Pumpkin chocolate chip cookies have become a seasonal favorite in my house and featured among the first recipes that I blogged back in 2008. Since the recipe is buried in the archives and accompanied by a terrible photograph, I figured I would dust it off and repost in order to share with my newer readers.
These cookies are amazing! Pumpkin, cinnamon, nutmeg and chocolate chips – what’s not to love? Over the years, I have managed to hook many of my friends on this wonderful cookie. One of my friends from church professes that pumpkin chocolate chip cookies are his absolute favorite. I’ve been told that the cookies that I give him rarely make it home, or even out of the church parking lot!
Because of the pumpkin puree, these cookies have less butter than a standard chocolate chip cookie. This results in a cookie that is soft, tender and almost cake-like. Don’t hesitate to add more pumpkin if the dough seems at all dry or not pumpkin-y enough for your liking. I’ve easily added up to an additional 1/4 cup to a batch. Make sure you use pumpkin puree, not canned pumpkin pie filling.
Pumpkin Chocolate Chip Cookies
Yield about 3-4 dozen cookies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 1/2 cups sugar
1 cup canned pumpkin puree (I add more if the batter seems dry)
1 egg, beaten
1 teaspoon vanilla extract
1 package (or a little less) semisweet chocolate chips or chunks
1. Set the oven to 350 degrees.
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Add the pumpkin, egg, and vanilla and beat just until blended.
4. Mix in the dry ingredients.
5. Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate chips or chunks.
6. Drop the batter by heaping teaspoons 1 inch apart on the baking sheets.
7. Bake the cookies for 13 to 15 minutes or until lightly browned. Let the cookies cool on the sheets for a few minutes. Transfer to wire racks to cool completely.
Adapted from the Boston Globe