the butter slowly: Stir continuously as it melts to prevent burning and catch the moment it turns golden and smells nutty. This adds a deep flavor boost.
- Drain the pumpkin well: Removing moisture is key to avoiding cakey cookies. A fine mesh sieve or a clean kitchen towel over a large bowl works best.
- Use room temperature yolks and pumpkin: This helps the ingredients blend more smoothly and evenly into the butter and sugar.
- Don’t overmix the dough: Once you add the dry ingredients, stir until just combined. Overmixing can make the cookies dense.
- Chill the dough: This prevents spreading and helps the flavors develop. Even 30 minutes makes a difference.
- Use a cookie scoop for even baking: A medium scoop gives you cookies that are uniform in size and bake evenly.
- Shape while hot: Gently swirl a round cutter around each cookie straight from the oven for a perfectly round bakery look.
- Cool completely on a rack: Letting them sit for 10 minutes before transferring helps them firm up without falling apart.
Nutrition
Calories: 358kcalCarbohydrates: 42gProtein: 3gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 73mgSodium: 196mgPotassium: 113mgFiber: 1gSugar: 26gVitamin A: 2635IUVitamin C: 1mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!