Ingredients (12 large cookies)
- 360g (1 1/2 cups) pumpkin puree
- 328g (2 2/3 cups) all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp fine sea salt
- 2 1/4 tsp pumpkin spice
- 170g (3/4 cup) unsalted butter, room temperature
- 225g (1 cup + 2 Tbsp) light brown sugar
- 150g (3/4 cup) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 1 Tbsp vanilla extract or paste
- 135g (3/4 cup) semi-sweet chocolate, chopped
- 135g (3/4 cup) milk chocolate, chopped
Press the Moisture Out of the Pumpkin Puree
This is the most important step for getting a chewy cookie instead of a cakey one.
Spread the pumpkin puree in a thin, even layer on a dinner plate. Place a stack of 3-4 paper towels directly on top of the puree and press down firmly. You will see the paper towels absorb a significant amount of water.
Peel off the paper towels, scrape the pumpkin into a pile, spread it out again, and repeat the process with fresh paper towels.
Do this 2-3 times until the puree feels noticeably drier and thicker. You should be left with about 115-120g of pumpkin.
Combine the Dry and Wet Ingredients in Separate Bowls
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin spice.
In the bowl of a stand mixer with the paddle attachment, beat the room-temperature butter with the brown and granulated sugars until the mixture is well-combined and looks like wet sand. Add the egg, egg yolk, and vanilla, and mix until incorporated. Then, add the dried pumpkin puree and mix until it’s fully combined.
Form and Chill the Dough
Add the dry ingredients to the wet ingredients and mix on low speed until just a few streaks of flour remain. Add both types of chopped chocolate and mix on low until the dough comes together.
Cover the bowl and chill the dough in the refrigerator for at least one hour. The dough will be firm and easier to handle.
Bake the Cookies at 350F for ~13-16 Minutes
Preheat the oven to 350F and line a baking sheet with parchment paper.
Scoop the dough into large balls, about 1/4 cup or 85g each. Place them a few inches apart on the prepared baking sheet.
Bake for ~13-16 minutes. The edges will be set and golden brown, but the centers should still look soft and slightly underdone. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack.
Pumpkin Chocolate Chip Cookies
Ingredients
Ingredients (12 large cookies)
- 360g pumpkin puree 1 1/2 cups
- 328g all-purpose flour 2 2/3 cups
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp fine sea salt
- 2 1/4 tsp pumpkin spice
- 170g unsalted butter 3/4 cup, room temperature
- 225g light brown sugar 1 cup + 2 Tbsp
- 150g granulated sugar 3/4 cup
- 1 large egg + 1 egg yolk room temperature
- 1 Tbsp vanilla extract or paste
- 135g semi-sweet chocolate 3/4 cup, chopped
- 135g milk chocolate 3/4 cup, chopped
Instructions
- Spread pumpkin puree on plate, press with paper towels 2-3 times until reduced to 120g.
- Whisk flour, baking soda, baking powder, salt, and pumpkin spice in medium bowl.
- Beat butter and sugars in stand mixer until sandy texture.
- Mix in egg, egg yolk, vanilla, and dried pumpkin until combined.
- Add dry ingredients to wet, mix until nearly combined.
- Fold in chopped chocolates until just incorporated.
- Chill dough for 1 hour.
- Preheat oven to 350F and line baking sheet with parchment.
- Scoop 85g (1/4 cup) dough balls onto sheet, spaced apart.
- Bake 13-16 minutes until edges golden but centers soft.
- Cool on pan 5 minutes before transferring to wire rack.
