Pumpkin Chocolate Chip Cookies Recipe

Happy Fall Y'all! I know I am a bit late to the game but I was out of town for a few weeks visiting family and helping set up for my sisters wedding so once I got back, we hit the ground running to get ready for fall. These pumpkin chocolate cookies are a perfect addition to add to your fall recipes, they are egg free and have actual pumpkin in them! The amount of chocolate chips in them is perfect (you can always add more) and the browned butter in them make them that much more delicious (they are super chewy). If you and your family can resist not eating the whole batch the moment they come out of the oven, the next day the pumpkin flavor shine through even more! I almost forgot to mention that I also sprinkled the tops of the cookies with extra chocolate chips and sea salt! So if you want to make your own Pumpkin Chocolate Chip Cookies, then follow the step by step guide below or watch the video tutorial here:

Cuisinart Oven Mitts

Fish Spatula

Pyrex Mixing Bowl

Pyrex Bowl 3 Set

Cookie Sheets

Rubber Spatula

Ice cream scoop

• 1/2 cup unsalted butter
• 1/4 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 6 Tablespoons pumpkin puree
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon pumpkin pie spice
• 1/2 cup of chocolate chips (add extra on top)
• Sea Salt (optional)

In a small saucepan, melt butter until it turns a brown color. whisk the brown butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain.

Whisk in the vanilla and pumpkin puree until smooth.

In another lager bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together.

Pour the wet ingredients into the dry ingredients and mix together with a wooden spoon. (Make sure to get every last bit of the wet ingredients out).

Fold in 1/2 cup chocolate chips until combined (I am using half milk chocolate chips and half simi-sweet chocolate chips). Cover the dough and chill for half an hour.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Remove dough from the refrigerator.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Using the back of a spoon, slightly flatten the tops of the dough balls. Add extra chocolate chips on top and press them in slightly.

Bake for 10-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven.

Sprinkle the sea salt on top the cookies well they are still hot. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

The chewiness and pumpkin flavor shine even brighter the next day (if you can resist). Enjoy!

If you prefer a video tutorial, you can watch it here!