Pumpkin Chocolate Chip Cookies
These cookies have a soft, chewy center and crisp edges, with pumpkin spice and two kinds of chocolate. The key to the texture is removing excess moisture from the pumpkin puree.
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.
Notes
Pressing moisture from pumpkin is crucial for chewy texture. Makes 12 large cookies.
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