Pumpkin Chocolate Chip Cookies

Recipes in this PostPumpkin Chocolate Chip Cookies

My Introduction to Pumpkin Chocolate Chip Cookies

When Spane was a toddler, I had him on a reward system and he had been an exceptionally good boy. I took him to the store, and as we were passing by the bakery aisle, he insisted that he wanted the fresh pumpkin cookies. I don’t like pumpkin, but since he was deserving a treat, I bought them for him. When he ate one, he loved it, and made me taste one. Wow! They were great! My only problem was that they had preservatives and GMO pumpkin, I thought I could do better, and I did.

What’s Special about These Cookies

Chocolate chip cookies are usually hard after they have cooled off.  I like them when they have not cooled completely and are still bendable. These cookies are like little pillows, nice and soft, and chewy, with just the right amount of chocolate and not overwhelmingly sweet.  They remind me of muffin tops, but are denser.

You can get non-GMO pumpkin puree at your local Whole Foods or other organic food store.  If you don’t care about GMO, then regular pumpkin puree will do fine.  If you want to use fresh pumpkin, you will have to puree it first and adjust the moisture as fresh pumpkin puree has more moisture than canned.

When I made this recipe, I halved it because I had a small can of puree.  Using a small ice cream scoop, I still wound up with 4 dozen cookies.These cookies should be stored covered, with a bit of paper towel over them.

Pumpkin Chocolate Chip Cookies YouTube Video


Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies Mise En Place

Pumpkin Chocolate Chip Cookies

Category: Cookies

Cuisine: American

Yield: 60

Serving Size: 1 cookie

Calories per serving: 115

Fat per serving: 31 g

Saturated fat per serving: 2 g

Carbs per serving: 20 g

Protein per serving: 2 g

Fiber per serving: 1 g

Sugar per serving: 10 g

Sodium per serving: 147 mg

Cholesterol per serving: 17 g

Pumpkin Chocolate Chip Cookies

Ingredients

3 cups granulated sugar
1 can (29 oz) pumpkin puree
1 cup butter melted
1 teaspoon vanilla
2 eggs
4 tablespoons pumpkin pie spice
6 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher or sea salt
5 cup all-purpose flour
1 package semi-sweet MINI chocolate chips
-- Pumpkin Pie Spice --
3 tablespoon Ground Cinnamon
2 teaspoon Ground Ginger
2 teaspoon Ground Nutmeg
1 1/2 teaspoon Ground Allspice
1 1/2 teaspoon Ground Clove

Instructions

    Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a baking mat.
    Mix the spices together for the pumpkin pie spice, put it in a small sealable container, and set aside.
    Sift flour, baking powder, baking soda and salt into a bowl, then add the pumpkin pie spice and whisk together. Set aside.
    In the bowl of a stand mixer, combine the sugar, pumpkin, melted butter and vanilla and mix until smooth. Add the eggs and beat for 1-2 minutes.
    Mix in 2 cups of the flour mixture, then 2 more cups and then the final cup. Add the chocolate chips and mix just until incorporated.
    Drop 1 tablespoon rounded scoops of the cookie dough on the sheet about 2 inches apart.
    Bake cookies for 15-18 minutes. Let rest on cookie sheet for 2-3 minutes then move to a cooling rack to cool completely.

Notes

If you use fresh pumpkin, you will have to puree it first, and adjust the flour as fresh pumpkin is more moist than canned.

https://the-good-plate.com/2017/11/pumpkin-chocolate-chip-cookies/

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