It’s been a goal of mine to find the perfect crisp and chewy pumpkin chocolate chip cookie recipe. Don’t get me wrong, I love those thick cakey cookies, but the hubby won’t have anything to do with them. He’s a big fan of really crisp cookies and I can’t blame him, I’m starting to prefer the tops and edges of my cookies to be golden brown too. When I was scouring the internet for inspiration, I learned a few things I’m going to share with you about how to create the ultimate pumpkin cookie! ????????
It all starts with fats. I tested a few different combinations of butter and oil and decided that the best way to achieve thin, crispy, chewy cookies was to use melted or browned butter. And eggs, well, we only need a yolk. My last discovery was that a bread flour and a little bit of cornstarch goes a long way. I’ve become quite a fan of using cornstarch in my bars and cookies but it really does make a difference! It sucks up any excess moisture and helps keep these cookies extra dense & chewy inside and crisp on the outside!
So go ahead and get your dough mixed up. It’s pretty straight forward, no funky techniques involved. Just know that your dough will be extra soft! When your dough is ready and you’ve folded in the chocolate chips, cover it and place it in the refrigerator. I prefer chilling mine in the refrigerator for about an hour so that my cookies bake nice and thick. The melted butter needs time to re-solidify (trust me, it’s what helps give these cookies their texture). But… with that said, you can also bake the dough right away (your cookies will be a bit thinner and you won’t want to pat them down).
Preheat your oven, then scoop it onto a parchment or baking mat lined cookie sheet. You will be able to get 12 on a sheet, the recipe makes about 2 dozen. Pat the tops of the cookies flat with the palm of your hand. Nothing too crazy, just enough to give them a flat top. Place them into the oven and bake them for 10-12 minutes.
Since these cookies are extra moist, they require a few extra minutes in the oven. When you see that the edges are getting brown and the centers are no longer doughy (they will still look a little soft), remove them and allow them to cool on the baking sheet for 5 minutes. Transfer them to a wire rack and let them cool for an additional 5 minutes before eating!
I hope you’ll give these cookies a try! They’re full of fall spices, chocolate and of course, pumpkin- with ingredients like these you really can’t go wrong! Enjoy & happy baking!
- ½ c. unsalted butter, melted or browned
- ½ c. granulated sugar
- ½ c. brown sugar
- 1½ tsp. vanilla extract
- 6 tbsp. pumpkin puree
- 1 egg yolk
- 1½ c. bread flour (see NOTES)
- 1 tsp. cornstarch
- ½ tsp. salt
- ½ tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- ¾ c. semi-sweet chocolate chips or chunks (plus a few extra for pressing on the tops)
- In a large mixing bowl of the bowl of a stand mixer, beat the melted or browned butter and sugars for 2 minutes on high. Add the vanilla extract, pumpkin puree and egg yolk, mix on low until just combined.
- In a medium size mixing bowl, whisk together flour, cornstarch, salt, baking soda, cinnamon and pumpkin pie spice. With mixing speed on low, gradually combine with the wet ingredients, mixing until a soft dough forms.
- Fold in the chocolate chips, cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat.
- Scoop balls of dough using a standard size cookie scoop and place on the prepared baking sheet. Gently pat down each ball so that the tops are flat, press a few more chocolate chips in the top of each cookie. Place in the oven and bake for 10-12 minutes or until golden brown on the edges. The cookies will be slightly puffy but they will flatten as the cool. They will also look a little soft in the centers but should not be doughy! The longer you bake them the more crispy they will become. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely, about 5 additional minutes.
-I've baked these at 375 degrees for 12 minutes and they were just as good!
-If you prefer more spices, add an additional ½ tsp. of ground cinnamon and a ½ tsp. of pumpkin pie spice.
-These cookies should be stored at room temperature for 2-3 days. Though they taste the best the day they are made- nice and crisp!
Recipe source: Life Made Simple
Please note that the pictures from this post were updated 10/28/2015