These thin and chewy brown butter pumpkin chocolate chip cookies are perfect for fall!
Chewy Pumpkin Chocolate Chip Cookies
Rated 5.0 stars by 1 users
Servings
12
These pumpkin brown butter chocolate chip cookies are perfectly chewy and a great fall treat!
Recipe Credit: She Likes Milk
Ingredients
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1 cup butter
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¾ cup granulated sugar, 150 g
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¾ cup brown sugar, 165 g
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2 egg yolks
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2 tsp vanilla
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⅓ cup pumpkin purée, 80g (patted dry)
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2 cups + 2 tbsp white whole wheat flour, 276 g
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1 tsp pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp allspice)
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½ tsp kosher salt
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1 tsp baking soda
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½ tsp baking powder
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1½ cups chocolate chips
Directions
In a saucepan over medium heat, melt 1 cup of unsalted butter. Let it gently simmer for about 5 minutes, stirring frequently, until it turns golden brown and smells nutty. Watch closely — once browned, immediately remove from heat and pour into a heat safe, large mixing bowl to prevent further cooking.
Measure 1/3 cup pumpkin puree and place it between two layers of paper towels. Gently press to blot out excess moisture until the paper towels are damp and the puree feels thicker and slightly drier.
Using a stand mixer or whisk, combine the warm browned butter with ¾ cup brown sugar and ¾ cup granulated sugar until smooth and slightly pale. Add 2 egg yolks, one at a time, mixing well after each addition. Whisk in 2 teaspoons of vanilla extract, followed by the dried pumpkin purée until fully incorporated.
In a separate bowl, whisk together 2 cups plus the 2 tablespoons of white whole wheat flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt and 1 tsp pumpkin pie spice until well combined. Gradually fold the dry mixture into the wet ingredients using a spatula or the mixer with the paddle attachment on low speed. Mix just until a soft, cohesive dough forms — avoid overmixing to keep the cookies tender. Use your hands to bring together if needed.
Gently fold in 1½ cups chocolate chips. Cover the dough and chill in the refrigerator for 30 minutes — this helps deepen flavor. Preheat oven to 375℉ while your dough chills.
Use a standard ice cream scoop to portion the chilled cookie dough onto a baking sheet. Place a small square of parchment paper over each dough ball, then gently press down with the bottom of a glass cup to slightly flatten to about 1 inch thick. Remove the parchment square before baking.
Bake for 10–12 minutes, until edges are golden and centers look slightly underdone — they’ll finish setting as they cool. Let cool for a few minutes on the baking sheet before transferring to a wire rack. Enjoy warm or store in an airtight container for soft, chewy cookies for days!