Ingredients
Scale
- 3/4 cup unsalted butter browned and cooled slightly
- ⅔ cup dark brown sugar
- 2 tbsp granulated sugar
- 2 large egg yolks room temperature
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 1 & 3/4 cup all-purpose flour
- ½ tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cups semisweet or dark chocolate chips/chunks
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a bowl, combine browned butter, dark brown sugar, and granulated sugar until smooth.
- Add egg yolks, pumpkin puree, and vanilla extract to the mixture, mixing well.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the chocolate chips/chunks and mix well.
- Scoop the dough onto the prepared baking sheet, spacing them evenly.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let cool slightly before transferring to a wire rack.
Notes
Ensure the pumpkin puree is well-drained to avoid excess moisture in the cookies.
Feel free to substitute dark chocolate chips with milk chocolate or white chocolate for a different flavor.
For chewier cookies, underbake slightly and let them sit on the baking sheet for a few minutes before transferring.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg