Pumpkin Chocolate Chip Cookies are the epitome of cozy comfort food, especially during the fall season. These chewy brown butter pumpkin chocolate chip cookies blend the rich flavors of pumpkin with the sweet, indulgent taste of chocolate. The unique twist of brown butter adds a nutty depth that takes these cookies to the next level. Imagine the warm, inviting aroma filling your kitchen as they bake, beckoning you to indulge in a sweet treat that’s perfect for any occasion.
Why You’ll Love This Pumpkin Chocolate Chip Cookies
This pumpkin chocolate chip cookies recipe is not just delicious; it’s also incredibly versatile and easy to make. First, it incorporates pumpkin puree, which adds moisture and flavor while being low in calories. Second, these cookies are perfect for sharing, whether at a potluck or cozy family gatherings. You’ll enjoy the delightful combination of spices, making them an ideal dessert for fall. Plus, they can be made gluten-free or vegan with simple substitutions, ensuring everyone can enjoy a batch. These cookies are not only a treat; they are a celebration of autumn flavors!
Ingredients for Pumpkin Chocolate Chip Cookies
Gather these items:
- 3/4 cup unsalted butter (browned and cooled slightly, reduced to about 145g)
- ⅔ cup dark brown sugar
- 2 tbsp granulated sugar
- 2 large egg yolks (room temperature)
- 1/2 cup pumpkin puree (about 70g blotted/dried pumpkin puree)
- 2 tsp vanilla extract
- 1 & 3/4 cup all-purpose flour
- ½ tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cups semisweet or dark chocolate chips/chunks
How to Make Pumpkin Chocolate Chip Cookies Step-by-Step
- Step 1: Preheat oven to 350°F then line a large baking sheet with parchment paper and set aside.
- Step 2: In a saucepan, melt butter over medium heat until it foams and small brown bits appear. Remove from heat, transfer to a large bowl and let cool to room temperature completely about 15-25 minutes.
- Step 3: Spread pumpkin puree on paper towels and blot until it seems more dry and thick (It’ll be about 70g or about 1/3 cup thick paste).
- Step 4: Add the brown sugar, and granulated sugar to the cooled down brown butter and mix until smooth.
- Step 5: Add egg yolks, blotted pumpkin, and vanilla extract. Mix until combined.
- Step 6: In a separate bowl, whisk flour, baking soda, salt, and spices. Fold dry ingredients into wet until just combined. Avoid over mixing. Stir in chocolate chips or chunks.
- Step 7: Scoop about 2 tbsp dough per cookie onto parchment-lined baking sheet.
- Step 8: Bake 9-10 minutes, until edges are set but centers look soft. If you want more of a wow factor, add in some extra chocolate chips or chocolate chunks to the top of your cookies as soon as they come out of the oven.
- Step 9: Let cookies sit on the baking sheet for 5-10 minutes before transferring to a wire rack.
Pro Tips for the Best Pumpkin Chocolate Chip Cookies
Keep these in mind:
- Use room temperature ingredients for a smoother cookie dough.
- Don’t skip the browning of the butter; it adds a delicious depth of flavor.
- Make sure to blot your pumpkin puree to avoid excess moisture, which can lead to flat cookies.
- For a chewy texture, avoid overmixing the dough.
- Experiment with different types of chocolate chips for unique flavor profiles.
Best Ways to Serve Pumpkin Chocolate Chip Cookies
These cookies are best enjoyed fresh from the oven, but they also pair wonderfully with a glass of milk or a warm cup of coffee. For a festive twist, consider serving them with pumpkin chocolate chip cookies with cream cheese frosting on top for an added layer of sweetness. They also make great gifts, beautifully packaged in a cookie tin during the holiday season.
How to Store and Reheat Pumpkin Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months. When you’re ready to enjoy, thaw them at room temperature or warm them in the microwave for a few seconds for that fresh-baked taste anytime!
Frequently Asked Questions About Pumpkin Chocolate Chip Cookies
What’s the secret to perfect Pumpkin Chocolate Chip Cookies?
The secret lies in the balance of ingredients and the browning of the butter, which adds a rich flavor. Ensure not to overmix the dough, as this can lead to tough cookies. For soft pumpkin chocolate chip cookies, aim for a slightly underbaked finish.
Can I make Pumpkin Chocolate Chip Cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. Alternatively, you can freeze the dough in advance and bake fresh cookies whenever you want, making them an easy option for last-minute gatherings.
How do I avoid common mistakes with Pumpkin Chocolate Chip Cookies?
Common mistakes include using too much liquid pumpkin puree and overbaking. Always blot the pumpkin to remove excess moisture and keep an eye on your cookies while baking; they should be soft in the center when they come out of the oven.
Variations of Pumpkin Chocolate Chip Cookies You Can Try
There are countless ways to enjoy these cookies! Try adding nuts for a crunchy texture, or make them vegan pumpkin chocolate chip cookies by substituting eggs with flaxseed meal and using coconut oil. You can also create gluten-free pumpkin chocolate chip cookies by using almond flour or a gluten-free flour blend. For a seasonal twist, add pumpkin spice chocolate chip cookies by increasing the pumpkin pie spice and adding a sprinkle of cinnamon. The possibilities are endless!
For more delicious recipes, check out easy cinnamon rolls or cinnamon orange jam linzer cookies. If you’re looking for a hearty meal, roasted carrot soup is a great option!
Print
Pumpkin Chocolate Chip Cookies: 7 Irresistible Variations
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy Brown Butter Pumpkin Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter (browned and cooled slightly, reduced to about 145g)
- ⅔ cup dark brown sugar
- 2 tbsp granulated sugar
- 2 large egg yolks (room temperature)
- 1/2 cup pumpkin puree (about 70g blotted/dried pumpkin puree)
- 2 tsp vanilla extract
- 1 & 3/4 cup all-purpose flour
- ½ tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cups semisweet or dark chocolate chips/chunks
Instructions
- Preheat oven to 350°F then line a large baking sheet with parchment paper and set aside.
- In a saucepan, melt butter over medium heat until it foams and small brown bits appear. Remove from heat, transfer to a large bowl and let cool to room temperature completely about 15-25 minutes.
- Spread pumpkin puree on paper towels and blot until it seems more dry and thick (It’ll be about 70g or about 1/3 cup thick paste).
- Add the brown sugar, and granulated sugar to the cooled down brown butter and mix until smooth.
- Add egg yolks, blotted pumpkin, and vanilla extract. Mix until combined.
- In a separate bowl, whisk flour, baking soda, salt, and spices. Fold dry ingredients into wet until just combined. Avoid over mixing. Stir in chocolate chips or chunks.
- Scoop about 2 tbsp dough per cookie onto parchment-lined baking sheet.
- Bake 9-10 minutes, until edges are set but centers look soft. If you want more of a wow factor, add in some extra chocolate chips or chocolate chunks to the top of your cookies as soon as they come out of the oven.
- Let cookies sit on the baking sheet for 5-10 minutes before transferring to a wire rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 159
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Leave a Reply