Description
Soft and chewy pumpkin chocolate chip cookies with warm spices and brown butter. No mixer, no chill, just rich fall flavor in every bite.
Ingredients
1/2 cup (113g) unsalted butter
1/4 cup (61g) canned pumpkin puree
1/2 cup (100g) light brown sugar
1/4 cup (50g) granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 1/3 cups (173g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup (90g) semi-sweet chocolate chips
Instructions
1. Brown the butter until golden and nutty, then let it cool slightly.
2. In a bowl, mix browned butter, pumpkin puree, brown sugar, and granulated sugar.
3. Add egg yolk and vanilla extract, stir to combine.
4. In a separate bowl, whisk together flour, baking soda, salt, and spices.
5. Gradually add dry ingredients to wet mixture and stir until combined.
6. Fold in chocolate chips.
7. Scoop cookie dough and place on baking sheet.
8. Bake at 350°F (177°C) for 10–12 minutes until edges are set.
9. Cool on the pan for a few minutes before transferring to wire rack.
Notes
Do not use pumpkin pie filling; use 100% pure pumpkin puree.
Pat pumpkin dry with paper towels to reduce moisture.
Weighing ingredients with a kitchen scale is highly recommended.
Best eaten fresh, but cookies can be stored in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 1 month or unbaked dough balls for 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 167
- Sugar: 13g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg