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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.
Chocolate Chip Pumpkin Cookies
Prep time
Cook time
Total time
A fluffy, cakey cookie perfect for a Halloween party.
Author: StreamingGourmet/Amy
Recipe type: Dessert
Cuisine: American
Serves: 36
Ingredients
- 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
Instructions
- 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.
