Pumpkin-Chocolate Chip Cookies


Today was one of the worst days ever.  I’m not going to talk about.  Instead I’m going to talk about cookies.

Fact: Cookies make life better.

There’s something I really love about a plate of cookies.   No it doesn’t matter what kind of cookies.  I just sorta find them pretty.

I gave these away.  The next day I received a few texts telling me they were popular with co-workers.  I won’t lie, I was sorta kicking myself for giving them away.  As I wrote this post, all I wanted was one of these cookies.  That’s what happens when you have a stressful day: you want cookies.

From what I recall, they were a little bit cakey (but less so than your average pumpkin cookie, which always seems more like a muffin top to me) and chewy.  I’m pretty sure that means they’re good.  Cakey but chewy?  Done.  I want it again.

Pumpkin-Chocolate Chip Cookies

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/2 cup pumpkin puree
1 cup white sugar
1/2 brown sugar
1 egg yolk
1 cup chocolate chips (I used dark chocolate)

Preheat oven to 350F.

Combine dry ingredients in a bowl.  Set aside.  Cream together butter, pumpkin puree, sugars and egg yolk.  Mix in dry ingredients until just combined.  Fold in Chocolate chips.

Form dough into golf ball-sized balls and arrange on a baking sheet lined with parchment paper.

Bake 12-15 minutes or until golden on the edges.  Allow to cool for a few minutes before removing from baking sheet.

Put on a plate and make someone’s day that much better.

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9 thoughts on “Pumpkin-Chocolate Chip Cookies

  1. Erin says:

    I made a similar recipe to this last year — a vegan version — and also remember the cookies being very doughy and cakey. I think it’s the pumpkin…? But loved it either way — perfect to pair with a cup of tea.

    • Karla says:

      These definitely turned out more cookie-like than other pumpkin-chocolate chip cookies I’ve had. Usually I feel they turn out like muffin tops, which I’m not a huge fan of.

  2. Anna says:

    I did like the consistency of these cookies, and they even become less cakey as they cool. However, I found them too sweet and the brown sugar with the pumpkin gave them a date-y flavor, which I don’t mind, but I was not expecting it! Maybe next time with a different mixture of sugars? I also wonder what the technique is for the last 5 dough balls per sheet which got really sticky and thus the baked texture was sort of like a macaroon, not smooth like in your photos.

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