Chewy Pumpkin Chocolate Chunk Cookies
These are chewy pumpkin cookies, not cakey ones. The recipe uses blotted pumpkin puree and melted butter to get a dense, chewy texture with crisp edges and is finished with flaky salt.
Ingredients (~12 cookies)
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup pumpkin purée
- 1 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/2 cup dark chocolate chunks
- Flaky sea salt, for topping
Blot the Pumpkin
This is the most important step for a chewy cookie. Scoop 1/4 cup of pumpkin purée onto a paper towel. Fold the paper towel over the pumpkin and press gently to absorb all the excess moisture.
You will see the paper towel get very wet. Keep pressing until the pumpkin feels thick and dense, more like a mashed sweet potato. Set this blotted pumpkin aside.
Mix the Dough
In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and fully combined.
Add the blotted pumpkin purée and vanilla extract. Whisk again until everything is incorporated.
Add the all-purpose flour, baking soda, Kosher salt, and pumpkin pie spice to the bowl. Mix with a spatula until just combined.
Fold in the dark chocolate chunks until they are evenly distributed.
Chill the Dough
Cover the bowl and chill the dough for at least 20 minutes in the freezer or 1 hour in the refrigerator. The dough must be cold.
Scoop and Bake the Cookies
Set your oven to 350F. Line a baking sheet with parchment paper.
Scoop the chilled dough into 12 equal balls (about 1 1/2 to 2 tablespoons each). Place them a few inches apart on the prepared baking sheet.
Press down on each ball to flatten it slightly. This helps the cookie spread.
If you want, press a few extra chocolate chunks on top of each cookie. Sprinkle each one with a pinch of flaky sea salt.
Bake for ~9-10 minutes. The edges should be just set and the centers will still look slightly underbaked.
Finish the Cookies
Remove the pan from the oven and firmly slam it on the counter once. This flattens the cookies and helps create a chewy texture.
Let the cookies cool on the hot baking sheet for 5-10 minutes; they will continue to set up. After that, move them to a wire rack to cool completely.
Chewy Pumpkin Chocolate Chunk Cookies
Ingredients
Ingredients (~12 cookies)
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup pumpkin purée
- 1 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/2 cup dark chocolate chunks
- Flaky sea salt for topping
Method
- Blot pumpkin purée on paper towel to remove excess moisture.
- Melt butter and whisk with sugars until smooth.
- Add blotted pumpkin and vanilla, mix well.
- Stir in flour, spices, baking soda, and salt until just combined.
- Fold in chocolate chunks.
- Chill dough in freezer for 20 minutes.
- Preheat oven to 350F. Line baking sheet with parchment.
- Scoop 12 dough balls onto sheet. Flatten slightly.
- Top with extra chocolate chunks and flaky sea salt.
- Bake 9-10 minutes until edges set.
- Remove from oven and slam pan on counter to flatten.
- Cool on baking sheet 5-10 minutes, then transfer to wire rack.
