Deliciously chewy cookies that combine rich pumpkin and warm spices with chocolate, perfect for fall gatherings.

Scale

Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
Brown the butter in a stainless steel pan, stirring occasionally until it smells nutty and has brown bits. Allow it to cool to about 75°F.
Press a stack of paper towels into the pumpkin puree to absorb excess liquid until it measures about 1/3 cup.
Whisk the cooled butter with granulated and brown sugar for 1 minute until pale.
Whisk in the egg yolks, vanilla, and dried pumpkin puree until well combined.
Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.
Scoop dough using a 3-tablespoon cookie scoop, roll into balls, and place on baking trays 2-3 inches apart.
Bake one tray at a time for 9-13 minutes until edges are golden and center is slightly underbaked. Use a cookie cutter to shape edges while hot.
Cool on a wire rack before enjoying.

Measure the flour carefully and ensure butter is cooled but liquid before mixing in sugars. Don’t skip browning the butter for a nutty flavor.

Keywords: pumpkin cookies, fall desserts, chewy cookies, chocolate chip cookies, autumn treats