Ingredients (~27-36 cookies)
- 3/4 cup unsalted butter, melted and slightly cooled
- 3/4 cup white sugar
- 3/4 cup light brown sugar, packed
- 2 large egg yolks, room temperature
- 1 Tbsp pure vanilla extract
- 1/2 cup canned pumpkin puree
- 1 tsp salt
- 1 1/4 tsp ground cinnamon
- 1 1/4 tsp pumpkin pie spice
- 1 tsp baking soda
- 2 1/4 cups all-purpose flour
- 1 cup semi-sweet chocolate chips (plus more for the tops)
Make and Chill the Dough
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
In a large bowl, combine the melted, cooled butter with the white and brown sugars. Whisk to combine. The mixture will look grainy and a bit “slushy,” which is normal.
Add the pumpkin puree, egg yolks, and vanilla extract. Stir well until everything is combined.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
Fold in the chocolate chips, which should take care of any remaining flour streaks.
Cover the bowl with plastic wrap and chill the dough for at least 30-60 minutes (or up to 2 hours).
Bake the Cookies
When the dough is chilled, preheat the oven to 350°F. Line two large baking sheets with parchment paper.
Scoop the dough into 1 1/2-tablespoon-sized balls and place them on the prepared baking sheets. For a bakery-style look, you can press a few extra chocolate chips onto the tops of the dough balls before baking.
Bake for ~9-12 minutes. The tops should be lightly browned and the cookies just set.
Allow the cookies to cool on the hot baking sheet for 5 minutes; this lets them set. After 5 minutes, transfer the cookies to a wire rack to cool completely.
Pumpkin Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter melted and slightly cooled
- 3/4 cup white sugar
- 3/4 cup light brown sugar packed
- 2 large egg yolks room temperature
- 1 Tbsp pure vanilla extract
- 1/2 cup canned pumpkin puree
- 1 tsp salt
- 1 1/4 tsp ground cinnamon
- 1 1/4 tsp pumpkin pie spice
- 1 tsp baking soda
- 2 1/4 cups all-purpose flour
- 1 cup semi-sweet chocolate chips plus more for the tops
Instructions
- Whisk flour, baking soda, salt, cinnamon, and pumpkin pie spice in a medium bowl.
- Mix melted butter with white and brown sugars until grainy.
- Add pumpkin puree, egg yolks, and vanilla. Stir well.
- Gradually add dry ingredients, stirring until just combined.
- Fold in chocolate chips.
- Chill dough 30-60 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop dough into 1 1/2 tablespoon balls. Top with extra chocolate chips.
- Bake 9-12 minutes until lightly browned.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
