pumpkin chocolate chip cookies (chewy and crispy!)
Chewy pumpkin chocolate chip cookies have crisp edges and soft fudgy centers, with brown butter, warm spice, and melty chocolate throughout.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 15
- Category: Cookies
- Method: Whisk
- Cuisine: American
Ingredients
- 2 sticks (1 cup) unsalted butter
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 1/2 tsp pumpkin pie spice
- 1/2 cup canned pumpkin puree
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups granulated sugar
- 3/4 tsp kosher salt
- 5 oz bittersweet chocolate discs (can substitute chocolate chips)
Instructions
- Melt butter in a small saucepan over medium-low heat. Cook, stirring often, as butter foams and then begins to brown and smell nutty, about 10 minutes. When golden brown, scrape into a medium bowl. Chill in the refrigerator for 15 minutes, or until cool to the touch but not solid.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- Combine flour, baking soda, baking powder, and spices in a medium bowl and whisk until combined. Set aside.
- Lay out a layer of cheesecloth and scoop pumpkin on top. Wrap up the puree and squeeze out as much liquid as possible, reserving it in a bowl. Pull out 2 tablespoons of pumpkin liquid and mix it back into the thick puree to loosen. Stir in yolk and vanilla, mix until smooth.
- Add pumpkin mixture, sugar, and salt to cooled brown butter. Whisk until very smooth and glossy, about 3 minutes.
- Add dry ingredients and slowly mix until just combined. Stir in chocolate.
- Scoop dough into 1 1/2-oz (3 tablespoons) balls and roll smooth. Place 5 dough balls on a prepared baking sheet to allow for spreading. Bake for 11- 12 minutes, or until edges are just golden but cookies are very soft in the center.
- Remove the pan from the oven use a round cookie cutter, only slightly larger than the diameter of the baked cookies, and gently but quickly swirl it around the outside of each cookie until perfectly round.
- Let cool 10 minutes on the sheet pan, then transfer to a cooling rack. Cookies will firm up as they cool. Repeat baking the remaining cookies.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 314
- Sugar: 20g
- Sodium: 173mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6.1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2.2g
- Protein: 3.7g
- Cholesterol: 57mg
Find it online: https://www.withspice.com/blog/pumpkin-chocolate-chip-cookies/