Why you’ll these Pumpkin Chocolate Chip Cookies
- Soft, bakery-style texture with a perfectly tender crumb
- Warm autumn spices that make every bite cosy
- Loaded with melty chocolate chips throughout
- Super easy to make with simple pantry ingredients
- Perfect balance of sweet pumpkin flavour and rich chocolate
How to make these Pumpkin Chocolate Chip Cookies
Ingredients
- 115 g (½ cup) unsalted butter
- 100 g (½ cup) light brown sugar
- 50 g (¼ cup) granulated sugar
- 60 g (¼ cup) pumpkin purée (thick, not watery — blot with paper towel if needed)
- 1 large egg yolk (not the whole egg — prevents cakey texture)
- 1 tsp vanilla extract
- 180 g (1½ cups) all-purpose (plain) flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- 100 g (⅔ cup) semisweet or dark chocolate chips (or chunks)
Optional toppings:
- Extra chocolate chips for the tops
- A sprinkle of flaky sea salt
Instructions
- Brown the butter:
- In a saucepan over medium heat, melt the butter.
- Continue cooking, swirling often, until the butter foams and turns deep golden brown with nutty bits at the bottom (about 5–7 minutes).
- Pour into a heatproof bowl and let cool for 15–20 minutes.
- Mix the wet ingredients:
- Add the brown sugar and granulated sugar to the browned butter and whisk until smooth.
- Mix in the pumpkin purée, egg yolk, and vanilla extract until combined.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Make the dough:
- Add the dry ingredients to the wet and stir until just combined.
- Fold in the chocolate chips.
- Chill the dough:
- Cover and refrigerate for 30–60 minutes.
- This helps the dough firm up and keeps the cookies thick and chewy.
- Preheat oven:
- Preheat to 180°C (350°F). Line a baking tray with parchment paper.
- Shape & bake:
- Scoop the dough into 12 balls (about 50 g / 3 tbsp each).
- Place evenly spaced on the tray and press a few extra chocolate chips on top.
- Bake for 11–13 minutes, until edges are golden and centres look slightly under-baked.
- Finish:
- Cool on the tray for 10 minutes before transferring to a rack.
- Optional: Sprinkle with flaky sea salt while warm for a sweet–salty balance.
Tips for Perfect Texture
- Blot the pumpkin purée with paper towels to remove excess moisture — this keeps the cookies chewy, not cakey.
- Don’t skip chilling — it makes all the difference in texture.
- Use brown butter while it’s warm but not hot, so it doesn’t scramble the egg yolk.
Storage tips
- Store at room temperature up to 3 days, or refrigerate for up to 5 days.
- Freeze baked cookies or dough balls for up to 2 months — bake from frozen at 180°C (350°F) for ~12–14 minutes.
Pumpkin Chocolate Chip Cookies
Soft, warmly spiced pumpkin cookies studded with melty chocolate chips for the perfect cosy treat.
Ingredients
Method
- In a saucepan over medium heat, melt the butter.
- Continue cooking, swirling often, until the butter foams and turns deep golden brown with nutty bits at the bottom (about 5–7 minutes).
- Pour into a heatproof mixing bowl and let it cool for a few minutes.
- Add the brown sugar and granulated sugar to the browned butter and whisk until smooth.
- Mix in the pumpkin purée, egg yolk and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt.
- Add the dry ingredients to the wet and stir until just combined. Fold in the chocolate chips.
- Cover and refrigerate for 30–60 minutes.
- Preheat to 180°C (350°F). Line a baking tray with parchment paper.
- Scoop the dough into 12 balls (about 50 g / 3 tbsp each).
- Place evenly spaced on the tray and press a few extra chocolate chips on top.
- Bake for 11–13 minutes, until edges are golden and centres look slightly under-baked.
- Cool on the tray for 10 minutes before transferring to a rack.
- Optional: Sprinkle with flaky sea salt while warm for a sweet–salty balance.
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