Convection-Baked Pumpkin Chocolate Chip Cookies

Precious Nkeih
Precious Nkeih
December 8, 2021
These pumpkin chocolate chip cookies are soft in the middle and crisp around the edges. Served warm with a glass of cold milk, they are the perfect fall treat! By using the convection function of the Anova Precision Oven, these cookies get an even bake, each and every time.
Prep Time
Cook Time
Convection-Baked Pumpkin Chocolate Chip Cookies
2 (1)
8 Tbsp (1 stick)
unsalted butter, at room temperature
½ cup
light brown sugar
¼ cup
pumpkin purée
1 large
egg, at room temperature
1 tsp
vanilla extract
1 cup
all-purpose flour
1 tsp
pumpkin pie spice
½ tsp
baking powder
¼ tsp
½ cup
chocolate chips, plus more for decorating

1. Preheat the Oven and Prepare Pan

Line a sheet pan with parchment paper.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

2. Cream Butter and Sugar

Combine the butter and sugar in a medium bowl. Use an electric hand mixer to beat until light and fluffy, 2 to 3 minutes.
Cream Butter and Sugar

3. Add Wet Ingredients

Beat in the pumpkin purée, egg, and vanilla until combined.
Add Wet Ingredients

4. Add Dry Ingredients

Add the flour, pumpkin pie spice, baking powder, and salt. Beat on low speed until just combined. Beat in the chocolate chips.
Add Dry Ingredients

5. Portion and Decorate

Scoop the dough out onto the prepared pan. Top with additional chocolate chips.
Portion and Decorate

6. Bake

Transfer to the oven and bake until set, about 10 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:10 Timer

7. Serve

Let cool for a few minutes on the pan, then serve warm with milk.
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