Thin and Chewy Chocolate Chunk Pumpkin Cookies
User Reviews
5
Thin and Chewy Chocolate Chunk Pumpkin Cookies
Description
The recipe starts by browning unsalted butter to develop a nutty aroma and deeper flavor before mixing with dark brown sugar and granulated sugar. Pumpkin puree and egg yolk add moisture and richness, followed by vanilla extract. Dry ingredients include all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt, which provide structure and characteristic fall spice notes.
About three-quarters of the chopped semi-sweet chocolate is folded into the dough, with the remaining pressed on top of each cookie ball before baking. Letting the dough rest briefly at room temperature improves hydration and texture, resulting in cookies that spread thinly and maintain chewiness rather than cakiness.
Baked at 350°F on lined baking sheets, these cookies develop golden edges and tender centers. Finishing with a sprinkle of Maldon flaky sea salt adds a subtle salt contrast that enhances the sweet, spicy, and chocolate flavors. The pumpkin puree also adds a subtle earthiness and moisture that differentiates these cookies from typical chocolate chip varieties.
Cookies can be stored at room temperature in a sealed container for up to five days or frozen for longer storage. The dough can be made ahead and chilled, allowing flexibility in baking schedules. Freezing cookie dough balls and baking from frozen requires a slight increase in baking time.
Ingredients
- 3/4 cup butter unsalted, browned
- 1 cup brown sugar dark; packed
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree 100%
- 1 large egg yolk, room temperature
- 2 tsp. vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2, oz. semi-sweet chocolate bars, chopped, divided
- sea salt maldon flaky, for finishing
Instructions
- Brown the butter. For a detailed tutorial, see this post on how to brown butter. Allow brown butter to cool at room temperature for just 10-15 minutes so it’s not super hot.
- Whisk the sugars into the brown butter, being sure to break up any clumps of the brown sugar.
- Then, whisk in the pumpkin, egg yolk, and vanilla.
- In another bowl, whisk together the dry ingredients. Add in the dry ingredients and fold just until combined.
- Fold in about ¾ cup of the chopped chocolate.
- Allow cookie dough to sit at room temperature for just about 5-10 minutes so it feels more like a cookie dough (flour will hydrate). If the dough feels overly thick, you can add a splash of whole milk.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough using a 2 Tbsp. cookie scoop, and dunk the cookie dough ball in the remaining chopped chocolate pieces so the chocolate covers the tops of the cookie dough balls. Press the chocolate pieces into the cookie slightly to be sure it sticks. You can also slightly flatten the cookie dough all so you get a good surface. Repeat with remaining cookie dough balls and place 6 cookies on a baking sheet at a time.
- Bake for ~8 minutes. Cookies should look set along what edges, middle might look a little underdone, but that’s perfect. Cool on the cookie sheet just for a few minutes, then carefully transfer to wire rack to cool completely. Garnish with flaky sea salt and dig in! If your cookies feel very soft, you can pop them in the fridge and they'll firm up a little 🤗
Notes
- Store cookies in an airtight container at room temperature for up to five days or freeze for up to three months.
- To freeze cookie dough, scoop into 2 Tbsp balls, press chocolate pieces on top, then freeze in a single layer in a sealed container.
- Bake cookie dough directly from the freezer, adding a minute or so to the baking time as ovens vary.
- Prepare dough ahead by chilling in the refrigerator for 2-3 days; allow to reach room temperature before baking.
- Use 3/4 cup butter, equivalent to 12 tablespoons, browned to enhance flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 166kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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