Wednesday, November 18, 2009

pumpkin chocolate chip cookies

i had never heard of such a thing until i moved to the mainland.
pumpkin and chocolate together??
for realz, brah? (that's pidgin for "really?? you don't say.")

but it works!
this cookie is more on the cakey side, but its such a nice change from a normal chocolate chip cookie.

these are one of jere jae's favorite fall time treats.
this recipe made a huge batch of cookies...thank goodness youth group is tonight.
i sent about 40 cookies off with jere jae and we still have about 25-30 left!!

this is by far the best recipe i have tried for this cookie to date.
i have made some adjustments to suit what i had in my pantry...but i also tweaked it a lil from the original recipe.
i think what really makes this recipe work is the use of milk chocolate chips instead of semisweet.
please take note of that before you cream some butter, crack some eggs and get mad at me.
oh and buy a small 15 oz. can of pure pumpkin, not pumpkin pie filling.

if you have yet to try a pumpkin chocolate chip cookie, what are you waiting for??
tis the season!!
here's the recipe....

Pumpkin Chocolate Chip Cookies
Yields 60 cookies
  • 1 cup (2 sticks) butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs, at room temp
  • 1 1/2 teaspoon pure vanilla extract
  • 1 cup canned pumpkin puree (this says one cup not one CAN. you're welcome. here is what you can make with the left over pumpkin puree.)
  • 3 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 scant teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups (12-ounce bag) MILK chocolate chips, not semisweet
  • Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper (if you bake frequently and haven't tried parchment paper yet, do yourself a favor and buy some.) and set aside.
Using a stand mixer, beat the butter until smooth.
Beat in both sugars, a little at a time, until the mixture is light and fluffy.
Beat in the eggs 1 at a time.
Mix on medium high for 3-4 minutes.
Turn speed on mixer to stir or low and add the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg.
Slowly mix the flour mixture into the batter in thirds until just incorporated.
Do not over mix.
Stir in the chips.
Scoop the cookie dough by heaping teaspoons (i use a small cookie scoop. cookies are more uniform.) onto the prepared cookie sheets and bake for 13-16 minutes, or until the cookies are light golden brown around the edges. (i pulled them out right at 13 minutes and the were soft and perfect. your oven is different so watch them and do not over bake.)
Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Adapted from: Food Network

1 comment:

  1. I'd like to try this recipe. The one I use calls for less butter and more pumpkin (among other variations); it is a very "cakey" cookie. These look good! -Emily S



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