Pumpkin and semi-sweet chocolate combine for a seasonal fall recipe: Pumpkin Chocolate Chip Cookies!
Opening the back door of my house in the morning, walking onto the porch and breathing in the cool air is one of my favorite things about October. It’s time to open the windows to enjoy the fresh autumn air instead of running the air conditioner all day. It’s time to pause and enjoy the change in seasons before the busy holiday rush begins. Fall is a time that I feel more relaxed than any other season of the year. And it’s my favorite time of the year to bake.
Pumpkin cookies are a popular sweet to bake during the fall season. Starting with butter, sugars and just one egg yolk, mixing in pure pumpkin, unbleached flour and pumpkin pie spices, and finally blending in semi-sweet chocolate chips, these Pumpkin Chocolate Chip Cookies come out of the oven soft, chewy and chocolatey. Savor the cooler days of October and enjoy baking a batch of these seasonal cookies. I hope you’ll love them!
- 4 ounces unsalted butter (1 stick), softened
- 3½ ounces light brown sugar (1/2 cup packed)
- 3½ ounces granulated white sugar (1/2 cup)
- 1 egg yolk
- 2 teaspoon pure vanilla
- 1 ounce rolled (old-fashioned) oats (1/4 cup)
- 4¾ ounces canned pumpkin (1/2 cup) *I used Libby's 100% pure pumpkin
- 7 ounces unbleached flour (1½ cup)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 6 ounces semi-sweet chocolate chips (1 cup)
- Cream together butter and sugars in mixing bowl.
- Add egg yolk and vanilla and mix.
- Add the rolled oats.
- Blend in the pumpkin and beat only until blended.
- Combine the dry ingredients of flour, baking soda, baking powder, salt and pumpkin pie spice and mix into cookie batter.
- Stir in the chocolate chips.
- Cover mixing bowl and chill for 30 minutes.
- Preheat oven to 350 degrees while the dough is chilling.
- Scoop 16 to 18 cookies using a 2 inch cookie scoop (or use large spoon) placing on silplat or parchment lined cookie sheet.
- Bake in 350 degree oven for 12-13 minutes. Let cool on tray. For extra chocolate chips on surface of cookie, I pressed additional chocolate chips into each cookie after baking. Do this step if you like extra chocolate!
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