Say hello to one of my favorite fall cookies, the pumpkin chocolate chip cookie! I am a chocolate chip cookie girl all the way. I would choose a chocolate chip cookie over a sugar cookie, an oatmeal cookie, or any other cookie out there. But in the fall I like to switch things up and add pumpkin to the mix. Because really when is adding pumpkin a bad idea? These pumpkin chocolate chips cookies are soft and chewy, just the way I like my cookies to be.
I am finally down to my last can of pumpkin- I started the fall season with 8 cans and have been baking pumpkin everything since then. I only have a few more recipes to share before I turn my attention to holiday baking. At the supermarket tonight we came across eggnog, gingerbread cookies and a whole aisle of Christmas candy. I don't want to get too ahead of myself yet though- lets slow it down and enjoy these pumpkin chocolate chip cookies for a while first!
Recipe from Two Peas and Their Pod
3 cups all-purpose flour
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
1 cup pumpkin puree
2 cups semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Line two large baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices. Set aside.
In the bowl of a stand mixer, combine the butter and sugars. Beat until light and creamy, about 3-4 minutes. Add the egg, vanilla extract and pumpkin puree. Mix until fully incorporated. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined. Turn off the mixer and add the chocolate chips. Gently fold into the cookie dough with a rubber spatula.
Scoop cookie dough onto the prepared baking sheets. Bake for about 10 minutes or until cookies are golden brown around the edges. Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Way to make it through all eight cans! I go through a lot, but I eat it plain more than bake with it ... whoops:) I really like the different texture pumpkin gives cookies and these are so tall and thick! And the color is gorgeous. Mmm yum!
ReplyDeleteI've only used 1 can of pumpkin so far...hehe. I'm a little late in the game. ;) I'm loving these cookies. I've seen many others done before but yours look the best. :)
ReplyDeleteTina at www.tinaschic.com
Love these!! I will choose chocolate chip cookie over any cookie too. And I am down to a last can of pumpkin as well. saving that for a pumpkin roll and it is time for holiday baking. I am waiting patiently for the appropriate time for peppermint, eggnog and gingerbread!!
ReplyDeleteThese chocolate chip cookies look so fluffy with that pumpkin, I love it!
ReplyDeleteThese look great, love fluffy chocolate chip cookies and these sound wonderful with the pumpkin in here. Gives it such a nice and pretty color too - yum!
ReplyDelete8 cans?? That's amazing, specially if all that you baked lookes as delish as these cookies (I'm sure it did!). Love the color!
ReplyDeleteWhenever i ask my husband what kind of cookie he wants, he always says boring "chocolate chip." What food blogger wants to make boring chocolate chip! So next time he asks, i'm making these!!! Such a great way to jazz up the old stand-by ;)
ReplyDelete