Skip to main content

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are very appropriate this time of year, because it’s nice to have the combination of flavors of pumpkin, spice and chocolate, all in one bite.  The cookies can be savored with a cup of coffee, a glass of cold milk or a warm cup of tea.  Don’t hesitate for one moment to try a batch of my cookies this season, because they are exceptionally good.


Soft, cakey and irresistibly tasty, I have a feeling that you won’t be able to eat just one of these sweet morsels.  The spiciness of a rich pumpkin bread and the unmistakable flavor of a good chocolate chip cookie will have you making this recipe several times throughout the season.  The only problem that I can think of is that the tender cookies stick to one another when transferred into cookie jars, but a few pieces of parchment paper between cookies will keep them from fastening onto one another.  



Whether you make your own pumpkin puree using those delicious sugar pumpkins from the farmers market or you use a good-quality canned pumpkin, make sure that your spices and baking soda are fresh.  If you notice that your spices are off or are lacking in aroma, go to the store and restock these essentials.


Get baking!

For a printable recipe, click here.


Ingredients
  • 2-3/4 cups (355 g.) all-purpose flour
  • 1 teaspoon (5 ml.) baking soda
  • 1-1/2 teaspoons (7.5 ml.) ground cinnamon
  • 1 teaspoon (5 ml.) ground ginger
  • 1/4 teaspoon (1.25 ml.) grated nutmeg
  • 1/4 teaspoon (1.25 ml.) ground cloves
  • 2 sticks or 16 tbsp (226 g.) unsalted butter, melted & cooled
  • 1/2 teaspoon (2.5 ml.) fine sea salt
  • 1 cup packed (215 g.) light brown sugar
  • 1/2 cup (115 g.) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml.) pure vanilla extract
  • 1 cup (225 g.) canned pumpkin puree, not pie filling
  • 1 cup (170 g.) mini semisweet chocolate chips


Yield: approximately 30 cookies, 3-1/2” in diameter.
Equipment: 2” ice cream scoop, baking sheets, parchment paper or silpats.

Center oven racks and preheat to: 375° F (191°C)
  1. In a bowl, whisk to combine the all-purpose flour, baking soda, ground cinnamon, ground ginger, nutmeg and cloves.  Set aside.
  2. In a large bowl add the melted butter, sea salt, light brown sugar and granulated sugar.  With a whisk, cream the ingredients for 1 minute, until the mixture is lightened and thick.
  3. Add the eggs one at a time, whisking to combine and emulsify the butter/sugar mixture.
  4. Add the vanilla extract and the pumpkin puree.  Use a spatula to combine the ingredients.  NOTE: the mixture will become grainy, but that is normal.
  5. Add all of the dry ingredients and semisweet mini chips.  Combine with the spatula until all of the flour is absorbed into the dough.  Let dough rest for 5 minutes before portioning.
  6. Using the 2” ice cream scoop, drop 6 cookie dough portions onto half-sheets, spacing 2” apart.
  7. Bake at 375° F (191°C) for approximately 11-13 minutes.
  8. Let cool and devour!
One of my caramel cake stands by L.E. Smith Glass holds some cookies.  

The tea set is Wedgwood drabware.
As I said, these cookies are soft and quite tender.  They are not crisp or chewy like most chocolate chip cookies, but nonetheless, they are extremely tempting.  Lay out a baker's dozen on one of your cake stands if you are having company over for a relaxing weekend lunch, set out the teapots and teacups, and let guests take as many as they want.  Be warned: you better have a tray of them nearby to replenish!



With a few pantry basics you can easily whip up a batch of my Pumpkin Chocolate Chip Cookies for your family, coworkers and friends in no time at all.  If you plan on packaging them up in boxes or cellophane bags for gift-giving, I strongly urge you to use cut-out parchment rounds or squares in between each cookie to keep them from sticking to one another.  Either way, make sure you make several batches of this recipe.  I think you're going to like this combination.  Bon appetit!  

Comments

Post a Comment

Thank You for Posting!

Popular posts from this blog

Antique Salt Cellars

There was a time when salt cellars played an important role on the dining table for the host or hostess.  As a result of it being such an expensive commodity several hundred years ago, salt was seen as a luxury and it was the well to do that made salt cellars quite fashionable & a status symbol for the home.  A single salt cellar usually sat at the head of the table and was passed around throughout the meal.  The closer one sat to the salt cellar, the more important one was deemed by the head of the household.  Smaller cellars that were more accessible and with an open top became a part of Victorian table settings.  Fast forward to the 20th century when salt was no longer a luxury and when anti caking agents were added to make salt free-flowing, and one begins to see salt cellars fall out of fashion.  Luckily for the collector and for those of us who like to set a table with Good Things , this can prove to be a boon. Salt cellars for the table come in silver, porcelain, cut glass

How to Paint a Chair

If you have ever felt the need to spruce up a set of chairs or give them a new look, why not try a little bit of paint?  Our tastes in decor and color will probably alter throughout our lives, and at some point, we may find ourselves wanting to change the look of our furniture without having to spend a lot of money.  That's where a few handy tips, some tools from the hardware store, and good-quality paint come in handy.   I know I'm not alone in paying visits to local antique shops, antique fairs and flea markets, and falling in love with pieces of furniture that would be perfect if they were just a different color.  You don't have to walk away from a good purchase simply because it's the wrong color.   My dear friend, Jeffrey, is forever enhancing his home with collectibles from flea markets and tag sales.  However, certain items aren't always up to Jeffrey's tastes when he brings them home.  He is the type of person who won't hesitate to chang

Vintage Wilton Wedding Cakes

Wedding cakes have certainly evolved over the decades just as tastes and styles have in our American way of life.  There was a time when elaborate & very formal towering feats of sweetness were the standard for every bride & groom.  Growing up in a household where I witnessed several wedding cakes take shape from start to finish, I can tell you  that every single one of these was a true labor of love.  For mom, Wilton was the go-to supplier in every aspect of cake baking, including the wedding cakes which flew out of our house every single year for friends & family.   Vintage Wedding Cake Toppers It’s fun going back and looking at Wilton’s methods and styles for wedding cakes during the 1960s and 1970s.  Back then, the shapely cakes were not simply stacked and covered in perfect fondant the way they are these days, but were iced and decorated with real buttercream, along with a multitude of accessories.  There was even a working fountain available that could b