Embrace the spirit of fall with these Pumpkin Spice Chocolate Cookies! Imagine the aromatic blend of pumpkin pie spice mingling with rich, melted chocolate, all wrapped in a buttery, brown-sugar-infused cookie.
Whether you’re donning a sweater for the first time this season or simply craving a treat that screams autumn, these cookies are your perfect match.
What Ingredients Do You Need?
- Canned Pumpkin Puree: Adds moisture and unmistakable pumpkin flavor.
- Unsalted Butter, Browned: Browned butter lends a nutty aroma and enriches the cookie’s taste.
- Dark Brown Sugar: Provides a deep, caramel-like sweetness.
- Egg Yolks: For richness and structure.
- Vanilla Extract: Enhances flavor.
- All-Purpose Flour: The base of the cookie.
- Pumpkin Pie Spice: Gives the cookie its characteristic autumnal flavor.
- Baking Soda: Offers lift and spread.
- Salt: Balances the sweetness.
- Semisweet Chocolate Chunks/Chopped Chocolate Bar: Melty pockets of chocolate make every bite delightful.
FAQs
Can I use homemade pumpkin puree?
Yes, you can use homemade pumpkin puree, but ensure it’s well-drained to match the consistency of canned puree.
What can I substitute for pumpkin pie spice?
A blend of cinnamon, nutmeg, cloves, and ginger can work as a substitute.
Is it necessary to use browned butter?
The browned butter is recommended for its unique flavor, but regular unsalted butter will work too.
Tips and Tricks
- Cookie Dough: Chill the dough for at least an hour for best results.
- Chocolate: Use high-quality chocolate for richer flavor.
- Baking: Always preheat the oven and use a prepared baking sheet for even cooking.
Variations
- White Chocolate: Substitute semisweet chocolate with white chocolate for a different flavor profile.
- Nuts: Add chopped pecans or walnuts for crunch.
Where to Serve
Ideal for Halloween parties, Thanksgiving desserts, or any fall gatherings. They’re also a perfect accompaniment to your pumpkin spice latte!
Storage
Store cookies in an airtight container at room temperature for up to a week. They also freeze well—just wrap them individually and store in a zip-lock bag.
Common Problems and How to Avoid Them
- Dry Cookies: Too much flour can lead to dry cookies. Measure flour accurately.
- Flat Cookies: Make sure your baking soda is fresh and active for proper lift.
- Inconsistent Size: Use a cookie scoop for uniform cookies.
Making This Recipe with Kids
Kids will love measuring the spices and mixing the dough. It’s a great way to introduce them to the joys of baking—just make sure they’re supervised around hot surfaces and sharp objects.
Topping Options
- Sea Salt: A sprinkle on top before baking can balance sweetness.
- Extra Chocolate: Add chocolate chips on top for a more chocolaty experience.
Why This Recipe Works
The combination of pumpkin and chocolate brings a rich depth of flavors, while browned butter and dark brown sugar add layers of nuttiness and caramel notes.
The all-purpose flour creates a great structure for the cookies, and the egg yolks contribute to their chewy texture. The pumpkin pie spice, a quintessential fall ingredient, transforms these cookies into an aromatic treat perfect for the season.
Happy Baking! If you have more recipe questions, consult the detailed recipe card for step-by-step instructions and all the precise measurements. Enjoy your fall with these delightful cookies!
What are some more fun and delicious pumpkin recipes?
- Easy Copycat McDonald’s Pumpkin Creme Pie Recipe
- Easy Pumpkin Chocolate Pound Cake
- Easy Pumpkin Coffee Cake with Streusel Topping
- Easy Pumpkin Snickerdoodle Cookies
If you are looking for more fun pumpkin recipe be sure to check out 50 Healthy Pumpkin Recipes You Need In Your Life!
Pumpkin Spice Chocolate Chunk Cookies
These Pumpkin Spice cookies are the perfect combination of fall flavors!
Ingredients
- ½ cup canned pumpkin puree
- ¾ cup unsalted butter, browned
- 1 cup dark brown sugar
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 ¾ cup all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chunks/chopped chocolate bar
Instructions
- Prepare a baking sheet with parchment paper and set aside. Preheat the oven to 350 degrees Fahrenheit
- Dry the pumpkin puree to get rid of excess moisture. Place in paper towel and squeeze out the moisture. This prevents the cookies from becoming too cakey.
- In a saucepan, melt the butter over medium heat. Stir every minute or so until the butter has browned and produced a nutty scent.
- Pour the browned butter in a large mixing bowl. Add the brown sugar and whisk together.
- Add in the egg yolks and vanilla extract. Blending again with a whisk. Finish the addition of wet ingredients by adding the dried out pumpkin puree. Mix together until combined.
- Add in the flour, pumpkin pie spice, baking soda and salt. Use a hand mixer to blend everything together until a cookie dough is formed.
- Fold in the chocolate chunks, saving a few extra to place on top.
- Create cookie dough balls with a 1-2 inch scooper and place on a baking sheet. Cover in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Leave 2 inches between each cookie on the baking sheet before baking in the oven. Top each dough ball with a few extra chocolate chunks.
- Bake the cookies for 12-13 minutes or until the edges are slightly browned. The center may look undone a bit, but don’t worry, they will finish cooking and setting as they cool.
- Let cool for 10 minutes, then move onto a cooling rack to finish cooling completely.
- Serve with milk and enjoy!
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 249Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 47mgSodium 154mgCarbohydrates 31gFiber 1gSugar 19gProtein 3g
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