I know that I am a little late in the season for this one, but I had it hanging around from December and couldn’t wait until next Fall to share it. I mean, winter is still an acceptable season for pumpkin baking right? I think so. Hopefully you agree.
How many of you out there have ever made Pumpkin Chocolate Chip Cookies before? Chances are if you have, they were slightly cakey. I’ve made recipes that were severely cakey and others that were moderately cakey, but never one that achieved the chewy factor of a true chocolate chip cookie. If you’re a die-hard chocolate chip cookie fan then that is the texture you are probably looking for and are slightly sad to not achieve (or at least I am). When I came across this recipe on How Sweet It Is last year I was immediately impressed by her perseverance and ingenuity in experimenting with pumpkin chocolate chip cookies to come up with the perfect chewy texture. She actually came up with two, but it was the one made with pumpkin butter that truly enticed me. What a clever idea! You get the great pumpkin flavor without all the moisture that makes for the cakey texture.
I loved these cookies! They really do come out chewy with slightly crisp edges. An absolutely gorgeous texture- I’m very impressed. Of course commenters had a lot to say about the recipe too- many of them found that they spread too much or that the pumpkin flavor wasn’t as strong as they would have liked. Well, I found that if the cookie dough was chilled well enough that there was no issue with spreading. And as far as the flavor- I used Trader Joe’s Pumpkin Butter and the full tablespoon of pumpkin pie spice called for. I actually thought that the amount of spiced called for was pretty hefty and might result in overly spiced cookies, but that wasn’t the case at all. The full tablespoon is fine. To my personal surprise, the pumpkin flavor did end up being rather mild- it’s there, but it’s not overwhleming. I could see where people might want more pumpkin flavor.
- 1½ sticks (12 tablespoons) unsalted butter, melted and cooled
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- ½ cup pumpkin butter
- 2½ cups all-purpose flour
- 3 tablespoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1¼ cups chocolate chips
- Preheat oven to 325 degrees F.
- Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin butter until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold chocolate chips and chunks.
- Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges, then let cool completely.