How to make the perfect chewy, melt-in-your-mouth pumpkin chocolate chip cookie.
Happy First Day of Fall! We are giddy here in AZ because we are actually in the 80’s so I am definitely bringing out the pumpkin. Truth be told…in blogger world, we bring out the pumpkin in August to prepare for October posts. I have been eating a heavy dose of pumpkin baked goods! I am beyond excited to share with you these Saucepan Pumpkin Chocolate Chip Cookies recipe.
My daughter is a Senior and will be leaving to college sooner than I like to even imagine so I have been slowly but surely teaching her recipes that she can easily cook in her apartment. A few nights ago, I was teaching her the art of saucepan chocolate chip cookies. Here’s the deal…they are the easiest cookies to make because you only need one saucepan. No Kitchenaid, Bosch, or hand mixer. I love to teach kids this method because once you get it down, it is the most simple way to make chocolate chip cookies. Plus, it gives the most insane caramel toffee flavor.
I have been testing pumpkin cookies like crazy. The interesting thing about pumpkin is that it has a tendency to make cakey cookies. No, no, no cakey cookies in my book. I prefer a chewy, melt-in-your-mouth cookie. If I want to eat a cakey cookie, I will order a scone. 🙂 I recently made some pumpkin snickerdoodles and even though they were good, I couldn’t get 100% on board with them because they were just too darn cakey.
So….let’s get back to saucepan cookies. The key is to melt the butter in a saucepan and stir in a hefty dose of brown sugar and sugar until it is silky smooth. This helps to create not only a flavorful pumpkin cookie but a chewy one as well. These Saucepan Pumpkin Chocolate Chip Cookies are completely made by hand — using your muscles.
When I was creating a recipe for the Cooking Channel’s Perfect 3 Show Contest, I took my traditional saucepan chocolate chip cookies and added some oats for a more hearty cookie. I named them, “I Want to Marry You Cookies,” submitted the recipe, and the rest is history. Here is the recipe on Food Network as well. I love adding oats to saucepan cookies because it is the perfect accompaniment to the caramel notes in the pumpkin chocolate chip oatmeal cookie.
So when I was creating a pumpkin chocolate chip cookie, I wanted to experiment to see if I could make a chewy one. Since cookies made with melted butter create a chewy one, I thought I would give it a shot. The results were AMAZING! I was SO excited to finally make a perfectly chewy pumpkin oatmeal cookie. Of course, we add to add chocolate chips because chocolate just elevates these Saucepan Pumpkin Chocolate Chip Cookies.
How to make perfect Saucepan Pumpkin Chocolate Chip Cookies:
- Melt butter slowly in saucepan. We aren’t making browned butter cookies so you are looking for the butter to melt and start to bubble. Remove from heat and add brown sugar and sugar. Stir for about 2 minutes, or until the mixture is glossy smooth. We want to get rid of all graininess and make sure it is smooth as silk. Let cool.
- Let mixture cool for at least 5-10 minutes before adding egg yolk and vanilla. I added extra vanilla in this recipe because it helps to mellow out the pumpkin flavor.
- Stir in the remaining ingredients, except for the chocolate chips. It may still be a tad too warm to add the chocolate. We don’t want it melting into the pumpkin cookie dough. Place the dough in the refrigerator to chill for about 15 minutes.
- Stir in semi-sweet chocolate chips. I used Trader Joe’s semi-sweet chocolate chips. They are a steal at only $1.99 every single day and are such high quality. I love how they glisten and shine in my cookies.
- Bake until edges start to get barely golden brown. Let the cookies set up on baking sheet for 5-10 minutes before removing cookies.
- 1 cup Butter, melted in saucepan
- 1 cup Brown Sugar
- ½ cup Sugar
- 1 Tablespoon Vanilla
- 1 Egg Yolk
- ⅔ cup Pumpkin Puree (not pie filling)
- 2 cups Flour
- 1½ cups Oats
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 1½ teaspoon Pumpkin Pie Spice
- 1¾ cup Chocolate Chips
- In a medium saucepan, melt butter over medium-low heat. Remove from heat and stir in brown sugar and sugar. Stir for 2-3 minutes or until it becomes silky smooth and glossy.
- Let cool for 5-10 minutes.
- Stir in vanilla and egg yolk.
- Stir in pumpkin.
- Add flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice.
- Stir well to incorporate ingredients.
- Let chill for 15 minutes. Preheat oven to 350 degrees.
- Stir in chocolate chips.
- Using a cookie scoop or two spoons, drop cookie dough on baking sheets.
- Bake for 9-11 minutes or until lightly golden brown on edges.
- Let set up for 5-10 minutes before removing from pan.
Happy Baking, my friends! If you want to see how I am decorating for FALL and a killer pumpkin cupcake with caramel frosting…check out this post.