Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies are easy to make, soft and chewy, and super delicious. Made with brown butter, pumpkin puree, pumpkin pie spice and semisweet chocolate chips, these cookies have a delicious pumpkin spice flavor and should absolutely be on your fall baking list.

Ingredients for Pumpkin Chocolate Chip Cookies

• Pumpkin puree – 100% pure canned pumpkin puree with the moisture removed. Excess moisture will create a cakey cookie, so removing the moisture will add great pumpkin flavor and maintain a chewy texture.
• Unsalted butter – Browned and melted. Learn more about how to make brown butter here.
• Light brown sugar + granulated sugar – This combination of sugars adds the perfect amount of sweetness and creates a chewy texture.
• Eggs – Large eggs, room temperature. For this recipe, we will be using one whole egg and one egg yolk.
• Vanilla extract – Pure vanilla extract adds great underlying vanilla flavor.
• All-purpose flour
• Pumpkin pie spice – A combination of cinnamon, nutmeg, ginger, cloves, and allspice. Use store-bought pumpkin spice or make your own homemade pumpkin pie spice.
• Baking soda
• Salt
• Semisweet chocolate chips – Use semisweet chocolate chips, chunks, or chopped chocolate.

How to Make Pumpkin Chocolate Chip Cookies

1. Remove the moisture from the pumpkin puree: Spread the pumpkin puree over several layers of paper towels. Blot the pumpkin puree until it is dry and reduces by half.
2. Make the brown butter: Cook the butter in a saucepan over medium-low heat until the butter melts and the milk solids toast to become a golden-brown color. Cool the brown butter to room temperature.
3. Preheat and prep: Preheat the oven to 350℉ (177℃). Prepare baking sheet pans with silicone baking mats or parchment paper.
4. Make the cookie dough: In a large bowl, whisk together the light brown sugar, granulated sugar, melted brown butter, egg, egg yolk, and vanilla extract until smooth. Add the dried pumpkin puree and whisk well until fully combined. Add the dry ingredients (all-purpose flour, pumpkin pie spice, baking soda, and salt) to the wet ingredients and mix until the ingredients are well combined. Fold in the semisweet chocolate chips.
5. Bake the cookies: Portion the cookie dough with a large cookie scoop (3 tablespoons) and place on the prepared cookie sheets. Bake the cookies for 10 to 12 minutes until the edges are set and the centers are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.

Other Cookie Recipes You Will Love

• Brown butter chocolate chip cookies
• Chocolate chip cookies
• Frosted pumpkin cookies
• Pumpkin spice whoopie pies
• Pumpkin spice oatmeal cream pies

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Pumpkin Chocolate Chip Cookies

Prep Time 45 minutes mins

Cook Time 11 minutes mins

Yield: 24 cookies

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Pumpkin chocolate chip cookies are easy to make, soft and chewy, and super delicious. Made with brown butter, pumpkin puree, pumpkin pie spice and semisweet chocolate chips, these cookies have a delicious pumpkin spice flavor and should absolutely be on your fall baking list.

Equipment

• Stand mixer or electric hand mixer

Ingredients 

1x2x3x

• ▢ ⅔ cup (163 g) pumpkin puree with the moisture removed to equal ⅓ cup *See blog post for more information
• ▢ 18 tbsp (252 g) unsalted butter 1 cup + 2 tbsp unsalted butter, browned to equal 1 cup of brown butter, melted
• ▢ 1 ½ cups (330 g) light brown sugar
• ▢ ½ cup (100 g) granulated sugar
• ▢ 1 (1) large egg room temperature
• ▢ 1 (1) large egg yolk room temperature
• ▢ 2 tsp (2 tsp) vanilla extract
• ▢ 2 ¾ cups (344 g) all-purpose flour
• ▢ 2 tsp (2 tsp) pumpkin pie spice
• ▢ 1 tsp (1 tsp) baking soda
• ▢ 1 tsp (1 tsp) salt
• ▢ 1 ½ cups (270 g) semisweet chocolate chips plus more for adding to the tops of the cookies

Instructions

• First, remove the moisture from the pumpkin puree. Spread the pumpkin puree in a thin layer on several layers of paper towels. Use additional paper towels to blot the pumpkin puree until most of the moisture is removed and the pumpkin puree is dry. The pumpkin puree will reduce by half, so you should have ⅓ cup of pumpkin puree remaining. Set aside.
• Next, make the brown butter. Place the unsalted butter in a medium saucepan on the stove over medium-low heat. Heat until the butter is fully melted. Once the butter is melted, stir the butter constantly and continue to cook until it foams up and the milk solids turn a golden brown color. Pour the brown butter into a heat-proof bowl and cool to room temperature before making the cookie dough.
• Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
• In a large mixing bowl, whisk the light brown sugar, granulated sugar, and cooled melted brown butter. Add the egg, egg yolk, and vanilla extract and whisk until smooth. Add in the dried pumpkin puree and mix well until it is fully combined.
• In a separate mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt. Add the dry ingredients into the wet ingredients and mix well with an electric hand mixer or spatula until the ingredients are combined and the cookie dough forms. Fold in the semisweet chocolate chips.
• Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on the prepared baking sheet, allowing room for spreading. Press additional semisweet chocolate chips into the top of the cookie dough, if desired.
• Bake the cookies for 10 to 12 minutes, until the edges of the cookies are set and the centers are slightly underdone. Cool the cookies on the pan for 2 minutes and then transfer the cookies to a wire rack to cool completely.

Notes

• Store the cookies in an airtight container at room temperature for 2 to 3 days. 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

Meet Courtney