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–+ servings
Chunky Pumpkin Spice Chocolate Chunk Cookies rest on a cooling rack over a yellow cloth. These cookies boast visible large chocolate pieces, a delightful textured surface, and the warm essence of pumpkin spice, making them irresistible treats for the season.
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Pumpkin Spice Chocolate Chunk Cookie Recipe

Make a batch of this Pumpkin Spice Chocolate Chunk Cookie Recipe! You'll love the taste!
Course Dessert
Cuisine American
Method Oven
Main Ingredient Grains
Prep Time 15 minutes
Cook Time 13 minutes
Additional Time 30 minutes
Total Time 58 minutes
Servings 16
Calories 234kcal
Author Kelli Miller

Equipment

Ingredients

  • ½ Cup(s) canned pumpkin puree
  • ¾ Cup(s) unsalted browned butter
  • 1 Cup(s) dark brown sugar
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 1 ¾ Cup(s) all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 Cup(s) semisweet chocolate chunks

Topping Ingredient:

  • Sea Salt

Instructions

  • Line a baking sheet with parchment paper. Preheat the oven to 350 degrees.
  • You must put the pumpkin puree in a paper towel and squeeze out the excess liquid. This helps the cookies from becoming cakey in texture.
  • Melt the butter over medium heat in a saucepan. Stir every minute until the butter has browned.
  • Pour the browned butter into a mixing bowl and add the brown sugar. Whisk.
  • Add the vanilla and egg yolks. Blend with a whisk. Add the pumpkin puree and mix.
  • Add the pumpkin pie spice, flour, baking soda, and salt. Use a mixer to mix together to form the cookie dough.
  • Fold in the chocolate chunks, but leave out a few to add to the tops of the cookies.
  • Make cookie dough balls using a 1-2 inch scooper. Place them on the baking sheet. Cover them with plastic and put the sheet in the fridge for 30 minutes. (leave about 2 inches between each cookie dough ball)
  • Add a few chocolate chunks to the top of each ball of dough.
  • Put the cookies in the oven and bake for 12-13 minutes or until the cookie edges are browned slightly.
  • Let the cookies cool for 10 minutes, then move to a cooling rack.
  • Let them cool all the way, and serve!

Nutrition

Serving: 1g | Calories: 234kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 256mg | Fiber: 1g | Sugar: 17g
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