Post Thanksgiving: Pumpkin Chocolate Chip Cookies
These didn’t make it into the rotation on Thanksgiving day, so I snuck them into the following weekend.
The dough was really tasty, although I’m not 100% sure I liked the way the pumpkin flavor turned out – I might try a different brand next year – but the cookies… The cookies were actually more like cookie-shaped pumpkin chocolate chip muffins. The texture was very different from a cookie, almost fluffy. But they were delicious, and we did eat the 12 that I baked that night.
The verdict: Not the best things, but good enough. I’ll probably bake off the rest of the dough that’s in the fridge right now, but next time, I’ll probably try to find a different recipe.
Pumpkin Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (12-ounce bag) milk chocolate chips, not semisweet
- Nonstick cooking spray or parchment paper
- Heat the oven to 350F.
- Spray cookie sheets with nonstick spray or line them with parchment paper.
- Using a mixer, beat the butter until smooth.
- Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
- Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Slowly beat the flour mixture into the batter in thirds.
- Stir in the chips.
- Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
- 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.