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.
- 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
- In a small bowl whisk together flour, cornstarch, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
- 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.
- Preheat oven to 325 degrees F. Line baking sheets with silicone mats or parchment paper.
- 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?