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Saucepan Pumpkin Chocolate Chip Cookies
5 from 27 votes

Saucepan Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies combine melted butter and sugars cooked gently in a saucepan to create a smooth, glossy base enriched with pumpkin puree. Rolled oats and warm spices like cinnamon and pumpkin pie spice add hearty texture and seasonal warmth. The dough is chilled briefly before baking to yield cookies that are soft in the center with lightly crisped edges, balanced by pockets of melted chocolate chips.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 24
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup butter (melted in saucepan)
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 Tablespoon vanilla
  • 1 egg yolk
  • 2/3 cup pumpkin puree not pie filling, 100% pure
  • 2 cups flour
  • 1 1/2 cups oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 3/4 cup chocolate chips

Instructions

    Cup of Yum
  1. In a medium saucepan, melt butter over medium-low heat. Remove from heat and stir in brown sugar and sugar. Stir for 2-3 minutes or until it becomes silky smooth and glossy.
  2. Let cool for 5-10 minutes.
  3. Stir in vanilla and egg yolk.
  4. Stir in pumpkin.
  5. Add flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice.
  6. Stir well to incorporate ingredients.
  7. Let chill for 15 minutes. Preheat oven to 350 degrees.
  8. Stir in chocolate chips.
  9. Using a cookie scoop or two spoons, drop cookie dough on baking sheets.
  10. Bake for 10-13 minutes or until lightly golden brown on edges.
  11. Let set up for 5-10 minutes before removing from pan.