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Pumpkin Chocolate Chip Cookies

Swirled with chocolate and with a taste of pumpkin pie these pumpkin chocolate chip cookies give you a classic fall comfort with each bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling time 15 minutes
Total Time 45 minutes
Calories 3258 kcal

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup browned butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup chocolate chips

Instructions
 

  • Prepare the browned butter: In a pan over medium heat, melt the butter. Stir occasionally until it turns a golden brown color and gives off a nutty aroma (about 5-7 minutes). Remove from heat, transfer to a bowl, and let it cool for a few minutes.
  • Mix the wet ingredients: In the bowl with the cooled browned butter, add the brown sugar, granulated sugar, egg, vanilla extract, and pumpkin puree.
  • Incorporate the dry ingredients: Add the flour, baking soda, pumpkin pie spice, and salt into the bowl with the wet ingredients.
  • Add the chocolate chips: Fold the chocolate chips into the dough.
  • Form the cookies: Using a #20 scoop, form dough balls and place them on a baking sheet. Freeze the dough balls for 10 minutes to chill the dough.
  • Shape and bake: After 10 minutes, take the dough out of the freezer and use your hands to round out the dough balls.
    Place them on the baking sheet, leaving space between each cookie. Bake in a preheated oven at 350°F (180°C) for 9-12 minutes or until the edges are golden.
  • Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browned butter: Be careful not to burn the butter while browning it. Once it goes from golden brown to black, it may taste bitter. Remove it from the heat once it smells nutty and turns a golden color.
  • Pumpkin puree: Use plain, unsweetened pumpkin puree for better results and to balance the sweetness.
  • Homemade pumpkin puree: If you prefer a homemade option, roast a small pumpkin, remove the skin, and puree the flesh in a blender or food processor. This gives a fresher taste and lets you control the moisture.
  • Strain excess moisture: If your pumpkin puree is too watery (common with homemade puree), strain it using a fine mesh strainer or cheesecloth to remove excess liquid. This will prevent the cookies from becoming too soft or soggy.
  • Cookie texture: The pumpkin puree adds extra moisture, so these cookies will be softer than traditional chocolate chip cookies.
  • Pre-freezing the dough: Chilling the dough in the freezer helps prevent the cookies from spreading too much during baking.
  • Even sizing: Using a #20 scoop ensures that all cookies are the same size and bake evenly.
  • Extra spices: For a stronger spice flavor, feel free to add a pinch more cinnamon or nutmeg to the mixture.
  • Storage: These cookies stay fresh in an airtight container for 3-4 days. For longer storage, you can freeze them.

Nutrition

Calories: 3258kcalCarbohydrates: 454gProtein: 31gFat: 151gSaturated Fat: 93gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 4gCholesterol: 408mgSodium: 2546mgPotassium: 1268mgFiber: 10gSugar: 266gVitamin A: 22146IUVitamin C: 6mgCalcium: 359mgIron: 14mg
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