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Pumpkin Chocolate Chips Cookies

Course Dessert
Cuisine American
Keyword chocolate chips, chocolate chips cookies, cookies, pumpkin, pumpkin cookies
Prep Time 15 minutes
Cook Time 50 minutes
Servings 12 pieces

Ingredients

  • 1 cup Pumpkin cubed
  • ¾ cup Dark Chocolate Chips bittersweet
  • cup Flour
  • cup Brown Sugar
  • cup Granulated Sugar
  • 110 g Butter
  • 1 Egg
  • 1 tsp Vanilla Extract
  • ½ tsp Sea Salt
  • ½ tsp Baking soda

Instructions

  1. Cook butter in a pan with medium heat. It will be sizzle and bubbly from the water content. After the moisture and the sound of the sizzle are gone, wait for 1-2 minutes until the milk solids from the butter turn brown and turn off the heat. Don't let the pan unattended or you will end up with burnt butter instead of brown butter. Set aside and let cool.

  2. Heat oil in a pan, sauté pumpkin for 3 minutes. Add butter in the middle while the pumpkin is being cooked. Stir until pumpkin browned. Set aside and let cool.

  3. After the browned butter is cooled, whisk browned butter, brown sugar, granulated sugar, egg, vanilla, and salt with a mixer for about 2-3 minutes until the mixture is fluffy.

  4. Add ⅓ of the flour mixture and whisk with a mixer until just combined. Add the rest and whisk again until combined.

  5. Add chocolate chips and cubed pumpkin and stir with a spatula until combined. Leave both a little for decoration.

  6. Divide every 2 tablespoons of dough for each cookie. Flatten the dough a little by hand. Add chocolate chips and cubed pumpkin on top of every cookie dough from the rest chocolate chips and cubed pumpkin. Every cookie will be pretty. Put them on parchment paper.

  7. Preheat oven to 350ºF or 175°C. Line baking sheet with parchment paper. Put the cookie dough balls 2 inches from each other so they will not stick when baked.

  8. Bake for 10-12 minutes. After done baking, cool for 2-5 minutes before removing to wire racks to cool completely.

  9. Pumpkin chocolate chips cookies are ready to serve. Enjoy!

Recipe Notes

  • A friendly reminder; Pumpkin has moisture and watery content. So, make sure to blot the Pumpkin. this trick is optional, but I find it remarkably useful. Using a paper towel, blot out some of the pumpkin’s moisture so all that’s left is the flavor.
  • I use unsalted melted butter to make cookies ultra chewy. It gives you a crispier better texture, smells so good, and is caramelized be careful when making this become brown butter. Don't let the pan unattended or you will end up with burnt butter instead of brown butter.
  • When you finished baking, give it time. Let the cookies cool on a cooling rack for a while for about 2-3 minutes. They’re delicious warm from the oven, but I find both their chewiness and flavor amplify over time. The next day, they’re chewier and more flavorful.
  • Make sure you bake them at the correct time. The ideal time is 10-12 minutes. If you under-bake the cookies or they’ll taste raw, and don’t over-bake Even if they seem a bit soft coming out of the oven, they will continue to bake on the tray once they’re out of the oven and it will make the cookies not fluffy chewy,  they won’t be soft and moist.
  • Use the parchment paper to avoid stickiness or you may add some linen spray before put the cookies dough.  Give them space when bake, Space your cookies about 2 inches apart before baking them. they will spread as they bake and become bigger in size.