Pumpkin Chocolate Chip Cookies

24 Oct

Despite the fact that it’s still hovering around the 80 degree mark during the day and staying fairly warm into the evening around these parts, I decided to open my first can of pumpkin of the year at the beginning of the month. I think I did a pretty good job of holding off until the season really hit, even while being tempted by food blog recipes featuring fall ingredients back in September and even August (!!!) I try not to burn myself out on seasonal foods toooooo early on (apples are a different story altogether – I’m looking at you, yet-to-be-posted apple galette!).

I did the usual pumpkin oats first and foremost, but really wanted to get myself knee-deep in pumpkin with these cookies! I couldn’t find a recipe online that I really liked the looks of, so obviously I improvised. These are my basic recipe with a few tweaks here and there, and for my first try, I think they came out pretty well. Not overpoweringly pumpkin-y…to be honest, I think they SMELL more pumpkin-spicey-fall-ish than anything! They’re a bit cakey, but I wouldn’t call them a cakey cookie; as far as I’m concerned, no one wants a cakey cookie. If I wanted a cakey cookie I’d probably just make cake. Or a cupcake. Or something else bready, duh.  It’s all about the chewy!

Pumpkin Chocolate Chip Cookies

Ingredients:

* 1 cup bread flour
* 1 1/2 cups all purpose flour
* 1/4 cup cornstarch
* 1 tsp baking soda
* 1 tsp salt
* 2 tsp pumpkin pie spice
* 3/4 cup margarine or butter flavored shortening
* 1 cup packed brown sugar
* 1/2 cup granulated white sugar
* 1/4 cup canned pumpkin (not the pie filling)
* 2 eggs
* 1 tsp vanilla extract
* 2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350* F. Line a cookie sheet with parchment paper or a Silpat.

Cream together the margarine or shortening and sugars in the bowl of a stand mixer. Add in eggs one at a time, mixing between. Add the vanilla extract and canned pumpkin, and mix well.

In a separate bowl, sift together the flour, cornstarch, baking soda, salt, and pumpkin pie spice.

Add the dry mixture to the wet mixture slowly, mixing between additions until well incorporated.

Stir in the chocolate chips by hand.

Drop golfball sized dough onto prepared cookie sheet. Bake about 11-12 minutes until just golden brown on top.

Still to do this month: World-record-holding corn maze! Maybe pumpkin carving.
Bring on the fall! =) What’s everyone doing for Halloween?

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4 Responses to “Pumpkin Chocolate Chip Cookies”

  1. Nathan October 26, 2011 at 6:25 am #

    Chewy cookies make my least favorite season a little more tolerable.

    • Stacy October 31, 2011 at 4:26 am #

      I think the addition of pumpkin and spices also really helps you enjoy the season that much more!

  2. Averie @ Love Veggies and Yoga November 5, 2011 at 8:07 pm #

    your cookies look great and beautiful pics!

    • Stacy November 12, 2011 at 3:51 am #

      Thanks, Averie! I’m looking forward to trying out your recipe for peanut butter pumpkin bars now that I finally have some time this weekend! =)

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