Caramelized Pumpkin Chocolate Chip Cookies
In the realm of autumn flavors, few things evoke the cozy, comforting feeling of the season quite like pumpkin. The rich, earthy notes of pumpkin, when paired with the indulgent sweetness of caramel and the delightful richness of chocolate chips, create a symphony of flavors that will make your taste buds dance. In this article, we’ll dive into the world of Caramelized Pumpkin Chocolate Chip Cookies, a delightful treat that perfectly captures the essence of fall.
Table of Contents:
- What You’ll Need
- Caramelizing Pumpkin: The Magic Ingredient
- Preparing the Cookie Dough
- Folding in Chocolate Chips
- Baking the Cookies to Perfection
- Serving Suggestions
- Health Benefits of Pumpkin
- Variations and Substitutions
- Tips for the Perfect Caramelized Pumpkin Chocolate Chip Cookies
- Frequently Asked Questions
1. What You’ll Need:
Before embarking on this pumpkin-flavored journey, let’s gather the essentials:
- Pumpkin Puree: Opt for canned or homemade pumpkin puree.
- Caramel: Use caramel sauce or make your own.
- Butter: Unsalted butter, softened.
- Brown Sugar: For that caramelized sweetness.
- Egg: To bind everything together.
- Vanilla Extract: For a touch of warmth.
- All-Purpose Flour: The base of the cookie dough.
- Baking Powder: For that perfect rise.
- Spices: A blend of cinnamon, nutmeg, and cloves.
- Salt: To balance the flavors.
- Chocolate Chips: Semi-sweet or dark, your choice!
2. Caramelizing Pumpkin: The Magic Ingredient
The secret to these cookies lies in caramelizing the pumpkin puree. This process intensifies the pumpkin’s flavor and gives it a lovely depth that truly sets these cookies apart.
3. Preparing the Cookie Dough
Combine the caramelized pumpkin with butter, brown sugar, egg, and vanilla extract. Whip it up until it’s creamy and well blended.
4. Folding in Chocolate Chips
Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough. The combination of pumpkin, caramel, and chocolate is simply divine.
5. Baking the Cookies to Perfection
Scoop out portions of the dough onto a baking sheet and bake until they’re golden brown around the edges. Your kitchen will be filled with the sweet aroma of fall.
6. Serving Suggestions
Enjoy these cookies warm with a glass of milk, a cup of hot cocoa, or a scoop of vanilla ice cream. They also make a wonderful addition to any autumn gathering or dessert table.
7. Health Benefits of Pumpkin
Pumpkin isn’t just delicious; it’s also packed with nutrients. It’s a good source of vitamins, minerals, and antioxidants, making these cookies a slightly guilt-free indulgence.
8. Variations and Substitutions
Feel free to get creative with your Caramelized Pumpkin Chocolate Chip Cookies. You can add chopped nuts, raisins, or even a sprinkle of sea salt on top for an extra twist.
9. Tips for the Perfect Caramelized Pumpkin Chocolate Chip Cookies
- Don’t skip the step of caramelizing the pumpkin; it’s what sets these cookies apart.
- Use room temperature ingredients for a smoother dough.
- If you prefer softer cookies, reduce the baking time slightly.
10. Frequently Asked Questions
Q1: Can I use fresh pumpkin instead of canned puree? Yes, you can! Simply roast and puree fresh pumpkin.
Q2: How long do these cookies stay fresh? Stored in an airtight container, they’ll stay fresh for about a week.
Q3: Can I freeze the cookie dough? Absolutely! Freeze portions of the dough for fresh-baked cookies anytime.
Q4: What type of caramel sauce is best? You can use store-bought caramel sauce or make your own using sugar, butter, and cream.
Q5: Can I make these cookies without chocolate chips? Certainly, but the chocolate chips add a delightful contrast to the sweet pumpkin and caramel.
Caramelized Pumpkin Chocolate Chip Cookies are the epitome of fall flavor. With the essence of caramelized pumpkin, the richness of chocolate chips, and a blend of warming spices, these cookies are a delightful treat for any autumn day. So, embrace the season, roll up your sleeves, and bake a batch of these delectable cookies to enjoy with friends and family.
