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Chewy Pumpkin Chocolate Chip Cookies: Best Easy Fall Recipe

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These chewy pumpkin chocolate chip cookies are the ultimate fall treat, featuring browned butter, warm spices, and melty chocolate. They deliver a satisfying chew without being cakey, thanks to a few key techniques like blotting the pumpkin and chilling the dough.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, browned
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ⅓ cup pumpkin puree, blotted dry
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour, spooned and leveled
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place the butter in a small saucepan over medium heat. Stir occasionally with a rubber spatula. It will melt, foam, then start to bubble. After about 5-7 minutes, you’ll see brown specks forming at the bottom and smell a nutty aroma. Remove from heat immediately and pour into a heatproof bowl. Let it cool for 10 minutes.
  2. Blot the pumpkin: While the butter cools, spread the pumpkin puree on a plate lined with paper towels. Place another paper towel on top and press gently. Let it sit for 5 minutes.
  3. Mix the sugars and butter: In a large bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Whisk vigorously for about 1 minute until the mixture looks like wet sand and there are no lumps.
  4. Add the wet ingredients: Whisk in the egg yolk, vanilla extract, and the blotted pumpkin puree. Mix until fully combined. The mixture will look slightly thick and glossy.
  5. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger for about 20 seconds.
  6. Fold the dry into the wet: Add the dry ingredients to the wet mixture. Use a rubber spatula to fold gently, scraping the bottom and sides. Stop as soon as you no longer see streaks of flour.
  7. Add the chocolate chips: Fold in the chocolate chips with a few gentle strokes. Reserve about 2 tablespoons to press onto the tops of the dough balls later.
  8. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (1 hour is better).
  9. Preheat the oven: About 10 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  10. Scoop the dough: Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each portion into a smooth ball with your hands. Place them 2 inches apart on the prepared baking sheets. Press a few reserved chocolate chips onto the tops of each ball.
  11. Bake: Bake one sheet at a time on the center rack for 10-12 minutes. The edges should look set and lightly golden, but the centers will still look slightly underdone and puffy.
  12. Cool on the pan: Let the cookies rest on the baking sheet for 5 minutes. After 5 minutes, transfer them to a wire rack to cool completely.

Notes

Blotting the pumpkin is not optional—it removes excess moisture that makes cookies cakey. Browned butter must cool before mixing with sugar to prevent melting. Measure flour by spooning and leveling. Chilling the dough is essential for chewy texture. Bake one sheet at a time for even heat. Cookies are done when edges are set but centers still look slightly underdone.

Nutrition

Keywords: pumpkin cookies, chewy pumpkin cookies, chocolate chip cookies, fall baking, pumpkin dessert, browned butter cookies

Find it online: https://grubella.com/chewy-pumpkin-chocolate-chip-cookies-best-easy-fall-recipe/