If there is one thing I do not mess with it is a chocolate chip cookie. I do not want to complicate the ingredient list of butter, sugar, and eggs for a chocolate chip cookie recipe. And, I certainly never thought to add pumpkin puree to my chocolate chip raw cookie dough. But with pumpkin season just around the corner, it seemed like the right time to step out of my box and try this pumpkin chocolate chip cookie recipe.
I call that research. Most of my recipes have a test run and then a “do-over” recipe. The second one is where I pay attention more closely to the ingredient list and the sequence of adding those same ingredients.
I have a well-documented track record of misreading recipes or adding substitutions.
My youngest is home on an extended St. Patrick’s Day vacation. Evan will be the judge of this pumpkin chocolate chip cookie recipe.
New recipes and foodie finds are kinda our mother-son thing. When he was younger and struggling to read cookbooks were a fun way for him to learn to recognize sight words with images. Even today, during the holidays I will hand him a cookbook to pick out a few new recipes.
This was Evan just steps outside this cookie bakery near NYU.
So I glanced over the ingredient list for these pumpkin chocolate chip cookies and I had EVERY ingredient in my pantry including the pumpkin puree.
Seriously, how often does that happen where you don’t have to run to the store and spend $87.00 when the only thing on your list was a carton of eggs and a stick of butter?
Back in March, I stocked up on baking ingredients (and crackers, bread, cheese and artichoke dip).
I found myself craving carb-filled comfort food. #sweatsfordays
After all of these years living in Colorado, I finally followed this high-altitude graphic and took a smidge off the top of the baking soda. Reducing the baking soda suppose to bake a “thicker” cookie.
I like my chocolate chip cookies chunky so my scoops of pumpkin cookie dough batter were generous. The reduced baking soda made these pumpkin chocolate chip cookies “thicker.”
I do love a dense chocolate chip cookie.
If you follow me and my cooking skills you know my recipes easily go off the rails. For this recipe, I added a combination of milk chocolate chips and semi-sweet chocolate chips.
A friend of mine shared this idea with me a few years ago.
The recipe below does not include the high-altitude adjustment or the mix of the semi-sweet and milk chocolate chips. I also take a smidge off the cup of sugar to make them a little healthier. #wink
PUMPKIN CHOCOLATE CHIP COOKIES
- 1/2 CUP BUTTER (SOFTENED)
- 1 CUP SUGAR
- 3/4 CUP PUMPKIN PUREE (NOT PUMPKIN PIE FILLING)
- 1 LARGE EGG
- 1 TSP VANILLA
- 2 CUPS FLOUR
- 1 TSP BAKING POWDER
- 1 TSP BAKING SODA
- 1/2 TSP SALT
- 1 1/4 TSP CINNAMON
- 1/2 TSP NUTMEG
- 1/4 TSP CLOVES
- 1 1/2 CUPS CHOCOLATE CHUNKS
1. PREHEAT OVEN TO 350 & LINE BAKING SHEETS WITH PARCHMENT PAPER
2. CREAM TOGETHER BUTTER, SUGAR, EGG & VANILLA. ADD PUMPKIN PUREE
3. IN SEPARATE BOWL COMBINE FLOUR, BAKING POWDER & SODA, SALT, CINNAMON, NUTMEG & CLOVES.
4. ADD TO WET INGREDIENTS AND ADD CHOCOLATE CHIPS
5. SCOOP DOUGH IN OVERSIZED SPOONFULS.
6. BAKE APPROXIMATE 9-10 MINUTES (MY OVEN TRENDS HOT).
Let me know what you think of the pumpkin and chocolate chip combination in the comments! Oh, looking for an easy cake recipe try this one.