This Chewy Pumpkin Chocolate Chip Cookies Recipe will become your new favorite. Brown Butter, Pumpkin Pie Spice, Pumpkin and of course loads of Chocolate Chunks are what makes these the best Pumpkin Cookie!
So confession, I've made these cookies like 12 times in the last couple weeks. I think I have OD on them a little.
Okay maybe not 12 times but really I made them at least 5 times, that is a lot for me. They're just that good.
There are tons of pumpkin cookie sout there, but I find that most of them product a pumpkin cookie that is more cakey, than a chewy cookie. Turns out pumpkin is so incredibly moist we don't need all the liquid from the eggs, so I cut the egg down to just one egg yolk. It was perfect.
Let's get to the recipe.
- Unsalted Butter browned and Unsalted Butter, cut into small cubes
- Brown Sugar and Granulated Sugar
- Pumpkin Puree, not pumpkin pie filling
- Large Egg Yolk, at room temp.
- Pure Vanilla Extract
- All-Purpose Flour/ Plain Flour
- Baking Soda
- Pumpkin Pie Spice
- Chocolate Chips or Chunks, I always prefer chunks since I get more gooey chocolate pools. For another pumpkin recipe that calls for chocolate try my pumpkin cheesecake brownies.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different as to what someone else scoops!
These cookies start with brown butter, which really just takes anything to the next level. And the warm notes of brown butter pair perfectly with pumpkin. If you want to see a detailed step by step post on brown butter with pictures check out my How to make Brown Butter post.
Start off in a medium saucepan over medium heat melt the first part of the butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
Then in a bowl of an electric mixer add the brown butter and the regular, cold butter. Mix until combined. Add the brown sugar and granulated mix and beat for 2 minutes.
Since pumpkin puree provides so much moisture, and lots of moisture makes a more cake-like cookie, we cut back the eggs, while adding the pumpkin puree.
Add in the Pumpkin Puree & Vanilla Extract, beat for two minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 2 more times.
Mixing the butter, sugar, egg yolk and pumpkin mixture takes a little time but you will see the batter change colors, becoming much lighter by the third time. I learned to do this from a Cooks Illustrated cookie recipe. I adore Cooks Illustrated and love reading their books, magazines and all the online information.
While the butter mixture is resting/ mixing in a separate bowl mix together the flour, salt, baking soda, pumpkin pie spice, and cornstarch.
Once the wet ingredients are ready slowly add flour mixture to the wet mixture, mixing just until combined. Fold in chocolate chunks. Place the dough covered in the fridge for 30 minutes to an hour.
Finally, preheat oven to 350F and line a baking sheet with a Silpat liner or parchment paper. Scoop 2 tablespoons balls of dough I use a medium cookie scoop for the same size cookies. I also top the cookies with extra chocolate chunks on top, totally not necessary but who doesn't enjoy more chocolate!
Bake the pumpkin chocolate chip cookies for 9-11 minutes, let the cookies cool on a wire rack for 5 minutes before enjoying.
Transfer the leftover cookies to an air-tight container for up to 5 days. Be sure to check out my pumpkin snickerdoodles recipe too!
Can you freeze
Totally. I very often freeze cookie dough and baked cookies.
To freeze the cookie dough balls I suggest putting them on a plate in a single layer and letting them chill in the freezer until solid. Then feel free to transfer to a freezer-safe container or bag. Letting the cookie dough balls freeze in a single layer ensure they won't freeze stuck together so you can bake one cookie at a time if you'd like.
To bake frozen cookie dough balls just add an extra minute or two on the bake time.
To freeze baked cookies let them cool completely then place in a freezer-safe container or bag.
To thaw frozen baked cookies let them sit at room temperature for 30 minutes or pop in the oven for 5 minutes at 300F/148C, or microwave for 30 seconds.
More pumpkin recipes
- Nutella Pumpkin Tiramisu
- Brown Butter Pumpkin Cake Recipe
- Oat Flour Pumpkin Bread
- Pumpkin Cheesecake Muffins
- Pumpkin Cheesecake with Biscoff Crust
- Chocolate Chunk Pumpkin Bread Recipe
- Chocolate Chip Pumpkin Muffins
★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
This Chewy Pumpkin Chocolate Chunk Cookies Recipe will become your new favorite. Brown Butter, Pumpkin Pie Spice, Pumpkin and of course loads of Chocolate Chunks are what makes these the best Pumpkin Cookie!
- 2oz (1/4 Cup) Unsalted Butter, browned
- 2oz (1/4 Cup) Unsalted Butter, cut into small cubes
- 150 Grams/ 3/4 Cup Brown Sugar
- 50 Grams/ 1/4 Cup Granulated Sugar
- 61 Grams/ 1/4 Cup Pumpkin Puree
- 1 Egg Yolk, at room temp.
- 1 Tablespoon Vanilla Extract
- 240 Grams/ 2 Cups All Purpose Flour
- 1.5 Teaspoon Salt
- 1.5 Teaspoons Baking Soda
- 1 Tablespoon Pumpkin Pie Spice
- 2 Teaspoons Cornstarch
- 8oz/ 1 Cup Chocolate Chunks/ Chips
- In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
- In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. Add in pumpkin puree, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 2 more times.
- In a separate bowl mix together the flour, salt, baking soda, pumpkin pie spice, and cornstarch.
- Slowly add flour mixture to the wet mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in the fridge for 30 minutes to an hour.
- Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
- Scoop 2 tablespoons balls of dough and bake for 9-11 minutes, the cookies should be just set and not look "wet" on the tops. Let cookies cool on a wire rack for 5 minutes. Store in an airtight container for 5 days.
*Total Time includes Chill Time
Keywords: pumpkin cookie recipe, chewy cookies
This post was originally published on October 22, 2016. As of October 2019, the post has been updated with new text and photos.