Pumpkin Chocolate Chip Cookies

It’s pumpkin season! Or perhaps it’s the season of pumpkins! Whatever the case may be, pumpkins are everywhere and in everything. I, personally, do not see the big deal about pumpkins. A fresh pumpkin by itself is fine to bake and/or cook with, without being twisted into something else with a whole other flavor. Unfortunately, people like to go a little nuts with pumpkins and start piling on all sorts of spices and such to “spruce” up a basic pumpkin recipe. While I do agree some additional flavor is necessary in baked goods, it’s best to not go overboard. With that said, below is a recipe for a classic (chocolate chip cookies) with a modern twist (pumpkin).

  • Ingredients:
  • 3 cups AP flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 sticks salted butter, softened
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 whole eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup canned pumpkin puree
  • 1 12-ounce bag milk chocolate chips, not semisweet
  1. In a large bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
  2. In the bowl of a stand mixer, fixed with the paddle attachment, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs, one at a time, then mix in the vanilla and pumpkin puree. Slowly beat the flour mixture into the batter in thirds.
  3. Stir in chocolate chips.
  4. Place the batter in the fridge to chill for 10 minutes. Take this time to preheat the oven to 350 degrees F. and line cookie sheets with parchment paper (this recipe made about 3 dozen cookies).
  5. Remove batter from the fridge and scoop by heaping tablespoons onto the prepared cookie sheets. Bake for 15 to 20 minutes, or until the cookies are browned around the edges.
  6. Remove the cookie sheets from the oven and let them rest for at least 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
SAM_0094

Cooling off

These came out perfectly moist and delicious. While retaining the typical taste of a chocolate chip cookie, the pumpkin and bit of spice pumped up the taste a bit. This is definitely an easier recipe to make and bring to those who look forward to what you’re going to make next.

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