PUMPKIN CHOCOLATE CHIP COOKIES (GF)

 

September 17, 2016

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Pumpkins baked into cookies, spiced with autumn's cinnamon, nutmeg and clove, trigger memories of family, back-to-school and holiday time. Soft and aromatic, pumpkin chocolate chip cookies pack into lunch boxes and cookie jars. Kids will trade them in the school yard. Dogs'll cry for them too. These Ambassadors of Fall announce the coming of Halloween. Simple to mix, fast in the oven, they're scary good. Try this recipe for pumpkin chocolate chip cookies and leave me a message below.

The original recipe comes from Sally's Baking Addiction. It is expertly written and comes with many excellent tips. Thank you Sally.

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Ingredients

Makes 30-32 cookies

Print Recipe

Grams

Ounces

Volume

  • 115 grams unsalted butter
  • 50 grams muscovado sugar or packed light or dark brown sugar
  • 100 grams granulated white sugar
  • 1 teaspoon vanilla extract
  • 86 grams pumpkin puree (not pumpkin pie filling)
  • 190 grams bleached all-purpose flour (see how to weigh and measure)
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1½ teaspoon cinnamon powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • or 1½ teaspoons of pumpkin pie spice
  • 90 grams your favourite dark chocolate semi-sweet chocolate chips
  • 4 ounces unsalted butter
  • 1.75 ounces muscovado sugar or packed light or dark brown sugar
  • 3.5 ounces granulated white sugar
  • 1 teaspoon vanilla extract
  • 3 ounces pumpkin puree (not pumpkin pie filling)
  • 6.7 ounces bleached all-purpose flour (see how to weigh and measure)
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1½ teaspoon cinnamon powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • or 1½ teaspoons of pumpkin pie spice
  • 3 ounces of your favourite dark chocolate semi-sweet chocolate chips
  • 1/2 cup or 1 stick unsalted butter
  • 1/4 cup muscovado sugar or packed light or dark brown sugar
  • 1/2 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons pumpkin puree (not pumpkin pie filling)
  • 1½ cups bleached all-purpose flour (see how to weigh and measure)
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1½ teaspoon cinnamon powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • or 1½ teaspoons of pumpkin pie spice
  • 1/2 cup of your favourite dark chocolate semi-sweet chocolate chips

Instructions

MISE EN PLACE THE COOKIE DOUGH

  • In a medium saucepan, melt the butter.
  • Add brown and white sugar to the melted butter and whisk vigorously to melt the sugar with no lumps.
  • Whisk in the vanilla and pumpkin puree and set aside to cool.

Adding pumpkin to the butter and sugar mixture.
Adding pumpkin to the butter and sugar mixture.

  • In a large bowl, thoroughly combine the flour, salt, baking powder , baking soda, and spices. Set aside.

Spices are the heartbeat of pumpkin chocolate chip cookies.
Spices are the heartbeat of pumpkin chocolate chip cookies.

  • Roughly chop the chocolate if you're not using chips. If you're using chocolate chips, measure them into a small bowl and set aside.

Chopped chocolate adds richness to the pumpkin chocolate chip cookies.
Chopped chocolate adds richness to the pumpkin chocolate chip cookies.

ASSEMBLE THE COOKIE DOUGH

  • Add the melted butter sugar mixture to the dry ingredients and mix just until the flour particles are moistened.

Add wet to dry ingredients. The proper sequence.
Add wet to dry ingredients. The proper sequence.

  • Toss in the chocolate and mix again until evenly distributed. It's normal for the dough to be sticky at this stage.
  • Cover the cookie dough with plastic wrap and set it in the refrigerator for a minimum of 30 minutes or overnight. Chilling is mandatory.

Cold cookie dough, ready to be shaped.
Cold cookie dough, ready to be shaped.

BAKING THE COOKIES

  • Preheat oven to 350F (177C).
  • Line two large baking sheets with parchment paper or silicone baking mats.
  • I like to measure the dough into 19-21 gram pieces. The result is uniformly sized cookies that bake evenly. Alternately, roll the dough into balls between your palms, about 1 inch each.

The cookie dough rolled, flattened and rough.
The cookie dough rolled, flattened and rough.

  • Flatten the cookie dough into disks. This cookie recipe doesn't spread much if at all.
  • Bake the cookies at 350F for 8-10 minutes. The cookies will look very soft and under baked. Resist the urge to bake them longer because as they cool, they will firm up, yet remain chewy. Over baking these cookies will make them dry and pasty.

Pumpkin Chocolate Chip Cookies just out of the oven.
Pumpkin Chocolate Chip Cookies just out of the oven.

COOL THE CHOCOLATE CHIP COOKIES

  • Cool the cookies at least 30 minutes before trying them. The texture needs time to settle.

STORING THE COOKIES

  • Store at room temperature in an air tight container.
  • Baked cookies freeze well up to three months.
  • Unbaked cookie dough balls freeze well up to three months.
  • Bake frozen cookie dough balls for an extra minute, no need to thaw.
  • NOTE ON FLAVOUR MATURATION: At room temperature, the pumpkin flavour develops overnight and the moisture redistributes. These cookies taste great on baking day, but are even better the next day.
TAGS:  pumpkin   chocolate   gluten free       LABELS: Chocolate  Gluten Free  Kids  Quick and Easy  Nut and Seed 

Comments

5 Comments

Sandy Malanchuk   2017-10-09

I believe that the measurement for the butter should be 1/2 cup as 4oz, or one stick does not equal 1 cup. Am I correct in assuming this?

Kimberlie 2017-10-09

Oh my. You are 100% correct. Many, many thanks for bringing this discrepancy to my attention. This error went right by me. The error has been corrected. Best, Kim

Diane   2017-03-04

The smell of pumkpin all over the kitchen is great on that cold winter day. Thanks Kim

Kimberlie 2017-03-04

I remember. What I love.

Terri   2017-01-03

I just baked a batch. They are to die for! Just the right amount of spices with the pumpkin and chocolate. Addictive. I wasn't sure how long to whisk the sugars and melted butter - whether to leave it on the stove or remove from heat. I kept it on the the stove for a bit on low heat. I noticed the dough was sticky as mentioned in the recipe but it did firm up in the fridge as expected. I scooped it and baked them up. They came out just right. Brilliant recipe!

Kimberlie 2017-01-03

Hi Terri, Wonderful to hear of your success with these cookies. You only need to whisk the sugar and butter long enough to dissolve the sugar and any lumps. Once that is complete, you can let the butter cool a bit. It doesn't ned to be hot when you add in the flour mixture. Try not to eat them all in one day because the pumpkin will taste better on the following days.

Joan   2017-01-03

This pumpkin chocolate cookie recipe looks so good.. Cannot wait to try them.

Kimberlie 2017-01-03

Hello Joan, After you taste them, please let me know what you thought. They're super easy to mix and bake up. Thanks for leaving a message.

Hilary from Cocoa Bean, The Vegetable   2017-01-03

What a great recipe! I loved the mix of pumpkin, spices and chocolate. Thanks for letting me taste test! :) And your photos are particularly stunning for this post- great job Kim! :)

Kimberlie 2017-01-03

Hi Hilary, wonderful to hear from you. I'm very happy you liked these cookies. I think they taste like pumpkin pie.

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PUMPKIN CHOCOLATE CHIP COOKIES (GF)

Makes 30-32 cookies

Ingredients
Instructions

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