I love cookies. Any cookies. When I came across this recipe for pumpkin chocolate chip cookies by wine blogger Catie, I just knew they would be wonderful. Even though pumpkin is traditionally an autumn flavor, I love it so much I'll use it any time of year!
Some people prefer thin crispy cookies... other people prefer soft chewy cookies. These definitely fall in the latter category. In fact, they are almost cake-y and muffin-like. So much so, that after having baked these a few times, I think I will try them as muffins next time!
The recipe is straightforward and easy. Here are the ingredients you'll need:
The original recipe calls for shortening, but I chose to use butter. I started by mixing the butter and sugar together (I don't have an electric mixer or a stand mixer, so I did this with a whisk by hand!). Once they were fully incorporated and the mixture was fluffy, I added the pumpkin and egg. I mixed thoroughly until everything was combined.
I then combined all the dry ingredients, and added it to the wet mixture. I mixed this together thoroughly with a rubber spatula, until all the flour was dissolved.
I then added the chocolate chips. Admittedly, I added almost twice the amount the recipe calls for (what can I say?). I was using pretty good chocolate chips, so I figured more is better! I also added the vanilla here.
You will find that the cookie dough looks and feels more like batter at this point. If you want, you can put the dough in the fridge for 15 minutes or so. This isn't a necessary step, but it might make the dough easier to handle. I dropped the dough onto baking sheets, and put them in a 350F oven for about 15 minutes. I let the baking sheet sit for a minute outside the oven before transferring the cookies to a cooling rack.
You will love these cookies!! They are so moist, and the pumpkin flavor is subtle, but adds an interesting flair to a basic chocolate chip cookie. I could eat a dozen of these in one sitting. Bad idea, but I definitely could do it!
Pumpkin Chocolate Chip Cookies
Makes about 3 dozen
Ingredients:
1 cup unsalted butter
1 cup sugar
1 egg
1 cup canned unsweetened pumpkin (not pumpkin pie filling)
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon or pumpkin pie spice
1 tsp vanilla
1 cup dark chocolate chips (I used almost 2 cups!)
Directions:
1. Beat or whisk butter and sugar together until fluffy.
2. Add egg and pumpkin. Mix thoroughly.
3. Combine flour and next four ingredients, and add to pumpkin mixture.
4. Stir in vanilla and chocolate chips.
5. Drop by heaping tablespoons onto baking sheets.
6. Bake at 350F for 15 minutes, or until edges are golden brown.
7. Let set a minute before removing from cookie sheet to cool.
8. Enjoy with a glass of cold milk!
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