Pumpkin Chocolate Chip Cookies (Print Version)

Soft, chewy cookies with real pumpkin, brown butter, and chocolate chips—a perfect fall treat with warm, cozy spices.

# What You’ll Need:

→ Dairy

01 - 1 cup cold unsalted butter

→ Fruits & Vegetables

02 - 2/3 cup pumpkin puree (room temperature)

→ Sugars

03 - 1/2 cup granulated sugar
04 - 1/2 cup packed light brown sugar

→ Eggs

05 - 2 large egg yolks (room temperature)

→ Flavorings

06 - 2 teaspoons vanilla extract

→ Dry Goods

07 - 1 2/3 cups + 1 tablespoon all-purpose flour
08 - 2 1/2 teaspoons pumpkin spice
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon fine sea salt

→ Chocolates

11 - 1 cup finely chopped chocolate bar or chocolate chips

# How to Make It:

01 - Preheat the oven to 180°C. Line two baking trays with parchment paper and set aside.
02 - Brown the butter in a large stainless steel pan, stirring occasionally until it develops brown bits and a nutty aroma. Remove from heat when ready. Cool the butter in a glass measuring bowl in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches 24°C.
03 - Blot the pumpkin puree with paper towels to remove excess liquid until it measures roughly 1/3 cup (75 grams).
04 - When the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute until it resembles pale wet sand.
05 - Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.
06 - Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
07 - Scoop the dough with a 3 tbsp cookie scoop, roll into balls, and place on prepared trays spaced 2-3 inches apart.
08 - Bake one tray at a time for 9-13 minutes until edges are golden brown and centers are slightly underbaked. Use a large round cookie cutter to shape cookies right after removing from the oven.
09 - Let cool completely on a wire rack before enjoying.

# Additional Tips::

01 -
  • Uses simple pantry ingredients you likely already have
  • Creates chewy not cakey cookies that maintain perfect texture
  • No mixer required just a whisk and spatula
  • The browned butter adds incredible depth of flavor
  • Perfect balance of chocolate and pumpkin spice
02 -
  • Blotting the pumpkin is non negotiable for achieving chewy texture
  • These cookies stay fresh for 3 days at room temperature in an airtight container
  • The dough can be frozen in balls for up to 3 months for emergency cookie cravings
  • Properly cooling the browned butter is critical for proper cookie structure
03 -
  • Reserve a few chocolate chunks to press into the tops of the cookie dough balls before baking for picture perfect presentation
  • For extra flavor intensity toast your pumpkin spice in a dry pan for 30 seconds before adding to the dough
  • Slightly underbake the cookies and let them finish cooking on the hot baking sheet for the ultimate chewy center

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