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–+ servings

Pumpkin Chocolate Chip Cookies

Ania
These pumpkin chocolate chip cookies are chewy cookies. They are loaded with fall spices, pumpkin puree, and chocolate chips! The pumpkin puree and melted butter makes these cookies extra soft.
5 from 1 vote

Ingredients
 
 

Instructions
 

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  • Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. 
    1/2 cup butter
  • On a plate, add the pumpkin puree. Then take 2 paper towels and gently press down on the pumpkin, 'blotting' it down and removing some moisture. Do this twice for about 2 minutes. 
  • In a large bowl, whisk browned cooled butter, white sugar, brown sugar, egg whites, vanilla, and blotted pumpkin.
    2/3 cups dark brown sugar, 1/3 cup white sugar, 1 egg white, 1 tbsp vanilla, 1/4 cup pumpkin puree
  • Then add in flour, baking soda, nutmeg, cinnamon, and salt. Using a spatula, gently fold until a soft cookie dough forms.
    1 1/2 cups all-purpose flour, 1/4 tsp salt, 1 tsp cinnamon, 1/2 tsp baking soda, 1/4 tsp nutmeg
  • Add in chocolate chips and mix in a few times. Don't overmix!
    1 cup semi-sweet chocolate chips
  • Scoop 2oz cookie balls onto your prepared baking tray 2-3 inches apart. Bake 6 cookies at a time.
  • Bake the cookies for 10-13 minutes. Mine took about 13 minutes. You'll know it's ready when the edges are a slight golden brown colour.
  • Allow the cookies to cool on a cooling rack and enjoy!