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
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.
Notes
Blotting pumpkin is crucial for chewy texture. Underbaked centers will set while cooling.