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Soft, chewy pumpkin cookies with rich browned butter flavor, cozy pumpkin spice, and melty chocolate chips, perfect for fall.

Ingredients

Scale
  • 1 cup cold unsalted butter
  • 2/3 cup pumpkin puree, room temperature (blotted to about 1/3 cup or 75 g)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 1 2/3 cups + 1 tablespoon all-purpose flour
  • 2 1/2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup finely chopped chocolate bar or chocolate chips

Instructions

  1. Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. Brown 1 cup cold unsalted butter in a large stainless steel pan until golden brown bits form and it smells nutty; remove from heat and pour into a glass measuring bowl.
  3. Chill the browned butter in the fridge for 50–60 minutes, stirring every 10–15 minutes, until it reaches about 75°F and is cool but still liquid (about just under 1 cup / 184 g).
  4. Spread pumpkin puree on a plate and press with paper towels, swapping to fresh towels and repeating until it feels like soft playdough and measures about 1/3 cup (75 g).
  5. Whisk the cooled browned butter with granulated sugar and light brown sugar for exactly 1 minute, until the mixture looks pale and sandy.
  6. Whisk in 2 large egg yolks, 2 teaspoons vanilla extract, and the blotted pumpkin puree until well combined.
  7. Gently fold in 1 2/3 cups + 1 tablespoon all-purpose flour, 2 1/2 teaspoons pumpkin spice, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1 cup chopped chocolate until just combined; avoid overmixing.
  8. Portion dough with a 3-tablespoon cookie scoop, roll each scoop between your palms, and space balls 2–3 inches apart on the prepared baking sheets (about 15 cookies); optionally press extra chopped chocolate pieces on top before baking.
  9. Bake one tray at a time for 9–13 minutes until edges are golden and centers look slightly underbaked.
  10. Immediately out of the oven, use a large round cookie cutter to gently push the edges inward to make cookies thicker and round, then let the trays cool completely on a wire rack before removing the cookies.

Notes

Brown the butter and chill it until cool but still pourable (about 75°F) to achieve perfect texture and flavor., Blot pumpkin puree thoroughly to remove excess moisture for dense, chewy cookies., Measure flour using spoon-and-level method or kitchen scale to avoid cakey or gummy texture., Do not overmix once adding flour and chocolate to avoid toughness., Use a 3-tablespoon scoop for portioning and space cookies properly for even baking., For extra chocolate melty pools, press extra chopped chocolate pieces on top before baking., Cookies can be stored at room temperature for 2–3 days, refrigerated for 5–7 days, and frozen baked or raw dough for 2–3 months.

Nutrition

Find it online: https://spoonandhearth.com/thick-chewy-pumpkin-chocolate-chip-cookies/