Pumpkin Chocolate Chip Cookies: A Perfect Fall Treat
When the weather cools down and the crisp autumn air fills your lungs, there’s something special about baking up a batch of pumpkin cookies. Pumpkin Chocolate Chip Cookies combine the cozy warmth of pumpkin spice with the indulgent richness of chocolate, making them the perfect dessert for fall. These cookies have a soft, chewy texture that never gets cakey, and the pumpkin flavor is beautifully complemented by the sweetness of chocolate chips. Whether you’re hosting a fall gathering or simply craving a homemade treat, these cookies are sure to hit the spot. And the best part? This recipe doesn’t require any chilling or mixers, making it incredibly simple and accessible for bakers of all levels. In this detailed guide, I’ll walk you through how to make these delicious cookies from start to finish, as well as offer tips and variations to customize them to your taste.
- Prep Time: 1 hour 30 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 41 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Unsalted Butter: You’ll use cold unsalted butter in this recipe. Browning the butter adds a deep, nutty flavor to the cookies, which is a signature element of this recipe. Make sure to follow the instructions carefully when browning the butter to achieve the perfect consistency.
- Libby’s Pumpkin Puree: Canned pumpkin puree is a convenient ingredient that provides moisture and flavor. Be sure to blot the pumpkin with paper towels to remove excess moisture, as too much liquid can lead to cakier cookies. This step is crucial to achieving a chewy, soft texture.
- Granulated Sugar and Brown Sugar: The combination of granulated sugar and light brown sugar provides the perfect balance of sweetness. The brown sugar also adds a subtle caramel-like flavor that enhances the overall taste of the cookies.
- Egg Yolks: This recipe uses egg yolks only. The yolks provide richness and moisture to the dough. Room-temperature egg yolks are best for ensuring smooth incorporation into the batter.
- Vanilla Extract: A small amount of vanilla extract adds depth and warmth to the flavor profile of the cookies.
- All-Purpose Flour: All-purpose flour is the foundation of the dough. Be sure to measure it properly, as too much flour can result in dry or dense cookies. It’s best to fluff the flour, spoon it into the measuring cup, and level it off for accuracy.
- Pumpkin Spice: This blend of cinnamon, nutmeg, and cloves gives the cookies that signature fall flavor. You can substitute with individual spices if you prefer, but pumpkin spice is convenient and perfectly balanced for these cookies.
- Baking Soda: The baking soda helps the cookies spread and rise slightly during baking.
- Sea Salt: A small amount of sea salt enhances the sweetness of the cookies and helps balance the flavors.
- Chocolate Chips or Chopped Chocolate: The chocolate chips are the stars of this cookie, adding sweetness and rich flavor to each bite. You can use chopped chocolate bars for larger chunks of melted chocolate, or stick with standard chocolate chips for a more classic look.
Instructions
Step 1: Brown the Butter
Start by browning the butter. This step is what takes these cookies from good to great. Brown the butter in a stainless steel pan over medium heat. As the butter cooks, it will foam and crackle. Stir occasionally to make sure it doesn’t burn. When the butter turns golden brown and you notice a nutty aroma, remove the pan from the heat. The browned bits at the bottom of the pan are full of flavor, so be sure to scrape those into a glass measuring bowl. Let the butter cool in the fridge for 50-60 minutes. Stir it every 10-15 minutes to check the temperature. It should be liquid but cool to 75°F before moving on to the next step.
Step 2: Prepare the Pumpkin Puree
While the butter is cooling, prepare the pumpkin puree. Spread the canned pumpkin on a plate and use a stack of paper towels to press and absorb the excess moisture. This will help prevent the cookies from becoming too cakey. After blotting, the pumpkin should feel soft and firm, like playdough, and measure around 1/3 cup. The drier the pumpkin, the better your cookies will be!
Step 3: Mix the Dough
Once the butter has cooled, whisk it together with both the granulated sugar and brown sugar. Whisk for exactly one minute to get a smooth, pale, wet sand-like texture. Add the egg yolks, vanilla extract, and dried pumpkin puree. Whisk until everything is combined. Next, fold in the dry ingredients: flour, pumpkin spice, baking soda, and salt. Mix until just incorporated. Be careful not to overmix the dough, or the cookies may turn out dense.
Step 4: Add the Chocolate Chips
Fold in the chocolate chips (or finely chopped chocolate) last. If you want larger pockets of melted chocolate, press a few extra chocolate pieces on top of the dough before baking.
Step 5: Scoop and Bake the Cookies
Using a 3-tablespoon cookie scoop, scoop the dough and roll it between your palms to form balls. Place the dough balls on a baking tray lined with parchment paper, spacing them 2-3 inches apart. Bake the cookies one tray at a time for 9-13 minutes. The cookies should be golden brown at the edges, but the center should still look slightly underbaked. This is the perfect time to use a large round cookie cutter to gently scoot the edges in and create thicker, perfectly round cookies. Let the cookies cool completely on a wire rack before enjoying.
Notes
- Measuring Flour: One of the most common mistakes when baking cookies is improperly measuring flour. Always fluff your flour first, then spoon it into the measuring cup and level it off. If you have a kitchen scale, that’s even better—using the exact amount of flour will help ensure the right texture for your cookies.
- Pumpkin Puree: Don’t skip the step of blotting the pumpkin. If the pumpkin puree is too wet, your cookies may turn out more like cake than cookies. Blotting removes excess moisture and helps achieve a chewy, soft texture.
- Chocolate Variations: While chocolate chips are a classic choice, you can also experiment with different types of chocolate. Try dark chocolate chips for a slightly bitter contrast, or use milk chocolate for a sweeter treat. Chopped chocolate bars will create larger chunks of gooey chocolate in every bite.
- Add-Ins: Feel free to get creative with your cookies! Consider adding a handful of chopped pecans or walnuts for a bit of crunch, or fold in some dried cranberries for a tart contrast to the sweetness of the chocolate and pumpkin.