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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.

Pumpkin Chocolate Chip Cookies from The Cookie Elf

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

  1. Preheat oven to 350º F. Line baking sheets with parchment paper.

  2. Combine dry ingredients (flour, baking powder, baking soda, salt, and spices) in a large bowl. Set aside.

  3. 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.

  4. Gradually stir wet ingredients into dry ingredients until the mixture is well blended. Add chocolate chips. The cookie dough will be very soft.

  5. 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.

  6. 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.

  7. 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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