Description
These sophisticated pumpkin chocolate chip cookies utilize browned butter and concentrated pumpkin puree to achieve a dense, chewy texture. Infused with rich dark brown sugar and warm spices, they offer a bakery-style alternative to the typical cakey pumpkin cookie.
Ingredients
- 222g Unsalted Butter
- 173g Pumpkin Puree (plain, not pie filling)
- 2 Large Egg Yolks
- 208g Dark Brown Sugar
- 100g Granulated Sugar
- 1 tsp Vanilla Extract
- 265g All-Purpose Flour
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 180g Semisweet Chocolate Chips
Instructions
- Place the pumpkin puree in a fine-mesh strainer lined with paper towels to draw out excess moisture.
- Melt the butter in a saucepan over medium heat, stirring until it foams and turns a nutty amber color; remove from heat and cool.
- Wring the pumpkin puree through paper towels multiple times until you have 1/3 cup of thick, concentrated paste.
- Whisk the cooled brown butter with the dark brown sugar and granulated sugar, then add egg yolks, vanilla, and pumpkin paste.
- Gently fold in the flour, spices, salt, and baking soda, then stir in the chocolate chips just before the flour is fully incorporated.
- Use a 2 oz scoop to place dough onto a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes.
Notes
To ensure your cookies have the best texture, make sure the browned butter has cooled to at least room temperature before mixing it with the sugars. For a perfectly round, professional look, use a large circular cookie cutter to gently ‘scoot’ the cookies into a circle immediately after they are removed from the oven.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American