Pumpkin chocolate chip cookies

Made with browned butter, these pumpkin chocolate chip cookies are full of flavor and have a soft and chewy texture. This recipe is easy to make and requires no special equipment.

Why you should try this pumpkin chocolate chip cookie recipe

• Easy-to-make cookies – These pumpkin chocolate cookies can be made with just a whisk and a couple of mixing bowls.
• Extra flavor from brown butter – The nutty flavor of brown butter makes these chewy pumpkin chocolate chip cookies with ground cinnamon an even better fit for the fall season.

Looking for more pumpkin recipes? Check out this Pumpkin roll, Pumpkin muffins, or these Pumpkin buns.

Ingredients you will need

• Unsalted butter
• Flour - For chewy pumpkin cookies with chocolate chips, use bread flour.
• Ground cinnamon - Alternatively, you can use other fall-inspired spices like pumpkin spice, nutmeg, allspice, etc.
• Baking soda
• Salt
• Sugars - I use both white and light brown sugar to make these soft chocolate chip pumpkin cookies.
• Pumpkin puree - Use natural canned pumpkin puree or make homemade puree or butternut squash puree instead.
• Egg
• Vanilla extract
• Chocolate chips - You can use either semi-sweet chocolate chips or milk chocolate chips, or buy a chocolate bar and chop it into chunks.

Cooking tips

• Don't burn the butter. Brown butter can quickly go from perfect to burnt, so keep a close eye on it. Cook it over medium heat, stirring occasionally until it reaches a beautiful amber color.
• Allow the butter to cool. Before adding the egg to the mixture, make sure the browned butter has cooled sufficiently. This prevents the egg from cooking upon contact.
• Chill the dough thoroughly. After combining the dry and wet ingredients, the cookie dough may be too soft to scoop into dough balls. To firm it up, place the dough in the freezer for 30-60 minutes.

How to make pumpkin chocolate chip cookies

Browning the butter and making the cookie dough

1. Melt butter in a light-colored pan over medium-low heat. Stir occasionally until it turns golden brown and smells nutty (5-8 minutes). Pour the browned butter into a bowl and allow it to cool down.
2. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
3. Whisk together the flour, baking soda, ground cinnamon, and salt.
4. Once the butter has cooled, add the white and brown sugar. Whisk to combine.
5. Add the egg and vanilla, and whisk until well combined.
6. Add the dry ingredients mixture and mix until just combined. Cover the bowl with plastic wrap and refrigerate it for 30-60 minutes or until the cookie dough is firm enough to shape into cookie dough balls.

Shaping and baking

1. Form approximately 15 dough balls and place them on the prepared baking sheets, spacing them about 2” apart.
2. Bake the cookies in two batches for 11-12 minutes or until the edges are lightly golden, the cookies are puffy, and they have finished spreading.
3. Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Possible Variations

• Replace chocolate with nuts - Consider substituting the chocolate chips with your favorite nuts. Chopped pecans, walnuts, or almonds will add a crunchy texture and nutty flavor to your cookies.
• Add a topping - You can sprinkle a cinnamon-sugar mix on top before baking for a sweet and slightly crunchy finish. Alternatively, a drizzle of cream cheese icing, sugar icing, or Salted caramel after baking can enhance both the flavor and appearance.
• Make sandwich cookies - Get creative and transform these pumpkin chocolate chip cookies into sandwich cookies. Spread a layer of cream cheese frosting between two cookies to create a cookie sandwich, perfect for special occasions like Thanksgiving. Note that you will have to store your sandwich cookies in the fridge (they will last up to 4 days).

FAQ

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Recipe card

Pumpkin chocolate chip cookies

Made with browned butter, these pumpkin chocolate chip cookies are full of flavor and have a soft and chewy texture. This recipe is easy-to-make and requires no special equipment.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Chilling the dough: 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Servings: 15 cookies

Calories: 170kcal

Author: Anna

Equipment

• Digital kitchen scale
• Saucepan
• Whisk
• 2 Mixing bowl
• Parchment paper

Ingredients

• 110 g unsalted butter
• 175 g bread flour
• 1 teaspoon ground cinnamon or pumpkin spice
• ¾ teaspoon baking soda
• 1 teaspoon salt
• 75 g white granulated sugar
• 75 g light brown sugar
• 60 g pumpkin puree
• 1 egg at room temperature
• 1 teaspoon vanilla extract
• 90 g chocolate chips semi-sweet or milk chocolate

US CustomaryMetric

Instructions

• Melt butter in a light-colored pan over medium-low heat. Stir occasionally until it turns golden brown and smells nutty (5-8 minutes). Pour the browned butter into a bowl and allow it to cool down until just warm.
• Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
• In a bowl, whisk together the flour, baking soda, ground cinnamon, and salt until well combined.
• Once the butter has cooled, add the white and brown sugar. Whisk to combine.
• Add the egg and vanilla, and whisk until well combined.
• Gradually add the dry ingredients mixture and mix until just combined. Cover the bowl with plastic wrap and refrigerate it for 30-60 minutes or until the cookie dough is firm enough to shape into cookie dough balls.
• Form approximately 15 dough balls (about 2 tablespoons or 40g each) and place them on the prepared baking sheets, spacing them about 2” apart.
• Bake the cookies in two batches for 11-12 minutes or until the edges are lightly golden, the cookies are puffy, and they have finished spreading.
• Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Video

Notes

Store the cookies at room temperature for up to 1 week or freeze them for up to 2 months.

Store the dough in the fridge for up to 4 days, or freeze it for up to 2 months.

Nutrition

Nutrition Facts

Pumpkin chocolate chip cookies

Serving Size

 

1 cookie

Amount per Serving

Calories

170

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

2

g

Cholesterol

 

27

mg

9

%

Sodium

 

217

mg

9

%

Potassium

 

51

mg

1

%

Carbohydrates

 

23

g

8

%

Fiber

 

0.5

g

2

%

Sugar

 

13

g

14

%

Protein

 

2

g

4

%

Vitamin A

 

822

IU

16

%

Vitamin C

 

0.2

mg

0

%

Calcium

 

16

mg

2

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

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