New Meal Monday: Pumpkin Chocolate Chip Cookies
So a quick note about our “New Meal Monday” blog posts. The idea is that every Monday we talk about a different recipe, or something we made recently. It may be a recipe we’ve made up, or often it’s something we’ve found somewhere, and really enjoyed and wanted to share. Sometimes it’ll be an actual meal, sometimes a dessert, a snack…we’ll use the word “meal” a little loosely…but “New Meal Monday” is fun to say. So this week we bring you a seasonal favorite of ours!
Fall is my favorite season for many reasons, one being all the delicious fall flavors! The following recipe is for Pumpkin Chocolate Chip Cookies and has been described as ‘a taste of fall in cookie form’. The cookies are extra chewy and have the perfect touch of pumpkin flavor. They have been a total hit each time I have made them! A little tip – the flavor of the cookie is most prominent on day 2, so these make the perfect make-ahead dessert. Enjoy!
Here is what you’ll need:
- 1/2 cup unsalted butter
- 1/4 cup packed light or dark brown sugar (I use light)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons pumpkin puree (not pumpkin pie filling)
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 cup semi-sweet chocolate chips (I add in a little extra as I love chocolate!)
Here’s how you do it:
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
- Take the dough out of the refrigerator. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 1.5 Tablespoons of dough each (I make them smaller so I can have more cookies!). Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and under baked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more chocolate chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
- Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Giving credit where its due, here's the original recipe: