Friday, September 26, 2014

Chewy Pumpkin Chocolate Chip Cookies

I warned you last week, I could feel the pumpkin in the air. I almost thought I wouldn't be able to post these pumpkin cookies though. After I photographed them, my little brother thought it would be cool to take my memory card out of my camera and lose it. I searched all morning one day, and I thought I had searched every inch of the house. Turns out it was in a DVD case. So that was interesting.

Anyways, it was lucky for you that I (okay, actually my mom) found it, because you definitely need to make these cookies. Unlike most pumpkin cookies, they are actually chewy, not cakey! That's because I replaced the egg with pumpkin so that I wouldn't be adding a bunch of extra moisture when I put the pumpkin in. That means the dough is egg free, which means you don't have to be afraid of getting salmonella from eating all the dough before they get to the oven. Not that that ever really stops me anyways. Still, better make a double batch, just to be safe.

    • Chewy Pumpkin Chocolate Chip Cookies 
    • Makes about 2 dozen

    • 1/2 cup (1 stick) softened butter
      1 cup brown brown sugar
      1/4 cup white sugar
      1 teaspoon vanilla
      5 tablespoons pumpkin purée
    • 1/2 teaspoon salt
      1/2 teaspoon baking soda
      1/2 teaspoon cinnamon
      1/4 teaspoon ginger
      1/8 teaspoon nutmeg
    • 1/8 teaspoon cloves
      1 1/2 cups all-purpose flour
      1 cup chocolate chips (I used semi-sweet)

    • Combine the butter and sugars until mixed well (mixture will be thick). Add the vanilla and pumpkin and mix until smooth. 
    • Combine all the dry ingredients and add to the rest mixing just until combined. Stir in the chocolate chips. 
    • Bake rounded balls of dough on an ungreased cookie sheet at 350ºF for about 12-17 minutes or just until they start to puff up a little. Cool slightly before removing from pan.

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  1. I made these last night... I forgot the baking soda (side effect of having a 1 year old) so they came out flat as a pancake, but still yummy & chewy! Thanks =)

  2. Made these tonight with some extra pumpkin purée, and they were perfect! I've seen similar recipes that recommend chilling the dough--but I'm so glad you don't have to with these. Thanks for posting--great pictures!

  3. These are INCREDIBLE. They were a hit at Thanksgiving. I love that they stayed soft and chewy even after a couple days. Thanks for posting!

  4. These were perfectly chewy and delicious. I used the last of my choco chips on another "chewy" pumpkin cookie which actually ended up rather cakey so I used white choco chips for this recipe and I loved. Thank you for this recipe!

  5. Mine came out puffy sort of like macaroon shaped any idea why? Thanks!!

  6. What kind of pan did you bake them on? Whenever I used to bake cookies on a dark cookie sheet they didn't spread out and baked into a 'macaroon shape'. I only ever bake cookies on a baking stone or regular light colored aluminum cookie sheet now.

  7. Used this recipe twice. Didn’t come out twice not sure what the problem was.. so disappointed

  8. These have become a Thanksgiving staple with our family. I am not allowed in the house without these cookies :) Thank you for providing this recipe and now creating a fun thanksgiving tradition here in MN :)