Thick & Chewy Pumpkin Chocolate Chip Cookies | Easy & Delicious
These chewy pumpkin chocolate chip cookies are soft, gooey, and packed with warm fall spices and melty chocolate. Made with brown butter and blotted pumpkin for that signature chewy texture—no cakey cookies here!
- Prep Time: 1 hour 30 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 41 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup cold unsalted butter
2/3 cup pumpkin puree, blotted dry (about 1/3 cup after blotting)
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 cup + 1 tablespoon all-purpose flour
2 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup chopped chocolate bar or chocolate chips
Instructions
1. Preheat oven to 350°F (180°C) and line two baking trays with parchment paper.
2. Brown the butter in a stainless steel pan until golden and nutty, about 5 minutes. Cool in the fridge, stirring occasionally, until 75°F and still liquid.
3. Spread pumpkin puree on a plate and press with paper towels until most moisture is removed, reducing it to about 1/3 cup.
4. Whisk browned butter with granulated and brown sugar for 1 minute until pale and sandy.
5. Whisk in egg yolks, vanilla, and dried pumpkin puree until combined.
6. Fold in flour, pumpkin spice, baking soda, salt, and chocolate until just combined.
7. Scoop dough with a 3 tbsp cookie scoop (about 15 cookies), roll, and place on trays 2-3 inches apart. Optionally press extra chocolate chunks on top.
8. Bake one tray at a time for 9-13 minutes until edges are golden and centers are slightly underbaked.
9. Straight out of the oven, use a round cutter to scoot edges in for perfectly round cookies. Cool on a wire rack before enjoying.
10. Store cookies in an airtight container for 2-3 days at room temp, or freeze dough balls for later.
Notes
Blot the pumpkin thoroughly—this prevents cakey cookies and ensures chewiness.
Measure flour properly using spoon-and-level or a kitchen scale to avoid dry or flat cookies.
Cool the browned butter to exactly 75°F before mixing for the best texture.
For extra chocolate puddles, press larger chocolate chunks on top before baking.
Refrigerated dough balls need about 1 hour to come to room temperature; frozen dough needs about 2 hours before baking.
Find it online: https://cookingwithramsay.com/pumpkin-chocolate-chip-cookies/