November
3, 2007
Pumpkin Chocolate Chip Cookies
Silly me bought a mondo can of pumpkin to make last week’s Pumpkin Praline Pie. So needless to say I had a lot leftover, and who’s to throw out perfectly good pumpkin?
So I found this little gem of a recipe. Let’s just say that I have two more mondo cans of pumpkin waiting in the pantry, destined for more of these cookies.
There is something about the texture of these that is wonderful. They are lighter and fluffier than any cookie I’ve had before. The pumpkin flavor is subtle, not overpowering, and divine when combined with chocolate.
If you’re a pumpkin lover, you HAVE to make these cookies. Even if you’re not a pumpkin lover, after these, you just might become one!
Pumpkin Chocolate Chip Cookies
Makes about 5 dozen. Recipe from Food Network.
Ingredients
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) chocolate chips
Nonstick cooking spray or parchment paperDirections
Heat the oven to 350 degrees F. 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.
Share
Subscribe via RSS
Follow Me on Twitter
Become a Fan on Facebook
My Flickr Photostream
Ngoc - "So good! I think next time I'll replace a little of the framboise with…"
Katie @ goodLife {eats} - "I made the NY Time Chocolate chip cookies with dried apricots, pistach…"
Shanon - "Those cookies look delicious. I cannot wait to try them. They are offi…"
Maria - "I love summer apricots and I can't wait to make these cookies!"
#1 | Reply
Yum. I wonder how these would be if you swapped the chocolate for something seasonal, like dried cranberries? Hmmmm.
#2 | Reply
Yes, I’m sure you could! But I’m never one to replace chocolate with fruit. :)
#3 | Reply
HI Lindsay
This cookie recipe looks great. If you are in to Fair Trade then I hope you’ll consider entering our recipe contest. We’re hoping people that love to cook will put their culinary skills to the test by making a Divine recipe to show how delicious Divine can be.
#4 | Reply
The Dessert Gods smiled upon me and my husband when Lindsay and Taylor shared some of these cookies with us on Halloween. These cookies are AMAZING! They are so soft and the pumpkin flavor is so subtle. I think they taste more like a spice cake with a hint of chocolate. Heaven! Thanks!
#5 | Reply
DEElicious! We must have been on the same wavelength this week. I had some pumpkin left over from making a pumpkin cake (with said mondo can of pumpkin), and lo and behold, your blog was calling my name! I made these amazing cookies today and we’re having a terrible time resisting eating them all. I changed a few things, like I used all whole wheat pastry flour, SmartBalance butter, added about 1/4 cup freshly ground flaxseed for good measure, and cut back on the sugar by at least a half a cup. Fabulous. Thanks for posting the recipe and the rave review that made me want to try it!
#6 | Reply
[...] It was an all day endeavor, to say the least. But I knew our grocery store didn’t have any brioche or egg bread (we’ve looked), and didn’t want to settle for something ordinary for this dessert. I made my own egg bread, which I then cubed and doused with custard. A truly homemade dessert from start to finish. And well worth the effort… Taylor said it’s the best thing I’ve baked in a long time (keep in mind the things you’re competing with here). I gain approval from him not through compliments or material goods or other ways in which women gain approval from their men, no… I do it through baked goods. A mediocre pie, to me, is worse than a bad hair day any day of the week. So this… the best thing I’ve baked in a long time…. this was a huge success. [...]
#7 | Reply
[...] There were 4 left when I took this picture. I had also made a batch of my pumpkin chocolate chip cookies (can you say, sugar craving?) which as good as they are, didn’t disappear as quickly. [...]
#8 | Reply
[...] Pumpkin Chocolate Chip Cookies – Mmm, soft and warm pumpkin cookies. Now I’m drooling again! [...]