Chocolate Chip Pumpkin Cookies
October is my favorite month. Halloween is my favorite holiday and today is the one year anniversary of my recipe blog, StreamingGourmet – The Blog and my culinary videosharing website StreamingGourmet. To celebrate, I’m kicking off a month of daily pumpkin recipe posts. Follow StreamingGourmet on facebook (look to your right) and you won’t miss a single recipe.
Today’s recipe is for a fluffy pumpkin cookie with semi-sweet chocolate chips. Since the recipe contains both baking powder and baking soda, the cookie dough dough puffs up to make a soft, cakey cookie. The interplay between pumpkin pie flavors and the chocolate chips is surprisingly yummy. I think you’ll be seeing a lot of chocolate/pumpkin pairings this month.
- ½ cup unsalted butter, softened
- ¾ brown sugar
- ¾ granulated sugar
- 1 cup canned pumpkin
- 1 egg, beaten
- 2 teaspoons vanilla extract
- 2½ cups flour
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp ground cloves
- pinch freshly ground nutmeg
- pinch mace
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350˚F.
- In a large bowl, cream together the butter and sugar. Add pumpkin and beat well. Then add eggs and beat well. Finally add vanilla and beat well.
- Mix together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture, about ⅓ at a time and mix well after each addition. Fold in the chocolate chips with a spoon or spatula.
- Spoon batter onto cookie sheets that have been sprayed with non-stick cooking spray or lightly buttered. Bake for 15 minutes or until lightly golden brown. Let sit for one minute after removing from oven. Then cool on wire racks.
This entry was posted on Thursday, October 1st, 2009 at 7:16 am and is filed under Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.