This is my first recipe this year using pumpkin puree. It’s basically a standard chocolate chip cookie, flavored with pumpkin puree and pumpkin pie spice. This spice mixture is not really available in Guatemala, but it can be made by mixing cinnamon, ginger, cloves, allspice and nutmeg. Go with 3 tablespoons of cinnamon, 2 teaspoons of powdered ginger, 2 teaspoons of cloves and 1 ½ teaspoons each of ground allspice and ground nutmeg. I got the recipe for the spice mix from My Baking Addiction.
My family really enjoyed this recipe, and my daughter is excited about us beginning to make “Halloween stuff”, but I have to warn you that because of the added pumpkin, the texture of the cookie is soft rather than crunchy. However, you will not be disappointed with the flavor. So, let’s kick off the holiday season then!
Pumpkin Chocolate Chip Cookies
Recipe from Cookies and Cups
Yields: 3 dozen cookies
1 cup butter, room temperature (2 sticks)
¾ cup canned pumpkin
1 cup light brown sugar
½ cup granulated sugar
1 tsp vanilla
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp salt
2 ½ cups flour
2 cups chocolate chips
- Preheat oven to 350°
- Line baking sheet with parchment paper and set aside.
- In bowl of stand mixer beat the butter and pumpkin together until evenly combined, 2-3 minutes.
- Add both sugars and beat another minute.
- Add eggs, vanilla, baking soda, pumpkin pie spice and salt.
- Beat until smooth.
- Turn mixer to low and add in flour.
- Finally stir in chocolate chips.
- Drop by rounded tablespoon onto lined baking sheet and bake for 12-15 minutes until centers are just set and edges are golden.
- Allow to cool for 3-4 minutes on baking sheet and then transfer to wire rack to continue cooling.
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