I can’t believe it is finally October! For the most part, it is still feeling a bit like summer here in New York City. But inside my house it is 100% autumn! When I did the grocery shop at Trader Joe’s last week, it was all things pumpkin, which means it is time to start baking.
Pumpkin Spice Lattes are not my jam, and I can pass on the pumpkin scented candles. But there is something about pumpkin spice in a baked good that just screams cozy. And when you add in chocolate chunks, you have a pretty good chance at heaven.
My biggest issue with most pumpkin cookie recipes is that they come out very cakey. If I want pumpkin bread, I will bake pumpkin bread, feel me? I will pass on the dense muffin texture that your average recipe yields. I want a thin, crispy edged cookie with a gooey, chewy center. Lightly sweetened and just spicy enough to give you that tingle.
The key to getting that classic chocolate chip cookie texture is to use pumpkin butter instead of the traditional pumpkin puree. By cooking the pumpkin down, you reduce the water content and it completely transforms the cookies.
You can find pumpkin butter at most grocers like Trader Joe’s (the most affordable!), or you can totally make it yourself (though this can take a significant amount of time…). Pumpkin butter used to be pricy, but a jar from TJ’s only sets you back a few bucks. One hundred percent worth cutting the corner!
I love using both chocolate chips and chunked chocolate in this recipe. The chips get evenly distributed and the chunks add in those gooey pools of melted chocolate every few bites. This is where you want to take the extra step!
Go get some pumpkin butter and get on top of these cookies! I promise your friends will beg you to make them year after year.
Chewy Pumpkin Chocolate Chunk Cookies
Ingredients
1 1/2 sticks of unsalted, lightly browned, melted butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1/2 cup pumpkin butter
2 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cups chocolate chips
4 oz semi sweet chocolate, chunked
Preheat oven to 325 degrees.
Mix the dry ingredients – flour, corn starch, baking soda, salt, and pumpkin pie spice. Set to the side.
Mix together browned butter and sugars until well combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir the pumpkin butter into the wet ingredients and mix until smooth. Gently fold in the dry ingredients. Give it a minute to come together. Add in the chocolate chips and chunks just before the dough comes together and give it a few final stirs.
Refrigerate dough for at least 30 minutes. Scoop out ping pong sized balls and bake on parchment paper for 12-14 minutes. Don’t over bake them!
You can definitely make this ahead of time. The dough should be fine in the fridge for three days, I have rolled out the dough balls and popped these in the freezer and had them come out perfectly! (love doing this for a party a few days before!)
