Description
These Chewy Pumpkin Chocolate Chip Cookies combine the rich flavors of browned butter and pumpkin puree with warm autumn spices and melty semi-sweet chocolate chips. The cookies have a perfectly chewy texture with lightly crisp edges, made by browning butter for deeper flavor and baking just until the centers remain slightly soft.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter (113 g), browned and slightly cooled
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg white, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin puree, blotted to remove moisture
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled (188 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg
- Pinch of clove
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Prepare Oven and Baking Sheets: Adjust the oven rack to the middle position and preheat the oven on convection mode to 350˚ F. Line two baking sheets with parchment paper to prevent sticking and set aside.
- Brown the Butter: In a medium saucepan over medium-high heat, melt the butter. Stir continuously as it begins to crackle and foam. After about 5 minutes, you will see milk solids forming on the bottom. Continue stirring gently to avoid burning until the butter turns a rich amber brown color and releases a nutty aroma. Remove from heat and carefully pour the brown butter into a large heat-safe bowl. Scrape the bottom of the pan with a spatula to get all the flavorful browned bits. Let the butter cool for about 30 minutes.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and clove until evenly combined. Set aside.
- Combine Wet Ingredients: To the cooled browned butter, add the light brown sugar, granulated sugar, egg white, vanilla extract, and pumpkin puree. Whisk together until the mixture is smooth and homogeneous.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix just until combined. Avoid overmixing to maintain the tender texture of the cookies.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough to evenly distribute them without overworking the dough.
- Scoop and Bake: Using a cookie scoop or spoon, portion the dough into 2-ounce pieces and place them about 2 inches apart on the prepared parchment-lined baking sheets.
- Bake: Bake in the preheated oven for 9 to 10 minutes, or until the edges of the cookies are set and golden brown while the centers remain slightly underbaked and soft.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 15 minutes to finish setting. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Store cookies tightly covered at room temperature for up to 4 days to maintain freshness.
- For longer storage, freeze cookies for up to 2 months. Wrap them tightly in two layers of plastic wrap and place in a freezer-safe bag.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220
- Sugar: 17 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
