Convection-Baked Pumpkin Chocolate Chip Cookies
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.
Serves
4
Prep Time
00:15
Cook Time
00:10
2 (1)
361
Ingredients
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
salt
½ cup
chocolate chips, plus more for decorating
Steps
1. Preheat the Oven and Prepare Pan
Rack
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.
3. Add Wet Ingredients
Beat in the pumpkin purée, egg, and vanilla until combined.
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.
5. Portion and Decorate
Scoop the dough out onto the prepared pan. Top with additional chocolate chips.
6. Bake
Rack
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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