Pumpkin Chocolate Chip Cookies with Chef Josh from Guittard

Pumpkin Chocolate Chip Cookies

These did not turn out like the traditional puffy pumpkin chocolate chip cookies we are accustomed to. But, no surprise, these were truly delicious, as was everything we tried from Chef Josh. They were perfect, especially for people who don’t like cakey cookies. We can’t wait to turn tradition on its head in the coming months and serve up some of these amazing cookies for our family and friends.

Pumpkin Chocolate Chip Cookies with Chef Josh from Guittard

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  • 245 grams unsalted butter
  • 250 grams King Arthur AP flour
  • 5 grams baking powder
  • 3.5 grams baking soda
  • 2.5 grams cinnamon
  • 0.25 grams clove
  • 0.3 grams ginger
  • 0.3 grams nutmeg
  • 10 grams salt
  • 18 grams dry milk powder
  • 140 grams dark brown sugar
  • 130 grams sugar
  • 125 grams pumpkin puree
  • 190 grams 38% milk chocolate
  • 190 grams 64% dark chocolate



Cut cold butter into cubes and cut into the dry ingredients until butter is pea sized.


Add sugars, and mix thoroughly. Break up any brown sugar lumps.


Add pumpkin puree, mix until shaggy looking.


Add chocolate and finish to a homogeneous dough.


Scoop and bake @ 360°F until the edges begin to color golden brown.


Bake time will differ with temperature of dough, approximately 14-16 minutes.


Dough can also be frozen, and baked from the freezer as needed.

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