Video
Chewy Pumpkin Chocolate Chip Cookies
Thick and chewy Pumpkin Chocolate Chip Cookies with caramelized edges and gooey centers just like my popular Bakery-Style Chocolate Chip Cookies. They are to die for!
Ingredients
- ½ cup (113g) unsalted butter
- ½ cup (110g) packed light brown sugar
- ½ cup (100g) packed granulated sugar
- 1 large egg yolk
- 1 teaspoon (5ml) pure vanilla extract
- ⅓ cup (80ml) pumpkin puree blotted with paper towel to remove excess moisture (see Expert Baking Tips in article above)
- 1 ⅓ cups (190g) all purpose flour
- 1 teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (180g) dark chocolate chips
NOTE: for best results, use a kitchen scale to weigh the ingredients.
Instructions
- First brown the butter. Follow the instructions in this post here to learn how to brown butter. It’s easy! A dense foam will form at the surface when it is nearly ready. Pour it out into a clean bowl and let it cool for 20 minutes. It needs to be close to room temperature (not hot - just slightly warm) and still liquid. If it is too warm, then the cookies may spread a lot and feel greasy. If it is too cool, then it will solidify and stiffen up once you whisk in the other ingredients.
- Prepare the pumpkin puree. Spread ⅓ cup of canned pumpkin on a plate. Fold a paper towel in half and lightly press or blot the pumpkin puree with the folded paper towel to absorb the excess moisture. Repeat this step 2 more times so that you've used 3 paper towels. The pumpkin should be dry enough that it goes from being ⅓ cup down to ¼ cup. Measure the puree after you've blotted 3 times and if it is still too much, use one more paper towel to remove more water.
- Add brown sugar and granulated sugar to the cooled brown butter and whisk gently to blend. It will look like clumpy wet sand. Add egg yolk and vanilla and whisk until it is smooth and glossy. Add the blotted pumpkin puree and mix it in to incorporate.
- Combing flour, spices, baking soda and salt in a medium bowl and whisk to blend evenly. Add it to the wet ingredients and use a rubber spatula fold it in until just combined. Fold in chocolate chips.
- Cover the bowl and refrigerate for just 30 minutes while you preheat the oven.
- Preheat the oven to 350 degrees F and line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion mounds of dough and roll into smooth balls about 1 ½ inch diameter. If you don't have a scoop, divide the dough into 14 equal balls. If the cookies are too small, they won't spread enough. Place them onto the baking sheet, spaced about 2 inches apart from each other and flatten slightly. Bake for 9-11 minutes or until the edges are browned and the center looks puffed and slightly cracked.
- Allow them to rest on the baking sheet for a 2 minutes, then transfer to a wire rack to finish cooling.
