Pumpkin Chocolate Chip Cookies

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I cannot believe this was the first pumpkin recipe I've made so far! Usually, despite the fact that fall leads to winter I try to embrace the season for the sake of blogging so I can share lots of tasty goodies with you. This year, I'm not quite feeling it and want to hang onto the warm weather for as long as possible. Pumpkins and apples can wait. (Not really since honey crisp season is almost over! ::cries::)

I had planned on another pumpkin cookie recipe that for some reason was just a complete fail (pumpkin lumps, anyone?) but I had promised Tom some cookies. I asked what he wanted me to try next and he said pumpkin chocolate chip. I can practically make chocolate chip cookies with my eyes closed, so I more than jumped at the opportunity to add some pumpkin flavor to a simple recipe.

I chose to make Sally's recipe because I usually go the crisp cookie route, but for these I definitely wanted a soft and chewy cookie.



Pumpkin Chocolate Chip Cookies
Source: Sally's Baking Addiction
Servings: 2 dozen
Printer Friendly

Ingredients:
    • 1 1/2 cups all purpose flour
    • 1/4 tsp. salt
    • 1/4 tsp. baking powder
    • 1/4 tsp. baking soda
    • 1 1/2 tsp. cinnamon
    • 1/2 tsp. pumpkin pie spice
    • 1 stick unsalted butter, at room temperature
    • 1/4 cup brown sugar
    • 1/2 cup sugar
    • 1 tsp. vanilla 
    • 6 tbsp. pumpkin puree
    • 1/2 cup chocolate chips
Directions:
1. Whisk together the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice together in a large bowl.
2. Melt the butter in a medium bowl, then whisk in the brown sugar, sugar, vanilla and pumpkin until fully combined.
3. Pour the wet ingredients into the dry and mix until no lumps remain. Stir in the chocolate chips.
4. Turn out the dough onto a piece of wax paper, roll up and refrigerate for at least 30 minutes.
5. Preheat the oven to 350. Line two baking sheets with parchment paper.
6. Scoop out 1 1/2 tablespoon-sized pieces of dough, roll, then flatten slightly and place on the baking sheet. Cookies will spread a bit, so place at least 2 inches apart. Repeat with dough until both baking sheets are full.
7. Bake for 8-10 minutes. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Store in an airtight container.



The first day these cookies are really good, perfectly soft and chewy with a nice hint of pumpkin flavor weaving through your usual chocolate chip cookie taste. The second day, however, it's like the pumpkin in the cookies has multiplied overnight because the taste has significantly increased and now it overwhelms the chocolate chip portion, but in the best of ways.

Fair warning: you may want to double this recipe. These are so tasty you'll find yourself going back again and again. And again. 

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