pumpkin tahini chocolate chip cookies
a fall remake of the classic chocolate chip cookie, with a tahini twist! a pillowy pumpkin cookie with notes of nutty tahini and pumpkin spice, filled with pools of melted chocolate. this will be your new favorite pumpkin cookie!
Equipment
- stand mixer with paddle attachment
- baking sheet
- parchment paper
- heavy bottom pan
Ingredients
- 2 ½ c all purpose flour (300g)
- ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice see recipe notes
- 12 tbsp usalted butter, browned and cooled to room temperature (reduced to 113g) sub with ½ c (113g) regular unsalted butter, softened
- 1 ½ c light moscovado sugar (330g) (sub with packed light brown )
- ½ c tahini, well stirred
- ½ c pumpkin puree
- 2 large eggs
- 1 large egg yolk
- 2 teaspoon vanilla bean paste (sub with vanilla extract)
- 2 c assorted chocolate chips, chunks and disks
Instructions
- To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim the foam from the top and cool to room temperature (15 minutes), stir then chill in the fridge an addional 15-20 minutes. The butter should begin to solidify, but shouln't be cold. If its cold, let come to room temperature for 5 minutes.
- In a separate bowl, whisk together flour, baking soda and powder, salt and pumpkin spice. Set aside. In a mixing bowl, with paddle attachment, cream together the browned butter, sugar and tahini until light and fluffy (3-4 minutes). Add in eggs and yolk one at a time, beating until each is well incorporated. Add pumpkin and vanilla and beat until well incorporated (about 2-3 minutes).
- Add dry ingredients to the wet ½ at a time. Mix on lowest setting until JUST combined or by hand. Do not overmix. Gently fold in chocolate chips, chunks or disks. If baking right away, place the cookie dough in the fridge to chill for minimum 30-60 mintues. If freezing see notes. **
- Pull dough from the fridge, scoop out using a 2" cookie scoop with trigger release onto aparchment lined baking sheet. Bake at 350F for 14-16 minutes or until cookies are set around the edges. The center may still look slightly underbaked. Pull cookies from the oven, cool on the cookie sheet placed on top of a cooling rack for 3 minutes. Using a spatula, gently removed cookies from the pan, onto a cooling rack and cool an addiotnal 10-15 minutes.
Notes
pumpkin pie spice: Feel free to use a store bought version if you have one you like. If you’d like to make a homemade version, here is my preferred version:
⅓ c ground cinnamon (32 g)
2 ½ tablespoon ground ginger (15 g)
2 teaspoon ground nutmeg (4g)
1 teaspoon ground allspice (4g)
½ teaspoon ground cardamon (1g)
Mix all ingredients together in a small mixing bowl. Store in an airtight container such as spice jar or small glass mason jar.
**freezing cookie dough scoops: if you'd like to freeze the cookie dough, simply scoop the chilled dough onto parchment lined baking sheet. scoops can be close together since the cookies will not be baked on this baking sheet. wrap baking sheet tightly in plastic wrap. when ready to bake, remove cookies from the freezer, let sit at room temperature for 5 minutes and bake using the same baking time as stated in the recipe.
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