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Pumpkin Chocolate Chip Cookies

Print Recipe
Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings: 22 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin puree 240g, to be reduced to 6 tablespoons
  • 3/4 cup unsalted butter 170g
  • 2 cups all-purpose flour 250g
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine salt plus flaky salt to finish
  • 1 tablespoon pumpkin pie spice
  • Pinch of finely ground black pepper
  • 1 teaspoon instant espresso powder
  • 1 1/4 cups light brown sugar 250g, packed
  • 1/4 cup granulated sugar 50g
  • 1 large egg plus 1 yolk
  • 2 teaspoons vanilla extract
  • 6 oz dark chocolate 170g, 60 to 70%, chopped into rough pieces

Method
 

  1. Cook the puree in a skillet over medium heat, stirring, 6 to 8 minutes, until dark, thick, and about 6 tablespoons. Cool it.
  2. Melt it in a light pan and cook, swirling, until the milk solids are golden brown and smell nutty. Pour into a large bowl with all the sediment and cool 15 minutes.
  3. Whisk flour, baking soda, baking powder, fine salt, spice, pepper and espresso powder.
  4. Whisk both sugars into the cooled butter, then egg and yolk, then the reduced pumpkin and vanilla. Whisk 1 minute.
  5. Fold in the dry ingredients, then the chopped chocolate, until just combined. Chill, covered, 1 hour.
  6. Heat the oven to 350°F (175°C). Roll 1 1/2-tablespoon balls, space them 2 inches apart on lined trays, and press a few reserved chocolate pieces onto each top. Sprinkle with flaky salt.
  7. until the edges are set and the centers still look soft. Cool on the tray 5 minutes before moving them.

Notes

The one thing that matters: Chopped dark chocolate, not chips, and a pinch of flaky salt on top before baking
Variations
  • Milk chocolate: works, but drop the granulated sugar to 2 tablespoons or the cookie tips sweet. Keep the espresso.
  • Half chocolate, half toasted pecans: 3 oz chocolate and ½ cup nuts. The nuts add a savory note that suits the spice.
  • No espresso powder: leave it out; the cookies are still good, just a touch more one-note. A teaspoon of cocoa powder in the dry mix is a partial stand-in.
On timing: Reducing the puree is 6 to 8 minutes, the bake 11 to 13. Both are shorter ends - go by the edges being set and the centres still looking soft.