I promise I’ll scale back on the pumpkin recipes after sharing these Pumpkin Chocolate Chip Cookies with you. I couldn’t resist! With a cold glass of milk on a cool Autumn evening, these are just the thing for pumpkin-obsessed chocolate lovers.
Tonight I’m treating myself to a few of these along with an episode of Dr. Who. Have you seen that show? For years I resisted watching it, but then I saw a recap episode with my husband and Rory and Amy’s love story piqued my interest. I’m nothing if not a sucker for romance – even if it takes place against the backdrop of a time-traveling phone booth piloted by a mysterious time traveler with a sonic screwdriver.
Anyway, if you followed my former blogs you’ll recognize these cookies from last year, when I published the recipe on Kveller.com. Now that a year has gone by I’m free to add them to my own recipe collection here on Sweet Happy Life!
Made with a generous amount of pumpkin and spiced with cinnamon, nutmeg and ground cloves, I like to imagine that these are what traditional chocolate chip cookies would taste like if they dressed up for Halloween. :)
Pumpkin Chocolate Chip Cookies (My Recipe)
Ingredients: Makes approximately 2 dozen cookies
- 2 sticks unsalted butter (1 cup)
- ¼ cup granulated sugar
- 1 ¼ cups light brown sugar, packed
- 1 whole egg
- 1 egg yolk
- 2 Tablespoons milk
- 1 ½ teaspoons pure vanilla extract
- 1 cup canned pumpkin puree
- 2 ¾ cups bread flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon allspice or ground cloves (optional)
- 2 cups semi-sweet chocolate chips
- Baking spray, separate use
Melt butter in the microwave, heating for 30-second increments until the butter has completely melted.
Combine bread flour, salt, baking soda, and spices in a medium bowl.
Pour the melted butter into the bowl of a stand mixer with a paddle attachment. (You can also use a large bowl and a hand held mixer.) Add both sugars and cream on medium speed until slightly fluffy, about 1 minute. Add the whole egg, egg yolk, milk, vanilla, and pumpkin puree. Mix well.
Add the flour mixture ½ a cup at a time, mixing between additions. Stir in the chocolate chips. Chill dough for approximately two hours in the fridge.
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
Remove dough from fridge and spray a tablespoon measurer with baking spray. This is to prevent the dough from sticking to the measuring spoon. Scoop generous, rounded balls of dough onto baking sheet, spacing them two inches apart. Gently press balls of dough down so that they look like thick, rounded circles.
Bake for 14 minutes at 375 degrees F, rotating the pan halfway through baking to ensure even browning.
Storage: These cookies will keep in an airtight container for 1 week.
Freezing: To save cookie dough for later baking, freeze raw balls of cookie dough on a cookie sheet before transferring to a freezer-safe airtight container. Dough will keep for 1 month. To bake, place frozen dough on lined cookie sheet and proceed as above, adding 2-5 minutes to baking time, depending on your oven.