Everyone has their favorite pumpkin chocolate chip cookie recipe, but most of them are made to be puffy & cakey like a muffin top. Don’t get me wrong, I like some of those recipes if they are still moist, but the texture of these are more like an actual chocolate chip cookie. They are flatter, softer, & more moist. The food science part of my degree thinks it’s because there are no eggs in the recipe. One of the qualities of eggs is that they help leaven or make things rise.
Anyway, thank goodness Sally spent time making this recipe right, but I might have forgotten to read her directions & was on auto pilot, so I made these the standard way (cream butter with sugars & add dry ingredients.) My cookies still ended up working just fine. I mean, I have never had to melt butter for a cookie recipe & who can wait 30 minutes to refrigerate the dough? Heck! I am always eating the cookie dough raw from the bowl even before it hits the oven! And I know Sally’s cookies look more orange & pretty than mine do, but I used western family pumpkin puree instead of Libby’s. Blasphemy, I know, but it was on sale & I bought the big can to make a couple of other recipes with as well. Anyway, back to these cookies…just the right amount of pumpkin spice, just enough chocolate, chewy, moist, perfection! I will be making these often!
- ½ cup (1 stick) unsalted butter, room temperature
- ¼ cup light brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 6 Tbsp pumpkin puree
- 1½ cups all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1½ tsp ground cinnamon
- 1½ tsp pumpkin pie spice
- ½ cup milk chocolate chips
- In a stand mixer cream butter with sugars. Add vanilla & pumpkin puree. Mix until just combined.
- In a separate bowl combine flour, salt, baking powder, baking soda, cinnamon & pumpkin pie spice. Add to wet mixture in the stand mixer. Mix until just combined.
- Remove bowl from mixer & fold in chocolate chips.
- Scoop cookies, about 2 Tbsp each, and place the cookie dough on a prepared baking sheet coated with pan spray, or lined with a sheet of parchment or silicone baking mat. Press cookies down with the palm of your hand until about ½" thick or a slightly thinner.
- Bake at 350*F for 8-10 minutes. Do not over-bake. Allow to cool for 10 minutes before transferring to a wire rack. Store in an air-tight container up to 1 week.
Recipe lightly altered from Sally’s Baking Addiction