Pumpkin chocolate chip cookies
I've seen some great pumpkin recipes lately and I started baking some of them this past weekend. First up was pumpkin chocolate chip cookies. I've never heard or tried pumpkin chocolate chip cookies, but it sounded delicious.
I saw quite a few recipes, and I decided to try one on allrecipes.com submitted by Jennifer. While the recipe got really good reviews, I had trouble with the recipe as written. The cookies ended up tasting good, but I had to make some changes.
Here are some things I learned from this recipe. First, if you are expecting a more "autumn" spice type flavor, this recipe is not it. I enjoyed this recipe, but its definitely a more pure pumpkin taste.
Another thing is I felt that the amount of chocolate chips the recipe called for completely overwhelmed the pumpkin flavor. My first batch tasted just like regular cakey chocolate chip cookies and I couldn't taste the pumpkin at all. So on my second batch, I only used half the amount of chocolate chips.
Finally, the cookies didn't spread much during baking. So my first batch came out quite ugly. The cookies were dropped onto the baking sheet just like the directions called for, and they finished cooking looking the same way. So afterward, I ended up flattening and smoothing the cookie dough to look how I wanted the finish cookie to look. The original recipe calls for the baking soda to be dissolved in milk. I think that also caused the cookie batter not to spread as much.
Here is the recipe with my modifications (adapted from allrecipes)
Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
-
1cup semisweet chocolate chips
Directions
- Combine
pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir
together flour, baking powder, baking soda, ground cinnamon, and salt. Add flour mixture to pumpkin
mixture and mix well.
Add vanilla, chocolate chips.
Shape and flatten dough on cookie sheet and bake at 350 degrees F (175
degrees C) for approximately 10 minutes or until lightly brown and
firm. The cookie dough should be almost the same size and shape as the finished cookies as the batter does not spread much.
Normally, I like the taste of cookies best when they first come out of the oven. However, the pumpkin cookies tasted better the next day after the cookies had cooled and the pumpkin flavor had time to set in.
The cookies are soft, cakey, with a mild pumpkin cake/bread taste.
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ABowlOfMush — October 20, 2009 @ 5:39 am
These look really great!
I love pumpkin cookies!
Q. — October 20, 2009 @ 7:40 am
My mom used to make pumpkin cookies that look like these, but she used raisins instead of chocolate chips. I find that chocolate chips in pumpkin bread or cookies often overpower the pumpkin.
Kirbie — October 20, 2009 @ 10:43 am
Thanks! It took a bit of reworking to get the cookies to come out pretty and to let the pumpkin flavor come out, but my last batch were to my satisfaction.
Kirbie — October 20, 2009 @ 11:26 am
I’ve enjoyed chocolate chips in banana bread and some others like that, but I do find that the choc chips can easily overwhelm the pumpkin. I think using just a few and maybe the mini sized ones are okay, but too many chips completely masks the pumpkin taste.
Faye — October 20, 2009 @ 2:41 pm
OHHH – these look yummy. I like how you said it’s not an ‘autumn spice’ type of flavor – very well put. Do you think i can add like all-spice to get that autumn taste?
How can i make the cookies crispier? I like the crunchy cookies more than the cake cookies.
I love love chocolate chips w/ pumpkin and banana bread/muffins/etc etc. The pic you took seems the perfect amt of chocolate chips to cookie ratio.
Wonderful job!
Kirbie — October 22, 2009 @ 9:12 am
I think if you add a pumpkin spice mix, or some nutmeg, you can definitely get the autumn spice you are looking for.
I don’t know how to make the cookies crispier. I’m not an expert at baking, but I think the fact you are working with pumpkin puree, such a wet ingredient, forces the cookies to be cakey in nature. I think you could only get a crispy cookie if you put artificial flavoring instead of actually using pumpkin.
Diana — December 13, 2009 @ 7:47 pm
Your recipe is flawed- I was already baking this and following your instructions. “In a separate bowl, stir together flour, baking powder, baking soda, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in.” How does this second part make sense when you indicated to mix in the baking soda previously. This is compounded by the fact that your ingredients list does not involve milk. I hope my cookies aren’t ruined.
Kirbie — December 14, 2009 @ 12:09 am
I’m sorry for my mistake in typing up this recipe. I hope your cookies weren’t ruined. I’ve since made the corrections. The original recipe called for milk with baking soda. But I didn’t like what it did for my original batch of cookies, so I changed it, but I obviously forgot to delete that section from the directions.