Super soft homemade brown butter Pumpkin Chocolate Chip Cookies are the best fall dessert. This is a super easy recipe and they turn out perfect every time!
This easy recipe is the perfect marriage between sinful chocolate chip cookies and soft and moist pumpkin cookies. The brown butter adds a richness that sets this recipe apart!
SUPER SOFT CHOCOLATE CHIP PUMPKIN COOKIE RECIPE
I absolutely love baking with pumpkin. It’s basically it’s a magic ingredient that always makes everything turn out perfectly.
Baking with pumpkin adds moisture, fall flavor, and always a fluffy soft texture.
Chocolate chip cookies are no different. Try as you might to make crisp or chewy pumpkin chocolate chip cookies. If you’re using real pumpkin puree, the result will always be a super soft cookie.
How to make Pumpkin Chocolate Chip Cookies:
Good news! This is one of those easy drop cookie recipes that doesn’t involve a mixer. Just another reason why the kids will love baking these cookies too.
- First step is to brown the butter and let it cool slightly. Brown butter is my absolute favorite and I use it in all kinds of recipes from Brown Butter Mashed Potatoes to Banana Bars to Homemade Butternut Squash Ravioli.
- Once the brown butter cools, you’ll combine it with the other wet ingredients. To that, you’ll add the dry ingredients (photo 1) and mix it with a spoon in a large bowl.
- Next you’ll add almost all of the chocolate chips (photo 2), saving some to stick on top, and give that a stir to combine (photo 3).
- Use a cookie scoop to place the dough on a prepared baking sheet (photos 4 and 5) and bake them to perfection (photo 6).
These cookies won’t brown like a traditional chocolate chip cookie, so you’ll just have to trust that they’re done.
These cookies freeze well.
This recipe makes about 3 dozen cookies. If you’re making them for a party or potluck, they’ll be gone in no time.
If you’re making them for your family, you might not be able to eat them all at once.
Have no fear! Pumpkin Chocolate Chip Cookies are super easy to freeze!
I just stick them in a resealable plastic bag, squeeze out all the air, and keep them in the freezer.
The kids will go in every day and grab a couple cookies for their lunch. You can eat them right out of the freezer too. The pumpkin keeps them soft.
Pumpkin Chocolate Chip Cookies
- 1/2 cup unsalted butter
- 1 cup pumpkin canned
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg
- 1 tbsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 2 teaspoons pumpkin spice
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips divided
- Pre-heat oven to 350° F. Line a baking sheet with parchment paper or a baking mat. Set aside.
- Brown butter in small sauce pan on stove over medium heat, whisking constantly. Take caution not to burn. Once the solids have turned golden brown, remove from heat and allow to cool.
- Combine pumpkin, sugars, cooled brown butter, vanilla and egg in a large bowl. Mix until smooth.
- In a separate bowl, stir together flour, baking powder, pumpkin spice, baking soda, and salt. Add dry ingredients to pumpkin mixture and mix well. Stir until combined.
- Add most of the chocolate chips, reserving a large handful, and stir just until combined.
- Drop cookies on by the spoonful about 2 inches apart on prepared baking sheets. Add a few extra chocolate chips to the tops. Bake for 10-11 minutes. Cookies will still be very soft but won't be wet. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.
Love pumpkin dessert recipes?
You’ll want to try these favorites: