I followed the recipe, but my cookies came out puffy. What went wrong?

First, be sure that you are using the weight measurements listed in the recipe. There is a lot of variation in the way that people use measuring cups. For instance, if you pack a heavy cup of flour straight from the bag, your cookies will turn out cakey. I highly recommend using a digital kitchen scale for the most accurate results. Next, check that you blotted most of the moisture out of the pumpkin puree and test your oven temperature with an oven thermometer to make sure that it's not running too cold which may prevent your cookies from spreading properly.

Can I use chocolate chunks instead of chocolate chips?

Absolutely! Feel free to use chocolate chips of any size, chopped chocolate or even feves.

Can I make these cookies ahead of time.

Yes! These cookies actually taste even more amazing the second day once the flavors have a chance to marry together.

Why are my cookies so flat?

While these cookies are not cakey, they are still on the thick side and should not bake up too flat. If the butter was too hot when you added the next ingredients, your cookies will bake up flat and greasy. Double check that you measured your flour properly as too little flour will cause the cookies to spread too much.

Chewy Pumpkin Chocolate Chip Cookies - Browned Butter Blondie

Description

Step aside, dry cakey pumpkin cookies. These soft and chewy pumpkin chocolate chip cookies are packed with cozy spices and heaps of melted chocolate chips. They’re bound to be your favorite Fall cookie!

Ingredients

Units Scale

1/2 cup butter (113 g) browned and slightly cooled
1/2 cup (100 g) light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg white, room temperature
1 teaspoon vanilla extract
1/4 cup pumpkin puree, blotted to remove moisture
1 1/2 cups all-purpose flour, spooned and leveled (188 g)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
pinch of clove
1 1/2 cups semi-sweet chocolate chips

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Instructions

Adjust the oven rack to the middle of the oven and preheat on convection to 350˚ F. Line two baking sheets with parchment paper. Set aside.
In a medium saucepan over medium-high heat, melt the butter. Once melted, continue to stir as the butter begins to crackle and foam. After about 5 minutes, milk solids will begin to form on the bottom of the pan. Continue stirring occasionally and keep a close eye on the pan. The butter will begin to turn an amber brown and will become aromatic. Remove the pan from the heat and carefully pour the butter into a large heat-safe bowl. Use a spatula to scrape down the bottom of the pan to get all the brown butter bits. Set the butter aside to cool for about 30 minutes.
Meanwhile, in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.
To the butter, add both sugars, egg white, vanilla and pumpkin puree. Whisk until smooth.
Add the dry ingredients to the wet and mix until just combined.
Fold in the chocolate chips. Do not overmix.
Scoop the dough into 2 ounce portions and place 2 inches apart on the prepared cookie sheets.
Bake for 9 to 10 minutes or until the edges are set and golden brown but the center is still slightly underbaked. Remove the cookie sheet from the oven let cool for 15 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies tightly covered at room temperature for up to 4 days.

May be frozen for up to 2 months. Wrap tightly in two layers of plastic wrap and store in a freezer bag.