Ingredients
1 cup unsalted butter
1 cup packed brown sugar
½ cup granulated sugar
2 tsp vanilla extract
⅓ cup canned pumpkin purée
1 large egg yolk
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1½ cups semi-sweet chocolate chips
Instructions
1. In a saucepan, melt butter over medium heat. Stir constantly until it browns and foams. Remove from heat and let cool for 10 minutes.
2. In a bowl, whisk browned butter, both sugars, vanilla, pumpkin, and egg yolk until smooth.
3. In a separate bowl, mix flour, baking soda, salt, cinnamon, nutmeg, and ginger.
4. Gradually combine dry ingredients with wet, stirring just until incorporated.
5. Fold in chocolate chips evenly throughout the dough.
6. Scoop dough onto parchment-lined baking sheet.
7. Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
8. Cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Only use pumpkin purée (not pumpkin pie filling).
For a less cakey cookie, avoid adding extra pumpkin.
Try dark chocolate or white chocolate chunks for variety.
Dough can be chilled for 24–48 hours for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg