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Pumpkin Chocolate Chip Cookies
Rated 5.0 stars by 1 users
Category
Cookie
Cuisine
Dessert
These pumpkin chocolate chip cookies deliver the most wonderful chewy texture, with gooey melty milk chocolate chips. Add this recipe to your fall baking list!
Keep this recipe sugar-free by using our Classic Allulose, Brown Sweetener and Milk Chocolate Chips.
Ingredients
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1 cup cold unsalted butter
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2/3 cup pure pumpkin puree, room temp (not pumpkin pie filling!)
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½ cup Classic Monkfruit & Allulose Sweetener
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½ cup Brown Sweetener
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2 large egg yolks, room temp
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2 teaspoon vanilla extract
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1 2/3 cup + 1 tablespoon all-purpose flour
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2 ½ teaspoons pumpkin spice
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1 teaspoon baking soda
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½ teaspoon fine sea salt
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1 cup Milk Chocolate Chips
Directions
Instructions
Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
Brown the butter in a large stainless steel pan. Stand nearby, watch and stir it occasionally so it doesn’t burn. The bottom of the pan should be covered in brown bits of butter and have a nutty aroma. Transfer to a glass bowl and place in the fridge for 1 hour. Stir ever 15 mins. The butter should be cool but still a liquid.
Spread the pumpkin puree on a plate. Press a stack of paper towels into it and soak up the extra liquid. Then, scrape the pumpkin into a pile and re-spread it around the plate. Continue doing this, using a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry, like soft playdough, and now measures roughly ⅓ cup.
When the butter is cool, whisk in the Brown Sweetener and Classic Allulose Sweetener for exactly 1 minute
Fold in the flour, pumpkin spice, baking soda, salt, and Milk Chocolate Chips until just combined.
Scoop the cookie dough with a large cookie scoop and roll them between your palms, then place them on the prepared baking trays spaced 2-3 inches apart. For pools of melted chocolate, place extra chocolate chips in the center for baking.
Bake one tray at a time for 9-13 minutes or until the edges are golden brown but the middle is slightly under baked. Straight out of the oven, use a large round cookie cutter to scoot the edges in to make them thicker and perfectly round. Let the pan cool on a wire cooling rack completely then remove the cookies and enjoy!
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