Pumpkin Chocolate Chip Cookies
When I was in college it was my best friend’s “job” to make a batch, or five, of pumpkin cookies after fall. After college I realized that if I wanted my pumpkin fix I needed to figure out the recipe or accept a life without these delicious treats. The main trick I have found is to pre-roast the pumpkin and store the mash in the fridge or freezer until it’s time to use. In a pinch, canned pumpkin can also work but just make to grab mashed pumpkin and not the pre-made pie filling as it tends to be too runny. As for the chips, I’m a fan of milk chocolate but as long as chocolate is being used there is no wrong option.
1 cup unsalted butter, softened
1 cup brown sugar
1 cup white sugar
1/2 tsp salt
1 tsp vanilla extract
1 cup mashed pumpkin
3 cups flour
2 tsp baking soda
1/4 tsp nutmeg
1 tsp cinnamon
- Cream the butter and sugar for 10 minutes, until slightly fluffy. Add in the egg, salt, and vanilla extract and beat for 5 minutes before adding in the mashed pumpkin.
- Preheat oven to 350
- In a small bowl stir together the flour, baking soda, and spices. Slowly add to the wet ingredients and beat until just mixed.
- Spoon the dough onto cookie sheets in walnut sized portions. Bake for 15 minutes, or until a golden orange shade.
These cookies are so good – your dogs might climb up on to the table cat ninja style and eat the last dozen. Thankfully milk chocolate is not as toxic for dogs as semi-sweet chocolate and Calli is good to go. Lesson for the future as now we know that she can jump in to the table, regardless of chair placement. At least we got to enjoy a few dozen before that happened!
I’m sending these over, slightly last minute, to the /r/52weeksofcooking pumpkin challenge! I also sent a large number of these to my office, where they were totally and utterly destroyed in a short amount of time.