Time for another pumpkin recipe! I know it’s a little late, but I made this on Sunday and was just too lazy to finish this post ’til now. Blame it on the rainy weather which makes me just want to curl up in the comforters instead of blogging or working on Independent Study classes. Bleh.
This cookie was soooo delicious. This recipe caught my eye because they were supposed to be more chewy rather than cakey. Score! They absolutely lived up to their name and were much more satisfying than their doughy counterparts. They taste like pumpkin pie with chocolate chips, and there isn’t much better than that! These are definitely on my regular pumpkin recipe list. Give them a try!
Chewy Pumpkin Chocolate Chip Cookies
Yield: 12–15 cookies
1/2 c. (1 stick) unsalted butter
1/4 c. light brown sugar
1/2 c. granulated sugar
1 tsp. vanilla extract
6 Tbsp. pumpkin puree
1 1/2 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. pumpkin pie spice
1/2 c. semi-sweet chocolate chips
- Whisk together melted butter, brown sugar, and granulated sugar to break up the brown sugar lumps. Whisk in the vanilla and pumpkin until smooth. Set aside.
- In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Take away 2 Tablespoons of the flour mixture and add them to the chocolate chips. (This will help the chocolate chips stick to the dough.) Pour the wet ingredients into the dry ingredients and mix together with a large spoon. The dough will be very soft, but we’ll chill it later. Fold in 1/2 cup semi-sweet chocolate chips. Do your best to disperse the chocolate chips evenly throughout the dough. Cover the dough and chill in the refrigerator for at least 30 minutes. This is vital to make the dough firm enough.
- Take the dough out of the refrigerator. Preheat the oven to 350 degrees Fahrenheit. Spray baking sheets or line with parchment paper.
- Use a cookie scooper or roll dough into balls about 2 Tablespoons of dough. Slightly flatten the dough balls a little bit because the cookies don’t spread much in the oven. Bake them for 8–10 minutes (my cookies needed 10 1/2 minutes because of my low altitude, but I’d advise less if you’re in high altitude). The cookies will look very soft and underbaked, but they will solidify once you take them out of the oven. Feel free to press some chocolate chips on top once they come out of the oven.
- Let cookies cool on the baking sheet for at least 10 minutes (mine needed closer to 15 minutes) and then transfer to a wire rack. The trick to making these cookies chewy is letting them cool for a while. They’re even better the second day!
Source: Sally’s Baking Addiction