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Soft-Baked Chewy Pumpkin Chocolate Chip Cookies

soft-baked chewy pumpkin chocolate chip cookies - featured image
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These soft-baked chewy pumpkin chocolate chip cookies feature a brown butter base and an extra egg yolk for a rich, cake-like texture that stays moist for days. They are easy to make with simple pantry ingredients and offer a perfect balance of warm spices and chocolate.

Ingredients

Scale
  • 1 cup unsalted butter (browned and cooled)
  • 1 cup packed brown sugar (light or dark)
  • 1/2 cup granulated sugar
  • 1/2 cup 100% pure pumpkin puree
  • 1 large egg
  • 1 large egg yolk
  • 2 1/4 cups all-purpose flour (or bread flour for chewier texture)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch of cloves)
  • 1 1/2 cups semi-sweet chocolate chips
  • Fleur de sel for topping

Instructions

  1. Brown the butter in a saucepan over medium heat until golden brown and nutty smelling, then let it cool for 10 minutes.
  2. In a large bowl, whisk the cooled brown butter with brown sugar and granulated sugar until smooth.
  3. Add the pumpkin puree, whole egg, and egg yolk to the butter mixture. Whisk vigorously until emulsified and smooth.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the chocolate chips. If the dough is too warm, chill it in the fridge for 15 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop dough balls onto the sheets, spacing them 2 inches apart.
  9. Bake for 12-14 minutes until edges are set and lightly golden, but centers look soft.
  10. Remove from oven and immediately sprinkle with flaky sea salt.
  11. Let cookies rest on the hot pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, brown the butter to add depth of flavor. Chill the dough before baking to prevent excessive spreading. Do not overbake; the centers should look slightly underdone as they will continue to cook on the hot pan. Store in an airtight container with a slice of bread to maintain softness.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, soft baked cookies, chewy cookies, fall baking, pumpkin spice, brown butter cookies, holiday desserts

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