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These pumpkin chocolate chip cookies capture the essence of fall baking with their perfectly chewy texture and warm spice flavors. Unlike typical cakey pumpkin cookies, this recipe delivers the classic chocolate chip cookie experience but with a cozy autumn twist that makes them irresistible.
I developed this recipe after years of disappointment with cakey pumpkin cookies. After countless test batches, my family now requests these weekly from September through November, and they disappear within hours whenever I bring them to gatherings.
Ingredients
- Unsalted butter Cold butter creates the perfect starting point for browning, developing a nutty flavor that elevates these cookies beyond ordinary treats
- Pumpkin puree Use Libby's brand for consistent results and remember to blot it dry to prevent cakey texture
- Granulated sugar and light brown sugar The combination creates the perfect balance of sweetness and chew
- Large egg yolks The fat from yolks adds richness without excess moisture that whites would contribute
- Vanilla extract Use pure extract for the best flavor profile
- All purpose flour Measured precisely for the perfect structure
- Pumpkin spice The soul of these cookies providing warm cinnamon, nutmeg and clove notes
- Baking soda Creates the perfect rise and texture
- Fine sea salt Balances sweetness and enhances all flavors
- Chopped chocolate bar High quality chocolate bars chopped by hand create melty pockets throughout each cookie
Step-by-Step Instructions
- Brown the Butter
- Place cold butter in a large stainless steel pan over medium heat. Watch carefully as it melts, foams, and then begins to develop golden brown flecks. Stir occasionally to prevent burning and remove from heat once it smells nutty and has amber colored bits at the bottom. Transfer to a glass measuring bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F.
- Prep the Pumpkin
- Spread pumpkin puree on paper towels and press gently to remove excess moisture. Continue blotting with fresh paper towels until the puree is reduced by about half to approximately 1/3 cup or 75 grams. This critical step ensures chewy rather than cakey cookies.
- Create the Base
- Whisk the cooled browned butter with both sugars for exactly one minute until it resembles pale wet sand. The precise mixing time prevents incorporating too much air which would make cookies cakey. Add the egg yolks, vanilla, and dried pumpkin puree, whisking until just combined.
- Form the Dough
- Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate until just combined. Overmixing develops gluten and toughens cookies, so use a light hand and stop when no dry streaks remain. The dough will be thick and slightly tacky.
- Shape and Bake
- Use a 3 tablespoon cookie scoop to portion dough, roll into balls, and place on parchment-lined baking sheets 2-3 inches apart. Bake one tray at a time at 350°F for 9-13 minutes. Cookies are done when edges are golden brown but centers appear slightly underbaked. For perfectly round cookies, use a large round cookie cutter to swirl around each hot cookie immediately after baking.
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My absolute favorite part of these cookies is the browned butter. The first time I served these at a fall gathering, three people asked for the recipe before they had even finished their first cookie. The nutty notes from the browned butter paired with pumpkin spice creates a complexity that regular pumpkin cookies simply cannot match.
Storage and Freezing
These cookies maintain their perfect texture for about 3 days when stored in an airtight container at room temperature. For longer storage, place them in a single layer in a freezer-safe container separated by parchment paper and freeze for up to 3 months. Thaw at room temperature for about 30 minutes before enjoying.
The cookie dough balls can also be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 3 months. When ready to bake, place the frozen dough balls on a baking sheet and add 2-3 minutes to the baking time. No need to thaw first!
Ingredient Substitutions
While this recipe is perfected as written, you can make some adjustments if needed. If you do not have pumpkin spice blend, make your own with 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves. For a dairy-free version, high-quality plant butter can work but will slightly alter the flavor and texture.
Dark chocolate, milk chocolate, or even white chocolate can be substituted based on preference. For added texture, consider adding 1/2 cup of chopped pecans or walnuts to the dough for a delightful crunch that complements the fall flavors.
The Secret to Perfect Texture
The unique texture of these cookies comes from several key techniques. First, removing excess moisture from the pumpkin prevents the cakey outcome that plagues most pumpkin cookies. Second, using only egg yolks adds richness without excess moisture. Finally, the browned butter adds flavor while the precise cooling to 75°F ensures the perfect cookie structure.
For bakery-quality cookies, refrigerate the shaped dough balls for 30 minutes before baking if your kitchen is particularly warm. This prevents excessive spreading and creates a thicker, chewier cookie with beautiful rippled edges.
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Recipe FAQs
- → Why do I need to blot the pumpkin puree?
Blotting the pumpkin puree removes excess moisture, which is crucial for achieving chewy cookies rather than cakey ones. Too much moisture from the pumpkin would create a more bread-like texture, while properly dried pumpkin allows the cookies to develop crisp edges and chewy centers.
- → What does browning the butter do for these cookies?
Browning the butter adds a rich, nutty flavor dimension that complements the pumpkin and spices beautifully. It also removes moisture from the butter, helping achieve the perfect cookie texture. The cooling step after browning is critical as it firms the butter back up, preventing spread during baking.
- → Can I use pumpkin pie spice instead of pumpkin spice?
Yes, pumpkin pie spice can be used interchangeably with pumpkin spice in this recipe. Both contain similar warming spices like cinnamon, nutmeg, cloves, and ginger that pair perfectly with the pumpkin flavor.
- → Why do my cookies need to cool completely before eating?
Cooling allows the cookies to set properly and develop their ideal chewy texture. When first removed from the oven, cookies are still soft and finishing their internal cooking process. The cooling period allows the structure to firm up while maintaining that perfect chewy center.
- → Can I freeze the cookie dough for later?
Yes! You can form the dough balls and freeze them on a baking sheet, then transfer to a freezer bag for storage up to 3 months. When ready to bake, place the frozen dough balls on a baking sheet and add 1-2 minutes to the baking time. No need to thaw before baking.
- → Why use chopped chocolate bars instead of chips?
Chopped chocolate bars melt more evenly throughout the cookie, creating delicious pockets of chocolate and better distribution. They also often contain higher quality cocoa butter compared to chips, which are designed to hold their shape. However, either option will work well in this recipe.