Pumpkin Chocolate Chip Cookies: Easy Chocolate Chip Cookie Recipe Variation
Recipe adapted from Sally’s Baking Addiction
Pumpkin Chocolate Chip Cookies are a fun and easy variation on the classic chocolate chip cookie recipe – a perfect drop cookie that allows you to use leftover pumpkin puree.
While many pumpkin cookie recipes produce a cake-like cookies, this one is different. The credit goes to two simple steps.
First, melted butter produces a chewier texture than creamed butter. Second, the pumpkin puree replaces eggs in the recipe. The pumpkin fills the role normally taken on by eggs in binding the cookie dough together but avoiding excess moisture. This balance gives the cookie dough a thicker texture without making it too hard or tough.
The result is a wonderful chewy pumpkin cookie, rather than
a cake-like cookie. Plus, this recipe is easy because it is mixed entirely by hand. There's no need to get out the electric mixer!
Be sure to adjust the amounts of spices to suit your preferences. You can even reduce the amount of chocolate chips if you’d rather taste more pumpkin over chocolate.
Prep time: 15 minutes
Bake time: 8-10 minutes
Makes about 3-4 dozen cookies
Ingredients
1 cup (2 sticks) butter or margarine, melted
1 cup granulated sugar
½ cup packed brown sugar
1 teaspoon vanilla extract
¾ cup (12 tablespoons) pureed pumpkin
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ teaspoon each nutmeg, ground cloves, and allspice
12 ounces (2 cups) semi-sweet chocolate chips
Directions for Pumpkin Chocolate Chip Cookies
- Preheat oven to 350º F. Line baking sheets with parchment
paper.
- Combine dry ingredients (flour, baking powder, baking soda,
salt, and spices) in a large bowl. Set aside.
- Pour melted butter and sugars into a separate bowl. Use a
large spoon or rubber spatula to mix ingredients together until sugars are
dissolved. Add in vanilla extract and pumpkin puree. Mix until smooth.
- Gradually stir wet ingredients into dry ingredients until the
mixture is well blended. Add chocolate chips. The cookie dough will be very
soft.
- Use a cookie scoop, ice cream scoop, or tablespoon to form
cookie dough into balls, about 1 – 1 ½ tablespoons of dough each. Place balls
onto baking sheets, 2 inches apart. Dough will spread only a bit while baking,
so flatten cookies slightly with the heel of your hand or the back of a large
spoon.
- Bake cookies for 8-10 minutes. The cookies will appear to be
underbaked. Remove cookie sheets from the oven. If you wish, press extra
chocolate chips onto cookie surfaces. Allow cookies to sit for 5 minutes or
more before using a spatula to transfer them to a wire rack. Cool at least one
hour before eating to allow cookies to set.
- Store cookies in an airtight container.
Special Baking Tips for Pumpkin Chocolate Chip Cookies
- You can substitute 1½ teaspoon pumpkin pie spice for nutmeg, ground cloves, and allspice.
- You can bring out the cookies’ homey spice flavor by reducing the amount of chocolate chips you add to the cookie dough from 2 cups to 1 ½ (or even 1) cups. Modify the amounts of spices to taste.
- If cookie dough is too sticky, chill it in the refrigerator for 30 minutes before rolling it into balls.
- Do not overbake cookies, or you will lose the soft texture that is so unique to this recipe.
- Pumpkin Chocolate Chip Cookies stay soft for up to one week when stored in an airtight container.
Follow The Cookie Elf's Chocolate Chip Cookies board on Pinterest.
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