Chewy Pumpkin Chocolate Chip Cookies
Delightfully chewy cookies combining pumpkin puree, browned butter, and chocolate chips for a cozy fall treat.
Ingredients
Wet Ingredients
- 1/2 cup butter, browned and slightly cooled Use unsalted butter for best flavor.
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg white, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin puree, blotted to remove moisture Make sure to blot to prevent excess moisture.
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 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 clove
Chocolate Chips
- 1 1/2 cups semi-sweet chocolate chips
Instructions
Preparation
- Start by adjusting your oven rack to the middle position and preheating the oven to 350°F using the convection setting.
- Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Brown the Butter
- In a medium saucepan, melt the butter over medium-high heat. Stir it as it crackles and foams, watching closely until it turns a lovely amber brown and emits a rich, nutty aroma.
- Once done, pour the butter into a heat-safe bowl and let it cool for about 30 minutes.
Mix Dry Ingredients
- While the butter cools, whisk together the dry ingredients in a separate bowl: combine the all-purpose flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and cloves.
Combine Wet Ingredients
- Once the butter has cooled, mix in the light brown sugar and granulated sugar.
- Then, add the egg white, vanilla extract, and pumpkin puree, whisking everything until smooth.
Combine Mixtures
- Gently add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips.
Bake the Cookies
- Using a cookie scoop, portion out the dough into 2-ounce balls and place them about 2 inches apart on the prepared baking sheets.
- Bake the cookies until the edges turn golden and the centers look slightly underbaked, around 9 to 10 minutes.
Cooling
- Once baked, allow the cookies to cool on the sheets for about 15 minutes before transferring them to a wire rack for cooling completely.
Notes
These cookies can be served with coffee or tea and enjoyed as a treat. For variations, try using dark or milk chocolate chips or adding sea salt on top before baking.