Description
These chewy pumpkin chocolate chip cookies feature a rich browned butter base combined with pumpkin puree and warm spices. With a perfect balance of soft centers and golden edges, they deliver a tender, flavorful bite perfect for fall or anytime comfort baking.
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
- Preheat Oven and Prepare Baking Sheets: Adjust the oven rack to the middle position and preheat the oven to 350˚F on convection setting. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Brown the Butter: In a medium saucepan over medium-high heat, melt the butter completely. Continue stirring as the butter crackles and foams for about 5 minutes. When the milk solids settle and start to brown to an amber color and the aroma becomes nutty, remove from heat. Carefully pour the browned butter into a large heat-safe bowl, scraping the pan with a spatula to collect all the flavorful brown bits. Let cool for about 30 minutes.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and clove until well 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 uniform.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing to maintain tender cookie texture.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough ensuring even distribution without overworking the dough.
- Portion and Bake: Using a cookie scoop or spoon, portion the dough into 2-ounce servings. Place the dough balls on the prepared baking sheets spaced about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 10 minutes, until the edges are set and golden brown while the centers remain slightly underbaked for chewiness.
- Cool Cookies: Remove baking sheets from the oven and allow the cookies to cool on the sheets for 15 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Store cookies tightly covered at room temperature for up to 4 days to maintain freshness.
- Cookies can be frozen for up to 2 months. Wrap tightly in two layers of plastic wrap and place in a freezer bag for best results.
Nutrition
- Serving Size: 1 large cookie (approx. 57g)
- Calories: 220
- Sugar: 16g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
