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Brace yourselves for the best pumpkin chocolate chip cookies your tongue will ever touch its taste buds on.

I bought 8 cans of pumpkin over the past month. Every time I went to the store I put another two in my cart. I did this because pumpkin is hard to find in the stores unless it’s around Thanksgiving, so if in mid-April I wanted to make something with pumpkin in it, I’d have a can lying around.

However, I wanted to use some seasonally as well. So when I was invited to a party this past weekend, I thought cookies would be a good treat to have on the table. Then I thought, “pumpkin cookies”. Then I thought, “but there needs to be chocolate.” So pumpkin chocolate chip cookies was entered into Google. After weeding through some of the recipes, I settled on this one from Food Network.

They were a hit. No one could eat just one of these soft, pillow-y, pumpkin-y, chocolatey goodness.

Pumpkin Chocolate Chip Cookies (Adapted from foodnetwork.com)

Makes 4 dozen

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups canned pumpkin puree
  • 3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 heaping tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ginger
  • 2 1/4 cups milk chocolate chips

Directions:

  1. Heat oven to 350 degrees F. Line two cookie sheets with parchment paper.
  2. Beat the butter in a mixer until smooth. Beat in the white and brown sugars, until the mixture is lightly and fluffy. Beat in the eggs, then mix in the vanilla and pumpkin puree.
  3. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Slowly beat the flour mixture into the batter in thirds, scraping down the bowl as you go. Stir in the chocolate chips.
  4. Scoop the dough by heaping tablespoons onto the cookie sheets and bake for 15-20 minutes, or until the cookies are set and browned around the edges. Let them cool on pan for 2 minutes before transferring to a wire rack to cool completely.

My Two Cents: These cookies are some of the most moist, cakey, fluffy cookies I’ve ever made. (In a tie for first are these banana chocolate chip cookies.) I attribute that to the moisture from the pumpkin. The original recipe called for only 1 cup of canned pumpkin, but after reading the reviews, a lot of people opted to put the whole can in. I decided to meet the recipe and the reviewers halfway and used 1 1/2 cups of pumpkin, bumping up the moisture (and pumpkin flavor). Most of my friends said it was like eating pumpkin cake or pumpkin muffins in cookie form.

The original recipe said to put in 2 cups of chocolate chips, and that’s all I had on hand. But I would bump it up to an additional 1/4 cup or 1/2 cup of chocolate chips. There is a lot of batter–so the more the merrier.

These would be perfect for Thanksgiving. If you’re looking for something different than the traditional pie, opt to put these on the table instead (or alongside the pie. There can never be too much dessert. Never.)

Enjoy! :D

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