It’s the season to cozy up by the fire and bake some cookies. And what better flavor for the fall season other than pumpkin spice chocolate chunk cookies.
If you are looking for quick, soft and gooey cookies, then this recipe is the one for you. With a chewy base made from the browned butter and dark brown sugar, and the hefty addition of chocolate chunks, these pumpkin spice chocolate chunks cookies are SO decadent.
Don’t forget to check out our baking tips for making chocolate chip cookies just to your liking. Now lets get into the recipe!
Equipment & Ingredients
To make these pumpkin chocolate chunk cookies you will need these ingredients:
- Pumpkin Puree
- Butter
- Brown Sugar
- Eggs
- Vanilla Extract
- All Purpose Flour
- Pumpkin pie spice
- Baking Soda
- Salt
- Chocolate Chunks
- Sea Salt
As for the ingredients, the list is much shorter! You will just need:
- Baking Sheet
- Parchment Paper
- Mixing Bowls
Making the Dough
To start, prepare a baking sheet with parchment paper and set aside. Take the pumpkin puree and place it in a paper towel. Squeeze out the excess liquid until you have a dried out clump of pumpkin filling. This ensures that there isn’t too much extra liquid in the cookie dough later on when mixing, which would cause a more cakey consistency in the finished cookies. Set the pumpkin puree aside to add later.
In a large mixing bowl, add the browned butter. To make this, heat over the stove for about 5 minutes on medium heat until the butter browns and a nutty aroma comes from the pot. Then add the brown sugar and whisk together. After goes in the egg yolks and pumpkin puree from earlier. Whisk everything together again until combined.
Add in the dry ingredients of flour, pumpkin spice, baking soda, and salt. Fold this into the batter until everything is thoroughly combined and evenly distributed.
Chill the Dough
At this point you should have a thick, dark pumpkin spice chocolate chunk cookie dough. Add in the chocolate chunks and fold the batter together. Take the set aside parchment paper and use a 1-2 inch scooper to make round balls of dough and place on the baking sheet. Because we used browned butter in this recipe, we will need to chill this dough before baking. Cover the cookie dough balls with plastic wrap and place in the refrigerator for at least 30 minutes.
3 Cookie Baking Tips
2. Oven Temperature: Every oven varies slightly. Oven temperature affects how fast or slow a cookie bakes, which can lead to more or less spreading, and crunchy or chewier textures. Baking any higher than 350 degrees Fahrenheit, will make cookies spread more and have crisper edges. Baking at 325 would help them spread less and often result in a lightly browned and chewy cookie.
3. Butters: The three common types of butter temperatures used in cookie dough is melted, softened, and browned butter. Very rarely is cold butter used, but that technique would create more flaky layers in a cookie dough. As for this pumpkin spice chocolate chunk cookies recipe, we use browned butter. This gives the cookies a nuttier, thinner and chewier texture. Melted butter will also give a chewier texture, but without the nutty addition. Lastly, the softened butter will result in a cookie with more air incorporated, meaning a cakier cookie.
Baking the Cookies
Preheat the oven to 350 degrees Fahrenheit. Spread the cookies out ab out 2 inches apart on a baking sheet. Top with extra chocolate chunks before placing in the oven. Bake for 13 minutes or until the edges of the cookies have become slightly browned.
Remove the pumpkin spice chocolate chunk cookies from the oven and let cool for 10 minutes.
Enjoy!
Enjoy these chewy, gooey chocolate chunk cookies while still warm. To store, let the cookies cool completely and place in a tightly sealed container or a Ziploc bag with a seal. And that is it for the recipe for these pumpkin spice chocolate chunk cookies. Hope you enjoyed and you share it with family and friends!
This recipe is also perfect to add in other add ins such as nuts or cinnamon. Let me know what additions or changes you make to make this recipe your own in the comments
Pumpkin Spice Chocolate Chip Cookies
Course: DessertDifficulty: Easy16
servings15
minutes13
minutes300
kcalIngredients
1/2 cup canned pumpkin puree
3/4 cup unsalted butter, browned
1 cup dark brown sugar
2 egg yolks
2 teaspoons vanilla extract
1 3/4 cup all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chunks
- Topping
Sea Salt
Directions
- Prepare a baking sheet with parchment paper and set aside.
- Dry the pumpkin puree to get rid of excess moisture. Place in a paper towel and squeeze out the moisture. This prevents the cookies from becoming too cakey.
- In a saucepan, melt the butter over medium heat. Stir every minute or so until the butter has browned and produced a nutty scent.
- Pour the browned butter in a large mixing bowl. Add the brown sugar and whisk together.
- Add in the egg yolks and vanilla extract. Blending again with a whisk. Finish the addition of wet ingredients by adding the dried out pumpkin puree. Mix together until combined.
- Add in the flour, pumpkin pie spice, baking soda and salt. Use a hand mixer to blend everything together until a cookie dough is formed.
- Fold in the chocolate chunks, saving a few extra to place on top.
- Create cookie dough balls with a 1-2 inch scooper and place on a baking sheet. Cover in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Leave 2 inches between each cookie on the baking sheet before baking in the oven. Top each dough ball with a few extra chocolate chunks.
- Bake the cookies for 12-13 minutes or until the edges are slightly browned. The center may look undone a bit, but don’t worry, they will finish cooking and setting as they cool.
- Let cool for 10 minutes, then move onto a cooling rack to finish cooling completely. Serve with milk and enjoy!
