Pumpkin Chocolate Chip Cookies
Chewy, not cakey pumpkin chocolate chip cookies made with brown butter, blotted pumpkin, and egg yolks for real structure and gooey chocolate in every bite.
Servings 12 large cookies
Ingredients
Cookies
- ½ cup unsalted butter browned
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 2 large egg yolks yolks only
- 2 teaspoons vanilla extract
- ½ cup pumpkin puree blotted dry, not pie filling
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup semi-sweet chocolate chips plus more for topping
Instructions
Brown the Butter
- Melt the butter in a light-colored pan over medium heat until it smells nutty and turns golden, about 4 to 5 minutes. Scrape it into a bowl and let it cool for 10 minutes.
Blot the Pumpkin
- Spread the pumpkin on paper towels and press more on top to pull out the moisture, until it is noticeably drier and darker.
Mix the Dough
- Whisk the cooled butter with both sugars, then stir in the egg yolks, vanilla, and blotted pumpkin. Add the flour, baking soda, salt, and pumpkin pie spice and stir until just combined, then fold in the chocolate chips.
Scoop, Chill, and Bake
- Scoop into 12 large balls and chill for 30 minutes.
- Bake at 350F for 10 to 12 minutes, until the edges are set but the centers still look soft. Press a few extra chips on top and cool on the pan for 5 minutes.
Notes
- Blot the pumpkin: The drier the pumpkin, the chewier the cookie.
- Yolks only: The whites make pumpkin cookies puffy and cakey.
- Chill the dough: Keeps the cookies from spreading thin.
- Don't overbake: Pull them when the centers still look soft.