Chewy Pumpkin Chocolate Chip Cookies (Print Version)
Indulgent fall cookies with brown butter, dried pumpkin puree, and chocolate chunks for the perfect chewy, not cakey, texture.
# Ingredients:
→ Dry Ingredients
01 -
1 2/3 cup + 1 tablespoon all-purpose flour
02 -
2 1/2 teaspoons pumpkin spice
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon fine sea salt
→ Wet Ingredients
05 -
1 cup cold unsalted butter
06 -
2/3 cup pumpkin puree
07 -
1/2 cup granulated sugar
08 -
1/2 cup light brown sugar, packed
09 -
2 large egg yolks
10 -
2 teaspoons vanilla extract
→ Add-ins
11 -
1 cup finely chopped chocolate or chocolate chips
# Steps to Follow:
01 -
Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
02 -
Brown the butter in a large stainless steel pan. Watch and stir occasionally to prevent burning. Remove from heat once it smells nutty and has browned bits at the bottom. You should have about 1 cup (184 g) of browned butter. Cool in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F.
03 -
Spread the pumpkin puree on a plate. Press paper towels into it to remove excess moisture until it feels dry, like soft playdough, and measures about 1/3 cup (75 g).
04 -
Whisk the cooled butter with granulated sugar and brown sugar for 1 minute until it resembles pale wet sand.
05 -
Whisk the egg yolks, vanilla extract, and prepared pumpkin puree into the sugar-butter mixture until combined.
06 -
Fold in the flour, pumpkin spice, baking soda, and sea salt until just combined. Then, gently fold in chocolate chips or chopped chocolate.
07 -
Scoop dough using a 3-tablespoon cookie scoop. Roll between palms, then place on prepared trays, spacing 2-3 inches apart. Add extra chocolate pieces on top if desired.
08 -
Bake one tray at a time for 9-13 minutes, or until edges are golden brown but centers are slightly underbaked. Use a round cookie cutter to shape edges if needed. Cool completely on a wire rack.
09 -
Store cookies in an airtight container at room temperature for 2-3 days. Alternatively, refrigerate or freeze dough balls and bring to room temperature before baking.
# Additional Notes:
01 -
Blot the pumpkin puree to remove excess moisture for chewier cookies.
02 -
Use a kitchen scale for precise flour measurements.
03 -
Frozen or refrigerated dough may take 1-2 hours to come to room temperature before baking.