Welcome to my “Levain Bakery-Style” Pumpkin Chocolate-Chip Cookie recipe! The Famous Levain Bakery Chocolate Chip cookies that everyone drools over have now gone fall festive! Everyone needs a warm, crisp, and gooey pumpkin chocolate chip cookie this season. Beware, these cookies are addicting.
“Levain Bakery-Style”
If you’re not familiar with what “Levain Bakery Style” means, Levain Bakery is located in New York city and they are famous for their insanely thick, giant cookies. These cookies have a crisp exterior, and doughy interior that is so desirable. With all the other cookie places mimicking this style that have been opening up here on the west coast, as well as all the copycat recipes you can find online, I decided to take my own try at it! I’ve never had a pumpkin chocolate chip cookie at Levain Bakery, but I do know that this style of cookie is especially craved during the fall along with other comfort foods. A pumpkin festive Levain Bakery-style cookie was only fitting for this time of year. Thus, the “Levain Bakery-Style” Pumpkin Chocolate-Chip Cookie was born.
Pumpkin Chocolate-Chip COOKIE!
Most of the time when somebody gives me a pumpkin chocolate chip cookie it looks like a cookie but has the texture of a muffin. Although these are tasty, they belong in a muffin pan without the cookie label. The reason people struggle to get the texture right in pumpkin cookies is because of all the added moisture from the pumpkin. In this recipe, we will dry out the excess moisture using a cheesecloth or paper towel. A cheesecloth is ideal as you can simply wrap it up and squeeze the water right out. Using a paper towel requires you to dry out the moisture as much as possible by wrapping and patting. The more expensive canned pumpkin brands tend to have a lower water content. I learned this special trick from another food blogger. This recipe was inspired by Chelsea’s Messy Apron, who has provided an amazing non-cakey pumpkin chocolate chip cookie recipe. If you are wanting a traditional crisp on the outside, chewy on the inside pumpkin chocolate chip cookie, then I highly recommend it. Her recipe is now one of my favorites! Click the link here–> https://www.chelseasmessyapron.com/non-cakey-pumpkin-spice-chocolate-chip-cookies/
Maple Secret
Most cookie and baking recipes call for a teaspoon of vanilla. But why? Even if the baked good is in no way related to a vanilla flavor, it has become the baking standard to add a teaspoon. Personally, I am a vanilla fanatic. I refuse to use imitation vanilla and always find authentic vanilla for my baking. Naturally, I don’t want to waste my high quality vanilla on recipes that will not be enhanced by the vanilla flavor. Since the pumpkin in this recipe would dominate my vanilla, I opted for a teaspoon of real maple syrup to compliment my fall flavors.
Silicone Baking Mats
I highly recommend purchasing silicone baking mats. They provide a reusable nonstick surface for all your baking needs. You won’t need to add unnecessary fat to grease the pan or continually purchase parchment paper. In addition, they are dishwasher safe for an easy cleanup. The top of the line silicone baking mats come from the French company, Silpat. Click the following link to check them out –> Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack) Personally, I have been very pleased using the budget friendly amazon basics brand. Click the following link to check them out –> AmazonBasics Silicone Baking Mat Sheet, Set of 2
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Print“Levain Bakery-Style” Pumpkin Chocolate-Chip Cookies
The Famous Levain Bakery Chocolate Chip cookies that everyone drools over have now gone fall festive! Everyone needs a warm, crisp, and gooey pumpkin chocolate chip cookie this season.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 8 1x
Ingredients
- 1/2 cup cold butter
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 egg yolk
- 1/3 cup canned pumpkin
- 1 teaspoon cornstarch
- 1 teaspoon maple syrup
- 3/4 teaspoon baking soda
- 1.5 cup all purpose flour
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/4 cup chocolate chips ( I also like to add 1/4 cup of reeses pieces)
Instructions
- Preheat oven to 410 degrees
- Cream together cold cubed butter, and sugars until creamy
- Scoop out canned pumpkin and dry the moisture out using a cheese cloth or paper towel. Stir the pumpkin, egg yolk, maple syrup, and corn starch into the creamed mixture.
- Mix in pumpkin spice, salt, baking soda, and flour until just combined to avoid over-mixing .Fold in the chocolate chips.
- Line cookie sheet with silicone mat or parchment paper. Roll two balls of dough and then press one ball on top of the other and mesh together without flattening. This forms a vertical shape- which is the key to a crisp exterior and cakey/doughy interior. The cookies are large; 4 cookies per baking sheet.
- Bake for 9-12 minutes depending on your oven and desired level of gooeyness. The outside should appear a crisp golden brown on top. They need to rest for at least 10 minutes after baking in order to set.
Honestly, some of the best cookies I have EVER made at home!
★★★★★
The texture of the cookies is spot on! I was a little nervous making them so large but it was worth the gamble
★★★★★
These were delicious! The perfect treat for fall! I’m going to make them again with the silicone mats that were just delivered!
★★★★★
Made with plant butter and they were still perfect! (Used 1/4 tsp less spice for personal preference)
★★★★★
I don’t think the Levain style works with pumpkin, unfortunately. I was so hopeful, and the recipe worked well. But I didn’t care for a doughy pumpkin cookie.I think it would work fine in a regular size, though.
★★
First bite was heavenly. After a few more bites I started loosing the pumpkin flavor and picking up the brown sugar flavor. The outside was great, with the crunchy top, bottom was a harder and again I’m thinking the brown sugar added a sort of toughness to the bottom, could not break apart like most cookies. Will try again tweaking a little.
★★★★