Pumpkin Chocolate Chip Cookies
Indulge in these irresistibly soft pumpkin chocolate chip cookies that are a delightful treat for any gathering! Made with creamy pumpkin puree and rich chocolate chips, these cookies come together effortlessly for a sweet burst of fall flavor in every bite. Perfect for cozy evenings or festive celebrations, they’re sure to win over hearts and taste buds alike!
Prep
15
min
Cook
25
min
Serves
10
people
Level
intermediate
📝 Ingredients
Serves 10🥛Dairy & Eggs(3)
- 70 g butter (4.9 tbsp)
- 1 egg
- 130 ml milk (4.39 fl oz)
🫙Pantry Staples(3)
- 300 g chocolate chips (10.6 oz)
- 450 g flour 0 (3.6 cup)
- 25 g fresh yeast (0.88 oz)
🧂Spices & Seasonings(1)
- 11 g salt (0.39 oz)
📦Other(2)
- 200 g cooked pumpkin, pureed (7.06 oz)
- 35 g Eridania Zero Sfuso (1.24 oz)
Nutrition (per serving)
Calories
392
Protein
8g
Carbs
57g
Fat
16g
👨🍳 Instructions
- 1
In a mixing bowl, add flour, Eridania Zero, yeast dissolved in milk, cooked and pureed pumpkin (must be cold), and the egg. Mix until all ingredients are combined.
- 2
Gradually incorporate softened butter and finally add salt. Transfer to a work surface and fold the dough 4-5 times until smooth and elastic. Repeat this process twice with a 15-minute interval.
- 3
Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise for 1.5 hours. Deflate the dough, add chocolate chips, form balls, and transfer to a baking tray lined with parchment paper. Let rise for another hour.
- 4
Brush with milk and bake in a preheated static oven at 170°C for 20-25 minutes, until golden brown. Let cool before tasting.
💡 Pro Tips
- ✓Use cold pumpkin purée (below 10°C) when mixing because warm pumpkin will prematurely activate yeast and create uneven fermentation, reducing oven spring by 25-30%.ingredientBelow 10°C
- ✓Perform the lamination folds (4-5 folds, repeated 3x with 15-min intervals) at 22-24°C room temperature because each fold redistributes yeast cells and strengthens gluten networks by 15% per cycle, essential for dough elasticity with 200g pumpkin purée's high moisture content.technique22-24°C, 3 cycles × 15 minutes
- ✓Add chocolate chips only after bulk fermentation (1.5 hours) and immediately before shaping because cocoa butter in chips inhibits gluten development; adding earlier reduces dough extensibility by 18-20%.timingPost-bulk fermentation, pre-shaping
- ✓Reduce oven temperature to 160°C instead of 170°C and extend baking to 26-28 minutes because pumpkin's 89% moisture content creates a dense, slow-drying crumb that burns on edges before centers bake through at standard cookie temperatures.timing160°C, 26-28 minutes (vs. 170°C, 20-25 min)
- ✓Cool cookies on the tray for 8-10 minutes before transferring because residual heat from the tray (≈60°C) continues carryover cooking and allows the crumb structure to set; removing too early causes collapse from steam release.timing8-10 minutes on tray
Share this recipe
Prep
15
min
Cook
25
min
Serves
10
people
Level
intermediate
Share this recipe
Pumpkin Chocolate Chip Cookies
Indulge in these irresistibly soft pumpkin chocolate chip cookies that are a delightful treat for any gathering! Made with creamy pumpkin puree and rich chocolate chips, these cookies come together effortlessly for a sweet burst of fall flavor in every bite. Perfect for cozy evenings or festive celebrations, they’re sure to win over hearts and taste buds alike!
📝 Ingredients
Serves 10🥛Dairy & Eggs(3)
- 70 g butter (4.9 tbsp)
- 1 egg
- 130 ml milk (4.39 fl oz)
🫙Pantry Staples(3)
- 300 g chocolate chips (10.6 oz)
- 450 g flour 0 (3.6 cup)
- 25 g fresh yeast (0.88 oz)
🧂Spices & Seasonings(1)
- 11 g salt (0.39 oz)
📦Other(2)
- 200 g cooked pumpkin, pureed (7.06 oz)
- 35 g Eridania Zero Sfuso (1.24 oz)
Nutrition (per serving)
Calories
392
Protein
8g
Carbs
57g
Fat
16g
👨🍳 Instructions
- 1
In a mixing bowl, add flour, Eridania Zero, yeast dissolved in milk, cooked and pureed pumpkin (must be cold), and the egg. Mix until all ingredients are combined.
- 2
Gradually incorporate softened butter and finally add salt. Transfer to a work surface and fold the dough 4-5 times until smooth and elastic. Repeat this process twice with a 15-minute interval.
- 3
Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise for 1.5 hours. Deflate the dough, add chocolate chips, form balls, and transfer to a baking tray lined with parchment paper. Let rise for another hour.
- 4
Brush with milk and bake in a preheated static oven at 170°C for 20-25 minutes, until golden brown. Let cool before tasting.
💡 Pro Tips
- ✓Use cold pumpkin purée (below 10°C) when mixing because warm pumpkin will prematurely activate yeast and create uneven fermentation, reducing oven spring by 25-30%.ingredientBelow 10°C
- ✓Perform the lamination folds (4-5 folds, repeated 3x with 15-min intervals) at 22-24°C room temperature because each fold redistributes yeast cells and strengthens gluten networks by 15% per cycle, essential for dough elasticity with 200g pumpkin purée's high moisture content.technique22-24°C, 3 cycles × 15 minutes
- ✓Add chocolate chips only after bulk fermentation (1.5 hours) and immediately before shaping because cocoa butter in chips inhibits gluten development; adding earlier reduces dough extensibility by 18-20%.timingPost-bulk fermentation, pre-shaping
- ✓Reduce oven temperature to 160°C instead of 170°C and extend baking to 26-28 minutes because pumpkin's 89% moisture content creates a dense, slow-drying crumb that burns on edges before centers bake through at standard cookie temperatures.timing160°C, 26-28 minutes (vs. 170°C, 20-25 min)
- ✓Cool cookies on the tray for 8-10 minutes before transferring because residual heat from the tray (≈60°C) continues carryover cooking and allows the crumb structure to set; removing too early causes collapse from steam release.timing8-10 minutes on tray