PUMPKIN CHOCOLATE CHIP COOKIES
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.
The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.
- Makes 30-32 cookies
- 1 cup or 1 stick (4 ounces 115 grams) unsalted butter
- 1/4 cup (1.75 ounces/50 grams) Muscovado sugar or packed light or dark brown sugar
- 1/2 cup (3.5 ounces/100 grams) granulated white sugar
- 1 teaspoon vanilla extract
- 6 tablespoons (86 grams) pumpkin puree (not pumpkin pie filling)
- 1½ cups (6.7 ounces/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
- 1/2 cup (90 grams) your favourite dark chocolate semi-sweet chocolate chips
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.
- In a large bowl, thoroughly combine the flour, salt, baking powder , baking soda, and spices. Set aside.
- 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.
ASSEMBLE THE COOKIE DOUGH
- Add the melted butter sugar mixture to the dry ingredients and mix just until the flour particles are moistened.
- 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.
BAKING THE COOKIES
- Preheat oven to 350°F (177°C).
- 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.
- Flatten the cookie dough into disks. This cookie recipe doesn’t spread much if at all.
- Bake the cookies 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.
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.