Monday, October 7, 2013

Pumpkin Chocolate Chip Cookies


These cookies epitomize fall! The pumpkin in these cookies give them a soft, almost cake-like texture, and the spices give them the smell and taste of the season (adapted from this recipe).

Pumpkin Chocolate Chip Cookies

(Yields 3-4 dozen cookies)

Ingredients:

  • 2 cups flour
  • 1 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ginger
  • 1/8 tsp. ground cloves
  • 1/4 tsp. salt
  • 2 eggs, room temperature
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla extract
  • 1 cup pumpkin puree
  • 1 cup chocolate chips

Directions:
  1. Preheat oven to 325°F. Line baking sheets with parchment paper
  2. In a large bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ginger, ground cloves and salt; set aside
  3. In a mixing bowl, beat eggs and sugar until light and fluffy
  4. Add vanilla, oil and pumpkin
  5. Gradually add dry ingredients; beat until just incorporated
  6. Fold in chocolate chips
  7. Drop tablespoons on dough onto prepared baking sheets
  8. Bake for 15-18 minutes, or until a cake tester inserted into a cookie come out clean
  9. Remove to a wire rack and allow to cool

Here are the finished cookies!


Variations: You can add chopped walnuts in addition to or in place of the chocolate chips. Also, you can forego the chocolate chips and walnuts and frost the tops of the cookies, which I did last year (frosting recipe follows).



Cream Cheese Frosting


Ingredients:
  • 4 oz. cream cheese, room temperature
  • 2 Tbsp. unsalted butter
  • 1/2 tsp. vanilla extract
  • 1/2 cup powdered sugar

Directions:
  1. Whip softened cream cheese and butter in a medium bowl with a hand mixer
  2. Add powdered sugar and vanilla
  3. Fill small piping bag with frosting and pipe a swirls of frosting on the tops of each cookie
  4. Keep frosted cookies in the refrigerator

Enjoy and thanks for reading!
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