Enjoy these TikTok-viral soft pumpkin chocolate chip cookies. This recipe features a no-chill dough, brown butter flavor, and makes dough balls that can be frozen for later.
Author:Sarah Peterson
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:36 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
3 1/2 cups all-purpose flour
2 cups chocolate chips (milk, semi-sweet, or a mix)
Instructions
Melt butter in a saucepan over medium heat. Cook, swirling occasionally, until butter turns golden brown and smells nutty. Remove from heat and let cool slightly.
In a large bowl, cream together the browned butter, granulated sugar, and brown sugar until well combined.
Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
In a separate bowl, whisk together the pumpkin pie spice, baking soda, salt, and flour.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the chocolate chips.
For immediate baking: Drop rounded tablespoons of dough onto prepared baking sheets.
For freezing: Roll dough into balls and place on a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer-safe bag or container.
Bake cookies at 375°F (190°C) for 10-12 minutes, or until edges are golden brown and centers are still slightly soft.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, use pumpkin puree, not pumpkin pie filling.
You can bake frozen dough balls by adding 1-2 minutes to the baking time.