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Pumpkin Chocolate Chip Cookies Recipe

These soft and chewy pumpkin chocolate chip cookies are perfect for fall, brimming with cozy pumpkin spice flavor. This no-chill, no-mixer recipe guarantees a delightful treat with minimal fuss.
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Course: Cookies
Cuisine: American
Keyword: Pumpkin Chocolate Chip Cookies Recipe
Prep Time: 1 hour 30 minutes
Cook Time: 11 minutes
Total Time: 1 hour 41 minutes
Servings: 15 cookies

Ingredients

  • 1 cup cold unsalted butter
  • 2 large egg yolks room temperature
  • 1 teaspoon baking soda
  • 1/2 cup light brown sugar packed
  • 2 1/2 teaspoons pumpkin spice
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • 2/3 cup pumpkin puree room temperature
  • 1/2 cup granulated sugar
  • 1 2/3 cups + 1 tablespoon all-purpose flour
  • 1 cup chopped chocolate or chocolate chips

Instructions

  • Preheat your oven to 350°F (180°C). Prepare two baking trays by lining them with parchment paper. Set aside.
  • Begin by browning the butter in a large stainless steel pan. Keep a close watch as the butter cooks; it will foam, pop, and crackle. Stir occasionally to prevent burning. Once it smells nutty and brown bits form at the bottom, remove it from heat. Transfer the browned butter to a glass bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes, until it cools to 75°F while remaining liquid.
  • Meanwhile, spread the pumpkin puree onto a plate. Use a stack of paper towels to press out excess moisture, then scrape the pumpkin into a pile. Repeat the process until the pumpkin reaches a soft, dry consistency similar to playdough and measures about 1/3 cup.
  • Once the butter has cooled, whisk in both the granulated and brown sugars for exactly 1 minute until the mixture resembles pale, wet sand.
  • Add the egg yolks, vanilla extract, and prepared pumpkin puree to the butter-sugar mixture and whisk until well combined.
  • Gently fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just incorporated.
  • Using a 3-tablespoon cookie scoop, portion out the dough and roll each portion into a ball. Place the dough balls on the prepared baking trays, spacing them 2-3 inches apart. For extra chocolate, press larger chocolate pieces on top of the dough balls.
  • Bake one tray at a time for 9-13 minutes, until the edges are golden brown but the centers are still slightly underbaked. Immediately after removing from the oven, use a large cookie cutter to shape the edges, creating a thicker, rounder cookie. Allow the cookies to cool completely on the tray before transferring them to a wire rack.
  • Store your cookies in an airtight container at room temperature for up to 2-3 days. You may also refrigerate or freeze the cookie dough balls—just bring them to room temperature before baking (approximately 1 hour for refrigerated dough and 2 hours for frozen dough).

Notes

For perfectly melted chocolate pools, chop the chocolate into larger pieces and press a few extra pieces onto the tops of the cookies before baking.