Soft and chewy pumpkin-spiked chocolate chip cookies. The only cookie you need for fall!
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- ⅓ cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 + ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 1 cup chocolate chips
- ½ cup chopped pecans
- In a medium mixing bowl or the bowl of a stand mixer cream the butter and sugar together on medium speed 2 - 3 minutes.
low speedbeat in the vanilla and pumpkin. Scrape down the sides of the bowl.
- In a separate mixing bowl whisk the flour, baking powder, baking soda,
saltand cinnamon together. Add it to the mixing bowl and beat on low just until combined.
- Stir in the chocolate chips and pecans. Cover the bowl with plastic wrap and chill 30 minutes or overnight.
- Preheat the oven to 350 degrees F. Line two large baking sheets with
silpatsor parchment paper.
- Scoop up about two tablespoons of the dough and roll into a ball - set 2 inches apart on the baking sheet.
- Bake 8 - 11 minutes until lightly golden on the bottom and edges. Cool on baking sheet 5 - 10 minutes then transfer to wire racks to cool completely.
- Store in a tightly covered container in a cool place up to 1 week.
The cookie dough has all the usual suspects in it except eggs – flour, sugar, butter, vanilla, chocolate chips and pumpkin in place of eggs.
You would expect a lot of cinnamon and warm spices in a pumpkin cookie but you won’t find them here. My first batch included them but I didn’t like the flavors combined with the chocolate chips. It was all wrong. I was looking for a more traditional chocolate chip cookie with just a light kiss of cinnamon.
This is exactly what I had in mind although I must admit the pumpkin flavor is subtle – not pronounced. There’s only 1/3 of a cup in the dough making it a great way to use up a little bit of pumpkin you might have leftover from another recipe. And it replaces the eggs in the recipe making it perfect for people with an allergy.
I can’t tell you how many batches of these I baked in the last two weeks – too many to count – sometimes in the middle of the night – midnight baking is the best. . .
Originally published in Oct. 2016.