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Chewy Pumpkin Chocolate Chip Cookies with Melted Butter (No Chill)

Chewy pumpkin chocolate chip cookies are made with melted butter and bake without chilling the dough. Blotted pumpkin keeps the centers soft while the edges turn set and lightly browned.
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Prep Time 20 minutes
Cook Time 24 minutes
Resting 5 minutes
Total Time 49 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter 1 stick, melted and cooled until warm, not hot
  • 0.33 cup pumpkin puree canned, blotted to about 1/4 cup; not pumpkin pie filling
  • 0.75 cup brown sugar packed light
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine salt
  • 1 cup chocolate chips semisweet

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

  1. Preheat the oven to 350°F with a rack in the center position.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Blot the pumpkin puree between paper towels until it measures about 1/4 cup.
  4. Melt the butter and let it cool until warm but not hot.
  5. In a large bowl, whisk the butter with the brown sugar and granulated sugar until combined.
  6. Whisk in the pumpkin, egg yolk, and vanilla until smooth.
  7. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  8. Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain.
  9. Fold in the chocolate chips.
  10. Scoop the dough into 18 portions of about 2 tablespoons each and arrange 9 portions at least 2 inches apart on each prepared baking sheet.
  11. Bake one sheet at a time for 10–12 minutes, until the edges are set and lightly browned and the centers still look soft.
  12. Let the cookies rest on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack to cool.

Notes

Blot the pumpkin thoroughly so the cookies stay chewy rather than cakey. Store airtight in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free option, use a dairy-free butter stick.