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Thick pumpkin chocolate chip cookies cooling on a wire rack with visible chips

Pumpkin Chocolate Chip Cookies

Thick, chewy pumpkin chocolate chipcookies made with browned butter and blotted pumpkin puree to avoid a cakeytexture.
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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 1/2 cup canned pumpkin puree blotted dry
  • 1 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup bread flour
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 1/2 cups semi-sweet chocolate chips

Method
 

  1. Brown the butter in a saucepan, 5 to 6 minutes, until flecked brown.
  2. Cool browned butter 10 minutes.
  3. Whisk in both sugars until grainy and combined.
  4. Add blotted pumpkin, egg yolk, and vanilla, whisk until uniform.
  5. Whisk together flours, cornstarch, baking soda, salt, and spices separately.
  6. Fold dry ingredients into wet mixture until no streaks remain.
  7. Fold in chocolate chips.
  8. Chill dough at least 30 minutes.
  9. Preheat oven to 350°F.
  10. Scoop 2-tablespoon dough balls onto a lined sheet, spaced 2 inches apart.
  11. Bake 11 to 13 minutes until edges are set and centers look soft.

Notes

Storage: Store at room temperature up to 5 days. Freezes well baked or as raw dough balls, up to 2 months.
Allergen note: Contains dairy, egg, and gluten. Plant-based butter and dairy-free chocolate chips work for dairy-free; gluten-free flour blend for gluten-free.
Notes: Dough can be made up to 3 days ahead and refrigerated, or frozen as scooped balls for up to 2 months.