Pumpkin Chocolate Chip Cookies with Chewy Centers
Pumpkin chocolate chip cookies with chewy centers, crisp edges, cozy spice, and gentle pumpkin flavor—made with dried pumpkin puree and browned butter to avoid a cakey texture.
Equipment
- Paper towels
- Plate or small tray
- Light-colored saucepan
- Heatproof bowl
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Spatula
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
Ingredients
- 115 g unsalted butter
- 120 g canned pumpkin puree well drained (not pumpkin pie filling)
- 150 g light brown sugar packed
- 50 g granulated sugar
- 1 large egg yolk room temperature
- 2 tsp vanilla extract
- 190 g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp pumpkin pie spice or 1 tsp cinnamon + 1/4 tsp ground ginger + 1/8 tsp nutmeg + 1/8 tsp cloves
- 170 g semi-sweet chocolate chips or chunks
- 40 g dark chocolate optional, chopped (for extra puddles)
Instructions
- Dry the pumpkin puree: Line a plate or small tray with two layers of paper towels. Dollop the pumpkin puree on top and spread into a thin layer. Lay another paper towel on top and gently press. Let sit 10–15 minutes while you brown the butter. You should end up with about 90 g (a heaping 1/3 cup) of very thick pumpkin.
- Brown the butter: Melt butter in a light-colored saucepan over medium, then cook, stirring frequently, until milk solids turn golden and smell nutty, 4–6 minutes. Pour butter (including browned bits) into a heatproof bowl and cool until just warm, 15–20 minutes.
- Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice until well combined.
- Combine sugars and browned butter: In a large mixing bowl, whisk cooled browned butter with brown sugar and granulated sugar until thick and glossy, about 1 minute.
- Add pumpkin, egg yolk, and vanilla: Scrape dried pumpkin into the bowl. Add egg yolk and vanilla and whisk until very smooth with no streaks of pumpkin.
- Fold in the dry ingredients: Using a spatula, add the flour mixture in two additions, folding gently just until no dry spots remain (do not overmix). The dough will be soft and a bit sticky.
- Add chocolate: Fold in chocolate chips (and chopped chocolate if using) until evenly distributed. If the dough feels warm or loose, refrigerate 10–15 minutes before scooping.
- Chill the dough: Cover and refrigerate 30–45 minutes to hydrate the flour and firm the butter for thicker, chewier cookies.
- Preheat oven and prep pans: When the dough has chilled at least 20 minutes, preheat oven to 190°C / 375°F with rack in the center. Line two baking sheets with parchment paper.
- Portion cookies: Scoop about 2 tablespoons (30 g) dough per cookie, roll into balls, and place 5–7 cm (2–3 inches) apart on prepared sheets. Press a few extra chocolate chips on top if desired.
- Bake: Bake one sheet at a time for 9–11 minutes, rotating halfway through. Edges should be set and lightly golden while centers look slightly underbaked and a bit glossy.
- Pan-bang (optional) and cool: For crinkled edges and denser centers, bang the sheet gently on the counter once or twice right after baking. Cool on the sheet 8–10 minutes, then transfer to a rack to cool completely.
Nutrition
Calories: 185kcalCarbohydrates: 24gProtein: 2.3gFat: 9.2gSaturated Fat: 5.4gCholesterol: 22mgSodium: 130mgPotassium: 60mgFiber: 1.2gSugar: 14.5gVitamin A: 2200IUVitamin C: 0.3mgCalcium: 18mgIron: 1.1mg
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