Single Serve Pumpkin Chocolate Chip Cookie
A single, large & delicious pumpkin chocolate chip cookie with ribbons of marshmallow fluff.
Ingredients
- 28 g unsalted butter (2 tbsp.)
- 25 g pumpkin puree (1 ¾ tbsp.)
- 25 g dark brown sugar (2 tbsp.)
- 12 g granulated sugar (1 tbsp.)
- ¼ tsp. vanilla
- 40 g all purpose flour (⅓ c.)
- ⅛ tsp. baking soda
- ⅛ tsp. salt
- 40 g semi-sweet chocolate* (¼ c.) chips and/or a chopped baking bar
- 10 g marshmallow fluff (2 tbsp.) + extra for topping
Instructions
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper.
- Add the butter to a small saute pan or saucepan. Set the butter over medium heat, stirring occasionally until the butter bubbles up, then turns amber in color (this took me ~2 minutes.)
- Pour the brown butter into a small mixing bowl and set it aside. You should be left with 22g of brown butter.**
- If you're using a chocolate baking bar, chop it up into small pieces while the butter is cooling down. Also, place the pumpkin puree on to a napkin and press down on it with the napkin to remove excess moisture, until you are left with only 18g of pumpkin puree.
- Add the dark brown sugar, granulated sugar, pumpkin puree, and vanilla into the browned butter and mix until well combined.
- Add in the flour, baking soda, and salt. Mix together just until a few flour streaks remain, then add in ~¾ of your chocolate and mix just until no flour streaks remain. Place little scattered dollops of the marshmallow fluff on top of the cookie dough.
- Set the cookie dough in the freezer to chill for 5 minutes.
- Scoop out all the cookie dough and roll it into one large ball. Top the cookie with extra marshmallow fluff, and your remaining chopped chocolate. Bake for 14-16 minutes, until the edges are golden brown and the middle of the cookie no longer looks “wet.”
- Once the cookie comes out of the oven, use a large bowl to gently form it back into a perfect circle. Allow the cookie to rest on the hot baking sheet for 5-10 minutes before transferring it to a wire rack to cool (or just before enjoying it warm.) Serve and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cookie Scoops | Cookie Sheet Pan | Milk Pan
You can separate the dough into 2 dough balls to make 2 more "normal-sized" cookies - they will likely take ~12 minutes to bake this way.
The #1 culprit for cookies that are too thick, puffy or dry is adding in too much flour. I highly, *highly* recommend always using a kitchen scale for the best, most consistent results. However - if you don't have access to one, here is how to properly measure flour: Fluff up your flour with a fork, then carefully scoop it into your measuring cup and level off the cup with a knife.
*I like to use a combination of chips and a chopped baking bar. Here I used guittard super cookie chips and a chopped tony's chocolonely bar.
**You should be left with 22g of brown butter. If you have 21-23g that's perfectly fine, but if you have less you may have over-cooked your brown butter and I would recommend starting again.
Nutrition
Serving: 1large cookieCalories: 762kcalCarbohydrates: 99gProtein: 7gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 63mgSodium: 424mgPotassium: 363mgFiber: 5gSugar: 58gVitamin A: 4611IUVitamin C: 1mgCalcium: 65mgIron: 5mg