- 15 ounces canned pumpkin puree 8 ounces after caramelizing
- 226 grams salted butter 185 grams after browning
- ½ teaspoon ground cinnamon
- ¼ teaspoon pumpkin spice
- ¼ teaspoon grated nutmeg
- 200 grams light brown sugar
- 50 grams cane sugar may sub with granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 1 large egg
- 320 grams all purpose flour* *spooned and leveled for measured baking
- 1 teaspoon baking soda
- 320 grams semi-sweet chocolate chips
Sugar Coating for Rolling:
- 75 grams cane sugar
- 1 teaspoon ground cinnamon
- flakey sea salt optional
Caramelize the Pumpkin Puree
- Place 15 ounces of pure pumpkin puree in a saucepan over medium-high heat.
- Cook the puree while stirring frequently to prevent burning. As the puree cooks, it will become drier and darker in color.
- The pumpkin is caramelized and ready when it’s thickened, dry and spreadable, and steaming has slowed tremendously after 15-20 minutes of cooking.
- Allow the pumpkin to cool until just warm to the touch. You will be left with about 8 ounces of caramelized puree, or 1 measured cup.
Brown the Butter
- To a medium saucepan with tall sides, melt the butter over medium heat.
- Once the butter has melted fully and begins to bubble, begin stirring occasionally with a wooden spoon or whisk.
- As the butter begins to foam and grow in size, stir continuously. You’ll notice streaks of browned milk solids throughout the foam as you stir, along with a toasty aroma.
- As the foam subsides, you will see the butter underneath has become a dark amber color. Remove from the heat and pour into a bowl to cool. You will have roughly 180-190 grams worth of browned butter, or roughly .8 of a cup.
- Add the ground cinnamon, pumpkin pie spice and grated nutmeg to the warm brown butter. This will allow the spices to activate and infuse the butter.
Make the Cookie Dough
- In a medium bowl, combine the flour and baking soda and set aside.
- Whisk together the browned butter, brown sugar, cane sugar and kosher salt. Stir in the vanilla extract and combine well.
- Add in the egg and whisk until fully combined and glossy.
- Whisk in 8 ounces of caramelized pumpkin puree, stirring until no visible streaks or clumps of pumpkin remain.
- Add in half of the flour mixture and fold in gently using a rubber spatula. Add in the remaining half, along with 2 cups of chocolate chips. Fold until everything is just combined and the chips are evenly dispersed throughout the dough.
- Use a medium ice cream scoop (about 1.5 ounces) to portion the dough directly onto a parchment lined sheet pan. The dough can touch as we are preparing it to chill.
- Cover the cookie dough securely and allow to rest in the fridge for 30 minutes.
Sugar Coat the Cookie Dough
- In a small bowl, combine a ⅓ cup of cane sugar and 1 teaspoon of ground cinnamon.
- Optional: Remove the cookie dough from the fridge, and press each piece between your palms gently just until they’re disc shaped. I do this so the cookies bake into a more traditional cookie shape, rather than maintaining their dome-like structure.
- Roll each piece of cookie dough in the sugar, coating all sides and edges, and place the dough onto parchment lined 13″ x 18″ cookie sheets, fitting 9-12 cookies per sheet.
Bake the Cookies
- Bake the cookies in a 375 ℉/ 190 ℃ preheated oven for 13-15 minutes, depending on your oven. Rotate the cookies halfway through baking.
- The cookies will have browned slightly, and will fill your kitchen with the warmest, spiciest aroma when they are ready.
- Allow the cookies to cool completely on the pan before transferring them. Sprinkle cookies liberally with flakey sea salt while still warm, and enjoy.
Cookie Storage Tips: Baked cookies will keep in an airtight container for up to 5 days.
To store cookie dough, line each piece of scooped cookie dough inside of an airtight plastic bag. Secure the bag and place inside of another plastic bag for extra protection. Freeze the cookie dough for up to 2 months.
Nutrition InformationYield 1 Serving Size 24
Amount Per ServingCalories 6421Total Fat 297gSaturated Fat 167gTrans Fat 7gUnsaturated Fat 111gCholesterol 752mgSodium 6075mgCarbohydrates 882gFiber 45gSugar 521gProtein 113g
The information contained herein is subject to change.