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.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
Measure your flour properly using the spoon-level method or a kitchen scale for best results.
02 -
Blotting the pumpkin is crucial for achieving chewy cookies rather than cakey ones.
03 -
Ensure the butter is cooled properly to 24°C (75°F) to avoid flat cookies.