Pumpkin Chocolate Chip Cookies

A story of Pumpkin Cookies…

Last week I got a text from Rich that said “I’m in the mood for something Pumpkin”. I replied “sweet or savory?”. The response was “SWEET!!” I told him that I could do that. Then he requested “Pumpkin Cookies?!?” I told him “sure” – and his final response was “yesssssssss”

Rich spends lots of time working on his MBA and I am so proud of all that he constantly does in order to better himself. He has a major love of Chocolate Chip Cookie (Dough) so I knew that instead of making him regular Pumpkin Spice Cookies I wanted to mix the classic flavors of Pumpkin and Chocolate Chip Cookies but without the cake-like texture you normally get from Pumpkin Cookies. After much recipe reading, I realized that Tessa had the perfect recipe.

These cookies are everything you would want in a cookie. They are a chewy chocolate chip cookie plus a tasty spiced pumpkin cookie. You should probably go make these, and soon. Right now in the pre-Thanksgiving rush you probably even have everything that you need to make these in your house.

Pumpkin Chocolate Chip Cookies
Author: Rachel (teacher-chef)
Prep time:
Cook time:
Total time:
Serves: 2 dozen
Ingredients
  • 1 2/3 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 cup unsalted butter, melted and cooled
  • 1 1/4 cups packed light brown sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1/4 cup pumpkin puree
  • 1 1/4 cups semisweet chocolate chips
Instructions
  1. In a small bowl whisk together flour, cornstarch, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
  2. In a large bowl combine melted butter and brown sugar with a rubber spatula. Add egg, egg yolk, and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour in 3 batches, mixing well after each addition, until a soft dough forms. Fold in chocolate chips.
  3. Preheat oven to 325 degrees F. Line baking sheets with silicone mats or parchment paper.
  4. Chill dough in fridge for 30 minutes. Using a spring-loaded ice cream scoop or a spoon, roll the dough into golfball sized balls. Bake for 10-12 minutes, or until set and edges are lightly browned. Let cool completely.

And do you want to round out your pumpkin meal… how about a Martini, some Pumpkin Mac n Cheese, and a [Butternut Squash] Apple Soup!?

And I leave you with this, Today’s Question of the Day… Do you prefer CHEWY or CRUNCHY or CAKEY cookies?