Pumpkin Chocolate Chip Cookies
These Brown Butter Pumpkin Chocolate Chip Cookies are made with browned butter, brown sugar, pure pumpkin puree, pumpkin spice, and semisweet chocolate chips. These are the perfect chewy pumpkin chocolate chip cookie recipe!
Servings: 20
Ingredients
- 1 cup Butter
- 1 cup Brown Sugar
- 3/4 cup Sugar
- 2 teaspoons Vanilla Extract
- 2 large Egg Yolks (yolks only)
- 1/2 cup Pure Pumpkin Puree (blotted, see notes)
- 2 1/2 cups Flour
- 1 teaspoon Pumpkin Spice
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 3/4 cups Chocolate Chips (divided)
Instructions
- BROWN THE BUTTER. Place butter in large pot or deep skillet. Melt butter over medium-low heat. The butter will go through different phases. It will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan. Let the butter melt and watch for it to begin changing colors from a creamy yellow to a amber yellow. The butter will begin to foam. Small brown bits will begin to form and that will be a signal that the butter is officially browned. Butter can burn quickly so watch carefully. It is better to pull off of the heat a little early instead of browning too long and risk burning it.
- ADD SUGARS. Once browned, immediately remove the butter from the heat and either set it aside to cool for 5 minutes or pour it into a heat-proof bowl to cool slightly before mixing in the sugars. Stir in brown sugar and sugar and mix until it is smooth and resembles caramel. Set aside to cool for 15 minutes before adding the egg yolks.
- ADD EGG YOLKS and VANILLA. Add the vanilla and whisk into the butter sugar mixture. Before adding the egg yolks, ensure the mixture isn't too hot.
- BLOT PUMPKIN PUREE. Blotting the pumpkin puree is a crucial step for these cookies. Canned pumpkin contains a lot of moisture, which can make your cookies cakey if it’s not removed. Measure out a generous 1/2 cup of canned pumpkin puree and spread it on paper towels. Place another paper towel on top of the puree and gently press down to absorb excess moisture. Fold in pumpkin puree.
- FOLD in DRY INGREDIENTS. Fold in flour, baking soda, salt, and pumpkin pie spice.
- ADD CHOCOLATE CHIPS. Make sure the cookie dough isn't too warm before adding the chocolate chips. Keep out 1/4 cup of chocolate chips to place on top of the cookies as soon as they come out of the oven.
- CHILL COOKIE DOUGH. I suggest chilling the cookie dough for at least 30 minutes.
- BAKE COOKIES. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper. Scoop out cookie dough balls and place them on the light-colored baking sheets, leaving space between them for spreading. Bake until the edges are golden but the centers are still soft about 9-13 minutes.
- MAKE COOKIES LOOK GOURMET. Once the cookies come out of the oven, carefully press the remaining chocolate chips into the tops of the cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Why should I blot the pumpkin puree with paper towels?
Blotting helps remove moisture from the pumpkin. Excess moisture can make the cookies too cakey. By blotting, you reduce the water content, ensuring the cookies stay chewy.
Should I chill the cookie dough?
For the best results, cover the dough and refrigerate it for at least 30 minutes. I suggest chilling the cookie dough for 24-48 hours. Chilling helps the flavors meld together and allows the dough to firm up for a chewier texture.
Nutrition
Calories: 297kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 230mg | Potassium: 50mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1297IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg
