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Thin and Chewy Chocolate Chunk Pumpkin Cookies

My Chocolate Chunk Pumpkin Cookies are made with brown butter, which adds a nutty base that compliments the earthy sweetness from the pumpkin. Infused with plenty of pumpkin pie spice so each bite tastes like Fall, and a generous amount of melty semi-sweet chocolate chunks. They're the perfect indulgent cookie for Autumn!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 20 cookies
Calories 166kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 3/4 cup unsalted butter, browned
  • 1 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/3 cup 100% pumpkin puree
  • 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, 4 oz. semi-sweet chocolate bars, chopped, divided
  • maldon flaky sea salt, for finishing
US Customary - Metric

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.
    3/4 cup unsalted butter, browned
  • Whisk the sugars into the brown butter, being sure to break up any clumps of the brown sugar.
    1 cup dark brown sugar, packed, 1/4 cup granulated sugar
  • Then, whisk in the pumpkin, egg yolk, and vanilla.
    1/3 cup 100% pumpkin puree, 1 large egg yolk, room temperature, 2 tsp. vanilla extract
  • In another bowl, whisk together the dry ingredients. Add in the dry ingredients and fold just until combined.
    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
  • Fold in about ¾ cup of the chopped chocolate. 
    2, 4 oz. semi-sweet chocolate bars, chopped, divided
  • 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 🤗
    maldon flaky sea salt, for finishing

Video

Notes

    • Store these chocolate chunk pumpkin cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months. 
    • To freeze the cookie dough, scoop the dough into 2 Tbsp. balls, press the chocolate pieces on top, and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time. Ovens vary. 
    • Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue to bake as directed.
    • 3/4 cup butter = 12 Tbsp. 

Nutrition

Serving: 1cookie | Calories: 166kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Fiber: 1g | Sugar: 13g | Calcium: 26mg | Iron: 1mg