These pumpkin chocolate chip cookies are warm, chewy, and perfect for the cool fall weather. The spiced cookies take a classic chocolate chip cookie, giving them all the best fall flavors.
Spiced Pumpkin Chocolate Chip Cookies
Chocolate chip cookies are always a good idea. The cookies are even better when they have pumpkin puree in them, highlighting the best fall flavors. After one batch, I knew these pumpkin chocolate chip cookies would be a staple in my fall baking rotation.
Pumpkin cookies can be either chewy or crisp, while others have more of a cake texture. The secret to getting one or the other is all in the pumpkin puree. Pumpkin puree is very watery and can make or break the texture of the cookies. Blotting the pumpkin before adding it to the batter removes most of the moisture and makes the cookies rather chewy than cakey.
These cookies will make you double-take while they are in the oven. Because of the lack of moisture, they don't flatten out so quickly. After chilling, they are pretty stiff, too. After the cookies are baked in the oven for a few minutes, push them down with the back of a spoon. This will give them the momentum they need for the rest of the baking process.
Looking for more fall cookie ideas? Try my pumpkin snickerdoodle cookies or apple pie cookies!
Why You'll Love These Pumpkin Chocolate Chip Cookies
- Seasonal Treat - These cookies are fall wrapped up in one bite.
- Texture - The chewy texture of the cookies is the perfect vehicle for the pumpkin.
- Brown Butter - The brown butter takes these cookies to the next level.
Ingreidents Needed For Pumpkin Chocolate Chip Cookies
See below for all the details on what you'll need to make the full recipe.
- Pumpkin puree - Blot the pumpkin puree to remove the moisture.
- Fall spices - Combine cinnamon, ginger, nutmeg, and cloves for a fall spice blend.
- Chocolate chips - I like dark chocolate chips, but semi-sweet or milk chocolate will taste great.
- Egg white - The egg white adds to the tenderness of the cookie.
- Butter - Keep the butter soft.
Directions For How To Make Pumpkin Chocolate Chip Cookies
- Brown the butter.
Brown the butter in a saucepan. When done, it will turn foamy, then golden brown, and smell nutty. Remove the butter from the stove to chill.
- Mix the dry ingredients.
In a medium-sized bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set to the side.
- Mix the wet ingredients.
In a large bowl, combine the browned butter, brown sugar, granulated sugar, vanilla, pumpkin puree, and egg white. Mix to combine.
- Make the cookie dough batter.
Pour the dry ingredients into the wet ingredients and mix to combine. Fold in the chocolate chips with a rubber spatula.
- Form the cookie dough balls.
Form the cookie dough balls before they chill. Use a medium-sized cookie dough scoop or a small cookie dough scoop and combine the two dough balls together to make larger cookies.
- Chill the dough.
Place the dough in the refrigerator and chill for 30 minutes or up to an hour.
- Bake the cookies.
While the cookies are chilling, preheat the oven to 350 and prepare a cookie sheet with parchment. Bake the cookies for 12 minutes, pushing them down with the back of the spoon about 4 minutes in. Let the cookies slightly cool on the pan before moving to a cooling rack.
Serving Suggestions
While these cookies can be made any time of the year, they truly have their moment in the fall. Serve them with lunch, an afternoon snack, or dessert. You can also combine two cookies with vanilla ice cream to make ice cream sandwiches.
Make Ahead and Storage
These cookies can be made 1-2 days ahead of time and kept in an airtight container until eaten. The cookie dough can also be made, formed into balls, and then placed in the freezer until ready to cook. The dough doesn't need to be thawed before being put in the oven, but it will need a few extra minutes to cook.
After being baked, the cookies can also be frozen. Store them in an airtight container or plastic bag and freeze them for 2-3 months.
Tips and Variations
- Let the cookies cool - Before digging in, give them some time to cool on the cooling rack. This gives the cookies a minute to come back together.
- Dry cookie dough—The cookie dough can get a bit dry because of the pumpkin puree's lack of moisture. If it gets too crumby, add another tablespoon of the pumpkin puree.
- Browning the butter - Brown butter can burn in an instant. Keep your eye on the stove when melting it down.
FAQs
Browning the butter basically caramelizes it. The milk solids get toasted in the process, bringing out a nutty, toasty flavor.
Yes, pumpkin puree is canned pumpkin. The two can be used interchangeably.
Softened butter will lead to cakier cookies. Because this recipe aims for a chewy cookie, it is better to use melted brown butter.
Pumpkin Chocolate Chip Cookies
Ingredients
Equipment
Method
- Brown the butter in a small saucepan on low heat. It will melt, foam, and turn golden brown. Remove the butter from the saucepan and let it cool to room temperature.
- While the butter is cooling down, blot the pumpkin puree using a paper towel. Gently blot it to remove most of the excess moisture. Set it to the side when done.
- Combine the wet ingredients in a large bowl. Mix the sugars, vanilla extract, blotted pumpkin puree, egg white, and browned butter.
- Add the flour, baking soda, baking powder, salt, and spices to the wet ingreidents. Mix to combine.
- Fold in the chocolate chips using a rubber spatula.
- Form the dough into balls using a medium cookie scoop or a small cookie dough scoop, Rolling the two balls together. Place the prepared dough in the fridge to chill for 30 minutes.
- While the cookies chill, preheat the oven to 350 and prepare a cookie sheet with parchment.
- Place the cookie dough on the prepared cookie sheet and bake the cookie dough for 12 minutes. At 4-5 minutes, use the back of a spoon to press down the cookies to flatten them. Continue to let them bake until they are firm around the edges.
- Let the cookies cool on the pan before moving them to a cooling rack to fully cool.
Heather Hall says
Hi! I am not seeing the flour listed in the recipe!
Margo says
1 1/2 cups of flour!