Fall
The Best Chewy Pumpkin Chocolate Chip Cookies
- Prep time 12 hours 30 minutes
- Cook time 14 minutes
- makes 16-18 cookies
Author Notes
The Actual Best Chewy Pumpkin Chocolate Chip Cookie on the internet. Dense, fudge-y, perfectly spiced, with pools of chocolate and bits of crunchy salt, and the most pumpkin puree you can pack into a cookie without having it fall apart. And here is the trick: CONDENSE YOUR PUMPKIN PUREE. Don’t blot, don’t drain, REDUCE THE HECK OUT OF IT. I promise you that this recipe will not disappoint. —Danielle Oron
What You'll Need
Ingredients
- Concentrated Pumpkin Puree
-
15 ounces
canned pumpkin puree, not pumpkin pie filling
- Chewy Pumpkin Chocolate Chip Cookies
-
12 tablespoons
unsalted butter, melted & cooled
-
1 cup
packed light brown sugar
-
1/3 cup
white sugar
-
3/4 cup
CONCENTRATED pumpkin puree, cooled to room temp
-
2 3/4 cups
all purpose flour
-
2 tablespoons
cornstarch
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1 teaspoon
Diamond Crystal Kosher Salt
-
1 1/2 teaspoons
ground cinnamon
-
1/2 teaspoon
ground ginger
-
1/2 teaspoon
ground nutmeg
-
1/4 teaspoon
ground cloves
-
1/4 teaspoon
baking soda
-
1 2/3 cups
60% Dark Chocolate Feves, roughly chopped(I used 220 g Valrhona's ORIADO 60%)
-
flakey sea salt
Directions
- FOR THE CONCENTRATED PUMPKIN PUREE: In a medium non-stick pot, bring the pumpkin puree to a light simmer over medium heat. Simmer for 10-12 minutes until the puree has thickened and darkened in color, taking care to stir often and then constantly towards the end of the cooking time to ensure it doesn’t burn. Remove from the pot and spread out on a plate or wide bowl to cool to room temperature. You will not need all of it!
- In a large bowl, whisk together the melted and cooled butter, light brown sugar, and white sugar until it has lightened in color, about 1 minute.
- Whisk ¾ cup CONCENTRATED pumpkin puree until just combined.
- In a separate bowl, whisk together the flour, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and baking soda.
- Add half the dry mixture to the wet mixture and using a rubber spatula, fold to combine. Once the dry mixture is almost fully incorporated, add the remaining half and continue to fold until just combined. Do not over mix!
- Add the chocolate and fold to combine.
- Line a sheet pan with parchment paper. Using a 2-oz disher (ice cream scoop with release. I used Winco size 20), scoop out the cookie dough. Each cookie dough ball is about ¼ cup in size.
- Tightly wrap the sheet pan with plastic wrap and freeze for 1 hour or overnight for best results. These can be transferred to a zip-top freezer bag and kept in the freezer for up to 3 months.
- Preheat the oven to 375˚F with the rack in the middle position. Line a sheet pan with parchment paper and place cookie dough balls about 2” apart. Bake for 14 minutes. The key is to underbake these cookies to keep them dense and chewy.
- Immediately sprinkle a little pinch of flakey sea salt on each as they come out of the oven. Cool and enjoy.
- The cookies will last in an airtight container for 3 days. Bake them 1 at a time for a treat or all at once to share.
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