Yields 16-18 cookies


Concentrated Pumpkin Puree

15 oz can (425g) pumpkin puree

Pumpkin Chocolate Chip Cookies

  • 12 tbsp (170g) unsalted butter
  • 1 cup (230g)packed light brown sugar
  • 1/3 cup (67g) white sugar 
  • 3/4 cup (170g) concentrated pumpkin puree 
  • 2 3/4 cup (330g) all purpose flour 
  • 2 tbsp (15g) cornstarch 
  • 1 tsp (4g) salt 
  • 1 1/2 tsp (4g) cinnamon 
  • 1/2 tsp (1g)ground ginger 
  • 1/2 tsp (1g)nutmeg 
  • 1/4 tsp (>1g) cloves 
  • 1/4 tsp (1g) baking soda 
  • 220 g Oriado 60% Chocolate Feves (Chopping ⅔ very roughly. Leave ⅓ as whole feves)
  • A/N flakey sea salt 

Vanilla Bean Milk

  • 1/2 cup white sugar
  • 1/4 cup water
  • 4 cups whole milk
  • 1  Norohy Tahitian Vanilla Bean
  • 2-4 tbsp simple syrup


Concentrating the Pumpkin Puree

In a medium non-stick pot, bring the pumpkin puree to a light simmer over medium heat. Simmer for 10-12 minutes until the puree has thickened and darkened in color, taking care to stir often and then constantly towards the end of the cooking time to ensure it doesn’t burn.

Remove from the pot and spread out on a plate or wide bowl to cool to room temperature. You will not need all of it.

Pumpkin Chocolate Chip Cookies

In a large bowl, whisk together the melted and cooled butter, light brown sugar, and white sugar until it has lightened in color, about 1 minute.

Whisk ¾ cup concentrated pumpkin puree until just combined.

In a separate bowl, whisk together the flour, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and baking soda.

Add half the dry mixture to the wet mixture and using a rubber spatula, fold to combine. Once the dry mixture is almost fully incorporated, add the remaining half and continue to fold until just combined. Do not over mix.

Add the chocolate and fold to combine.

Line a sheet pan with parchment paper. Using a 2-oz disher (ice cream scoop with release). Scoop out the cookie dough. Each cookie dough ball is about ¼ cup in size. *See Note at the bottom of the page.*

Tightly wrap the sheet pan with plastic wrap and freeze for 1 hour or overnight for best results. These can be transferred to a zip-top freezer bag and kept in the freezer for up to 3 months.

When ready to bake

Preheat the oven to 375˚F with the rack in the middle position. Line a sheet pan with parchment paper and place cookie dough balls about 2” apart. Bake for 14 minutes. The key is to underbake these cookies to keep them dense and chewy.

Immediately sprinkle a little pinch of flakey sea salt on each as they come out of thes oven. Cool and enjoy.

The cookies will last in an airtight container for 3 days. Bake them one at a time for a treat or all at once to share.

Simple Syrup

Combine sugar and water in a sauce pot. Bring to a gentle simmer over medium-high heat. Once all of the sugar has dissolved, about 1 minutes, turn the heat off and allow the syrup to come to room temperature.

Vanilla Bean Milk

Split the vanilla bean lengthwise and using the back of the knife, scrape out all of the seeds. Add the seeds to 1 cup of milk and whisk vigorously to dissolve the seeds. This can also be done with a handheld milk frother.

Combine the mixed vanilla bean milk with the remaining 3 cups of milk and the vanilla bean pod in a large glass pitcher.

Add 2-4 tbsp (or more) of simple syrup and whisk to combine. Allow to steep in the fridge for at least 12 hours.

Recipe courtesy of Danielle Oron, via Valrhona