This Trick Will Change How You Make Pumpkin Cookies

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Microwave the butter in 20-second bursts, stirring between, until fully melted.
3. Immediately whisk in the pumpkin pie spice, then let the butter cool for about 10 minutes until no longer hot.
4. While the butter cools, press folded paper towels into the pumpkin puree until it is reduced to 130 g (½ cup).
5. Whisk the blotted pumpkin, both sugars, the egg yolk and vanilla into the butter mixture until well combined.
6. In another bowl, whisk the flour, baking soda and salt, then stir them gradually into the wet mixture.
7. Fold in the chocolate chips until evenly distributed.
8. Scoop 3 tablespoon-sized portions of dough, roll into smooth balls if you like, and place them on the lined sheets.
9. Bake in the centre of the oven for 10 to 12 minutes, until the edges are set and the centres still look soft.
10. Let the cookies cool on the sheet for at least 10 minutes, then move them to a rack to cool completely.

Summarized from Sugar Spun Run's video. Watch it for the details.

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