Pumpkin Chocolate Chip Cookies
User Reviews
5
Pumpkin Chocolate Chip Cookies
Description
Pumpkin Chocolate Chip Cookies start by browning butter carefully to extract a nutty, caramel flavor that forms the recipe's base. Once cooled, sugars are blended in to create a smooth caramel-like mixture, then egg yolks are incorporated for richness. Pumpkin puree, after being blotted to remove excess moisture, is added with flour, baking soda, salt, pumpkin spice, and chocolate chips divided between the dough and the top to provide a tender texture and pockets of melting chocolate. Chilling the dough enhances flavor melding and structure.
The cookies bake to a soft and chewy consistency featuring warm autumnal spices and moist crumb from pumpkin, contrasted by chocolate morsels. This combination suits enjoying with a cup of coffee or tea and serves as a seasonal dessert or snack.
To ensure the cookies remain chewy instead of cakey, blot the pumpkin puree with paper towels to reduce moisture. Chilling the dough for at least 30 minutes, ideally 24-48 hours, helps flavors develop and the dough firm up for better texture.
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 2 large egg yolks only, yolk
- 1/2 cup pumpkin puree blotted, see notes, pure
- 2 1/2 cups flour
- 1 teaspoon pumpkin spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 3/4 cups chocolate chips (divided)
Instructions
- BROWN THE BUTTER. Place butter in large pot or deep skillet. Melt butter over medium-low heat. The butter will go through different phases. It will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan. Let the butter melt and watch for it to begin changing colors from a creamy yellow to a amber yellow. The butter will begin to foam. Small brown bits will begin to form and that will be a signal that the butter is officially browned. Butter can burn quickly so watch carefully. It is better to pull off of the heat a little early instead of browning too long and risk burning it.
- ADD SUGARS. Once browned, immediately remove the butter from the heat and either set it aside to cool for 5 minutes or pour it into a heat-proof bowl to cool slightly before mixing in the sugars. Stir in brown sugar and sugar and mix until it is smooth and resembles caramel. Set aside to cool for 15 minutes before adding the egg yolks.
- ADD EGG YOLKS and VANILLA. Add the vanilla and whisk into the butter sugar mixture. Before adding the egg yolks, ensure the mixture isn't too hot.
- BLOT PUMPKIN PUREE. Blotting the pumpkin puree is a crucial step for these cookies. Canned pumpkin contains a lot of moisture, which can make your cookies cakey if it’s not removed. Measure out a generous 1/2 cup of canned pumpkin puree and spread it on paper towels. Place another paper towel on top of the puree and gently press down to absorb excess moisture. Fold in pumpkin puree.
- FOLD in DRY INGREDIENTS. Fold in flour, baking soda, salt, and pumpkin pie spice.
- ADD CHOCOLATE CHIPS. Make sure the cookie dough isn't too warm before adding the chocolate chips. Keep out 1/4 cup of chocolate chips to place on top of the cookies as soon as they come out of the oven.
- CHILL COOKIE DOUGH. I suggest chilling the cookie dough for at least 30 minutes.
- BAKE COOKIES. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper. Scoop out cookie dough balls and place them on the light-colored baking sheets, leaving space between them for spreading. Bake until the edges are golden but the centers are still soft about 9-13 minutes.
- MAKE COOKIES LOOK GOURMET. Once the cookies come out of the oven, carefully press the remaining chocolate chips into the tops of the cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Blot pumpkin puree with paper towels to remove excess moisture for chewier cookies.
- Refrigerate cookie dough for at least 30 minutes; chilling 24-48 hours improves flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 230mg | 10% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 1297IU | 26% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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